Introduction to Innovative Food Processing and Technology

OpenAIRE

Tokusoglu, Ozlem

2015-01-01

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

Contemporary food technology and its impact on cuisine.

Science.gov (United States)

Lupien, John R; Lin, Ding Xiao

2004-01-01

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

Journal of Food Technology in Africa: Submissions

African Journals Online (AJOL)

Journal of Food Technology in Africa. ... Food Science and Technology is viewed as an important instrument in tackling food security challenges. ... will be sent to the corresponding author, as electronic portable document (PDF) attachments, ...

Utilization of Microcapsule Technology in Foods.

Science.gov (United States)

Zhang, Chuanxiang; Li, Xiaolong; Liu, You-Nian; Zhang, Fengqin

2015-12-01

Microencapsulation technology has greatly accelerated the development of food industry and has a bright future for further applications. In this review paper, we introduce the current researches, latest advances and trends of core materials, wall materials, microencapsulation technology, as well as the encapsulation of food additives, bioactive substance, esculent oils, probiotics and other substances, and their application in food industry.

Technology of food preservation by irradiation

International Nuclear Information System (INIS)

Thomas, Paul

1997-01-01

Food Technology Division, Bhabha Atomic Research Centre, Mumbai has demonstrated that radiation processing of foods can contribute to nations food security by reducing post-harvest losses caused by insect infestation, microbial-spoilage and physiological changes. The technology has commercial potential for the conservation of cereals, pulses and their products, spices, onions, potatoes, garlic, some tropical fruits, sea foods, meat and poultry. Irradiation can ensure hygienic quality in foods including frozen foods by eliminating food borne pathogens and parasitic organisms. It offers a viable environment friendly alternative to chemical fumigants for quarantine treatment against insect pests in agricultural and horticultural products entering international trade. The safety and nutritional adequacy of irradiated foods for human consumption is well established. About 40 countries including India have regulations permitting irradiation of foods and 28 countries are irradiating foods for processing industries and institutional catering

Demand-side constraints on the introduction of new food technologies: the case of food irradiation

International Nuclear Information System (INIS)

Henson, S.

1995-01-01

This paper explores the factors influencing consumer acceptance of new food technologies through an in-depth analysis of consumer reactions to food irradiation. Consumer acceptance/rejection of innovative food technologies is the result of a complex decision-making process which involves an assessment of the perceived risks and benefits associated with the new technology and existing alternatives. The acceptance of a new food technology is not simply related to the characteristics of the process itself, but also the needs, beliefs and attitudes of individual food consumers and the nature of the economic, political and social environment in which food choices take place. Consequently, it is difficult to make generalisations about consumer acceptance/rejection of particular food technologies. Therefore, strategies aimed at improving the rate at which such technologies are adopted must address a wide range of issues relating to the technology itself and the food system into which it is introduced

Technology Solutions for School Food Service.

Science.gov (United States)

Begalle, Mary

2002-01-01

Considers ways to include schools' food service departments in technology planning. Discusses school food service software applications, considerations and challenges of automating food service operations, and business-to-business Internet solutions. (EV)

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

Science.gov (United States)

Premanandh, Jagadeesan

2011-12-01

The concept of food insecurity is complex and goes beyond the simplistic idea of a country's inability to feed its population. The global food situation is redefined by many driving forces such as population growth, availability of arable lands, water resources, climate change and food availability, accessibility and loss. The combined effect of these factors has undeniably impacted global food production and security. This article reviews the key factors influencing global food insecurity and emphasises the need to adapt science-based technological innovations to address the issue. Although anticipated benefits of modern technologies suggest a level of food production that will sustain the global population, both political will and sufficient investments in modern agriculture are needed to alleviate the food crisis in developing countries. In this globalised era of the 21st century, many determinants of food security are trans-boundary and require multilateral agreements and actions for an effective solution. Food security and hunger alleviation on a global scale are within reach provided that technological innovations are accepted and implemented at all levels. Copyright © 2011 Society of Chemical Industry.

Journal of Food Technology in Africa

African Journals Online (AJOL)

AJOL believes this journal has ceased publication. The Journal of Food Technology in Africa is Published Quarterly. It is intended for publication of papers on original work and reviews of all aspects of Food Science, Technology and Nutrition. Articles should be basic research that impinge on major areas of concern and ...

Alternative food safety intervention technologies

Science.gov (United States)

Alternative nonthermal and thermal food safety interventions are gaining acceptance by the food processing industry and consumers. These technologies include high pressure processing, ultraviolet and pulsed light, ionizing radiation, pulsed and radiofrequency electric fields, cold atmospheric plasm...

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

Energy Technology Data Exchange (ETDEWEB)

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

1999-06-01

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

Introduction of a novel food processing technology- food irradiation

International Nuclear Information System (INIS)

Nair, P.M.

1994-01-01

The treatment of food with ionizing radiation for its preservation is a resurging technology which was lying dormant since its introduction after the discovery on the use of x-ray as an effective way to kill bacteria in food. Large research programmes were initiated on the use of gamma rays for food preservation in many countries and some of the conclusions derived are discussed. 1 fig., 2 tabs

Evaluative conditioning of food technologies in China

DEFF Research Database (Denmark)

Loebnitz, Natascha; Grunert, Klaus G

2014-01-01

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

The Center for Advanced Food Technology: Food Related Studies.

Science.gov (United States)

1992-11-16

34Molecular Restructuring and Complexation During Extrusion of Cornmeal ," Food Extnusion Scie-nce and Technology pp. 437-448.j J, Kokini, C.-T. Ho, M. Karwe...L-F., and K-Y. Chan (1991) "Molecular Transformations of Starch and Protein During Twin-Screw Extrusion Processing of Cornmeal ," Food Extrusion

Food technology in space habitats

Science.gov (United States)

Karel, M.

1979-01-01

The research required to develop a system that will provide for acceptable, nutritious, and safe diets for man during extended space missions is discussed. