76 FR 68767 - Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification...

Science.gov (United States)

2011-11-07

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0689] Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification Process... for Industry and Food and Drug Administration Staff; De Novo Classification Process (Evaluation of...

Management Science/Industrial Engineering Techniques to Reduce Food Costs.

Science.gov (United States)

Greenberg, Murray

This paper examines the contributions of Industrial Engineering and Management Science toward reduction in the cost of production and distribution of food. Food processing firms were requested to respond to a questionnaire which asked for examples of their use of various operations research tools and information on the number of operations…

Prospects of using natural antioxidants in radiation processed food

International Nuclear Information System (INIS)

Kanatt, S.R.; Chander, Ramesh; Sharma, Arun

2006-01-01

Full text: Microbial contamination of food is a serious concern both for food producer and consumer. Radiation processing of food is one of the most effective technologies that can extend the shelf-life and eliminate pathogenic bacteria in food. However, wide acceptability of radiation processed food products will depend upon quality parameters such as oxidative changes, color stability and organoleptic attributes. Any food processing technique is known to accelerate lipid peroxidation and radiation processing is no exception. Irradiation does not adversely affect the overall nutritive value of food and the oxidative changes induced by irradiation are similar to those observed using conventional food processing methods. Combination of various processing conditions such as storage and cooking, results in accelerated oxidative deterioration. The growing demand for convenience foods and the evolving markets for pre cooked food, call for techniques to prevent lipid oxidation in prepared stored food. Products of lipid peroxidation adversely affect the color, flavor and texture of the food. It is therefore necessary to control these changes for better product development. Methods commonly employed by the food industry include the use of antioxidants. Presently, most of the antioxidants used are synthetic but consumer concern has become a driving force for exploring the use of natural antioxidants. The increase interest in substitution of synthetic antioxidants with natural antioxidants has fostered research on screening of plant materials in order to identify new compounds. We have investigated the antioxidant potential of several plant extracts, herbs and waste generated by the food industry, such as potato peel, banana peel, mango peel, mint, cinnamon extracts and chitosan. Mint extract was found to have the maximum antioxidant activity as tested by several in vitro antioxidant assays. The antioxidant activity of mint extract was comparable to that of BHT the commonly

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

Energy Technology Data Exchange (ETDEWEB)

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

2006-05-01

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

Analysis of the European Food Industry

OpenAIRE

Banse, Martin; McDonald, Scott; Joint Research Centre; Institute for Prospective Technological Studies; Kaditi, Eleni

2008-01-01

This report is based on a study assigned to the Centre for European Policy Studies (CEPS) by the European Commission¿s Joint Research Centre, Institute for Prospective Technological Studies (JRC-IPTS) to investigate recent developments in the European food industry and the impact of foreign direct investment (FDI) and trade flows on the food industry in the EU-25. The report illustrates trends in and the structure of the European food industry. Past and possible future developments are ana...

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

Science.gov (United States)

Wojnar, F.; Lunberg, W. L.

1980-01-01

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

Nanotechnology in food processing sector-An assessment of emerging trends.

Science.gov (United States)

Kalpana Sastry, R; Anshul, Shrivastava; Rao, N H

2013-10-01

Use of nanoscience based technology in the food industry is fast emerging as new area for research and development. Several research groups including private companies in the industry have initiated research programmes for exploring the wide scope of nanotechnology into the value chain of food processing and manufacturing. This paper discusses the current focus of research in this area and assesses its potential impacts. Using the developed relational database framework with R&D indicators like literature and patent documents for assessment of the potential of nanotechnology in food sector, a model to organize and map nanoresearch areas to the food processing sector was developed. The study indicates that the about five basic categories of nanotechnology applications and functionalities currently in the development of food sector, include food processing, packaging, nutraceuticals delivery, food safety and functional foods.

Cooling in the food industry. Special issue; Koelen in de voedingsindustrie. Themanummer

Energy Technology Data Exchange (ETDEWEB)

Anon,

1998-03-01

In five brief articles attention is paid to the cooling and freezing processes and equipment in the food industry. The following subjects are discussed: the Hazard Analysis and Critical Control Points system (HACCP) to reduce the hygienic risks in the food processing industry to a minimum, indoor climate control for the chicory-roots storage facilities, temperature control of the freezing process for baguettes, a total supermarket management system that meets the HACCP standard, and the use of a cooling simulation program to save energy in a slaughterhouse

INDUSTRIAL FOOD – THE DAILY TOXIN SERVING

Directory of Open Access Journals (Sweden)

Afrodita BORMA

2017-08-01

Full Text Available This paper presents the opposition between industrial and organic food. The method used focuses on an extensive documentation based on statistical data, documentary films, books and articles that provide us various information about the devastating effect of chemicals used by the food industry. Most of the documents used are based on case studies and concrete examples that condemn the current food industry, which “forces” the population of the globe to consume artificial food, (lacking vitamins and minerals, which, according to specialists, “keeps us alive but hurries the end”. In order to change this cruel reality, a growing number of activists (physicians, economists, biologists, chemists, etc. fight to stop the food chaos created by the current food industry, seeking and offering viable solutions for protecting the environment and the public health.

The growing importance of staple foods and condiments used as ingredients in the food industry and implications for large-scale food fortification programs in Southeast Asia.

Science.gov (United States)

Spohrer, Rebecca; Larson, Melanie; Maurin, Clémence; Laillou, Arnaud; Capanzana, Mario; Garrett, Greg S

2013-06-01

Food fortification is a viable strategy to improve the nutritional status of populations. In Southeast Asia, recent growth and consolidation of the food industry provides an opportunity to explore whether certain widely consumed processed foods could contribute to micronutrient status if they are made with adequately fortified staples and condiments. To estimate the potential contribution certain processed foods can make to micronutrient intake in Southeast Asia if they are made with fortified staples and condiments; e.g., via the inclusion of iodized salt in various processed foods in the Philippines, fortified wheat flour in instant noodles in Indonesia, and fortified vegetable oil in biscuits in Vietnam. For Indonesia, the Philippines, and Vietnam, a review of consumption trends, relevant policies, and industry practices was conducted using publicly available sources,food industry market data and research reports, and oral communication. These informed the estimates of the proportion of the Recommended Nutrient Intake (RNI) that could be delivered via select processed foods. In the Philippines, Indonesia, and Vietnam, the processed food industry is not always required to use fortified staples and condiments. In the Philippines, dried salted fish with iodized salt would provide 64% to 85% of the iodine RNI for women of reproductive age and 107% to 141% of the iodine RNI for children 1 to 6 years of age. In Indonesia, a 75-g pack of instant noodles (a highly consumed product) with fortified wheat flour would provide 45% to 51% of the iron RNI for children 4 to 6 years of age and 10% to 11% of the iron RNI for women of reproductive age. In Vietnam, biscuits containing vegetable oil are increasingly popular. One 35-g biscuit serving with fortified vegetable oil would provide 13% to 18% of the vitamin A RNI for children 4 to 6 years of age and 12% to 17% of the vitamin A RNI for women of reproductive age. Ensuring that fortified staples and condiments such as flour

Regional innovative and investment processes analysis and their impact on food-industry wine-producing enterprises development in Odessa region

Directory of Open Access Journals (Sweden)

Bondarenko Svitlana Аnatoliyivna

2016-02-01

Full Text Available The article deals with the study of state of winemaking sector, trends of innovative development of industrial enterprises of Ukraine and Odessa region are analyzed and based on this the characteristic patterns and main shortcomings are identified. The regional innovation and investment processes are anylyzed, the nature of its influence on development of wineries in food industry of Odessa region is identified. It is proved that the regulatory impact on development of viticulture and wine-making should focus on conditions and behavior of industry enterprises and directly or indirectly affect the efficiency of its business processes. One of management tools of socio-economic development of regions is regulation of innovation and investment processes, strict control over the use of targeted funds for program solving of region develoment priorities.

Approaches of the German food industry for addressing the issue of food losses.

Science.gov (United States)

Richter, Beate; Bokelmann, Wolfgang

2016-02-01

In the food industry the subject of food losses is of great importance due to economic balance and an efficient application of resources as well as the development of an efficient food chain system. This paper presents the explorative results of a quantitative survey of leading companies of the German food industry to evaluate the relevance and handling of this issue. The investigation reveals that the topic food losses have a high significance in the food industry which will probably increase in future. A sample breakdown by branches indicates that the issue has the highest relevance for companies in the confectionery industry. These companies as well as those in the meat and fish industry want to consider the subject prospectively more powerful in their companies. Across the food industry, there is no communication to consumers of the efforts concerning food losses. And companies in the confectionery industry and in the fruit and vegetable industry rather want to engage more powerful in this topic if consumers' interest increases. But in order to minimize food losses at all stages along the supply chain, communication and collaboration at all stages is essential, especially the communication to consumers. Thus, it has to be verified whether a suitable communication can lead to advantages in competition and become an important issue for companies to differentiate from competitors. Copyright © 2015 Elsevier Ltd. All rights reserved.

High Throughput Multispectral Image Processing with Applications in Food Science.

Directory of Open Access Journals (Sweden)

Panagiotis Tsakanikas

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

High Throughput Multispectral Image Processing with Applications in Food Science.

Science.gov (United States)

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

2015-01-01

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

Applicability of product-driven process synthesis to separation processes in food

NARCIS (Netherlands)

Jankowiak, L.; Goot, van der A.J.; Trifunovic, O.; Bongers, P.; Boom, R.M.

2012-01-01

The demand for more sustainable processing in the food industry is rising but requires structured methodologies to support the fast implementation of new economic and sustainable processes. Product-driven process synthesis (PDPS) is a recently established methodology facilitating the rapid

Industrial processing of canned beans

Directory of Open Access Journals (Sweden)

Vanderleia Schoeninger

Full Text Available ABSTRACT: Beans are popular as a protein-filled legume of high nutritional value, being one of the most planted species in the world. However, recent years have seen a decrease in the consumption of beans, owing to the time necessary to cook it domestically. Thus, it is being replaced in people’s diets by other foods. An alternative preparation that supplies modern consumers’ demands is industrially processed beans. This article aimed to provide a literature review on the processing of canned beans. Few recent studies have been performed in Brazil on this subject, as most studies have focused instead on the technological quality of dry bean grains processing. In this article industrial processing concepts and features, production unit operations, and canned beans quality standards will be discussed. These efforts are expected to contribute to the Brazilian beans production chain, and consequently to increase consumption of canned beans and the demand for industrial processing of beans in both the domestic market and future product exports.

PERAN PROGRAM STUDI TEKNIK PANGAN (FOOD ENGINEERING UNTUK MENUNJANG PEMBANGUNAN INDUSTRI PANGAN DI INDONESIA [The Roles of Engineering fot the Development of Agro Industries in Indonesia

Directory of Open Access Journals (Sweden)

Suhargo

2005-08-01

Full Text Available At this time more than 60 % of Indonesian population still depend on the agricultural sector. Accordingly, in future agro and food industries are expected to be the main steppingstone for the economic development in Indonesia. In order to make the agricultural products competitive in the global market; it is necessary that the development of food or agro industries is supported by technology especially in the food product development and their processing. The food product development consist of food product design, process design, equipment and machinery design and packaging design. Consequently the food product development requires the knowledge of food science, and is necessary to be supported by the knowledge of engineering or know as food engineering. As a course, food engineering is already offered in the study program of food science and technology. However, food engineering is not developed yet as a study program as well as in the other countries, the study program in food engineering is necessarily different from the study program of food science and technology. Food engineering is scientific discipline to study and apply the engineering principles in food preservation, conservation, conversion and distribution. In several countries both study programs are paralely offered as two different study programs with deferent competence and knowledge. The competency of food engineering is mainly in the application of engineering knowledge for food design, design and construction of food process equipment, process design, process equipment operation and management. Accordingly, the content of the food engineering curriculum covers engineering and physics (50-60%, biology and food science (20-30% and other supporting knowledge’s (statics, communication, etc, 10-20%. The graduates in food engineering will have opportunities working as engineers as well as designing, constructing and operating process equipment in food industries

Food irradiation: a reply to the food industry; and reply

International Nuclear Information System (INIS)

Brynjolfsson, Ari; Piccioni, R.

1989-01-01

In a reply to a critical article on food irradiation, Dr Ari Brynjolfsson of the International Facility of Food Irradiation Technology contends that the food industry has no interest in supporting the nuclear industry by using nuclear wastes as radiation sources - high voltage electron generators are more practical and economic. Also World Health Organization Toxicologists have concluded irradiated food is safe toxicologically, nutritionally and microbiologically. A study in India found no difference in polyploidy in children fed irradiated or non-irradiated food. In reply Dr Richard Piccioni suggests that the cancer risk from irradiated food is high, that the Indian study showed that irradiated food can cause an increase in polyploidy in well-fed adults, and suggests that Cs-137 from nuclear reactors will be used in food irradiation. (U.K.)

Food industry: friend or foe?

Science.gov (United States)

Yach, D

2014-01-01

Open discourse and tolerance between the food industry and public sector is limited. As a result, the public and private sectors are reluctant to collaborate on pressing nutritional issues. Those in the public sector have never heard what they could do to encourage a food company's transition towards healthier foods and beverages, whereas many in the private sector dismissed policies and actions initiated within the public sector. During my career, I have sought to engage the broadest possible stakeholder groups required to develop evidence-based policies and with the aim of improving public health. My recent experience in industry confirmed my view about the need for scientific exchange regardless of the disagreements about policy. Open discourse and partnering is essential if we are to tackle complex food and health issues and improve the global food system. Private-public engagement can provide faster and more sustainable results than government alone without impacting profits. Moreover, a high-quality product in smaller portions will have higher profit margins than a bargain-sized product of lower quality. The food industry and private sector must come together to implement innovative strategies to address urgent nutritional needs. © 2013 The Author. obesity reviews © 2013 International Association for the Study of Obesity.

Case Studies in Modelling, Control in Food Processes.

Science.gov (United States)

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

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

Food waste generation and industrial uses: A review.

Science.gov (United States)

Girotto, Francesca; Alibardi, Luca; Cossu, Raffaello

2015-11-01

Food waste is made up of materials intended for human consumption that are subsequently discharged, lost, degraded or contaminated. The problem of food waste is currently on an increase, involving all sectors of waste management from collection to disposal; the identifying of sustainable solutions extends to all contributors to the food supply chains, agricultural and industrial sectors, as well as retailers and final consumers. A series of solutions may be implemented in the appropriate management of food waste, and prioritised in a similar way to waste management hierarchy. The most sought-after solutions are represented by avoidance and donation of edible fractions to social services. Food waste is also employed in industrial processes for the production of biofuels or biopolymers. Further steps foresee the recovery of nutrients and fixation of carbon by composting. Final and less desirable options are incineration and landfilling. A considerable amount of research has been carried out on food waste with a view to the recovery of energy or related products. The present review aims to provide an overview of current debate on food waste definitions, generation and reduction strategies, and conversion technologies emerging from the biorefinery concept. Copyright © 2015 Elsevier Ltd. All rights reserved.

Food irradiation: Gamma processing facilities

Energy Technology Data Exchange (ETDEWEB)

Kunstadt, P. [MDS Nordion International, 447 March Road. Kanata, Ontario, K2K148 (Canada)

1997-12-31

The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)

Food irradiation: Gamma processing facilities

Energy Technology Data Exchange (ETDEWEB)

Kunstadt, P [MDS Nordion International, 447 March Road. Kanata, Ontario, K2K148 (Canada)

1998-12-31

The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)

Food irradiation: Gamma processing facilities

International Nuclear Information System (INIS)

Kunstadt, P.

1997-01-01

The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)

Compressed Air System Renovation Project Improves Production at a Food Processing Facility: Office of Industrial Technologies (OIT) BestPractices Technical Case Study

International Nuclear Information System (INIS)

Wogsland, J.

2001-01-01

This case study is one in a series on industrial firms who are implementing energy efficient technologies and system improvements into their manufacturing processes. This case study documents the activities, savings, and lessons learned on the food processing facility project

Industrial processes inventory. Sector 2

International Nuclear Information System (INIS)

1994-01-01

The work objective is to conduct a greenhouse gas emission inventory of the industrial processes in Lebanon for the year 1994. The Lebanese industry has emitted 1924.063 Gg (1.924.063 tons) of Carbon dioxide CO 2 ; 0.0003 Gg (0.3 tons) of carbon monoxide CO; 0.01112 Gg of nitrogen oxide NO; 273.888 tons of non-methane volatile organic compounds and 3.382 Gg (3.382 tons) of sulphur dioxide SO 2 . The cement industry is the major source of CO 2 emissions among the industrial processes in Lebanon. The cement industry is responsible for 76.1% of the total emissions followed by the iron and steel industry which produces 21.68% of the total CO 2 emissions from industrial processes. The NMVOC emissions are mainly produced by the use of asphalt for road paving (98.5% of total emissions by industry) followed by the food and beverage industry (1.2%). The emissions of sulphur dioxide SO 2 come from three industrial sources: the first come from the production of sulphuric acid (69.9% of total industrial emissions), the second from the cement industry (26.4% of total industrial emissions) and the third from the iron and steel mills (3.7% of total industrial emissions). Figures are presented to show the percentage distribution of various industrial sources contributions to CO 2 , NMVOC and SO 2 emissions in Lebanon. Carbon monoxide CO emissions in the industrial sector are very small. The major source is iron and steel mills and the minor source is asphalt-roofing production

On the use of quantitative methods in the Danish food industry

DEFF Research Database (Denmark)

Juhl, Hans Jørn; Østergaard, Peder; Kristensen, Kai

1997-01-01

Executive summary 1. The paper examines the use of quantitative methods in the Danish food industry and a comparison is made between the food industry and other manufacturing industries. Data was collected in 1991 and 107 manufacturing companies filled in the questionnaire. 20 of the companies were...... orientation is expected to lead to a more intensive use of proactive methods. It will be obvious to compare results from the new investigation with the results presented in this report in order to identify any trends in the use of quantitative methods....... in this paper does not lead to any striking differences between food companies and other manufacturing companies. In both cases there is a heavy concentration on methods used to analyze internal processes. 4. The increasing focus on food products ready for consumption and the general increase in focus on market...

Cleansing and Disinfection in the Food Industry

Directory of Open Access Journals (Sweden)

Ruhtan Baskaya

2009-02-01

Full Text Available In the applications of industrial hygiene, it is of utmost importance to define the potential risk factors in the business enterprise in question, to pay sufficient consideration to those factors, and to spend every effort for their checking and elimination. In that sense, cleansing and disinfection applications have a basic importance. Food hygiene covers all the efforts spent in order to ensure the proper conditions for the production of healthy food at every stage of the production process, extending from the farm to the table. Cleansing is the removal of the dirt or food leftovers found on the tools and equipment contacting food, and preventing their conversion into a convenient millieu for the reproduction of microorganisms. Cleansing is the process of removing not only the visible dirts and leftovers, but also a large part of the visible microorganisms. Disinfection is applied after cleansing; it is the process of disintegration of microorganisms which can cause contamination, or reduction of those microorganisms to minimum levels so that they can not create any harmful effects. [TAF Prev Med Bull 2009; 8(1.000: 93-106

Complexity management in the food industry

DEFF Research Database (Denmark)

Herbert-Hansen, Zaza Nadja Lee; Jacobsen, Peter

2017-01-01

The many stakeholders in the food industry with their diverse interests make this industry complex and interesting to work with. There are four main stakeholders; 1) The customers with their increased demand for customized products, quick delivery times and increased responsiveness, 2) The author......The many stakeholders in the food industry with their diverse interests make this industry complex and interesting to work with. There are four main stakeholders; 1) The customers with their increased demand for customized products, quick delivery times and increased responsiveness, 2...... this complexity and finding a method for using these complexity factors in economic calculations. The research question this paper seeks to address is therefore “Which complexity factors can be quantified in the food industry and how can they be used in economic calculations?” A case study of a SME Danish bread...... producer will address the research question due to the explorative nature of this study and the limited amount of previous research within this field....

The Working Principle and Use of High Pressures in the Food Industry

OpenAIRE

Karlović, S.; Brnčić, M.; Ježek, D.; Tripalo, B.; Bosiljkov, T.

2010-01-01

High pressure in the food industry, as a new non-thermal method, is applied in many phases of food processing. This new non-thermal technology was developed in the 1990s. The main advantages of high-pressure processing are in the short time of processing which is between a few seconds and 30 minutes. Processing of solid or liquid food products with or without packaginghappens in the temperature interval 5 – 90 °C, and pressures 50 – 1000 MPa. The driving pressure is distributed uniformly thro...

Industrial water and effluent management in the milk processing industry

CSIR Research Space (South Africa)

Funke, JW

1970-01-01

Full Text Available One of the most important commodities used in any food-processing industry is water which must be of the right quality. Water which comes into direct contact with milk or milk products must meet standards which are even stricter than those for a...

Food Safety Practices in the Egg Products Industry.

Science.gov (United States)

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

2016-07-01

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

Nanotechnology: current uses and future applications in the food industry.

Science.gov (United States)

Thiruvengadam, Muthu; Rajakumar, Govindasamy; Chung, Ill-Min

2018-01-01

Recent advances in nanoscience and nanotechnology intend new and innovative applications in the food industry. Nanotechnology exposed to be an efficient method in many fields, particularly the food industry and the area of functional foods. Though as is the circumstance with the growth of any novel food processing technology, food packaging material, or food ingredient, additional studies are needed to demonstrate the potential benefits of nanotechnologies and engineered nanomaterials designed for use in foods without adverse health effects. Nanoemulsions display numerous advantages over conventional emulsions due to the small droplets size they contain: high optical clarity, excellent physical constancy against gravitational partition and droplet accumulation, and improved bioavailability of encapsulated materials, which make them suitable for food applications. Nano-encapsulation is the most significant favorable technologies having the possibility to ensnare bioactive chemicals. This review highlights the applications of current nanotechnology research in food technology and agriculture, including nanoemulsion, nanocomposites, nanosensors, nano-encapsulation, food packaging, and propose future developments in the developing field of agrifood nanotechnology. Also, an overview of nanostructured materials, and their current applications and future perspectives in food science are also presented.

Rural development policy and food industry development

DEFF Research Database (Denmark)

Baker, Derek; Abildtrup, Jens; Hedetoft, Anders

2007-01-01

Food industry firms in remote areas face a set of constraints, which have motivated the form and function of assistance instruments under various regional and rural development programmes. Recent food industry developments present new challenges to these firms, for which available assistance may...... be less appropriate. This paper employs telephone interviews and workshop discussions with firms in isolated locations to investigate their satisfaction with assistance programmes, their ability to innovate (through product introductions) and respond to challenges in the food industry (the emergence...

[A critical assessment of the relation between the food industry and health research].

Science.gov (United States)

León Mengíbar, Josep; Pastor-Valero, María; Hernández Aguado, Ildefonso

To describe the influence of the food industry in health research, observing how funding influences health outcomes and the quality of the studies. We performed a systematic review in MEDLINE, Cochrane Library Plus and Scopus using the MESH "Food Industry", "Food-Processing Industry", "Biomedical Research", "Research Support as Topic", and the keywords "Industry Sponsorship" and "Funding Source". The quality was assessed using the PRISMA guidelines. We revised 1,506 articles and 10 were included; two reviewed the relationship between funding-outcomes and quality-outcomes; six focused on the funding-outcomes relationship; and the other two focused on methodological quality. Six showed that funding from the food industry resulted in more favourable outcomes for their products. No differences in quality were found in relation to the funding source, but those which did not declare their funding had a worse quality. Studies funded by the food industry showed favourable results for their products. However, this fact did not affect the quality of the studies. Copyright © 2017 SESPAS. Publicado por Elsevier España, S.L.U. All rights reserved.

Analysis of the corporate political activity of major food industry actors in Fiji.

Science.gov (United States)

Mialon, Melissa; Swinburn, Boyd; Wate, Jillian; Tukana, Isimeli; Sacks, Gary

2016-05-10

Non-communicable diseases (NCDs) are the leading cause of mortality in Fiji, a middle-income country in the Pacific. Some food products processed sold and marketed by the food industry are major contributors to the NCD epidemic, and the food industry is widely identified as having strong economic and political power. However, little research has been undertaken on the attempts by the food industry to influence public health-related policies and programs in its favour. The "corporate political activity" (CPA) of the food industry includes six strategies (information and messaging; financial incentives; constituency building; legal strategies; policy substitution; opposition fragmentation and destabilisation). For this study, we aimed to gain a detailed understanding of the CPA strategies and practices of major food industry actors in Fiji, interpreted through a public health lens. We implemented a systematic approach to monitor the CPA of the food industry in Fiji for three months. It consisted of document analysis of relevant publicly available information. In parallel, we conducted semi-structured interviews with 10 stakeholders involved in diet- and/or public health-related issues in Fiji. Both components of the study were thematically analysed. We found evidence that the food industry adopted a diverse range of strategies in an attempt to influence public policy in Fiji, with all six CPA strategies identified. Participants identified that there is a substantial risk that the widespread CPA of the food industry could undermine efforts to address NCDs in Fiji. Despite limited public disclosure of information, such as data related to food industry donations to political parties and lobbying, we were able to identify many CPA practices used by the food industry in Fiji. Greater transparency from the food industry and the government would help strengthen efforts to increase their accountability and support NCD prevention. In other low- and middle-income countries, it

The Working Principle and Use of High Pressures in the Food Industry

Directory of Open Access Journals (Sweden)

Karlović, S.

2010-11-01

Full Text Available High pressure in the food industry, as a new non-thermal method, is applied in many phases of food processing. This new non-thermal technology was developed in the 1990s. The main advantages of high-pressure processing are in the short time of processing which is between a few seconds and 30 minutes. Processing of solid or liquid food products with or without packaginghappens in the temperature interval 5 – 90 °C, and pressures 50 – 1000 MPa. The driving pressure is distributed uniformly through the whole product independently of its quantity and shape. These processing characteristics combined with improved food microbiological safety, less energy expenditure, low concentration of waste products and longer shelf life make high-pressure processing a very promising novel food technology. Combined with lower cost of treatment (but unfortunately higher initial cost of equipment compared to traditional processing technologies, it is also economically profitable. The main purpose of such treated food products are in preservation of sensory, nutritive and textural properties. As the temperature increase is very low, there are no significant changes in sensory properties, in contrast to conventional thermal processing (sterilization, pasteurization. However, with the combination of heating or cooling and high pressure, modification of existing and creation of new food products is possible. Today, high pressure is used for the treatment of meat products (inactivation of microorganisms, freezing and defrosting of foodstuffs, production of fruit juices (pasteurization, processing of oysters, modificationof milk characteristics (foaming etc. The main purpose of this work is to present the working principle and application of high pressure in the food industry.

Quantitative microbiological risk assessment in food industry: Theory and practical application.

Science.gov (United States)

Membré, Jeanne-Marie; Boué, Géraldine

2018-04-01

The objective of this article is to bring scientific background as well as practical hints and tips to guide risk assessors and modelers who want to develop a quantitative Microbiological Risk Assessment (MRA) in an industrial context. MRA aims at determining the public health risk associated with biological hazards in a food. Its implementation in industry enables to compare the efficiency of different risk reduction measures, and more precisely different operational settings, by predicting their effect on the final model output. The first stage in MRA is to clearly define the purpose and scope with stakeholders, risk assessors and modelers. Then, a probabilistic model is developed; this includes schematically three important phases. Firstly, the model structure has to be defined, i.e. the connections between different operational processing steps. An important step in food industry is the thermal processing leading to microbial inactivation. Growth of heat-treated surviving microorganisms and/or post-process contamination during storage phase is also important to take into account. Secondly, mathematical equations are determined to estimate the change of microbial load after each processing step. This phase includes the construction of model inputs by collecting data or eliciting experts. Finally, the model outputs are obtained by simulation procedures, they have to be interpreted and communicated to targeted stakeholders. In this latter phase, tools such as what-if scenarios provide an essential added value. These different MRA phases are illustrated through two examples covering important issues in industry. The first one covers process optimization in a food safety context, the second one covers shelf-life determination in a food quality context. Although both contexts required the same methodology, they do not have the same endpoint: up to the human health in the foie gras case-study illustrating here a safety application, up to the food portion in the

Scenario research: The food industry in 2010

DEFF Research Database (Denmark)

Stacey, Julia; Sonne, Anne-Mette; Jensen, Birger Boutrup

2001-01-01

What kind of foods will the consumers choose to buy in 2010? Will they be buying organic foods, functional foods or go for the cheapest products? Nobody can predict the future. However, by using scenario techniques qualified indications on future developments can be put together. Researchers...... at MAPP and the Department of Manufacturing Engineering and Management, The Technical University of Denmark have constructed three scenarios about the Danish food industry in 2010. The aim has been to identify the demands the food industry can expect to meet in the future plus which research areas...... the public research should prioritise in order to support the development of competences within the food industry. The scenarios are isolated developments. In practise, the future is likely to be a combination of the different tendencies within the scenarios. The first scenario 'Naturalness' has focus...

APPLICATIONS OF THERMAL ENERGY STORAGE TO WASTE HEAT RECOVERY IN THE FOOD PROCESSING INDUSTRY, Final Report

Energy Technology Data Exchange (ETDEWEB)

Lundberg, W. L.; Christenson, James A.

1979-07-31

A project is discussed in which the possibilities for economical waste heat recovery and utilization in the food industry were examined. Waste heat availability and applications surveys were performed at two manufacturing plants engaged in low temperature (freezing) and high temperature (cooking, sterilizing, etc.) food processing. The surveys indicate usable waste heat is available in significant quantities which could be applied to existing, on-site energy demands resulting in sizable reductions in factory fuel and energy usage. At the high temperature plant, the energy demands involve the heating of fresh water for boiler make-up, for the food processes and for the daily clean-up operation. Clean-up poses an opportunity for thermal energy storage since waste heat is produced during the one or two production shifts of each working day while the major clean-up effort does not occur until food production ends. At the frozen food facility, the clean-up water application again exists and, in addition, refrigeration waste heat could also be applied to warm the soil beneath the ground floor freezer space. Systems to recover and apply waste heat in these situations were developed conceptually and thermal/economic performance predictions were obtained. The results of those studies indicate the economics of waste heat recovery can be attractive for facilities with high energy demand levels. Small factories, however, with relatively low energy demands may find the economics marginal although, percentagewise, the fuel and energy savings are appreciable.

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.

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

Energy conservation status in Taiwanese food industry

International Nuclear Information System (INIS)

Ma, Chih-Ming; Chen, Ming-Hue; Hong, Gui-Bing

2012-01-01

The food industry in Taiwan is labor intensive, the cost of raw materials is high, and there is much product diversification. Although this industry is primarily small and medium scale, it is a large user of electricity in Taiwan's manufacturing sector. The concentration of greenhouse gases (GHGs) from manufacturing activities and vehicle emissions has increased remarkably. Energy audits are a basic and direct means by which energy efficiency can be improved, energy consumption reduced, and carbon dioxide emissions inhibited. This work summarizes the energy saving potential of 76 firms and the energy savings implemented by 23 firms as determined by energy audit tracking and from the on-line energy declaration system in Taiwan's food industry. The results of this study can serve as a benchmark for developing a quantified list in terms of potential energy savings and opportunities for improving the efficiency of the food industry. - Highlights: ► This work summarizes the energy saving potential and the energy savings implemented in food industry. ► The results of this study can serve as a benchmark for developing a quantified list in terms of potential energy savings. ► The opportunities for improving the efficiency of the food industry can be a reference.

76 FR 61103 - Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification...

Science.gov (United States)

2011-10-03

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0689] Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification Process... appropriate, and other forms of information technology. Draft Guidance for Industry and Food and Drug...

Biotechnology: Challenge for the food industry

OpenAIRE

Popov Stevan

2007-01-01

According to the broadest definition, biotechnology is the use of living matter (plants, animals and microorganisms) in industry, environment protection, medicine and agriculture. Biotechnology takes a key position in the field of food processing during thousands of years. Last about fifty years brought dynamical development of knowledges in the natural sciences especially in domain of genetics and manipulation of genes. Biotechnology for which active role in the on-coming times could be fore...

Enhancing Food Processing by Pulsed and High Voltage Electric Fields: Principles and Applications.

Science.gov (United States)

Wang, Qijun; Li, Yifei; Sun, Da-Wen; Zhu, Zhiwei

2018-02-02

Improvements in living standards result in a growing demand for food with high quality attributes including freshness, nutrition and safety. However, current industrial processing methods rely on traditional thermal and chemical methods, such as sterilization and solvent extraction, which could induce negative effects on food quality and safety. The electric fields (EFs) involving pulsed electric fields (PEFs) and high voltage electric fields (HVEFs) have been studied and developed for assisting and enhancing various food processes. In this review, the principles and applications of pulsed and high voltage electric fields are described in details for a range of food processes, including microbial inactivation, component extraction, and winemaking, thawing and drying, freezing and enzymatic inactivation. Moreover, the advantages and limitations of electric field related technologies are discussed to foresee future developments in the food industry. This review demonstrates that electric field technology has a great potential to enhance food processing by supplementing or replacing the conventional methods employed in different food manufacturing processes. Successful industrial applications of electric field treatments have been achieved in some areas such as microbial inactivation and extraction. However, investigations of HVEFs are still in an early stage and translating the technology into industrial applications need further research efforts.

Balancing environmental and economic performance in the food-processing industry

DEFF Research Database (Denmark)

Akkerman, Renzo; van Donk, Dirk Pieter

2010-01-01

Changing customer requirements, unpredictable disturbances combined with expensive production facilities, are major problems for food processing companies to achieve synergy between the economic and environmental performance. There notably is a lack of tools to support decisions to explore effect...... in exploring the effect of uncertainty in demand and production. As a result, process design can be more robust: both economic and environmental. This position paper explores the problem and the main elements of the proposed scenario-based simulation approach.......Changing customer requirements, unpredictable disturbances combined with expensive production facilities, are major problems for food processing companies to achieve synergy between the economic and environmental performance. There notably is a lack of tools to support decisions to explore effects...

Successful new product development in the food packaging industry ...

African Journals Online (AJOL)

International Journal of Engineering, Science and Technology ... In the context of the food industry, process and product innovations are usually the ... The analysis is proposed in the form of a case study-based research, which was carried out ...

Population dynamics of Brachionus calyciflorus (Rotifera: Brachionidae) in waste water from food-processing industry in Mexico

OpenAIRE

Arévalo Stevenson, Raymundo Alfredo; Sarma, S.S.S.; Nandini, S.

1998-01-01

Waste water from Mexico's largest food processing industrial sector (based on maize, nejayote water) was used for growing Brachionus calyciflorus isolated from Lake Chapultepec in the Federal District of Mexico (D.F.). Nejayote water was collected from Colonia Providencia, D.F. Experiments were conducted at 25°C in 25 ml capacity vials with 20 ml of medium into which we introduced B. calyciflorus at an initial density of 1 ind ml-1. The experimental design consisted a total of 33 test vessels...

An Integrated Approach For Developing Environmental Performance Evaluation Of Taiwans Food Industry

Directory of Open Access Journals (Sweden)

Anirut Pipatprapa

2015-08-01

Full Text Available Environmental performance EP is a comprehensive sustainable development concept. Thus determining the suitable EP indicator is an important process. This study combines structural equation modeling SEM and fuzzy analytic hierarchy process FAHP to identify the priority weight of factors for assessing the EP of Taiwans food industry. A SEM approach was used to develop and define EP factors and sub-factors using a questionnaire designed to gather data from 163 managers in the food industry. A FAHP approach was employed to prioritize the scores using a questionnaire to interview 21 experts regarding the different aspects of EP. The SEM results indicate that market orientation MO quality management QM and innovation capability IC have a positive and significant effect on EP. The FAHP results illustrate that quality policy quality assurance competitor orientation and quality control are most important in assessing EP. The findings of this study provide alternative ways to assess EP in the food industry and assist manager decision-making to reduce the environmental effects of the industry.

Lyophilization: The process and industrial use

Directory of Open Access Journals (Sweden)

Pržić Dejan S.

2004-01-01

Full Text Available This article presents a general overview of lyophilization and discusses the underlying principles of the process through the basics of: formulation, freezing, primary drying and secondary drying. In this article lyophilization is defined as a stabilizing process in which the substance is first frozen and then the quantity of the solvent is reduced first by sublimation (primary drying and then by desorption (secondary drying to values that will no longer support biological growth or chemical reactions. Special mention was made of the industrial use of the process and emphasis was placed on the lyophilization of pharmaceutical products and food industry products. Lyophilization equipment, as well as the formulation of materials that can be lyophilized, are described in sufficient detail to give information on the restrictions and advantages of lyophlization. Processing economics and comparison with conventional drying methods are presented. A historical overview of the process and future developments presented from the industrial viewpoint give an insight on the previous application of lyophilization and the prospects of its broad industrial use.

Mixture design: A review of recent applications in the food industry

OpenAIRE

Yeliz Buruk Şahin; Ezgi Aktar Demirtaş; Nimetullah Burnak

2016-01-01

Design of experiments (DOE) is a systematic approach to applying statistical methods to the experimental process. The main purpose of this study is to provide useful insights into mixture design as a special type of DOE and to present a review of current mixture design applications in the food industry. The theoretical principles of mixture design and its application in the food industry, based on an extensive review of the literature, are described. Mixture design types, such as simplex-latt...

Scenarios for the food industry in 2010

DEFF Research Database (Denmark)

Harmsen, Hanne; Jensen, Birger Boutrup; Sonne, Anne-Mette

2001-01-01

visions of the future of the food industry and to assess their implications for competence requirements. Given the uncertain nature of the environment, food companies cannot rely on today's competencies being sufficient to fulfil the demands of tomorrow's markets. However, predicting the determinants......Predicting the future is impossible; corporate decision-makers have, however, to decide which competencies to develop precisely on this basis. This article presents the results of a research project on scenario analyses in the Danish food industry. The aim of the study is to look at alternative...... of success in the food industry 10 years hence is a daunting task. Scenario techniques can be very useful in this respect (von Reibnitz, 1988). The contribution of the article is the methodological approach to scenario building, which combines academic and industry input and translates the scenarios...

Electrostatic coating technologies for food processing.

Science.gov (United States)

Barringer, Sheryl A; Sumonsiri, Nutsuda

2015-01-01

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

Development of the innovative food industry in the conditions of ensuring food security

OpenAIRE

Berdiev S.

2017-01-01

The purpose of this article is to ensure the safety of food and through the development of innovative food industry and learning to increase the production of food. Work to ensure food security of the Republic of Uzbekistan has its own characteristics and analysis of trends and problems identified in this area. As well as ensuring the safety of food and food industry offer based on the priority directions of scientific and practical recommendations developed.

Using Power Ultrasound to Accelerate Food Freezing Processes: Effects on Freezing Efficiency and Food Microstructure.

Science.gov (United States)

Zhang, Peizhi; Zhu, Zhiwei; Sun, Da-Wen

2018-05-31

Freezing is an effective way of food preservation. However, traditional freezing methods have the disadvantages of low freezing efficiency and generation of large ice crystals, leading to possible damage of food quality. Power ultrasound assisted freezing as a novel technique can effectively reduce the adverse effects during freezing process. This paper gives an overview on recent researches of power ultrasound technique to accelerate the food freezing processes and illustrates the main principles of power ultrasound assisted freezing. The effects of power ultrasound on liquid food, model solid food as well as fruit and vegetables are discussed, respectively, from the aspects of increasing freezing rate and improving microstructure. It is shown that ultrasound assisted freezing can effectively improve the freezing efficiency and promote the formation of small and evenly distributed ice crystals, resulting in better food quality. Different inherent properties of food samples affect the effectiveness of ultrasound application and optimum ultrasound parameters depend on the nature of the samples. The application of ultrasound to the food industry is more likely on certain types of food products and more efforts are still needed to realize the industrial translation of laboratory results.

Innovation drivers and barriers in food processing

NARCIS (Netherlands)

Fortuin, F.T.J.M.; Omta, S.W.F.

2009-01-01

Purpose - The food processing industry, confronted with increased global competition and more stringent customer demands, is pressurized to improve the pace and quality of its innovation processes. This paper aims to find out what factors constitute the main drivers and barriers to innovation and to

Food Safety Practices in the U.S. Meat Slaughter and Processing Industry: Changes from 2005 to 2015.

Science.gov (United States)

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

2017-08-01

Meat slaughter establishments use a multipronged approach to ensure beef and pork products are safe for human consumption. To determine the approaches most commonly used, we conducted a national survey of federally inspected meat slaughter and processing establishments (376 completed surveys, 66% response rate) in 2015. We compared the results with a survey that was conducted in 2005, albeit of potentially different establishments, by using a similar questionnaire and similar data collection methods, thus allowing for an evaluation of trends in food safety practices over time. The use of some food safety practices has increased over the 10-yr time period, whereas others remained the same or decreased. For example, the use of chemical sanitizers or hot water for food contact surfaces and tools increased from 51 to 93%. As another example, microbiological testing of raw meat after fabrication, in addition to that required by regulation, increased from 50 to 72%. However, the use of organic acid rinse on carcasses in the slaughter area remained the same, at 66% of establishments. Written policies and procedures to control the use of hazardous chemicals decreased from 75 to 65% of establishments. The survey findings can be used to characterize food safety practices and technologies in the meat slaughter and processing industry and identify areas for improvement.

Potential Applications of Carbohydrases Immobilization in the Food Industry

Science.gov (United States)

Contesini, Fabiano Jares; de Alencar Figueira, Joelise; Kawaguti, Haroldo Yukio; de Barros Fernandes, Pedro Carlos; de Oliveira Carvalho, Patrícia; Nascimento, Maria da Graça; Sato, Hélia Harumi

2013-01-01

Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose and inverted sugar syrups), prebiotics (viz. galactooligossacharides and fructooligossacharides) and isomaltulose, which is an interesting sweetener substitute for sucrose to improve the sensory properties of juices and wines and to reduce lactose in milk. The most important carbohydrases to accomplish these goals are of microbial origin and include amylases (α-amylases and glucoamylases), invertases, inulinases, galactosidases, glucosidases, fructosyltransferases, pectinases and glucosyltransferases. Yet, for all these processes to be cost-effective for industrial application, a very efficient, simple and cheap immobilization technique is required. Immobilization techniques can involve adsorption, entrapment or covalent bonding of the enzyme into an insoluble support, or carrier-free methods, usually based on the formation of cross-linked enzyme aggregates (CLEAs). They include a broad variety of supports, such as magnetic materials, gums, gels, synthetic polymers and ionic resins. All these techniques present advantages and disadvantages and several parameters must be considered. In this work, the most recent and important studies on the immobilization of carbohydrases with potential application in the food industry are reviewed. PMID:23344046

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.

The application analysis of high energy electron accelerator in food irradiation processing

International Nuclear Information System (INIS)

Deng Wenmin; Chen Hao; Feng Lei; Zhang Yaqun; Chen Xun; Li Wenjun; Xiang Chengfen; Pei Ying; Wang Zhidong

2012-01-01

Irradiation technology of high energy electron accelerator has been highly concerned in food processing industry with its fast development, especially in the field of food irradiation processing. In this paper, equipment and research situation of high energy electron accelerator were collected, meanwhile, the similarities and differences between high energy electron beam and 60 Co γ-rays were discussed. In order to provide more references of high energy electron beam irradiation, the usages of high energy electron in food irradiation processing was prospected. These information would promote the development of domestic food irradiation industry and give a useful message to irradiation enterprises and researchers. (authors)

Innovation Systems Research in the Italian Food Industry

OpenAIRE

Ornella Wanda Maietta

2014-01-01

The objective of the paper is to determine the role that R&D networking, through the collaboration of firms with universities, plays among the determinants of product and process innovation in the Italian food and drink industry and how geographical proximity to a university affects both R&D university-industry collaboration and innovation. The data are sourced from the 7th (1995-1997), 8th (1998-2000), 9th (2001-2003) and 10th (2004-2006) waves of Capitalia survey data. The approach is a tri...

Electromagnetic energy and food processing

International Nuclear Information System (INIS)

Mudgett, R.

1988-01-01

The use of electromagnetic energy in food processing is reviewed with respect to food safety, nutritional quality, and organoleptic quality. The effects of nonionizing radiation sources such as microwave and radio-frequency energy and ionizing radiation sources, e.g. radioactive cobalt-60 and caesium-137, on the inactivation of microbes and nutrients are compared with those of conventional heating processes both in terms of their kinetic behavior and their mechanisms of interaction with foods. The kinetics of microwave and conventional thermal inactivation are considered for a generalized nth-order model based on time and temperature conditions. However, thermal inactivation effects are often modeled by 1 st-order kinetics. Microbial and nutrient inactivation by ionizing sources are considered for a 1 st-order model based on radiation dose. Both thermal and radiation resistance concepts are reviewed and some typical values of radiation resistance are given for sensitive vegetative bacterial cells, yeasts, and molds and for resistant bacterial spores and viruses. Nonionizing microwave energy sources are increasingly used in home and industrial food processing and are well-accepted by the American public. But, despite recent Food and Drug Administration approval of low and intermediate ionizing radiation dose levels for grains and other plant products and the fact that irradiated foods are sold in more than 20 countries of the world, public fears in the U.S. about nuclear energy may limit the role of ionizing radiation in food processing and preservation and may also limit the use of nuclear fuels as an alternate source of electrical energy. (33 refs.)

Food waste in the Swiss food service industry - Magnitude and potential for reduction.

Science.gov (United States)

Betz, Alexandra; Buchli, Jürg; Göbel, Christine; Müller, Claudia

2015-01-01

Food losses occur across the whole food supply chain. They have negative effects on the economy and the environment, and they are not justifiable from an ethical point of view. The food service industry was identified by Beretta et al. (2013) as the third largest source of food waste based on food input at each stage of the value added chain. The total losses are estimated 18% of the food input, the avoidable losses 13.5%. However, these estimations are related with considerable uncertainty. To get more reliable and detailed data of food losses in this sector, the waste from two companies (in the education and business sectors) was classified into four categories (storage losses, preparation losses, serving losses, and plate waste) and seven food classes and measured for a period of five days. A questionnaire evaluated customer reaction, and a material flow analysis was used to describe the mass and monetary losses within the process chain. The study found that in company A (education sector) 10.73% and in company B (business sector) 7.69% of the mass of all food delivered was wasted during the process chain. From this, 91.98% of the waste in company A and 78.14% in company B were classified as avoidable. The highest proportion of waste occurred from serving losses with starch accompaniments and vegetables being the most frequently wasted items. The quantities of waste per meal were 91.23 g (value CHF 0.74) and 85.86 g (value CHF 0.44) for company A and company B, respectively. The annual loss averaged 10.47 tonnes (value CHF 85,047) in company A and 16.55 tonnes (value CHF 85,169) in company B. The customer survey showed that 15.79% (n=356) of the respondents in company A and 18.32% (n=382) in company B produced plate waste. The main causes of plate waste cited were 'portion served by staff too large' and 'lack of hunger'. Sustainable measures need to be implemented in the food service industry to reduce food waste and to improve efficiency. Copyright © 2014

Application of predictive modelling techniques in industry: from food design up to risk assessment.

Science.gov (United States)

Membré, Jeanne-Marie; Lambert, Ronald J W

2008-11-30

In this communication, examples of applications of predictive microbiology in industrial contexts (i.e. Nestlé and Unilever) are presented which cover a range of applications in food safety from formulation and process design to consumer safety risk assessment. A tailor-made, private expert system, developed to support safe product/process design assessment is introduced as an example of how predictive models can be deployed for use by non-experts. Its use in conjunction with other tools and software available in the public domain is discussed. Specific applications of predictive microbiology techniques are presented relating to investigations of either growth or limits to growth with respect to product formulation or process conditions. An example of a probabilistic exposure assessment model for chilled food application is provided and its potential added value as a food safety management tool in an industrial context is weighed against its disadvantages. The role of predictive microbiology in the suite of tools available to food industry and some of its advantages and constraints are discussed.

Training requirements for agro-food industry in Portugal

Directory of Open Access Journals (Sweden)

Pedro D. Gaspar

2015-04-01

Full Text Available Agro-food companies are aware that the technical and soft skills of their employees directly influence business performance and, consequently, improving those skills will enhance the effectiveness and efficiency of their companies. This paper presents the main results of the AgriTraining project “Training requirements for the agro-food industry". Activities in pursuit of the objectives of this project involved: (1 analysis of the training needs in the agro-food industry in Portugal; (2 analysis of the training provision and the training organizations; (3 analysis of market trends; (4 definition of a training strategy; and (5 adjustment and development of training strategies for the agro-food sector. This last activity comprised the development of training curricula, suitable for the food sector as a whole and adjusted for the specific needs of some traditional industries, in order to promote the development and competitiveness of the agro-food industry in Portugal. Such training curricula aimed to promote the uptake of innovative technologies and methodologies, increase the ability of agro-food industries to invest and take risks, and enable adoption of European Community standards for production and marketing. Gaps in training supply were identified and the training provision was updated according to the needs of the agro-food companies. It was determined that companies need and demand knowledge and innovation to increase their competitive position for internationalization purposes. It was possible to define a training strategy based on market-orientation for agro-food differentiation.

Guar gum: processing, properties and food applications-A Review.

Science.gov (United States)

Mudgil, Deepak; Barak, Sheweta; Khatkar, Bhupendar Singh

2014-03-01

Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum.

The principles of high voltage electric field and its application in food processing: A review.

Science.gov (United States)

Dalvi-Isfahan, Mohsen; Hamdami, Nasser; Le-Bail, Alain; Xanthakis, Epameinondas

2016-11-01

Food processing is a major part of the modern global industry and it will certainly be an important sector of the industry in the future. Several processes for different purposes are involved in food processing aiming at the development of new products by combining and/or transforming raw materials, to the extension of food shelf-life, recovery, exploitation and further use of valuable compounds and many others. During the last century several new food processes have arisen and most of the traditional ones have evolved. The future food factory will require innovative approaches food processing which can combine increased sustainability, efficiency and quality. Herein, the objective of this review is to explore the multiple applications of high voltage electric field (HVEF) and its potentials within the food industry. These applications include processes such as drying, refrigeration, freezing, thawing, extending food shelf- life, and extraction of biocompounds. In addition, the principles, mechanism of action and influence of specific parameters have been discussed comprehensively. Copyright © 2016 Elsevier Ltd. All rights reserved.

Emerging applications of low temperature gas plasmas in the food industry.

Science.gov (United States)

Shaw, Alex; Shama, Gilbert; Iza, Felipe

2015-06-16

The global burden of foodborne disease due to the presence of contaminating micro-organisms remains high, despite some notable examples of their successful reduction in some instances. Globally, the number of species of micro-organisms responsible for foodborne diseases has increased over the past decades and as a result of the continued centralization of the food processing industry, outbreaks now have far reaching consequences. Gas plasmas offer a broad range of microbicidal capabilities that could be exploited in the food industry and against which microbial resistance would be unlikely to occur. In addition to reducing the incidence of disease by acting on the micro-organisms responsible for food spoilage, gas plasmas could also play a role in increasing the shelf-life of perishable foods and thereby reduce food wastage with positive financial and environmental implications. Treatment need not be confined to the food itself but could include food processing equipment and also the environment in which commercial food processing occurs. Moreover, gas plasmas could also be used to bring about the degradation of undesirable chemical compounds, such as allergens, toxins, and pesticide residues, often encountered on foods and food-processing equipment. The literature on the application of gas plasmas to food treatment is beginning to reveal an appreciation that attention needs also to be paid to ensuring that the key quality attributes of foods are not significantly impaired as a result of treatment. A greater understanding of both the mechanisms by which micro-organisms and chemical compounds are inactivated, and of the plasma species responsible for this is forming. This is significant, as this knowledge can then be used to design plasma systems with tailored compositions that will achieve maximum efficacy. Better understanding of the underlying interactions will also enable the design and implementation of control strategies capable of minimizing variations in

A Review of the Poultry Meat Production Industry for Food Safety in Indonesia

Science.gov (United States)

Wahyono, N. D.; Utami, M. M. D.

2018-01-01

Poultry meat is an indispensable source of animal protein in human growth and development, so it is in great demand by people all over the world. Poultry meat has several advantages, namely the quality of nutrition is good enough, delicious taste, relatively affordable price, easy to get and accepted all levels of society with diverse backgrounds. The era of globalization requires competitive products, such as chicken meat in Indonesia, the current chicken meat industry is not only based on high production capacity and decreased production costs but also chicken products are safe to eat. As a consequence of trade liberalization, the poultry industry faces the threat of competition with cheaper products with better quality. The food safety of chicken meat starts from the farm, processing process until consumed. Food safety is a requirement of food products that must be handled by involving government, industry and consumers.

Exergetic comparison of food waste valorization in industrial bread production

International Nuclear Information System (INIS)

Zisopoulos, Filippos K.; Moejes, Sanne N.; Rossier-Miranda, Francisco J.; Goot, Atze Jan van der; Boom, Remko M.

2015-01-01

This study compares the thermodynamic performance of three industrial bread production chains: one that generates food waste, one that avoids food waste generation, and one that reworks food waste to produce new bread. The chemical exergy flows were found to be much larger than the physical exergy consumed in all the industrial bread chains studied. The par-baked brown bun production chain had the best thermodynamic performance because of the highest rational exergetic efficiency (71.2%), the lowest specific exergy losses (5.4 MJ/kg brown bun), and the almost lowest cumulative exergy losses (4768 MJ/1000 kg of dough processed). However, recycling of bread waste is also exergetically efficient when the total fermented surplus is utilizable. Clearly, preventing material losses (i.e. utilizing raw materials maximally) improves the exergetic efficiency of industrial bread chains. In addition, most of the physical (non-material related) exergy losses occurred at the baking, cooling and freezing steps. Consequently, any additional improvement in industrial bread production should focus on the design of thermodynamically efficient baking and cooling processes, and on the use of technologies throughout the chain that consume the lowest possible physical exergy. - Highlights: • Preventing material losses is the best way to enhance the exergetic efficiency. • Most of the physical exergy losses occur at the baking, cooling and freezing steps. • Par-baking “saves” chemical exergy but consumes an equal amount of physical exergy

Biodiesel production from algae grown on food industry wastewater.

Science.gov (United States)

Mureed, Khadija; Kanwal, Shamsa; Hussain, Azhar; Noureen, Shamaila; Hussain, Sabir; Ahmad, Shakeel; Ahmad, Maqshoof; Waqas, Rashid

2018-04-10

Algae have an ample potential to produce biodiesel from spent wash of food industry. In addition, it is cheaper and presents an environment friendly way to handle food industry wastewater. This study was conducted to optimize the growth of microalgal strains and to assess biodiesel production potential of algae using untreated food industry wastewater as a source of nutrients. The food industry wastewater was collected and analyzed for its physicochemical characteristics. Different dilutions (10, 20, 40, 80, and 100%) of this wastewater were made with distilled water, and growth of two microalgal strains (Cladophora sp. and Spyrogyra sp.) was recorded. Each type of wastewater was inoculated with microalgae, and biomass was harvested after 7 days. The growth of both strains was also evaluated at varying temperatures, pH and light periods to optimize the algal growth for enhanced biodiesel production. After optimization, biodiesel production by Spyrogyra sp. was recorded in real food industry wastewater. The algal biomass increased with increasing level of food industry wastewater and was at maximum with 100% wastewater. Moreover, statistically similar results were found with algal growth on 100% wastewater and also on Bristol's media. The Cladophora sp. produced higher biomass than Spyrogyra sp. while growing on food industry wastewater. The optimal growth of both microalgal strains was observed at temperature 30 °C, pH: 8, light 24 h. Cladophora sp. was further evaluated for biodiesel production while growing on 100% wastewater and found that this strain produced high level of oil and biodiesel. Algae have an ample potential to produce biodiesel from spent wash of food industry. In addition, it is cheaper and presents an environment friendly way to handle food industry wastewater.

77 FR 20826 - Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration and...

Science.gov (United States)

2012-04-06

...] Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration and Industry... Administration (FDA) is announcing the availability of the guidance entitled ``Guidance for Industry and Food and... written requests for single copies of the guidance document entitled ``Guidance for Industry and Food and...

Investigating Food and Beverage Industry Market Structure and Market Power Based on Leo and Bresnahan’s Approach

OpenAIRE

M. Nabishahikitash; E. Gholipoorbolasi; A. Mohammadzadeh

2016-01-01

Introduction: Food processing industries are one of the major industrial groups in developing countries which play an important role in the economic development of these countries. With the Developed and Developing Food Industry on the other hand, food security and providing food are very important in each country. In an overview, markets are divided into two groups: The first group is a market with perfect competition. And second group is markets with monopoly structure.One of the importa...

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

Science.gov (United States)

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

2017-07-01

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

Target salt 2025: a global overview of national programs to encourage the food industry to reduce salt in foods.

Science.gov (United States)

Webster, Jacqui; Trieu, Kathy; Dunford, Elizabeth; Hawkes, Corinna

2014-08-21

Reducing population salt intake has been identified as a priority intervention to reduce non-communicable diseases. Member States of the World Health Organization have agreed to a global target of a 30% reduction in salt intake by 2025. In countries where most salt consumed is from processed foods, programs to engage the food industry to reduce salt in products are being developed. This paper provides a comprehensive overview of national initiatives to encourage the food industry to reduce salt. A systematic review of the literature was supplemented by key informant questionnaires to inform categorization of the initiatives. Fifty nine food industry salt reduction programs were identified. Thirty eight countries had targets for salt levels in foods and nine countries had introduced legislation for some products. South Africa and Argentina have both introduced legislation limiting salt levels across a broad range of foods. Seventeen countries reported reductions in salt levels in foods-the majority in bread. While these trends represent progress, many countries have yet to initiate work in this area, others are at early stages of implementation and further monitoring is required to assess progress towards achieving the global target.

Process industry properties in nuclear industry

International Nuclear Information System (INIS)

Zheng Hualing

2005-01-01

In this article the writer has described the definition of process industry, expounded the fact classifying nuclear industry as process industry, compared the differences between process industry and discrete industry, analysed process industry properties in nuclear industry and their important impact, and proposed enhancing research work on regularity of process industry in nuclear industry. (authors)

The process matters: cyber security in industrial control systems

NARCIS (Netherlands)

Hadziosmanovic, D.

2014-01-01

An industrial control system (ICS) is a computer system that controls industrial processes such as power plants, water and gas distribution, food production, etc. Since cyber-attacks on an ICS may have devastating consequences on human lives and safety in general, the security of ICS is important.

Industrial high pressure applications. Processes, equipment and safety

Energy Technology Data Exchange (ETDEWEB)

Eggers, Rudolf (ed.) [Technische Univ. Hamburg-Harburg, Hamburg (Germany). Inst. fuer Thermische Verfahrenstechnik

2012-07-01

Industrial high pressure processes open the door to many reactions that are not possible under 'normal' conditions. These are to be found in such different areas as polymerization, catalytic reactions, separations, oil and gas recovery, food processing, biocatalysis and more. The most famous high pressure process is the so-called Haber-Bosch process used for fertilizers and which was awarded a Nobel prize. Following an introduction on historical development, the current state, and future trends, this timely and comprehensive publication goes on to describe different industrial processes, including methanol and other catalytic syntheses, polymerization and renewable energy processes, before covering safety and equipment issues. With its excellent choice of industrial contributions, this handbook offers high quality information not found elsewhere, making it invaluable reading for a broad and interdisciplinary audience.

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

Science.gov (United States)

2012-10-24

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

Biotechnology: Challenge for the food industry

Directory of Open Access Journals (Sweden)

Popov Stevan

2007-01-01

Full Text Available According to the broadest definition, biotechnology is the use of living matter (plants, animals and microorganisms in industry, environment protection, medicine and agriculture. Biotechnology takes a key position in the field of food processing during thousands of years. Last about fifty years brought dynamical development of knowledges in the natural sciences especially in domain of genetics and manipulation of genes. Biotechnology for which active role in the on-coming times could be foreseen, not only with respect of R&D, but also in general technological development represents scope of priority in the USA and in European Union (EU as well. It is accepted that the results achieved in biotechnology oversize scientific domain and find their entrance into economics, legislation, quality of life and even of politics. Corresponding with the definition of biotechnology as "the integration of natural sciences and engineering in the application of microorganisms, cells, their components and molecular analogues in production (General assembly of the European federation for Biotechnology, 1989 European Commission (1999 adopted the biotechnological taxonomy, i.e. fields and sub-fields of biotechnology. R&D activities in this domain are oriented to eight fields and branched through them. Fields of biotechnology (EC, 1999 are: 1 Plant biotechnology (agricultural cultivars, trees, bushes etc; 2 Animal biotechnology; 3 Biotechnology in environment protection; 4 Industrial biotechnology (food, feed, paper, textile, pharmaceutical and chemical productions; 5 Industrial biotechnology (production of cells and research of cells - producers of food and of other commodities; 6 Development of humane and veterinarian diagnostics (therapeutical systems 7 Development of the basic biotechnology, and 8 Nontechnical domains of biotechnology. In concordance with some judgments, in the World exist about 4000 biotechnological companies. World market of biotechnological

Recall in the food industry: a health strategy to implement in Colombia

Directory of Open Access Journals (Sweden)

Jhon Jairo Bejarano-Roncancio

2016-10-01

Full Text Available Sanitary and phytosanitary measures taken by international markets have led the food industry to develop technical warnings during marketing processes. Recall is one of the strategies used by some states to regulate such warnings. This process, which involves withdrawal of products from the market, prevents negative impacts on the health of the population and the reputation of the food industry, since safety and quality of food that reaches the consumer is ensured. Recall requires a withdrawal plan from shelves at retail sites or at any of the stages of production; therefore, a tracking system must be implemented to track products throughout the entire production chain by using proper coding. Similarly, this strategy requires a legal and regulatory framework in each country and collaboration from the industry, consumers and consumer associations and leagues. Colombia has developed a management system for health warnings to make decisions in order to protect public health in the country, but they are limited to two warning systems working in coordination with the health warnings issued by international regulatory bodies with their own systems.

77 FR 48990 - Draft Guidance for Industry: Necessity of the Use of Food Categories in Food Facility...

Science.gov (United States)

2012-08-15

...] Draft Guidance for Industry: Necessity of the Use of Food Categories in Food Facility Registrations and... industry entitled ``Necessity of the Use of Food Categories in Food Facility Registrations and Updates to... announcing the availability of a draft guidance for industry entitled ``Necessity of the Use of Food...

Product quality driven food process design

NARCIS (Netherlands)

Hadiyanto, M.

2007-01-01

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

Assessment of Food Processing and Pharmaceutical Industrial Wastes as Potential Biosorbents: A Review

Science.gov (United States)

El-Sayed, Hanan E. M.; El-Sayed, Mayyada M. H.

2014-01-01

There is a growing need for the use of low-cost and ecofriendly adsorbents in water/wastewater treatment applications. Conventional adsorbents as well as biosorbents from different natural and agricultural sources have been extensively studied and reviewed. However, there is a lack of reviews on biosorption utilizing industrial wastes, particularly those of food processing and pharmaceuticals. The current review evaluates the potential of these wastes as biosorbents for the removal of some hazardous contaminants. Sources and applications of these biosorbents are presented, while factors affecting biosorption are discussed. Equilibrium, kinetics, and mechanisms of biosorption are also reviewed. In spite of the wide spread application of these biosorbents in the treatment of heavy metals and dyes, more research is required on other classes of pollutants. In addition, further work should be dedicated to studying scaling up of the process and its economic feasibility. More attention should also be given to enhancing mechanical strength, stability, life time, and reproducibility of the biosorbent. Environmental concerns regarding disposal of consumed biosorbents should be addressed by offering feasible biosorbent regeneration or pollutant immobilization options. PMID:25110656

Assessment of food processing and pharmaceutical industrial wastes as potential biosorbents: a review.

Science.gov (United States)

El-Sayed, Hanan E M; El-Sayed, Mayyada M H

2014-01-01

There is a growing need for the use of low-cost and ecofriendly adsorbents in water/wastewater treatment applications. Conventional adsorbents as well as biosorbents from different natural and agricultural sources have been extensively studied and reviewed. However, there is a lack of reviews on biosorption utilizing industrial wastes, particularly those of food processing and pharmaceuticals. The current review evaluates the potential of these wastes as biosorbents for the removal of some hazardous contaminants. Sources and applications of these biosorbents are presented, while factors affecting biosorption are discussed. Equilibrium, kinetics, and mechanisms of biosorption are also reviewed. In spite of the wide spread application of these biosorbents in the treatment of heavy metals and dyes, more research is required on other classes of pollutants. In addition, further work should be dedicated to studying scaling up of the process and its economic feasibility. More attention should also be given to enhancing mechanical strength, stability, life time, and reproducibility of the biosorbent. Environmental concerns regarding disposal of consumed biosorbents should be addressed by offering feasible biosorbent regeneration or pollutant immobilization options.

Exploitation of Food Industry Waste for High-Value Products.

Science.gov (United States)

Ravindran, Rajeev; Jaiswal, Amit K

2016-01-01

A growing global population leads to an increasing demand for food production and the processing industry associated with it and consequently the generation of large amounts of food waste. This problem is intensified due to slow progress in the development of effective waste management strategies and measures for the proper treatment and disposal of waste. Food waste is a reservoir of complex carbohydrates, proteins, lipids, and nutraceuticals and can form the raw materials for commercially important metabolites. The current legislation on food waste treatment prioritises the prevention of waste generation and least emphasises disposal. Recent valorisation studies for food supply chain waste opens avenues to the production of biofuels, enzymes, bioactive compounds, biodegradable plastics, and nanoparticles among many other molecules. Copyright © 2015 Elsevier Ltd. All rights reserved.

MANAGEMENT OF THE PROCESS OF DEVELOPMENT OF PRODUCTS: STUDY OF THE LEVELS OF MATURITY IN FOOD INDUSTRIES

Directory of Open Access Journals (Sweden)

De Greef, Melisa

2017-12-01

Full Text Available The development of new products is an essential activity for the survival and competitiveness of companies. This process involves different stages, from the identification of consumers needs to the launch, follow-up and recall of the product in the market. At food producing industries, Product Development Process Management has an important role, due to the competitive environment in which they operate. However, in these companies’ different levels of the process systematization are perceived. In this sense, Maturity Level provides guidelines to observe which best practices are institutionalized and become effective in the organization. Selected literature recognizes five maturity levels: Basic, Intermediate, Measurable, Controlled and Continuous Improvement. This paper presents a diagnosis of the maturity level of Product Development Process Management on food companies Santa Fe (Argentina. Eleven companies belonging to three sectors of economic activity, selected according to their importance for the region (dairy products, inputs and meat are selected. A descriptive study is carried out through the application of a semi-structured questionnaire. Among the main conclusions, it is observed that companies interviewed have Basic and Intermediate Maturity Levels. Particularly, there are remarkable differences in relation to the company size (to a larger size, larger degree of PDP process systematization and higher maturity level.

Processed and ultra-processed food products: consumption trends in Canada from 1938 to 2011.

Science.gov (United States)

Moubarac, Jean-Claude; Batal, Malek; Martins, Ana Paula Bortoletto; Claro, Rafael; Levy, Renata Bertazzi; Cannon, Geoffrey; Monteiro, Carlos

2014-01-01

A classification of foods based on the nature, extent, and purpose of industrial food processing was used to assess changes in household food expenditures and dietary energy availability between 1938 and 2011 in Canada. Food acquisitions from six household food budget surveys (1938/1939 , 1953, 1969, 1984, 2001, and 2011) were classified into unprocessed or minimally processed foods, processed culinary ingredients, and ready-to-consume processed or ultra-processed products. Contributions of each group to household food expenditures, and to dietary energy availability (kcal per capita) were calculated. During the period studied, household expenditures and dietary energy availability fell for both unprocessed or minimally processed foods and culinary ingredients, and rose for ready-to-consume products. The caloric share of foods fell from 34.3% to 25.6% and from 37% to 12.7% for culinary ingredients. The share of ready-to-consume products rose from 28.7% to 61.7%, and the increase was especially noteworthy for those that were ultra-processed. The most important factor that has driven changes in Canadian dietary patterns between 1938 and 2011 is the replacement of unprocessed or minimally processed foods and culinary ingredients used in the preparation of dishes and meals; these have been displaced by ready-to-consume ultra-processed products. Nutrition research and practice should incorporate information about food processing into dietary assessments.

Waste Management, Treatment, and Disposal for the Food Processing Industry. Special Circular 113.

Science.gov (United States)

Wooding, N. Henry

This publication contains information relating to waste prevention, treatment and disposal, and waste product utilization. Its primary purpose is to provide information that will help the food industry executive recognize waste problems and make wise management decisions. The discussion of the methods, techniques, and the state-of-the-art is…

Food reformulation: the challenges to the food industry.

Science.gov (United States)

Buttriss, Judith L

2013-02-01

The role of the food industry (retailers, manufacturers and food service) in helping consumers eat healthily and sustainably has been receiving considerable attention in recent years. This paper focuses on the challenges facing the food industry and the role of food reformulation in meeting these challenges, through the lens of a public health nutritionist. Attention has been heightened by the Government's Responsibility Deal, launched in early 2011 by the Department of Health (England), by the UK's engagement with the global food security and food supply sustainability agendas and by the Government Office of Science's Foresight report. The Responsibility Deal's food network has to date focused on reduction of trans fatty acids, salt and calories and out-of-home calorie labelling (in food service settings). New pledges are expected soon on increasing fruit and vegetable intakes. Reformulation is a major feature of the Responsibility Deal's approach, and along with other approaches such as portion control, choice editing and information provision, there is potential to increase the breadth of healthier choices available to the public. With the exception of fruit and vegetables, the emphasis has been almost exclusively on aspects of the diet that are in excess for many of the population (e.g. energy and salt). Evidence of low consumption of some key micronutrients by some groups of the population, particularly adolescents and young adults, often alongside excess energy intake compared with expenditure, is all too often overlooked. This paper summarises the progress made to date, the challenges faced and the opportunities that exist, with particular focus on reformulation. One of the biggest challenges is the relatively poor understanding of how to effect positive and long-term dietary behaviour change. The paper concludes that, in isolation, reformulation is unlikely to provide a complete solution to the challenge of improving eating patterns and nutrient provision

Contact and non-contact ultrasonic measurement in the food industry: a review

International Nuclear Information System (INIS)

Mohd Khairi, Mohd Taufiq; Ibrahim, Sallehuddin; Md Yunus, Mohd Amri; Faramarzi, Mahdi

2016-01-01

The monitoring of the food manufacturing process is vital since it determines the safety and quality level of foods which directly affect the consumers’ health. Companies which produce high quality products will gain trust from consumers. This factor helps the companies to make profits. The use of efficient and appropriate sensors for the monitoring process can also reduce cost. The food assessing process based on an ultrasonic sensor has attracted the attention of the food industry due to its excellent capabilities in several applications. The utilization of low or high frequencies for the ultrasonic transducer has provided an enormous benefit for analysing, modifying and guaranteeing the quality of food. The contact and non-contact ultrasonic modes for measurement also contributed significantly to the food processing. This paper presents a review of the application of the contact and non-contact mode of ultrasonic measurement focusing on safety and quality control areas. The results from previous researches are shown and elaborated. (topical review)

Contact and non-contact ultrasonic measurement in the food industry: a review

Science.gov (United States)

Taufiq Mohd Khairi, Mohd; Ibrahim, Sallehuddin; Yunus, Mohd Amri Md; Faramarzi, Mahdi

2016-01-01

The monitoring of the food manufacturing process is vital since it determines the safety and quality level of foods which directly affect the consumers’ health. Companies which produce high quality products will gain trust from consumers. This factor helps the companies to make profits. The use of efficient and appropriate sensors for the monitoring process can also reduce cost. The food assessing process based on an ultrasonic sensor has attracted the attention of the food industry due to its excellent capabilities in several applications. The utilization of low or high frequencies for the ultrasonic transducer has provided an enormous benefit for analysing, modifying and guaranteeing the quality of food. The contact and non-contact ultrasonic modes for measurement also contributed significantly to the food processing. This paper presents a review of the application of the contact and non-contact mode of ultrasonic measurement focusing on safety and quality control areas. The results from previous researches are shown and elaborated.

Addressing production stops in the food industry

DEFF Research Database (Denmark)

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

2014-01-01

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

75 FR 22599 - Draft Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration...

Science.gov (United States)

2010-04-29

...] Draft Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration and Industry Procedures for Section 513(g) Requests for Information Under the Federal Food, Drug, and Cosmetic... and Industry Procedures for Section 513(g) Requests for Information Under the Federal Food, Drug, and...

'Maximising shareholder value': a detailed insight into the corporate political activity of the Australian food industry.

Science.gov (United States)

Mialon, Melissa; Swinburn, Boyd; Allender, Steven; Sacks, Gary

2017-04-01

To gain deeper insight into the corporate political activity (CPA) of the Australian food industry from a public health perspective. Fifteen interviews with a purposive sample of current and former policy makers, public health advocates and academics who have closely interacted with food industry representatives or observed food industry behaviours. All participants reported having directly experienced the CPA of the food industry during their careers, with the 'information and messaging' and 'constituency building' strategies most prominent. Participants expressed concern that food industry CPA strategies resulted in weakened policy responses to addressing diet-related disease. This study provides direct evidence of food industry practices that have the potential to shape public health-related policies and programs in Australia in ways that favour business interests at the expense of population health. Implications for public health: This evidence can inform policy makers and public health advocates and be used to adopt measures to ensure that public interests are put at the forefront as part of the policy development and implementation process. © 2017 The Authors.

Gamma radiation effect on agar viscosity for use in food industry

International Nuclear Information System (INIS)

Aliste, Antonio J.; Del Mastro, Nelida L.

1999-01-01

The application of food radiation processing is increasing worldwide mainly because of its efficiency in the industrial decontamination of packaged food products. Indeed, the process neither introduces any undesirable elements nor increases the temperature, thus allowing the preparation of ready-to-use products which remain stable for long periods at room temperature. The aim of this work was to study the effect of Co-60 gamma radiation on the viscosity of agar. This hydrocolloid derived from seaweed is a galactose polymer with a high hysteresis capacity (great difference among melting and gelification temperature) which is extremely important when used as additive for the food industry. Commercial agar was irradiated with doses of 0, 1, 5 and 10 kGy. Proper dilutions were prepared and the viscosity was measured in a Brookfield model LVDVIII viscosimeters. The relationships viscosity/dose for the temperatures of 45 deg C and 60 deg C were established. The decrease of the viscosity was 71.4% and 49.6% respectively when the applied dose was 10 kGy. The implications of the use of this additive in food irradiation are discussed. (author)

Availability of processed foods in the perimeter of public schools in urban areas.

Science.gov (United States)

Leite, Fernanda Helena Marrocos; Oliveira, Maria Aparecida de; Cremm, Elena Carvalho; Abreu, Débora Silva Costa de; Maron, Luana Rieffe; Martins, Paula Andrea

2012-07-01

To assess the availability of food in relation to their degree of industrial processing and the types of food stores in the perimeters of elementary schools. This is a cross-sectional study. 82 food stores located within a 500 m radius buffer of three public schools located in three distinct regions with different socioeconomic levels in the municipality of Santos, state of São Paulo, Brazil, were assessed. All streets within a 500-meter radius of the schools were covered, geographic coordinates were recorded and information about the stores and food items available were collected by direct observation and interview with store managers. Available food items were classified in relation to their degree of industrial processing as ultra-processed foods and minimally processed foods. Kernel's density maps were used to assess the degree of agglomeration of stores near the schools. The stores that offered mostly ultra-processed foods were significantly closer to schools than those who offered mostly minimally processed foods. There was a significant difference between the availability of processed food in different types of stores and between the three regions assessed. The data found by this work evidence that children who attend the three public schools assessed are exposed to an environment that encourages the consumption of ultra-processed foods through easier access of these products in the studied stores.

Legal, administrative and psychological barriers against industrial application of food irradiation and the trade in irradiated food

International Nuclear Information System (INIS)

Cornelis, J.C.

1977-11-01

In the author's view, the legal and administrative barrier against industrial application of food irradiation and trading can be described as follows: even if public health authorities in each country concerned, are convinced by the scientific evidence that the food irradiation process is acceptable, they will only be willing to accept irradiated food exported from another country if they are assured that irradiation has been performed in an approved and acceptable manner. The psychological barrier which is more complex consists of three interconnected factors: attitude of the public towards irradiated food, confidence of national authorities in the capability of food processors, the lack of cooperation between government Agencies. (NEA) [fr

Perspective of Micro Process Engineering for Thermal Food Treatment.

Science.gov (United States)

Mathys, Alexander

2018-01-01

Micro process engineering as a process synthesis and intensification tool enables an ultra-short thermal treatment of foods within milliseconds (ms) using very high surface-area-to-volume ratios. The innovative application of ultra-short pasteurization and sterilization at high temperatures, but with holding times within the range of ms would allow the preservation of liquid foods with higher qualities, thereby avoiding many unwanted reactions with different temperature-time characteristics. Process challenges, such as fouling, clogging, and potential temperature gradients during such conditions need to be assessed on a case by case basis and optimized accordingly. Owing to the modularity, flexibility, and continuous operation of micro process engineering, thermal processes from the lab to the pilot and industrial scales can be more effectively upscaled. A case study on thermal inactivation demonstrated the feasibility of transferring lab results to the pilot scale. It was shown that micro process engineering applications in thermal food treatment may be relevant to both research and industrial operations. Scaling of micro structured devices is made possible through the use of numbering-up approaches; however, reduced investment costs and a hygienic design must be assured.

Nanotechnology in food processing sector-An assessment of emerging trends

OpenAIRE

Kalpana Sastry, R.; Anshul, Shrivastava; Rao, N. H.

2012-01-01

Use of nanoscience based technology in the food industry is fast emerging as new area for research and development. Several research groups including private companies in the industry have initiated research programmes for exploring the wide scope of nanotechnology into the value chain of food processing and manufacturing. This paper discusses the current focus of research in this area and assesses its potential impacts. Using the developed relational database framework with R&D indicators li...

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

Directory of Open Access Journals (Sweden)

Ester Betoret

2015-02-01

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

Application of tri-generation systems to the food retail industry

Energy Technology Data Exchange (ETDEWEB)

Tassou, S.A.; Chaer, I.; Sugiartha, N.; Ge, Y.-T. [Brunel University, Uxbridge (United Kingdom). School of Engineering and Design; Marriott, D. [Doug Marriott Associates (United Kingdom)

2007-11-15

The food industry, both food manufacturing and retailing has a need for heating and electrical power as well as refrigeration. Invariably, plant is installed, which consists of heating systems employing low pressure hot water, high pressure hot water or steam, vapour compression refrigeration systems and an electrical power supply derived from the National Grid. The overall utilisation efficiency of these processes is low, because of the relatively low electricity generation efficiency in power stations and distribution losses in the grid. A way of increasing the energy utilisation efficiency of food manufacturing and retail facilities is through tri-generation. This paper considers tri-generation technology and the feasibility of its application to the food retail industry and examines the economics and environmental impacts of the technology compared to conventional systems. The results indicate that the economic viability of these systems is dependent on the relative cost of natural gas and grid electricity. The system investigated can provide payback periods of less than 4.0 years when the relative cost of gas to electricity is below 0.3. (author)

Application of tri-generation systems to the food retail industry

International Nuclear Information System (INIS)

Tassou, S.A.; Chaer, I.; Sugiartha, N.; Ge, Y.-T.; Marriott, D.

2007-01-01

The food industry, both food manufacturing and retailing has a need for heating and electrical power as well as refrigeration. Invariably, plant is installed, which consists of heating systems employing low pressure hot water, high pressure hot water or steam, vapour compression refrigeration systems and an electrical power supply derived from the National Grid. The overall utilisation efficiency of these processes is low, because of the relatively low electricity generation efficiency in power stations and distribution losses in the grid. A way of increasing the energy utilisation efficiency of food manufacturing and retail facilities is through tri-generation. This paper considers tri-generation technology and the feasibility of its application to the food retail industry and examines the economics and environmental impacts of the technology compared to conventional systems. The results indicate that the economic viability of these systems is dependent on the relative cost of natural gas and grid electricity. The system investigated can provide payback periods of less than 4.0 years when the relative cost of gas to electricity is below 0.3

Food safety management systems performance in African food processing companies: a review of deficiencies and possible improvement strategies.

Science.gov (United States)

Kussaga, Jamal B; Jacxsens, Liesbeth; Tiisekwa, Bendantunguka Pm; Luning, Pieternel A

2014-08-01

This study seeks to provide insight into current deficiencies in food safety management systems (FSMS) in African food-processing companies and to identify possible strategies for improvement so as to contribute to African countries' efforts to provide safe food to both local and international markets. This study found that most African food products had high microbiological and chemical contamination levels exceeding the set (legal) limits. Relative to industrialized countries, the study identified various deficiencies at government, sector/branch, retail and company levels which affect performance of FSMS in Africa. For instance, very few companies (except exporting and large companies) have implemented HACCP and ISO 22000:2005. Various measures were proposed to be taken at government (e.g. construction of risk-based legislative frameworks, strengthening of food safety authorities, recommend use of ISO 22000:2005, and consumers' food safety training), branch/sector (e.g. sector-specific guidelines and third-party certification), retail (develop stringent certification standards and impose product specifications) and company levels (improving hygiene, strict raw material control, production process efficacy, and enhancing monitoring systems, assurance activities and supportive administrative structures). By working on those four levels, FSMS of African food-processing companies could be better designed and tailored towards their production processes and specific needs to ensure food safety. © 2014 Society of Chemical Industry.

Protein engineering and its applications in food industry.

Science.gov (United States)

Kapoor, Swati; Rafiq, Aasima; Sharma, Savita

2017-07-24

Protein engineering is a young discipline that has been branched out from the field of genetic engineering. Protein engineering is based on the available knowledge about the proteins structure/function(s), tools/instruments, software, bioinformatics database, available cloned gene, knowledge about available protein, vectors, recombinant strains and other materials that could lead to change in the protein backbone. Protein produced properly from genetic engineering process means a protein that is able to fold correctly and to do particular function(s) efficiently even after being subjected to engineering practices. Protein is modified through its gene or chemically. However, modification of protein through gene is easier. There is no specific limitation of Protein Engineering tools; any technique that can lead to change the protein constituent of amino acid and result in the modification of protein structure/function is in the frame of Protein Engineering. Meanwhile, there are some common tools used to reach a specific target. More active industrial and pharmaceutical based proteins have been invented by the field of Protein Engineering to introduce new function as well as to change its interaction with surrounding environment. A variety of protein engineering applications have been reported in the literature. These applications range from biocatalysis for food and industry to environmental, medical and nanobiotechnology applications. Successful combinations of various protein engineering methods had led to successful results in food industries and have created a scope to maintain the quality of finished product after processing.

Features of food industry on the Internet: A case of Lithuania

Directory of Open Access Journals (Sweden)

Vida Davidavičienė

2017-02-01

Full Text Available The objective of this paper is to identify and present the current situation of Lithuanian food industry sector in terms of online presence, use of e-marketing tools and internet strategy implementation, paying attention to food manufacturers, marketers, and food delivery (including fast food and restaurants. The following methods as comparative analysis of the scientific literature, secondary data analysis, data comparison and logical grouping, graphical representation of data, and descriptive statistics employed. For empirical study, it was decided to investigate online activities of the food industry sector of Lithuania using structured observation technique. Following assumptions were formed after study: companies of food industry are more oriented to Russia than to European market, and Baltic market is really important for this sector. It is necessary to investigate food industry sector activities and strategies in other regions, and to develop model of Internet strategy forming for food industry by online presence decisions. The originality of this work lies in studying some aspects of strategic and tactical decisions related to online presence of food industry companies of Lithuania.

Materials Selection And Fabrication Practices For Food Processing Equipment Manufacturers In Uganda

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John Baptist Kirabira

2017-08-01

Full Text Available The food processing industry is one of the fast-growing sub-sectors in Uganda. The industry which is majorly composed of medium and small scale firms depends on the locally developed food processing equipment. Due to lack of effective materials selection practices employed by the equipment manufacturers the materials normally selected for most designs are not the most appropriate ones hence compromising the quality of the equipment produced. This has not only led to poor quality food products due to contamination but could also turn out health hazardous to the consumers of the food products. This study involved the assessment of the current materials selection and fabrication procedures used by the food processing equipment manufacturers with a view of devising best practices that can be used to improve the quality of the food products processed by the locally fabricated equipment. Results of the study show that designers experience biasness and desire to minimize cost compromise the materials selection procedure. In addition to failing to choose the best material for a given application most equipment manufacturers are commonly fabricating equipment with inadequate surface finish and improper weldments. This hinders the equipments ability to meet food hygiene standards.

Antioxidants in foods: state of the science important to the food industry.

Science.gov (United States)

Finley, John W; Kong, Ah-Ng; Hintze, Korry J; Jeffery, Elizabeth H; Ji, Li Li; Lei, Xin Gen

2011-07-13

Antioxidant foods and ingredients are an important component of the food industry. In the past, antioxidants were used primarily to control oxidation and retard spoilage, but today many are used because of putative health benefits. However, the traditional message that oxidative stress, which involves the production of reactive oxygen species (ROS), is the basis for chronic diseases and aging is being reexamined. Accumulating evidence suggests that ROS exert essential metabolic functions and that removal of too many ROS can upset cell signaling pathways and actually increase the risk of chronic disease. It is imperative that the food industry be aware of progress in this field to present the science relative to foods in a forthright and clear manner. This may mean reexamining the health implications of adding large amounts of antioxidants to foods.

Chemiclearance of food irradiation process: Its scientific basis

International Nuclear Information System (INIS)

Brynjolfsson, A.

1981-01-01

Irradiation can facilitate preservation and distribution of food; it can reduce the need for chemical additives and pesticides; and it can reduce the overall use of energy. Often, industry must make changes because of seasonal variation in supply. Application of food irradiation will be difficult, therefore, unless industry can adjust to these changes, which require a broad clearance, or that food irradiation be cleared as a process. Basic to such broad clearance is a thorough understanding of the changes that take place so that the results of animal feeding studies can be extrapolated to foods similar to those used in the animal feeding studies. Such extrapolation is sometimes called chemiclearance. The extensive research on the safety of irradiated foods is summarized and the following major categories discussed: (a) theory of interaction of radiation with food; (b) chemical analysis of the radiolytic products and measurements of their yields as a function of the chemical composition of the food, temperature, dose, and dose-rates; (c) toxicological evaluation of the radiolytic compounds; and (d) toxicological evaluation of short-term and long-term animal feeding studies, mutagenicity studies, teratogenicity studies, and anti-metabolite studies. (author)

PARTICULAR QUALITIES OF INTEGRATIONAL INTERACTION DEVELOPMENT OF THE FOOD INDUSTRY IN UKRAINE

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N. Skopenko

2014-04-01

Full Text Available Integrated structures forming and their development is an effective area of improving the efficiency of agricultural enterprises in general and the food industry in particular. Specific features of this sector determine the feasibility of the priorities of integrational interaction between the food industry enterprieses and other market players. A forecast of integrational interaction of the food industry is made, issues of businesses and efficient tools of integration, depending on the stage of development of the industry are developed. There are some examples. Active integration, expansion by creating separate business units, integration in related field only if there is occurrence of synergy or as part of resource support is appropriate for beverage – energytonik producers, bottled drinking water, frozen food, pastry, organic products manufacturers. For producers of wines, alcoholic drinks, mineral water?flour we suggest horizontal and vertical integration, acquisitions of competitors, participation in various associations (unions, associations, diversification of production. For bread producers and bakery products, oils and fats, dairy and meat products, sugar, confectionery, processed fruit and vegetables we propose horizontal and vertical integration, diversification of production decline, disintegration through the provision or salling of non-core assets. For beer manufacturers and tobacco is urgent to use transnational integration, integration in other industries through the provision of disintegration or selling of non-core assets.

The structural changes of the food industry in the European Union

DEFF Research Database (Denmark)

Hajderllari, Luljeta; Karantininis, Konstantinos

This paper studies the structural changes of food industry in the EU-27. We first provide a detailed description of the relative importance of the various sectors in the food industry. The structure is studied by calculating Gini coefficients for the EU members with regard to food industry. We find...... that the food industry is one of the most important components of the manufacturing sectors in terms of turnover and employment. Enterprises in the EU are relatively large in terms of turnover but small in the number of enterprises with the dairy and meat sectors being the most important branches of the food...... industry regarding the share of turnover, employment and enterprises. During the eight years 2000-2007, the Gini coefficient of the food industry in the EU is very close to 1, indicating a high degree of concentration....

One unhealthy commodities industry? Understanding links across tobacco, alcohol and ultra-processed food manufacturers and their implications for tobacco control and the SDGS

Directory of Open Access Journals (Sweden)

Jeff Collin

2018-03-01

Full Text Available Background FCTC Article 5.3 requires protection against tobacco industry interference in policy-making. By contrast, manufacturers of alcohol and ultra-processed food and drink products are often identified as potential partners in multi-sectoral health initiatives, including via the Sustainable Development Goals (SDGs. This divergence has been questioned given evidence of strategic similarities across sectors, to which this presentation adds an examination of structural links and their implications for health policy. This focuses on an analysis of 'interlocking directorates', via which directors of one organisation also occupy positions on different boards, widely as the principal indicator of network ties across corporations. Methods Using data from corporate websites, annual reports and business databases, we employ UCINET social network analysis software to examine interlocks in the top six transnational companies of each sector within and across tobacco, alcohol and food companies, with political elites, and with health and development agencies. Results We present findings via (i profiles of individual tobacco industry directors, highlighting strategically valuable links to other actors; (ii a quantitative comparison of interlocks across the three sectors, with no direct links between tobacco and food companies but with alcohol companies providing several bridges between them, and with food companies more extensively linked to political elites and health agencies; (iii a case study of the board of brewing giant SAB Miller at the time of its mega-merger with AB InBev to highlight the significance to tobacco control of wider interactions enabled by interlocks. Conclusions This account of linkages across tobacco, alcohol and ultra-processed food companies calls into question regulatory approaches that treat the tobacco industry as an exceptional case. Neglecting conflicts of interest with other unhealthy commodity producers is potentially

Training requirements for agro-food industry in Portugal

OpenAIRE

Pedro D. Gaspar; Rita Pinheiro; Cláudia Domingues; Celestino Almeida; Teresa Paiva; Carlos D. Pereira; Manuela Vaz-Velho

2015-01-01

Agro-food companies are aware that the technical and soft skills of their employees directly influence business performance and, consequently, improving those skills will enhance the effectiveness and efficiency of their companies. This paper presents the main results of the AgriTraining project “Training requirements for the agro-food industry". Activities in pursuit of the objectives of this project involved: (1) analysis of the training needs in the agro-food industry in Portugal; (2) anal...

Evaluating Industry Self-Regulation of Food Marketing to Children.

Science.gov (United States)

Kunkel, Dale L; Castonguay, Jessica S; Filer, Christine R

2015-08-01

Concern has grown about the role of televised food advertising as a contributor to childhood obesity. In response, the food industry adopted a program of self-regulation, with participating companies pledging to limit child-targeted advertising to healthier products. The implicit promise of the industry initiative is a significant improvement in the overall nutritional quality of foods marketed to children, thereby negating the need for governmental regulation to accomplish that objective. This study assesses the efficacy of industry self-regulation by comparing advertising content on children's TV programs before and after self-regulation was implemented. A systematic content analysis of food advertisements (n=625 in 2007, n=354 in 2013) appearing in children's TV programs on the most popular cable and broadcast channels was conducted. All analyses were conducted in 2014. Findings indicated that no significant improvement in the overall nutritional quality of foods marketed to children has been achieved since industry self-regulation was adopted. In 2013, 80.5% of all foods advertised to children on TV were for products in the poorest nutritional category, and thus pose high risk for contributing to obesity. The lack of significant improvement in the nutritional quality of food marketed to children is likely a result of the weak nutritional standards for defining healthy foods employed by industry, and because a substantial proportion of child-oriented food marketers do not participate in self-regulation. The lack of success achieved by self-regulation indicates that other policy actions are needed to effectively reduce children's exposure to obesogenic food advertising. Copyright © 2015 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Investment Attractiveness of Food Industries in Ukraine

OpenAIRE

L. О.

2017-01-01

Effective investment is a factor for long-term company development. As enhancement of investment attractiveness is a required condition for economic growth and improvement of living standards, it needs to be on the agenda at government and company level. The article’s objective is to study investment attractiveness of food industries in Ukraine over 2012–2015. Investment attractiveness of food industries can be measured by indicators of liquidity, financial sustainability, and profit rate...

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

Evaluation of food safety management systems in Serbian dairy industry

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Igor Tomašević

2016-01-01

Full Text Available This paper reports incentives, costs, difficulties and benefits of food safety management systems implementation in the Serbian dairy industry. The survey involved 27 food business operators with the national milk and dairy market share of 65 %. Almost two thirds of the assessed dairy producers (70.4 % claimed that they had a fully operational and certified HACCP system in place, while 29.6 % implemented HACCP, but had no third party certification. ISO 22000 was implemented and certified in 29.6 % of the companies, while only 11.1 % had implemented and certified IFS standard. The most important incentive for implementing food safety management systems for Serbian dairy producers was to increase and improve safety and quality of dairy products. The cost of product investigation/analysis and hiring external consultants were related to the initial set-up of food safety management system with the greatest importance. Serbian dairy industry was not greatly concerned by the financial side of implementing food safety management systems due to the fact that majority of prerequisite programmes were in place and regularly used by almost 100 % of the producers surveyed. The presence of competency gap between the generic knowledge for manufacturing food products and the knowledge necessary to develop and implement food safety management systems was confirmed, despite the fact that 58.8 % of Serbian dairy managers had university level of education. Our study brings about the innovation emphasizing the attitudes and the motivation of the food production staff as the most important barrier for the development and implementation of HACCP. The most important identified benefit was increased safety of dairy products with the mean rank scores of 6.85. The increased customer confidence and working discipline of staff employed in food processing were also found as important benefits of implementing/operating HACCP. The study shows that the level of HACCP

Industrial irradiation processing of polymers. Status and prospects. Report

International Nuclear Information System (INIS)

2005-08-01

At the close of the 20th century and now in the beginning of the 21st, several changes have taken place in the businesses marketing radiation source technologies used in industrial radiation processing. Such changes involved more than just transitions in ownership and product line extensions for proven equipment, but also the market successes of new accelerator technologies, the evolution of high intensity X ray processing and the ability of providers and users of isotope sources to cope with heightened security issues involving radioactive materials. Concurrent with this evolution in source technologies, there has been a modest increase in the acceptance of radiation processing for polymeric materials. At the same time, there has been a broadening of polymer options available to formulators and producers of irradiated products. Unfortunately, however, there have been no major market breakthroughs; no adoption of radiation processing on a large scale in some new industrial application. For example, the much proven and long hoped for use of radiation processing by the food industry remains at a very small scale. This is despite the fact that this technology has cleared most regulatory hurdles that call for efficacy and the maintenance of food quality. This brief paper describes some of these changes and outlines some current issues that remain to be addressed

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)

Competition for Jurisdiction Over Food Industry in South Korea

Directory of Open Access Journals (Sweden)

Sungeun Park

2011-08-01

Full Text Available In spite of the government’s multilateral effort to control food safety, there have been constantly many shock events threatening citizens’ health. This paper points out the matter of food safety management system with a view of competition for jurisdiction over food industry among the Ministry of Health and Welfare and the Ministry for Food, Agriculture, Forestry and Fisheries and affiliated organizations. Use description qualitative method in research. Each ministry has separate basic positions and approaches to food industry policy: regulation and promotion.The policy image has been changed into “regulation” as public anxiety and concern for hazardous foods has grown since the end of 1990. They competeto take charge of promoting or regulating the food industry by establishing or amending laws, expanding organizations and mobilizing a coalition.Coordination by policy committee, cooperation between agencies, and integration of agencies were introduced as measures to eliminate unnecessary competition for jurisdiction.

Antibiotic-resistant bacteria: a challenge for the food industry.

Science.gov (United States)

Capita, Rosa; Alonso-Calleja, Carlos

2013-01-01

Antibiotic-resistant bacteria were first described in the 1940s, but whereas new antibiotics were being discovered at a steady rate, the consequences of this phenomenon were slow to be appreciated. At present, the paucity of new antimicrobials coming into the market has led to the problem of antibiotic resistance fast escalating into a global health crisis. Although the selective pressure exerted by the use of antibiotics (particularly overuse or misuse) has been deemed the major factor in the emergence of bacterial resistance to these antimicrobials, concerns about the role of the food industry have been growing in recent years and have been raised at both national and international levels. The selective pressure exerted by the use of antibiotics (primary production) and biocides (e.g., disinfectants, food and feed preservatives, or decontaminants) is the main driving force behind the selection and spread of antimicrobial resistance throughout the food chain. Genetically modified (GM) crops with antibiotic resistance marker genes, microorganisms added intentionally to the food chain (probiotic or technological) with potentially transferable antimicrobial resistance genes, and food processing technologies used at sub-lethal doses (e.g., alternative non-thermal treatments) are also issues for concern. This paper presents the main trends in antibiotic resistance and antibiotic development in recent decades, as well as their economic and health consequences, current knowledge concerning the generation, dissemination, and mechanisms of antibacterial resistance, progress to date on the possible routes for emergence of resistance throughout the food chain and the role of foods as a vehicle for antibiotic-resistant bacteria. The main approaches to prevention and control of the development, selection, and spread of antibacterial resistance in the food industry are also addressed.

Designing Industrial Networks Using Ecological Food Web Metrics.

Science.gov (United States)

Layton, Astrid; Bras, Bert; Weissburg, Marc

2016-10-18

Biologically Inspired Design (biomimicry) and Industrial Ecology both look to natural systems to enhance the sustainability and performance of engineered products, systems and industries. Bioinspired design (BID) traditionally has focused on a unit operation and single product level. In contrast, this paper describes how principles of network organization derived from analysis of ecosystem properties can be applied to industrial system networks. Specifically, this paper examines the applicability of particular food web matrix properties as design rules for economically and biologically sustainable industrial networks, using an optimization model developed for a carpet recycling network. Carpet recycling network designs based on traditional cost and emissions based optimization are compared to designs obtained using optimizations based solely on ecological food web metrics. The analysis suggests that networks optimized using food web metrics also were superior from a traditional cost and emissions perspective; correlations between optimization using ecological metrics and traditional optimization ranged generally from 0.70 to 0.96, with flow-based metrics being superior to structural parameters. Four structural food parameters provided correlations nearly the same as that obtained using all structural parameters, but individual structural parameters provided much less satisfactory correlations. The analysis indicates that bioinspired design principles from ecosystems can lead to both environmentally and economically sustainable industrial resource networks, and represent guidelines for designing sustainable industry networks.

A survey of food allergen control practices in the U.S. food industry.

Science.gov (United States)

Gendel, Steven M; Khan, Nazleen; Yajnik, Monali

2013-02-01

Despite awareness of the importance of food allergy as a public health issue, recalls and adverse reactions linked to undeclared allergens in foods continue to occur with high frequency. To reduce the overall incidence of such problems and to ensure that food-allergic consumers have the information they need to prevent adverse reactions, it is important to understand which allergen control practices are currently used by the food industry. Therefore, the U.S. Food and Drug Administration carried out directed inspections of registered food facilities in 2010 to obtain a broader understanding of industry allergen control practices in the United States. The results of these inspections show that allergen awareness and the use of allergen controls have increased greatly in the last decade, but that small facilities lag in implementing allergen controls.

[Food industry funding and epidemiologic research in public health nutrition].

Science.gov (United States)

Navarrete-Muñoz, Eva María; Tardón, Adonina; Romaguera, Dora; Martínez-González, Miguel Ángel; Vioque, Jesús

The interests of the food industry to fund nutrition and health research are not limited to promoting scientific advances. Recently, several systematic reviews conducted about the effect of sugar-sweetened beverages and health outcomes have shown some biased conclusions in studies that acknowledge industry sponsorship. In this context, the Nutrition Working Group of the Spanish Epidemiology Society presented a scientific session entitled Food industry and epidemiologic research at its annual meeting. In a round table, four experts in nutrition research presented their points of view about whether the food industry should fund nutrition-related research and the related potential conflicts of interest of the food industry. All the experts agreed not only on defending independence in nutritional epidemiology regarding the design, interpretation and conclusion of their studies but also on the crucial need for guaranteed scientific rigor, scientific quality of the results and measures to protect studies against potential biases related to the conflicts of interest of funding by the food industry. Drs Pérez-Farinós and Romaguera believe that the most effective way to prevent conflicts of interest would be not to allow the food industry to fund nutrition research; Drs Marcos and Martínez-González suggested the need to establish mechanisms and strategies to prevent the potential influences of the food industry in selecting researchers or institutional sponsorship and in the analysis and results of the studies, to ensure maximum independence for researchers, as well as their professional ethics. Copyright © 2017 SESPAS. Publicado por Elsevier España, S.L.U. All rights reserved.

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

Science.gov (United States)

Józwa, Wojciech; Czaczyk, Katarzyna

2012-04-02

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

Food Classification Systems Based on Food Processing: Significance and Implications for Policies and Actions: A Systematic Literature Review and Assessment.

Science.gov (United States)

Moubarac, Jean-Claude; Parra, Diana C; Cannon, Geoffrey; Monteiro, Carlos A

2014-06-01

This paper is the first to make a systematic review and assessment of the literature that attempts methodically to incorporate food processing into classification of diets. The review identified 1276 papers, of which 110 were screened and 21 studied, derived from five classification systems. This paper analyses and assesses the five systems, one of which has been devised and developed by a research team that includes co-authors of this paper. The quality of the five systems is assessed and scored according to how specific, coherent, clear, comprehensive and workable they are. Their relevance to food, nutrition and health, and their use in various settings, is described. The paper shows that the significance of industrial food processing in shaping global food systems and supplies and thus dietary patterns worldwide, and its role in the pandemic of overweight and obesity, remains overlooked and underestimated. Once food processing is systematically incorporated into food classifications, they will be more useful in assessing and monitoring dietary patterns. Food classification systems that emphasize industrial food processing, and that define and distinguish relevant different types of processing, will improve understanding of how to prevent and control overweight, obesity and related chronic non-communicable diseases, and also malnutrition. They will also be a firmer basis for rational policies and effective actions designed to protect and improve public health at all levels from global to local.

Emerging roles of engineered nanomaterials in the food industry.

Science.gov (United States)

Morris, V J

2011-10-01

Nanoscience is the study of phenomena and the manipulation of materials at the atomic or molecular level. Nanotechnology involves the design, production and use of structures through control of the size and shape of the materials at the nanometre scale. Nanotechnology in the food sector is an emerging area with considerable research and potential products. There is particular interest in the definition and regulation of engineered nanomaterials. This term covers three classes of nanomaterials: natural and processed nanostructures in foods; particulate nanomaterials metabolized or excreted on digestion; and particulate nanomaterials not broken down on digestion, which accumulate in the body. This review describes examples of these classes and their likely status in the food industry. Copyright © 2011 Elsevier Ltd. All rights reserved.

Supplier Selection for Food Industry: A Combination of Taguchi Loss Function and Fuzzy Analytical Hierarchy Process

Directory of Open Access Journals (Sweden)

Renna Magdalena

2012-09-01

Full Text Available Supplier selection is an important part of supply chain management process by which firms identify, evaluate, and establish contracts with suppliers. Deciding the right supplier can be a complex task. As such, various criteria must be taken into account to choose the best supplier. This study focused on the supply in the packaging division of a food industry in Denpasar-Bali. A combination of Taguchi Loss Function and fuzzy-AHP (Analytical Hierarchy Process Fuzzy Linear Programming was used to determine the best supplier. In this analysis, several suppliers’ criteria were considered, namely quality, delivery, completeness, quality loss and environmental management. By maximizing the suppliers’ performances based on each criterion and aggregating the suppliers’ performances based on the overall criteria, the best supplier was determined. Keywords: supplier selection, taguchi loss function, AHP, fuzzy linear programming,environment

Production yield analysis in food processing. Applications in the French-fries and the poultry-processing industries

NARCIS (Netherlands)

Somsen, D.J.

2004-01-01

Food processors face increasing demands to improve their raw material yield efficiency. To really understand the raw material yield efficiency of food processing, mass losses need to be divided in wanted (desired) and unwanted ones. The basic approach to increase the raw material yield efficiency is

Preliminary Studies for the Application of Irradiated-Food to Food Service Industry

Energy Technology Data Exchange (ETDEWEB)

Lee, Ju-Woon; Byun, Myung-Woo; Kim, Jae-Hun; Choi, Jong-Il; Song, Beom-Seok; Kim, Dong-Ho; Seo, Min-Won

2008-04-15

This study is to investigate ways to improve the marketability of irradiated food materials, through examining reports on toxicological safety and public acceptance of irradiated food materials. Many studies have reaffirmed the mutagenic, genotoxicological, microbiological, and nutritional safety of food irradiation, and consider it an important tool to reduce loss of food due to spoilage and pests. Although food irradiation could provide an opportunity to replace certain pesticides and food additives, there is ambivalence among consumers on whether or not the technology provides a real benefit. An easy and inexpensive tool to identify irradiation trace residue in foods, public trust building in industry through educating consumers with the benefit and uses of irradiation process are thought to be key elements for a successful market for irradiated food. Gamma irradiation at 50 kGy was applied to food materials for institutional food-service to evaluate their possible genotoxicity. The genotoxicity of 12 kinds of food materials irradiated at 50 kGy for institutional food-service was evaluated by Salmonella typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The results of bacterial reversion assay with S. typhimurium TA98, TA100, TA1535 and TA1537 were negative in the 12 kinds of food materials irradiated at 50 kGy. No mutagenicity was detected in the assay with and without metabolic activation. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was observed between non-irradiated and 50 kGy-irradiated food materials. These results indicate that food materials irradiated at 50 kGy for institutional food-service did not show any genotoxic effects under these experimental conditions.

Preliminary Studies for the Application of Irradiated-Food to Food Service Industry

International Nuclear Information System (INIS)

Lee, Ju-Woon; Byun, Myung-Woo; Kim, Jae-Hun; Choi, Jong-Il; Song, Beom-Seok; Kim, Dong-Ho; Seo, Min-Won

2008-04-01

This study is to investigate ways to improve the marketability of irradiated food materials, through examining reports on toxicological safety and public acceptance of irradiated food materials. Many studies have reaffirmed the mutagenic, genotoxicological, microbiological, and nutritional safety of food irradiation, and consider it an important tool to reduce loss of food due to spoilage and pests. Although food irradiation could provide an opportunity to replace certain pesticides and food additives, there is ambivalence among consumers on whether or not the technology provides a real benefit. An easy and inexpensive tool to identify irradiation trace residue in foods, public trust building in industry through educating consumers with the benefit and uses of irradiation process are thought to be key elements for a successful market for irradiated food. Gamma irradiation at 50 kGy was applied to food materials for institutional food-service to evaluate their possible genotoxicity. The genotoxicity of 12 kinds of food materials irradiated at 50 kGy for institutional food-service was evaluated by Salmonella typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The results of bacterial reversion assay with S. typhimurium TA98, TA100, TA1535 and TA1537 were negative in the 12 kinds of food materials irradiated at 50 kGy. No mutagenicity was detected in the assay with and without metabolic activation. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was observed between non-irradiated and 50 kGy-irradiated food materials. These results indicate that food materials irradiated at 50 kGy for institutional food-service did not show any genotoxic effects under these experimental conditions

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

Science.gov (United States)

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

2018-01-01

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

Consumer Information in the food service industry vs. food retailing

OpenAIRE

Rogge, C.B.E.; Becker, Tilman C.

2008-01-01

In order to define consumer expectations over a traceability and information system for the entire food supply chain, the information behaviour of consumers in the food service industry has been subject to an analysis for the first time. In comparison to consumers in retailing, significant differences appear in information seeking behaviour as well as in the information desired.

Potential application of quantitative microbiological risk assessment techniques to an aseptic-UHT process in the food industry.

Science.gov (United States)

Pujol, Laure; Albert, Isabelle; Johnson, Nicholas Brian; Membré, Jeanne-Marie

2013-04-01

Aseptic ultra-high-temperature (UHT)-type processed food products (e.g., milk or soup) are ready to eat products which are consumed extensively globally due to a combination of their comparative high quality and long shelf life, with no cold chain or other preservation requirements. Due to the inherent microbial vulnerability of aseptic-UHT product formulations, the safety and stability-related performance objectives (POs) required at the end of the manufacturing process are the most demanding found in the food industry. The key determinants to achieving sterility, and which also differentiates aseptic-UHT from in-pack sterilised products, are the challenges associated with the processes of aseptic filling and sealing. This is a complex process that has traditionally been run using deterministic or empirical process settings. Quantifying the risk of microbial contamination and recontamination along the aseptic-UHT process, using the scientifically based process quantitative microbial risk assessment (QMRA), offers the possibility to improve on the currently tolerable sterility failure rate (i.e., 1 defect per 10,000 units). In addition, benefits of applying QMRA are (i) to implement process settings in a transparent and scientific manner; (ii) to develop a uniform common structure whatever the production line, leading to a harmonisation of these process settings, and; (iii) to bring elements of a cost-benefit analysis of the management measures. The objective of this article is to explore how QMRA techniques and risk management metrics may be applied to aseptic-UHT-type processed food products. In particular, the aseptic-UHT process should benefit from a number of novel mathematical and statistical concepts that have been developed in the field of QMRA. Probabilistic techniques such as Monte Carlo simulation, Bayesian inference and sensitivity analysis, should help in assessing the compliance with safety and stability-related POs set at the end of the manufacturing

Innovative Integrated Management System (IIMS for Sustainable Food Industry

Directory of Open Access Journals (Sweden)

Suttiprasit Prasert

2014-11-01

Full Text Available It is evident that the long-term survival and growth of global food industry depend on the availability and efficient use of raw materials, energy and water and other facilities under the concept of sustainable practice, i.e. in environment, society and economics. Quality and safety managements are essential to ensure that the industry can continue to support the communities in which it operates. Awarding a number of certifications to show the high standing of international quality and hygiene characteristics are currently necessary, e.g. ISO 9001: 2000, GMP/GHP, HACCP, ISO 22000, BRC and etc. To minimize the cost and maximize the efficiency, the Innovative Integration Management System (IIMS has been implemented effectively under the frameworks of sustainability in a numbers of national and international food production companies in Thailand during the past years. This will allow the organization to integrate all common processes such as management review, document control, record control, training, monitoring & measuring, data analysing, internal audits, and corrective and preventive actions whereas the critical or specific processes required by each standard are still retained harmoniously with the others.

Recent trends in bioethanol production from food processing byproducts.

Science.gov (United States)

Akbas, Meltem Yesilcimen; Stark, Benjamin C

2016-11-01

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

Carbon emissions reduction in China's food industry

International Nuclear Information System (INIS)

Lin, Boqiang; Lei, Xiaojing

2015-01-01

In this paper, we evaluate the changes in carbon dioxide emissions from energy consumption in China's food industry from 1986 to 2010 based on the Logarithmic Mean Divisia Index (LMDI) method. The results show that energy intensity (EI) and industrial activity (IA) are the main determinants of the changes in carbon dioxide. Energy intensity (EI) contributes to decrease in emissions within 25 years while industrial activity (IA) acts in a positive way to increase the emissions level. Industry scale (IS) mostly contributes to increase in emissions except for the time interval 1996–2000. However, for both carbon intensity (CI) and energy structure (ES), they have a volatile but not significant influence on emissions in the different time intervals. To further understand the effects, we analyze the cumulative emission during the whole period 1986–2010. The results further testify that energy intensity and industrial activity are the most important factors affecting reduction and growth of carbon emissions. The results indicate that efforts to reduce emission in China's food industry should focus on the enhancement of energy efficiency, the optimization of industrial scale and the restructuring energy use. Finally, recommendations are provided for the reduction of carbon dioxide in China's food industry. - Highlights: • We analyze the energy consumption and CO 2 emissions in China's food industry. • LMDI decomposition analysis is conducted for finding out the driving forces. • Industrial activity is the main driving force of CO 2 emissions in this industry. • Energy intensity is the main factor mitigating carbon emissions in this industry. • Main advice: improving energy efficiency, optimizing industrial scale.

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

Science.gov (United States)

Sanjuán, Neus; Stoessel, Franziska; Hellweg, Stefanie

2014-01-21

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

the economic importance of microorganism in food processing

African Journals Online (AJOL)

BSN

This paper attempts to highlight the Economic Importance of microorganisms in food processing and manufacturing; it goes further to differentiate between the desirable ... Desirable importance are those cost saving and revenue generating activities ... Microorganism (yeast) play very useful role in the Bakery industries.

ATPS: "Aqueous two-phase System" as the "Answer to Protein Separation" for protein-processing Food Industry.

Science.gov (United States)

Khan, Bilal Muhammad; Liu, Zhi-Cong; Shi, Fu-Lin; Cheong, Kit-Leong; Liu, Yang

2018-06-08

Every individual needs food for its nutritional value and flavor while the economic growth of a nation depends on a thriving profit-generating industry. The food industry caters to both needs in an efficient manner. Proteins can rightly be considered as the driving force behind the overwhelming success of this industry. However, purification of proteins is not an easy undertaking due to their intricate nature while presently employed procedures for this purpose, regrettably, are both costly, and labor- and time-intensive in addition to being unsettling on proteins structural conformity. ATPS has accumulated a lot of interest from the scientific community due to its mild operating conditions, high recovery yield, ease of scaling it up, and its cost-effective and environment friendly nature. This review tries to amass some accounts concerning the utility of ATPS for the separation and purification of proteins. Some auspicious clues in this regard can be witnessed along with a few loopholes which need to be addressed before this technique can truly demonstrate its potential vis-à-vis industrial protein purification. Overall, a polymer - salt (citrates in particular) ATPS with an added inert supplementary salt can be regarded as a better option for purifying proteins.

Microbial transglutaminase and its application in the food industry. A review.

Science.gov (United States)

Kieliszek, Marek; Misiewicz, Anna

2014-05-01

The extremely high costs of manufacturing transglutaminase from animal origin (EC 2.3.2.13) have prompted scientists to search for new sources of this enzyme. Interdisciplinary efforts have been aimed at producing enzymes synthesised by microorganisms which may have a wider scope of use. Transglutaminase is an enzyme that catalyses the formation of isopeptide bonds between proteins. Its cross-linking property is widely used in various processes: to manufacture cheese and other dairy products, in meat processing, to produce edible films and to manufacture bakery products. Transglutaminase has considerable potential to improve the firmness, viscosity, elasticity and water-binding capacity of food products. In 1989, microbial transglutaminase was isolated from Streptoverticillium sp. Its characterisation indicated that this isoform could be extremely useful as a biotechnological tool in the food industry. Currently, enzymatic preparations are used in almost all industrial branches because of their wide variety and low costs associated with their biotechnical production processes. This paper presents an overview of the literature addressing the characteristics and applications of transglutaminase.

The development of Corporate social responsibility in Lithuanian food industry

OpenAIRE

Navickas, Valentinas; Kontautienė, Rima

2014-01-01

The authors of the article analyze the development of corporate social responsibility in Lithuanian food industry. By emphasize the importance of food industry as one of the largest manufacturing group in Lithuania and its strong impact and high dependence on the economy, the environment and on society, implementation of principles and practice of corporate social responsibility is of high relevance for this sector. The paper deals with the main indicators of Lithuanian food industry in...

On the potential and economic feasibility of solar industrial process-heat applications in selected Turkish industries

International Nuclear Information System (INIS)

Ozdogan, S.; Arikol, M.

1992-01-01

We discuss the potential and economic feasibility of solar, industrial process-heat applications in the Turkish food, textile and chemical industries. The study covers 18 sites and end-use temperatures up to 120 and 150 o C. A solar system composed of parabolic troughs without thermal storage is chosen. The system size investigated is 500 to 20,000m 2 . (author)

Establish Central Kitchen under HACCP Control in Food and Beverage Industry to Ensure Food Safety and Hygiene

Directory of Open Access Journals (Sweden)

Cuihua Qi

2014-04-01

Full Text Available In recent years, food safety and hygiene have been a social problem. So, it is worth studying in-depth that how to control the safety and hygiene of food and beverage. This paper proposes to establish central kitchens under HACCP control to ensure food safety and hygiene in the food and beverage industry. Considering the practical difficulties in the application of HACCP, this paper introduces the establishment of dishes HACCP system with some examples to give the reference of the food and beverage industry. Central kitchens have many advantages while HACCP is the golden standard to ensure food safety and hygiene, hence, it will ensure food safety and hygiene if both can be combined with in the use of food and beverage industry.

A STRATEGIC PROGRAM TO REDUCE GREENHOUSE GASES EMISSIONS PRODUCED FROM FOOD INDUSTRY

Energy Technology Data Exchange (ETDEWEB)

A. Kilic [Faculty of Science, Department of Biology, University of Nigde, Nigde (Turkey); A. Midilli [Faculty of Engineering, Department of Mechanical Engineering, Nigde (Turkey); I. Dincer [Faculty of Engineering and Applied Science, University of Ontario Institute of Technology, Oshawa, ON (Canada)

2008-09-30

Greenhouse gases (GHGs) emissions are at every stage of conventional food production (planting, harvesting, irrigation, food production, transportation, and application of pesticides and fertilizers, etc.). In this study, a strategic program is proposed to reduce GHGs emissions resulting during conventional food production. The factors which form the basis of this strategic program are energy, environment and sustainability. The results show that the application of sustainable food processing technologies can significantly reduce GHGs emissions resulting from food industry. Moreover, minimizing the utilization of fossil-fuel energy sources and maximizing the utilization of renewable energy sources results in the reduction of GHGs emissions during food production, which in turn reduces the effect of global warming.

Bacteriophages as Weapons Against Bacterial Biofilms in the Food Industry.

Science.gov (United States)

Gutiérrez, Diana; Rodríguez-Rubio, Lorena; Martínez, Beatriz; Rodríguez, Ana; García, Pilar

2016-01-01

Microbiological contamination in the food industry is often attributed to the presence of biofilms in processing plants. Bacterial biofilms are complex communities of bacteria attached to a surface and surrounded by an extracellular polymeric material. Their extreme resistance to cleaning and disinfecting processes is related to a unique organization, which implies a differential bacterial growth and gene expression inside the biofilm. The impact of biofilms on health, and the economic consequences, has promoted the development of different approaches to control or remove biofilm formation. Recently, successful results in phage therapy have boosted new research in bacteriophages and phage lytic proteins for biofilm eradication. In this regard, this review examines the environmental factors that determine biofilm development in food-processing equipment. In addition, future perspectives for the use of bacteriophage-derived tools as disinfectants are discussed.

FOOD SAFETY IN CATERING INDUSTRY

Directory of Open Access Journals (Sweden)

P. Cattaneo

2009-03-01

Full Text Available Catering industry plays a very important role in public health management, because about 30% of total daily meals are consumed in catering industry (restaurants, bar. In this work food safety was evaluated in 20 catering centres throughout microbiological analyses of different categories of meals. Results demonstrate that there was an important decrease of microbial contamination between 2006 and 2007, no pathogens were found in 217 samples examined: this was obtained by improving voluntary controls.

Agro-industrial fruit co-products in Colombia, their sources and potential uses in processed food industries: a review

Directory of Open Access Journals (Sweden)

Miguel Ángel Alarcón García

2015-06-01

Full Text Available Fruit agribusinesses generate large amounts of byproductswith diverse characteristics that are inherent to the fruitsfrom which they come, which are a source of great use potentialbecause their compositions include molecules that are currentlyof high interest (antioxidants and dietary fiber. It is clear that,without correct handling and disposal, theses fruits present aproblem due to the environmental pollution that large quantitiesof residues can generate. Although there are varied uses for agroindustrialco-products, this review focused on the potential usesthat co-products could have in different processed food matrices.In this sense, this paper led to the revelation that one of theprincipal objectives of the reviewed research was to conditionco-products for use in processed foods in an attempt to takeadvantage of the bio-active compounds they contain, principallythe natural antioxidant activity, which especially enjoys acceptanceby consumers of processed foods.

Accelerators in industrial electron beam processing

International Nuclear Information System (INIS)

Becker, R.C.

1984-01-01

High power electron beam accelerators are being used for a variety of industrial processes. Such machines can process a wide range of products at very high thruput rates and at very low unit processing costs. These industrial accelerators are now capable of producing up to 200 kW of electron beam power at 4.0 MV and 100 kW at 5.0 MV. At this writing, even larger units are contemplated. The reliability of these high power devices also makes it feasible to consider bremsstrahlung (x-ray) processing as well. In addition to the advance of accelerator technology, microprocessor control systems now provide the capability to coordinate all the operations of the irradiation facility, including the accelerator, the material handling system, the personnel safety system and various auxiliary services. Facility designs can be adapted to many different industrial processes, including use of the dual purpose electron/x-ray accelerator, to ensure satisfactory product treatment with good dose uniformity, high energy efficiency and operational safety and simplicity. In addition, equipment manufacturers like RDI are looking beyond their conventional DC accelerator technology; looking at high power 10-12 MeV linear accelerators with power levels up to 25 kW or more. These high power linear accelerators could be the ideal processing tool for many sterilization and food irradiation applications. (author)

Food for Thought: Recommendations to Improve the Relationship between the City of Los Angeles and its Food Processing Sector

OpenAIRE

Marian Fowler; Rachel Freitas; Jessica Nierenberg; Diana Simpson

2004-01-01

Since the 1980s, the manufacturing sector has been steadily declining in Los Angeles, weakening the fabric of the community, diminishing the tax base, decreasing the amount of revenue available for social services, and reducing property values. To address these problems, the City is targeting industry clusters that are growing and for which the City provides a competitive advantage. The Food Processing industry, composed of manufacturers, producers, and packagers of food and beverages fo...

Formulation and validation of applied engineering equations for heat transfer processes in the food industry

DEFF Research Database (Denmark)

Christensen, Martin Gram

The study is focused on convective heat transfer in the processing of solid foods, specifically with the scope to develop simple analytical calculation tools that can be incorporated into spreadsheet solutions. In areas of food engineering such as equipment manufacture the use of predictive...... calculations, modelling activities and simulations for improved design is employed to a high degree. In food manufacture the use process calculations are seldom applied. Even though, the calculation of thermal processes is not a challenging task in academia; this is not the case for food manufacture. However......; the calculations need fundamental validation and a generality that ensures a wide application, thus also the development of simplified approximations and engineering equations have to be conducted in academia. The focus group for the utilization of the presented work is; food manufacture, authorities ensuring food...

Benefits of nitrogen for food, fibre and industrial production

NARCIS (Netherlands)

Stoumann Jensen, L.; Schjoerring, J.K.; Hoek, K.W. van der; Damgaard Poulsen, H.; Zevenbergen, J.F.; Pallière, C.; Lammel, J.; Brentrup, F.; Jongbloed, A.W.; Willems, J.; Grinsven, H. van

2011-01-01

Nature of the issue • Reactive nitrogen (N r ) has well-documented positive eff ects in agricultural and industrial production systems, human nutrition and food security. Limited N r supply was a key constraint to European food and industrial production, which has been overcome by Nr from the

Organic Foods manufacturing and Processing: The New Way of Life

OpenAIRE

Jalan, Vishal

2007-01-01

Organic is the fastest growing sector of the food industry with global sales approaching US $40 billion in 2006. Growing health-consciousness among consumers globally has resulted in high demand for Fresh and more importantly Processed Organic Food. This value-addition can generate large number of jobs in rural areas in India and Africa.

New weapons to fight old enemies: novel strategies for the (biocontrol of bacterial biofilms in the food industry

Directory of Open Access Journals (Sweden)

Laura Maria Coughlan

2016-10-01

Full Text Available Biofilms are microbial communities characterized by their adhesion to solid surfaces and the production of a matrix of exopolymeric substances (EPS, consisting of polysaccharides, proteins, DNA and lipids, which surround the microorganisms lending structural integrity and a unique biochemical profile to the biofilm. Biofilm formation enhances the ability of the producer/s to persist in a given environment. Pathogenic and spoilage bacterial species capable of forming biofilms are a significant problem for the healthcare and food industries, as their biofilm-forming ability protects them from common cleaning processes and allows them to remain in the environment post-sanitation. In the food industry, persistent bacteria colonize the inside of mixing tanks, vats and tubing, compromising food safety and quality. Strategies to overcome bacterial persistence through inhibition of biofilm formation or removal of mature biofilms are therefore necessary. Current biofilm control strategies employed in the food industry (cleaning and disinfection, material selection and surface preconditioning, plasma treatment, ultrasonication, etc., although effective to a certain point, fall short of biofilm control. Efforts have been explored, mainly with a view to their application in pharmaceutical and healthcare settings, which focus on targeting molecular determinants regulating biofilm formation. Their application to the food industry would greatly aid efforts to eradicate undesirable bacteria from food processing environments and, ultimately, from food products. These approaches, in contrast to bactericidal approaches, exert less selective pressure which in turn would reduce the likelihood of resistance development. A particularly interesting strategy targets quorum sensing systems, which regulate gene expression in response to fluctuations in cell-population density governing essential cellular processes including biofilm formation. This review article discusses

Scenario research: The food industry in 2010

OpenAIRE

Stacey, Julia; Sonne, Anne-Mette; Jensen, Birger Boutrup

2001-01-01

What kind of foods will the consumers choose to buy in 2010? Will they be buying organic foods, functional foods or go for the cheapest products? Nobody can predict the future. However, by using scenario techniques qualified indications on future developments can be put together. Researchers at MAPP and the Department of Manufacturing Engineering and Management, The Technical University of Denmark have constructed three scenarios about the Danish food industry in 2010. The aim has been to ide...

The application of irradiation techniques for food preservation and process improvement -Studies on application of radiation and radioisotopes-

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

Biotechnological applications of functional metagenomics in the food and pharmaceutical industries.

Science.gov (United States)

Coughlan, Laura M; Cotter, Paul D; Hill, Colin; Alvarez-Ordóñez, Avelino

2015-01-01

Microorganisms are found throughout nature, thriving in a vast range of environmental conditions. The majority of them are unculturable or difficult to culture by traditional methods. Metagenomics enables the study of all microorganisms, regardless of whether they can be cultured or not, through the analysis of genomic data obtained directly from an environmental sample, providing knowledge of the species present, and allowing the extraction of information regarding the functionality of microbial communities in their natural habitat. Function-based screenings, following the cloning and expression of metagenomic DNA in a heterologous host, can be applied to the discovery of novel proteins of industrial interest encoded by the genes of previously inaccessible microorganisms. Functional metagenomics has considerable potential in the food and pharmaceutical industries, where it can, for instance, aid (i) the identification of enzymes with desirable technological properties, capable of catalyzing novel reactions or replacing existing chemically synthesized catalysts which may be difficult or expensive to produce, and able to work under a wide range of environmental conditions encountered in food and pharmaceutical processing cycles including extreme conditions of temperature, pH, osmolarity, etc; (ii) the discovery of novel bioactives including antimicrobials active against microorganisms of concern both in food and medical settings; (iii) the investigation of industrial and societal issues such as antibiotic resistance development. This review article summarizes the state-of-the-art functional metagenomic methods available and discusses the potential of functional metagenomic approaches to mine as yet unexplored environments to discover novel genes with biotechnological application in the food and pharmaceutical industries.

Biotechnological applications of functional metagenomics in the food and pharmaceutical industries

Directory of Open Access Journals (Sweden)

Laura M Coughlan

2015-06-01

Full Text Available Microorganisms are found throughout nature, thriving in a vast range of environmental conditions. The majority of them are unculturable or difficult to culture by traditional methods. Metagenomics enables the study of all microorganisms, regardless of whether they can be cultured or not, through the analysis of genomic data obtained directly from an environmental sample, providing knowledge of the species present and allowing the extraction of information regarding the functionality of microbial communities in their natural habitat. Function-based screenings, following the cloning and expression of metagenomic DNA in a heterologous host, can be applied to the discovery of novel proteins of industrial interest encoded by the genes of previously inaccessible microorganisms. Functional metagenomics has considerable potential in the food and pharmaceutical industries, where it can, for instance, aid (i the identification of enzymes with desirable technological properties, capable of catalysing novel reactions or replacing existing chemically synthesized catalysts which may be difficult or expensive to produce, and able to work under a wide range of environmental conditions encountered in food and pharmaceutical processing cycles including extreme conditions of temperature, pH, osmolarity, etc; (ii the discovery of novel bioactives including antimicrobials active against microorganisms of concern both in food and medical settings; (iii the investigation of industrial and societal issues such as antibiotic resistance development. This review article summarizes the state-of-the-art functional metagenomic methods available and discusses the potential of functional metagenomic approaches to mine as yet unexplored environments to discover novel genes with biotechnological application in the food and pharmaceutical industries.

INTEGRATION OF THE FOOD INDUSTRY AND RELATED SECTORS BASED ON THE CLUSTER APPROACH

Directory of Open Access Journals (Sweden)

V. M. Bautin

2015-01-01

Full Text Available In a diversified agro-industrial complex structure of the Voronezh region there are more than 200 enterprises of food and processing industry. However, due to the growth disparity in prices for agricultural and industrial products, the collapse of a single process has been a sharp decline in the production of final products of agribusiness. In the conditions of Russia's accession to the WTO and the growth in this regard competition in the market of raw materials and finished products, problems of high relevance of search for effective strategies for the development of the food industry. The emphasis of these reforms should be a priori biased towards the crea tion of favorable conditions for the formation of optimal institutional innovation structures and prospects of development of the national agro-food system at all levels. In this regard, the formation of institutional models of integration in the agricultural sector, we regard the system approach, where the newly created integrated structure is defined as a social institution, characterized by composition, structure, objectives, functions, internal and external bounding box defined inputs and outputs. Under these conditions, there is a need to develop partnerships and coo peration between enterprises of the technological chain of the final product agribusiness, finds its expression in a variety of forms, one of which is the formation of clusters, creating the conditions for effective interaction of producers of raw materials and finished products, research and educational institutions, service infrastructure of organizations and representatives of other areas to ensure. However, the analysis showed that, across a variety of alternative strategies for the development of the food industry, the most optimal in today's economic conditions appear to integration strategies that involve the union of disparate market participants on the principles of economic integr ation, which results in a synergy

Food Processing and Agriculture. Wisconsin Annual Farm Labor Report, 1968.

Science.gov (United States)

Wisconsin State Employment Service, Madison.

A yearly report on the migrant farm worker situation in Wisconsin evaluates the year 1968 in relation to past years and makes projections for the future. Comparisons are made of trends in year-round employment practices, seasonal food processing, the cherry industry, and the cucumber industry. The report includes a discussion on the social aspects…

Progressive technologies in the food industry

International Nuclear Information System (INIS)

Chyleova, L.; Sukova, I.

1987-01-01

The collection of papers presented at the training of food industry specialists contains 14 papers, of which 3 were incorporated in INIS. All deal with the radiation treatment of foods and feeds, various equipment and technologies used for the purpose, major radiation effects and the advantages of irradiation techniques. Also discussed are adverse effects of radiation on foodstuffs, questions of legislation and future prospects. (M.D.)

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

Science.gov (United States)

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

2009-08-01

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

NATURAL SURFACTANTS AND THEIR USE IN FOOD INDUSTRY

Directory of Open Access Journals (Sweden)

František Kreps

2011-12-01

Full Text Available Microorganisms produce wide range of surfactants, generally called biosurfactants. These compounds are mainly divided according to their molecular weight, physico - chemical properties and mode of action. Saponins, plant surfactants, have properties of  soap and they are high foaming and therefore are used in cosmetic (shampoos, liquid soaps et cetera and food industry (sweeteners, food additives into the effervescents et cetera. Most of them are spread in plants of agriculture importance and some of them are basic segments in human food. They often occur in plants (in more then 100 species. Saponins can be find in vegetables as a soya, a bean, a lentil, a spinach, a tomato, a potato, a garlic, a onion. Today biosurfactants are mainly used in bioremediation but they can be utilized in many sectors of food industry. We have paid attention to some microbial and plant surfactants and their prospects of exploitation in this industry.doi:10.5219/170 

New applications of near infrared spectroscopy in the food industry

Energy Technology Data Exchange (ETDEWEB)

Groenewald, C.A. (Peter Rassloff Instruments and Services, Norwood, South Africa)

The near infrared spectroscopic method of analysis was initially developed for rapid analyses of protein in wheat. A brief explanation of the theory and history of near infrared spectroscopic analysis will be given. Research was done on the application of near infrared spectroscopic (NIR) in the food industry. Especially exciting was the breakthrough achieved in applying NIR to determine the dry solid content of bread. Such application could revolutionise the baking industry. Results will also be presented of research done on the application of NIR techniques for the determination of protein and fat in bread based on dry matter; hardness in wheat; absorption and sedimentation in pasta products; and use in process control in snack products manufacture. The limitations that were found in the application of NIR analysis will also be covered. The developments in NIR technology may result in these methods becoming standard practice in many food laboratories.

New applications of near infrared spectroscopy in the food industry

International Nuclear Information System (INIS)

Groenewald, C.A.

1984-01-01

The near infrared spectroscopic method of analysis was initially developed for rapid analyses of protein in wheat. A brief explanation of the theory and history of near infrared spectroscopic analysis will be given. Research was done on the application of near infrared spectroscopic (NIR) in the food industry. Especially exciting was the breakthrough achieved in applying NIR to determine the dry solid content of bread. Such application could revolutionise the baking industry. Results will also be presented of research done on the application of NIR techniques for the determination of protein and fat in bread based on dry matter; hardness in wheat; absorption and sedimentation in pasta products; and use in process control in snack products manufacture. The limitations that were found in the application of NIR analysis will also be covered. The developments in NIR technology may result in these methods becoming standard practice in many food laboratories

76 FR 4360 - Guidance for Industry on Process Validation: General Principles and Practices; Availability

Science.gov (United States)

2011-01-25

... and Development (HFM-40), Center for Biologics Evaluation and Research (CBER), Food and Drug...] Guidance for Industry on Process Validation: General Principles and Practices; Availability AGENCY: Food... of Drug Information, Center for Drug Evaluation and Research, Food and Drug Administration, 10903 New...

From research to industry - the establishment of a radiation processing industry in South Africa

International Nuclear Information System (INIS)

Du Plessis, T.A.; Stevens, R.C.B.

1983-01-01

In the late sixties the South African Atomic Energy Board in pursuing its objectives to promote the peaceful application of nuclear energy in general, established a research group with the specific purpose of investigating and developing radiation processing as a new technique. During the early years it was realised that the economic and technological facets of establishing a new industry were equally important and, in addition to fundamental research, strong emphasis was placed on the necessity of marketing this new technology. Although the initial emphasis was put on gamma sterilization, and today still forms the backbone of the radiation processing industry, the promising fields of polymer modification and food irradiation hold a lot of promise in the radiation processing industry. Following ten years of successfully introducing and providing a radiation service, the South African Atomic Energy Board in 1980 decided to transfer its service to the private sector. These developments in South Africa are a good sample of how a small country, through initial government involvement, can acquire a sophisticated new private industry. (author)

The Role of Hybrid Make-to-Stock (MTS) - Make-to-Order (MTO) and Economic Order Quantity (EOQ) Inventory Control Models in Food and Beverage Processing Industry

Science.gov (United States)

Najhan Mohd Nagib, Ahmad; Naufal Adnan, Ahmad; Ismail, Azianti; Halim, Nurul Hayati Abdul; Syuhadah Khusaini, Nurul

2016-11-01

The inventory model had been utilized since the early 1900s. The implementation of the inventory management model is generally to ensure that an organisation is able to fulfil customer's demand at the lowest possible cost to improve profitability. This paper focuses on reviewing previous published papers regarding inventory control model mainly in the food and beverage processing industry. The author discusses four inventory models, which are the make-to-stock (MTS), make-to-order (MTO), economic order quantity (EOQ), and hybrid of MTS-MTO models. The issues raised by the researchers on the above techniques as well as the elements need to be considered upon selection have been discussed in this paper. The main objective of the study is to highlight the important role played by these inventory control models in the food and beverage processing industry.

Advertising of ultra-processed foods and beverages: children as a vulnerable population

OpenAIRE

Mallarino,Christina; Gómez,Luis F; González-Zapata,Laura; Cadena,Yazmín; Parra,Diana C

2013-01-01

The rapid nutrition transition occurring in Latin America has resulted in a sharp increase of childhood overweight and obesity. Recent evidence has shown that food and beverage advertising has a great influence on children’s eating behavior. This population has become a key target market for the ultra-processed foods and beverages industry, which is marketing products in an aggressive way. Evidence shows that Latin American countries have poor regulation of ultra-processed foods and bev...

Emissions of volatile organic compounds (VOCs) from the food and drink industries of the European community

Science.gov (United States)

Passant, Neil R.; Richardson, Stephen J.; Swannell, Richard P. J.; Gibson, N.; Woodfield, M. J.; van der Lugt, Jan Pieter; Wolsink, Johan H.; Hesselink, Paul G. M.

Estimates were made of the amounts of volatile organic compounds (VOCs) released into the atmosphere as a result of the industrial manufacture and processing of food and drink in the European Community. The estimates were based on a review of literature sources, industrial and government contacts and recent measurements. Data were found on seven food manufacturing sectors (baking, vegetable oil extraction, solid fat processing, animal rendering, fish meal processing, coffee production and sugar beet processing) and three drink manufacturing sectors (brewing, spirit production and wine making). The principle of a data quality label is advocated to illustrate the authors' confidence in the data, and to highlight areas for further research. Emissions of ethanol from bread baking and spirit maturation were found to be the principle sources. However, significant losses of hexane and large quantities of an ill-defined mixture of partially oxidized hydrocarbons were noted principally from seed oil extraction and the drying of plant material, respectively. This latter mixture included low molecular weight aldehydes, carboxylic acids, ketones, amines and esters. However, the precise composition of many emissions were found to be poorly understood. The total emission from the food and drink industry in the EC was calculated as 260 kt yr -1. However, many processes within the target industry were found to be completely uncharacterized and therefore not included in the overall estimate (e.g. soft drink manufacture, production of animal food, flavourings, vinegar, tea, crisps and other fried snacks). Moreover, the use of data quality labels illustrated the fact that many of our estimates were based on limited data. Hence, further emissions monitoring is recommended from identified sources (e.g. processing of sugar beet, solid fat and fish meal) and from uncharacterized sources.

Monitoring Industrial Food Processes Using Spectroscopy & Chemometrics

DEFF Research Database (Denmark)

Pedersen, Dorthe Kjær; Engelsen, Søren Balling

2001-01-01

In the last decade rapid spectroscopic measurements have revolutionized quality control in practically all areas of primary food and feed production. Near-infrared spectroscopy (NIR & NIT) has been implemented for monitoring the quality of millions of samples of cereals, milk and meat with unprec......In the last decade rapid spectroscopic measurements have revolutionized quality control in practically all areas of primary food and feed production. Near-infrared spectroscopy (NIR & NIT) has been implemented for monitoring the quality of millions of samples of cereals, milk and meat...

Food processing

NARCIS (Netherlands)

Teodorowicz, Malgorzata; Neerven, Van Joost; Savelkoul, Huub

2017-01-01

The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus

Use of radiation processing technology gradually expands in industry

International Nuclear Information System (INIS)

Anon.

1989-01-01

The use of radioisotopes and radiation is expanding in the fields of industries and medicine with a high potentiality of the application to environmental protection. The technology transfer on the use of isotopes and radiation is progressing in the framework of international cooperation. But the industry has maintained wait and see attitude on the commercialization of food irradiation. Such present features were the highlight in the 19th Japan Conference on Radiation and Radioisotopes held on November 14-16. 72 papers from 19 countries were presented and discussed in 13 sessions. The progress of accelerator technology has contributed to the expansion of radiation processing market. The importance of the application of isotopes and radiation to environmental protection has been gradually acknowledged, and the electron beam treatment of flue gas for acid rain abatement and the elimination of chlorinated ethylene from drinking water were discussed. Drastic change has not been seen in the climate of food irradiation, however there are several positive indicators which support the prediction of slow but steady progress in the commercialization of the process and the trade of irradiated foods. (K.I.)

New Weapons to Fight Old Enemies: Novel Strategies for the (Bio)control of Bacterial Biofilms in the Food Industry.

Science.gov (United States)

Coughlan, Laura M; Cotter, Paul D; Hill, Colin; Alvarez-Ordóñez, Avelino

2016-01-01

Biofilms are microbial communities characterized by their adhesion to solid surfaces and the production of a matrix of exopolymeric substances, consisting of polysaccharides, proteins, DNA and lipids, which surround the microorganisms lending structural integrity and a unique biochemical profile to the biofilm. Biofilm formation enhances the ability of the producer/s to persist in a given environment. Pathogenic and spoilage bacterial species capable of forming biofilms are a significant problem for the healthcare and food industries, as their biofilm-forming ability protects them from common cleaning processes and allows them to remain in the environment post-sanitation. In the food industry, persistent bacteria colonize the inside of mixing tanks, vats and tubing, compromising food safety and quality. Strategies to overcome bacterial persistence through inhibition of biofilm formation or removal of mature biofilms are therefore necessary. Current biofilm control strategies employed in the food industry (cleaning and disinfection, material selection and surface preconditioning, plasma treatment, ultrasonication, etc.), although effective to a certain point, fall short of biofilm control. Efforts have been explored, mainly with a view to their application in pharmaceutical and healthcare settings, which focus on targeting molecular determinants regulating biofilm formation. Their application to the food industry would greatly aid efforts to eradicate undesirable bacteria from food processing environments and, ultimately, from food products. These approaches, in contrast to bactericidal approaches, exert less selective pressure which in turn would reduce the likelihood of resistance development. A particularly interesting strategy targets quorum sensing systems, which regulate gene expression in response to fluctuations in cell-population density governing essential cellular processes including biofilm formation. This review article discusses the problems associated

Applying a food processing-based classification system to a food guide: a qualitative analysis of the Brazilian experience.

Science.gov (United States)

Davies, Vanessa Fernandes; Moubarac, Jean-Claude; Medeiros, Kharla Janinny; Jaime, Patricia Constante

2018-01-01

The present paper aimed to identify the stakeholders, as well as their arguments and recommendations, in the debate on the application of a food processing-based classification system to the new Brazilian Food Guide. Qualitative approach; an analysis was made of documents resulting from the consultation conducted for the development of the new Brazilian Food Guide, which uses the NOVA classification for its dietary recommendations. A thematic matrix was constructed and the resulting themes represented the main points for discussion raised during the consultation. Brazil. Actors from academia, government and associations/unions/professional bodies/organizations related to the area of nutrition and food security; non-profit institutions linked to consumer interests and civil society organizations; organizations, associations and food unions linked to the food industry; and individuals. Four themes were identified: (i) conflicting paradigms; (ii) different perceptions about the role and need of individuals; (iii) we want more from the new food guide; and (iv) a sustainable guide. There was extensive participation from different sectors of society. The debate generated by the consultation revealed two main conflicting opinions: a view aligned with the interests of the food industry and a view of healthy eating which serves the interests of the population. The first group was against the adoption of a food processing-based classification system in a public policy such as the new Brazilian Food Guide. The second group, although mostly agreeing with the new food guide, argued that it failed to address some important issues related to the food and nutrition agenda in Brazil.

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

Science.gov (United States)

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

2018-05-22

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

Association of neighbourhood food availability with the consumption of processed and ultra-processed food products by children in a city of Brazil: a multilevel analysis.

Science.gov (United States)

Leite, Fernanda Helena Marrocos; de Carvalho Cremm, Elena; de Abreu, Débora Silva Costa; Oliveira, Maria Aparecida de; Budd, Nadine; Martins, Paula Andrea

2018-01-01

To investigate the association between neighbourhood food availability and the consumption of ready-to-consume products (RCP), either processed or ultra-processed, and unprocessed/minimally processed foods (UF-MPF) by children. Cross-sectional. 24 h Dietary recalls were collected from children from January 2010 to June 2011. Neighbourhood food availability data were collected from 672 food stores located within 500 m of participants' homes, using an adapted and validated instrument. Neighbourhood-level socio-economic status (SES) was obtained by calculating the mean years of household head's education level in each census tract covered by 500 m buffers. Foods that were consumed by children and/or available in the food stores were classified based on their degree of industrial processing. Multilevel random-effect models examined the association between neighbourhood food availability and children's diets. Santos, Brazil. Children (n 513) under 10 years old (292 aged food stores was associated with increased RCP consumption (Pfood policies and interventions that aim to reduce RCP consumption in Santos and similar settings should focus on reducing the availability in food stores. The results also suggest that interventions should not only increase the availability of UF-MPF in lower-SES neighbourhoods, but should strive to make UF-MPF accessible within these environments.

Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition

Directory of Open Access Journals (Sweden)

Nahid Tamanna

2015-01-01

Full Text Available Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs. Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods.

Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition

Science.gov (United States)

Tamanna, Nahid; Mahmood, Niaz

2015-01-01

Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods. PMID:26904661

Export Behaviour in the Chilean Agribusiness and Food Processing Industry Comportamiento Exportador de las Empresas Chilenas, Agrocomerciales y Procesadoras de Alimentos

Directory of Open Access Journals (Sweden)

Rodrigo Echeverría

2008-12-01

Full Text Available This paper analyzes the export-behavior of Chilean agribusiness and food processing firms and the relative importance of firm-specific and geographic characteristics in this behavior. Using firm level data and regional geographic indicators, a dynamic model was used to study the export decisions and the export intensity of three industries: processing fish, processing fruits and vegetables, and wine production. Results showed that determinants of exporting behavior vary among the three industries, except the effect of sunk costs, which strongly impacts the export decisions of all analyzed industries. This implies that firms with prior export experience will have higher probability of exporting in the future. Foreign ownership positively impacts the export decision of the two processing industries. Thus, firms belonging to these industries that wish to increase the probability of being an exporter should be encouraged to have a partnership with a foreign company or investor. The export intensity is positively influenced by foreign ownership in the fruit and vegetables processing and wine industries. As in the case of the export decision of firms, foreign participation helps increase the scale of exports. In general, firm-specific characteristics significantly impact the export behavior in Chilean agribusiness and processed food industries, while the contribution of geography attributes appears mixed.Este artículo analiza el comportamiento exportador de las empresas chilenas agroindustriales y procesadoras de alimentos y la importancia relativa que las características geográficas y específicas de las empresas tienen en este comportamiento exportador. Con datos a nivel de empresas e indicadores geográficos regionales, se utilizó un modelo dinámico para estudiar la decisión y la intensidad exportadora de tres industrias: industria procesadora de pescados, industria procesadora de frutas y hortalizas, e industria productora de vinos. Los

OPTIPOLYGEN - Optimum integration of polygeneration in the food industry

Energy Technology Data Exchange (ETDEWEB)

NONE

2006-12-15

The expression polygeneration is defined as the use of multiple primary energy inputs to create multiple energy outputs. The aim of the project OPTIPOLYGEN is to investigate the potential of utilising and implementing polygeneration technologies in the food and drink industry. Due to its significant and simultaneous demand for process-heat, electricity and cooling, the food and drink industry is especially suitable for polygeneration. The work of the project comprised efforts covering everything from surveys of current utilisation of polygeneration to estimating the potential use in the future as well as evaluating the obstacles for further development. Moreover, the project did also have the aim to aid future implementations by developing and disseminating tools for faster evaluation of food plants applicability for polygeneration. These tools comprise technical guidelines, a web-based feasibility calculator as well as training materials for consultants and educators. All these tools are made available for interested bodies on the project website www.optipolygen.org . The results of the project reveal that whether polygeneration is applicable or not at a specific site is a complex question and depends on many details that may vary significantly by the local circumstances of each plant. Thus in order to be able to estimate the potential a thorough investigation of each plant site has to be undertaken comprising several issues such as: availability of local energy infrastructure, fuels, rules of electricity trade and transmission, district heat trade and transmission, carbon dioxide tax, regulations concerning biodegradable waste handling, subsidies, etc.. However, by disregarding these local differences and by instead extrapolating available technical and statistical data, the current potential for polygeneration in EU-15 food and drink industry is estimated to amount to 73,1 TWh{sub el}/year. The largest potentials are estimated to be in the meat and fish industry

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

DEFF Research Database (Denmark)

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

2009-01-01

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

La industria agroalimentaria leonesa: un replanteamienti estratégico = The agro-food industry in León: a strategic reassessment

Directory of Open Access Journals (Sweden)

Alfredo Macías Vázquez

2014-12-01

Full Text Available León cuenta con una importante diversidad y riqueza de recursos agroalimentarios a escala local. La industria alimentaria debe constituirse en un eje central de la estrategia de desarrollo provincial. En el marco de las transiciones posindustriales, la industria agroalimentaria está experimentando una renovación sustancial de los factores que explican la evolución de la competitividad y los procesos de desarrollo de dicha industria. Priorizar la industria agroalimentaria desde la perspectiva de la calidad territorial permitiría ensamblar los procesos de desarrollo económico y territorial. Leon has locally an important diversity and richness of agro-food resources. The food industry should become a strategic aim of the provincial development strategy. As part of the post-industrial transition, the food industry is undergoing a substantial renovation of the factors that explain the evolution of competitiveness and development processes of the industry. Prioritize the food industry from the perspective of territorial quality would join the processes of economic and territorial development.

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

Science.gov (United States)

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

2014-10-01

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

Ultra-processed foods and the limits of product reformulation.

Science.gov (United States)

Scrinis, Gyorgy; Monteiro, Carlos Augusto

2018-01-01

The nutritional reformulation of processed food and beverage products has been promoted as an important means of addressing the nutritional imbalances in contemporary dietary patterns. The focus of most reformulation policies is the reduction in quantities of nutrients-to-limit - Na, free sugars, SFA, trans-fatty acids and total energy. The present commentary examines the limitations of what we refer to as 'nutrients-to-limit reformulation' policies and practices, particularly when applied to ultra-processed foods and drink products. Beyond these nutrients-to-limit, there are a range of other potentially harmful processed and industrially produced ingredients used in the production of ultra-processed products that are not usually removed during reformulation. The sources of nutrients-to-limit in these products may be replaced with other highly processed ingredients and additives, rather than with whole or minimally processed foods. Reformulation policies may also legitimise current levels of consumption of ultra-processed products in high-income countries and increased levels of consumption in emerging markets in the global South.

Dynamic technical inefficiency and industrial concentration in the Indonesian food and beverages industry

NARCIS (Netherlands)

Setiawan, Maman; Oude Lansink, Alfons G.J.M.

2018-01-01

Purpose: The purpose of this paper is to investigate the relation between industrial concentration and technical inefficiency in the Indonesian food and beverages industry using a dynamic performance measure (dynamic technical inefficiency) that accounts for the presence of adjustment costs.

Heat transfer in condensation and evaporation. Application to industrial and environmental processes

Energy Technology Data Exchange (ETDEWEB)

Marvillet, C [CEA/Grenoble, Dept. de Thermohydraulique et de Physique (DRN-GRETh), 38 (France); Vidil, R [CEA/Saclay, Direction des Technologies Avancees (DTA), 38 - Grenoble (France)

1999-07-01

Eurotherm Seminar number 62 objective is to provide a European forum for the presentation and the discussion of recent researches on heat transfer in condensation and evaporation and recent developments relevant to evaporators, condensers technology for: industrial processes; air conditioning and refrigeration processes; environmental processes; food industry processes; cooling processes of electronic or mechanical devices. The following topics are to be addressed: fundamentals of phase with pure fluids and mixtures; enhanced surfaces for improved tubular or plate heat exchangers; advanced methods and software for condenser and evaporator simulation and design; innovative design and concept of heat exchangers. This 2-days Seminar will be interest to a large group of researches and engineers from universities, research centres and industry. (authors)

Locust bean gum: processing, properties and food applications--a review.

Science.gov (United States)

Barak, Sheweta; Mudgil, Deepak

2014-05-01

Locust bean gum or carob gum is a galactomannan obtained from seed endosperm of carob tree i.e. Ceratonia siliqua. It is widely utilized as an additive in various industries such as food, pharmaceuticals, paper, textile, oil well drilling and cosmetics. Industrial applications of locust bean gum are due to its ability to form hydrogen bonding with water molecule. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer due to its dietary fiber action. This article focuses on production, processing, composition, properties, food applications and health benefits of locust bean gum. Copyright © 2014 Elsevier B.V. All rights reserved.

The pilot plant for electron beam food processing

Science.gov (United States)

Migdal, W.; Walis, L.; Chmielewski, A. G.

1993-07-01

In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in INCT. The pilot plant has been constructed inside an old fort what decreases significantly the cost of the investment. The pilot plant is equipped with a small research accelerator Pilot (10 MeV, 1 kW) and an industrial unit Elektronika (10 MeV, 10 kW). This allows both laboratory and full technological scale testing of the elaborated process to be conducted. The industrial unit is being equipped with e-/X conversion target, for high density products irradiation. On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permissions for permanent treatment of spices, garlic, onions and temporary permissions for mushrooms, and potatoes. Dosimetric methods have been elaborated for the routine use at the plant. In the INCT laboratory methods for the control of e-/X treated food have been established.

The pilot plant for electron beam food processing

International Nuclear Information System (INIS)

Migdal, W.; Kosmal, W.; Malec-Czechowska, K.; Maciszewski, W.

1992-01-01

In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in INCT. The pilot plant has been constructed inside an old fort what decreases significantly the cost of the investment. The pilot plants is equipped with a small research accelerator Pilot (10 MeV, 1 kW) and an industrial unit Elektronika (10 MeV, 10 kW). This allows both laboratory and full technological scale testing of the elaborated process to be conducted. The industrial unit is being equipped with e-/X conversion target, for high density products irradiation. On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permissions for permanent treatment of spices, garlic, onions and temporary permissions for mushrooms, and potatoes. Dosimetric methods have been elaborated for the routine use at the plant. In the INCT laboratory methods for the control of e-/X treated food have been established. (author). 9 refs, 5 figs, 1 tab

An analysis of the content of food industry pledges on marketing to children.

Science.gov (United States)

Hawkes, Corinna; Harris, Jennifer L

2011-08-01

To identify pledges made by the food industry to change food marketing to children worldwide, examine their content and discuss their potential to reduce the harmful effects of food marketing to children. A search for pledges and specific commitments made by participating companies and a content analysis of their scope and criteria used to define the marketing covered or excluded. Global. Food industry pledges. Between 2005 and 2009, the food industry developed thirteen pledges on food marketing to children, involving fifty-two food companies. Two of the pledges were global, two were regional and nine applied to specific countries. Three were specific to the soft drinks industry and to the fast-food industry, with the rest being food industry wide. Ten of the pledges required companies to publish individual commitments; a total of eighty-two such commitments were published, many of which extended beyond the minimum standards set in the pledges. All pledges included definitions of children and child-targeted media, as well as the communication channels and marketing techniques covered, and permitted companies to set criteria for foods that are exempted from any restrictions. There were many similarities between the pledges and individual commitments; however, there were also many differences. The development of pledges on food marketing to children in such a short span of time is impressive. However, limitations and inconsistencies in the pledges and commitments suggest that the food industry has a long way to go if its pledges are to comprehensively reduce the exposure and power of marketing to children.

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

Science.gov (United States)

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

2017-03-01

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

Use of Whey and Whey Preparations in the Food Industry – A Review

Directory of Open Access Journals (Sweden)

Królczyk Jolanta B.

2016-07-01

Full Text Available The interest in whey and whey preparations has considerably increased in recent years. Whey and whey preparations are the so-called “forgotten treasure” and, because of their unique properties, they have been “rediscovered” and have been increasingly frequently and successfully used by various production plants in the food industry. They have also been eagerly purchased by consumers who are aware of the role of whey preparations in adequate human nutrition. For many years, there has been a tendency in the food processing industry to use substitutes of ingredients in recipes of many products. This situation can be observed in the case of foods with reduced fat and sugar, or products for lacto-ovo-vegetarians. Whey - and more specifically, its preparations - can also be used as a substitute. According to many literature sources, its use can have a positive impact not only on the consumers’ health but also on the finances of many companies, by reducing the costs of raw materials, and thus production costs. This review paper presents selected uses of whey and whey preparations in the food industry. The uses of whey discussed include: meat and meat products, reduced-fat products, yoghurts and ice creams, cheeses, bakery products, confectionery and pastry products, infant formulas, and whey drinks.

Extremozymes from metagenome: Potential applications in food processing.

Science.gov (United States)

Khan, Mahejibin; Sathya, T A

2017-06-12

The long-established use of enzymes for food processing and product formulation has resulted in an increased enzyme market compounding to 7.0% annual growth rate. Advancements in molecular biology and recognition that enzymes with specific properties have application for industrial production of infant, baby and functional foods boosted research toward sourcing the genes of microorganisms for enzymes with distinctive properties. In this regard, functional metagenomics for extremozymes has gained attention on the premise that such enzymes can catalyze specific reactions. Hence, metagenomics that can isolate functional genes of unculturable extremophilic microorganisms has expanded attention as a promising tool. Developments in this field of research in relation to food sector are reviewed.

Food processing as an agricultural countermeasure after an accidental contamination event

International Nuclear Information System (INIS)

Igreja, Eduardo; Rochedo, Elaine R.R.; Prado, Nadya M.P.D.; Silva, Diogo N.G.

2013-01-01

Food processing allows significant reduction in the radionuclide contamination of foodstuffs. The effects of processing on contaminated food depend on the radionuclide, the type of foodstuff and the method of processing. The effectiveness of radionuclide removal from raw material during processing can vary widely; however, processing of raw materials of vegetable and animal origin is often considered one of the most effective countermeasures for reducing the radioactive contamination of the foodstuff to or below permissible levels, and can be applied both domestically and in industrial processing of food. The food processing retention factor, Fr, is the fraction of radionuclide activity that is retained in the food after processing; it is obtained by the product of two quantities, the processing efficiency, Pe, that is the ratio of the fresh weight of the processed food to the weight of the original raw material, and the processing factor, Pf, that is the ratio of the radionuclide activity concentrations in the processed and in the raw material. The objective of this work was to investigate the effect of the reduction in dose due to food processing after a nuclear or radiological accident. Radionuclides considered were Cs-137, Sr-90 and I-131. The effect on total diet of individuals was investigating for a typical diet of the Southeast region, where the Brazilian Nuclear Power Plants are located. The effect was analyzed considering the use of the processing technologies after contamination events occurring in different seasons of the year. (author)

Price Rigidity and Industrial Concentration: Evidence from the Indonesian Food and Beverages Industry

NARCIS (Netherlands)

Setiawan, M.; Emvalomatis, G.; Oude Lansink, A.G.J.M.

2015-01-01

This paper investigates the relationship between industrial concentration and price rigidity in the Indonesian food and beverages industry. A Cournot model of firm behavior is used in which prices adjust according to a partial adjustment mechanism. The model is applied to panel data of the

The practice and perception of precautionary allergen labelling by the Australasian food manufacturing industry.

Science.gov (United States)

Zurzolo, G A; Peters, R L; Koplin, J J; de Courten, M; Mathai, M L; Tye-Din, J A; Tang, M L K; Campbell, D E; Ponsonby, A-L; Prescott, S L; Gurrin, L; Dharmage, S C; Allen, K J

2017-07-01

The precautionary allergen labelling (PAL) and Voluntary Incidental Trace Allergen Labelling (VITAL ® ) tools were designed by industry to assist consumers with selecting safe foods for consumption. However, a sizeable proportion of food products bear no label, and it is unclear whether these products are free from allergens and therefore safe to consume or have simply not undergone a risk assessment and therefore remain unlabelled for that reason. To assess the prevalence of unlabelled products that have undergone a risk assessment process and to examine the factors influencing industry's uptake of the VITAL ® process. A web-based questionnaire was distributed to Australasian food and grocery manufacturers. One hundred and thirty-seven Australasian manufacturers were contacted, and 59 questionnaires were returned (response rate: 43%). The respondents represented 454 different manufacturing sites. Manufacturers reported that 23% (95% CI 19-28) of products (n=102/434) that had been through the VITAL ® risk assessment process had no PAL statement on the label. 34% (95% CI 30-38), (n=204/600) of products that had undergone another (non-VITAL ® ) risk assessment process had no PAL statement. In examining the factors that influenced industry's uptake of the VITAL ® process, 25 manufacturers reported on factors that influenced the uptake of the VITAL ® process, 76% (CI 95% 55-91) reported that VITAL ® was an effective tool because it was based on science; 52% (CI 95% 31-72) reported that it was too time-consuming and 36% (CI 95% 18-57) identified a concern with it not being endorsed by the government. Currently, we estimate that at least 30% of products may have been through a risk assessment process and yet bear no PAL statement on the label. Permissive labelling could be incorporated onto these products if they have been assessed to be safe for consumption. © 2017 John Wiley & Sons Ltd.

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

Energy Technology Data Exchange (ETDEWEB)

None

1982-01-01

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

Microbial Tyrosinases: Promising Enzymes for Pharmaceutical, Food Bioprocessing, and Environmental Industry

Directory of Open Access Journals (Sweden)

Kamal Uddin Zaidi

2014-01-01

Full Text Available Tyrosinase is a natural enzyme and is often purified to only a low degree and it is involved in a variety of functions which mainly catalyse the o-hydroxylation of monophenols into their corresponding o-diphenols and the oxidation of o-diphenols to o-quinones using molecular oxygen, which then polymerizes to form brown or black pigments. The synthesis of o-diphenols is a potentially valuable catalytic ability and thus tyrosinase has attracted a lot of attention with respect to industrial applications. In environmental technology it is used for the detoxification of phenol-containing wastewaters and contaminated soils, as biosensors for phenol monitoring, and for the production of L-DOPA in pharmaceutical industries, and is also used in cosmetic and food industries as important catalytic enzyme. Melanin pigment synthesized by tyrosinase has found applications for protection against radiation cation exchangers, drug carriers, antioxidants, antiviral agents, or immunogen. The recombinant V. spinosum tryosinase protein can be used to produce tailor-made melanin and other polyphenolic materials using various phenols and catechols as starting materials. This review compiles the recent data on biochemical and molecular properties of microbial tyrosinases, underlining their importance in the industrial use of these enzymes. After that, their most promising applications in pharmaceutical, food processing, and environmental fields are presented.

Applications of color machine vision in the agricultural and food industries

Science.gov (United States)

Zhang, Min; Ludas, Laszlo I.; Morgan, Mark T.; Krutz, Gary W.; Precetti, Cyrille J.

1999-01-01

Color is an important factor in Agricultural and the Food Industry. Agricultural or prepared food products are often grade by producers and consumers using color parameters. Color is used to estimate maturity, sort produce for defects, but also perform genetic screenings or make an aesthetic judgement. The task of sorting produce following a color scale is very complex, requires special illumination and training. Also, this task cannot be performed for long durations without fatigue and loss of accuracy. This paper describes a machine vision system designed to perform color classification in real-time. Applications for sorting a variety of agricultural products are included: e.g. seeds, meat, baked goods, plant and wood.FIrst the theory of color classification of agricultural and biological materials is introduced. Then, some tools for classifier development are presented. Finally, the implementation of the algorithm on real-time image processing hardware and example applications for industry is described. This paper also presented an image analysis algorithm and a prototype machine vision system which was developed for industry. This system will automatically locate the surface of some plants using digital camera and predict information such as size, potential value and type of this plant. The algorithm developed will be feasible for real-time identification in an industrial environment.

Degree of food processing of household acquisition patterns in a Brazilian urban area is related to food buying preferences and perceived food environment.

Science.gov (United States)

Vedovato, G M; Trude, A C B; Kharmats, A Y; Martins, P A

2015-04-01

This cross-sectional study examined the association between local food environment and consumers' acquisition of ultra-processed food. Households were randomly selected from 36 census tracts in Santos City, Brazil. Mothers, of varying economic status, who had children ages 10 or younger (n = 538) were interviewed concerning: their household food acquisition of 31 groups of food and beverages, perceptions of local food environment, food sources destinations, means of transportation used, and socioeconomic status. Food acquisition patterns were classified based on the degree of industrial food processing. Logistic regression models were fitted to assess the association between consumer behaviors and acquisition patterns. The large variety of fresh produce available in supermarkets was significantly related to lower odds of ultra-processed food purchases. After adjusting for sociodemographic characteristics, higher odds for minimally-processed food acquisition were associated with: frequent use of specialized markets to purchase fruits and vegetables (OR 1.89, 95% CI 1.01-2.34), the habit of walking to buy food (OR 1.58, 95% CI 1.08-2.30), and perceived availability of fresh produce in participants' neighborhood (OR 1.58, 95% CI 1.08-2.30). Acquisition of ultra-processed food was positively associated with the use of taxis as principal means of transportation to food sources (OR 2.35, 95% CI 1.08-5.13), and negatively associated with perceived availability of a variety of fruits and vegetables in the neighborhood (OR 0.57, 95% CI 0.37-0.88). The results suggest that interventions aiming to promote acquisition of less processed food in settings similar to Santos, may be most effective if they focus on increasing the number of specialized fresh food markets in local neighborhood areas, improve residents' awareness of these markets' availability, and provide appropriate transportation. Copyright © 2014 Elsevier Ltd. All rights reserved.

Factor substitution and rebound effect in China’s food industry

International Nuclear Information System (INIS)

Lin, Boqiang; Xie, Xuan

2015-01-01

Highlights: • The basic information of China’s food industry is introduced in detail. • Inter-factor substitution relationship in China’s food industry is analyzed. • Direct rebound effect in the industry is measured. • Several relevant policy suggestions about energy conservation are provided. - Abstract: Energy efficiency improvement can reduce the energy consumption of an industry, and thus promote energy conservation. However, the reduction of effective energy prices caused by energy efficiency improvement will lower energy costs for enterprises, making them substitute energy for other input factors. Therefore, energy conservation brought about by efficiency improvement will be partly offset. This offset is called the energy rebound effect of an industry. This paper estimates the system of cost share equations in China’s food industry, analyzes the substitution relationship between each input factor, and calculates the direct rebound effect. The results show that: there exist substitution relationships between energy and other input factors, among which the substitution elasticity between energy and labor is the biggest, and the substitution of energy for capital dominates that of capital for energy. The direct rebound effect is approximately 34.39%, which means that about 34.39% of energy conservation caused by energy efficiency enhancement in the industry has been offset by the rebound effect. The paper proposes some policy suggestions on energy conservation according to the results of substitution relationship among input factors and the rebound effect of the industry. The policy suggestions include reducing the capital and labor costs of the food industry by decreasing financing costs of small businesses, optimizing personnel management, and rationalizing the energy pricing mechanism to form a reasonable energy price.

Consumption of ultra-processed foods and obesity in Brazilian adolescents and adults.

Science.gov (United States)

Louzada, Maria Laura da Costa; Baraldi, Larissa Galastri; Steele, Euridice Martinez; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Moubarac, Jean-Claude; Levy, Renata Bertazzi; Cannon, Geoffrey; Afshin, Ashkan; Imamura, Fumiaki; Mozaffarian, Dariush; Monteiro, Carlos Augusto

2015-12-01

The aim of this study was to evaluate the relationship between the consumption of ultra-processed foods and obesity indicators among Brazilian adults and adolescents. We used cross-sectional data on 30,243 individuals aged ≥10 years from the 2008-2009 Brazilian Dietary Survey. Food consumption data were collected through 24-h food records. We classified food items according to characteristics of food processing. Ultra-processed foods were defined as formulations made by the food industry mostly from substances extracted from foods or obtained with the further processing of constituents of foods or through chemical synthesis, with little if any whole food. Examples included candies, cookies, sugar-sweetened beverages, and ready-to-eat dishes. Regression models were fitted to evaluate the association of the consumption of ultra-processed foods (% of energy intake) with body-mass-index, excess weight, and obesity status, controlling for socio-demographic characteristics, smoking, and physical activity. Ultra-processed foods represented 30% of the total energy intake. Those in the highest quintile of consumption of ultra-processed foods had significantly higher body-mass-index (0.94 kg/m(2); 95% CI: 0.42,1.47) and higher odds of being obese (OR=1.98; 95% CI: 1.26,3.12) and excess weight (OR=1.26; 95% CI: 0.95,1.69) compared with those in the lowest quintile of consumption. Our findings support the role of ultra-processed foods in the obesity epidemic in Brazil. Copyright © 2015 Elsevier Inc. All rights reserved.

Guar gum: processing, properties and food applications—A Review

OpenAIRE

Mudgil, Deepak; Barak, Sheweta; Khatkar, Bhupendar Singh

2011-01-01

Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movement...

Increased contribution of ultra-processed food products in the Brazilian diet (1987-2009).

Science.gov (United States)

Martins, Ana Paula Bortoletto; Levy, Renata Bertazzi; Claro, Rafael Moreira; Moubarac, Jean Claude; Monteiro, Carlos Augusto

2013-08-01

To establish temporal trends in household food and drink consumption in Brazil, taking into account the extent and purpose of its industrial processing. Data was obtained from Household Budget Surveys conducted in Brazil in 1987-1988, 1995-1996, 2002-2003 and 2008-2009. In all surveys, probabilistic samples of households in the metropolitan areas were studied and, for the last two surveys, the scope was national. The units of analysis were food purchases records of clusters of households. The purchased food items were divided according to the extent and purpose of their industrial processing into: 'in natura' or minimally processed foods, processed culinary ingredients and ready-to-consume, processed and ultra-processed food and drink products. The quantity of each item was converted into energy. For each survey, the daily availability of calories per capita and the caloric share of the food groups were estimated. For the national surveys, estimates were calculated by income quintiles. Temporal trends were assessed using linear regression models and difference of means tests. The caloric share of ready-to-consume products significantly increased between 2002-2003 and 2008-2009 (from 23.0% to 27.8% of total calories), mainly because of the increase in the consumption of ultra-processed products (20.8% to 25.4%). In the same period, there was a significant reduction in the caloric share of foods and culinary ingredients. The increase in the ultra-processed products caloric share occurred across all income quintiles. There was an uniform increase in the caloric share of ready-to-consume products in the metropolitan areas, mostly in place of ultra-processed products, accompanied by a decrease in the share of 'in natura' or minimally processed foods and culinary ingredients. The share of ultra-processed products significantly increased in the Brazilian diet, as seen in the metropolitan areas since the 1980s, and confirmed at a national level in the 2000s.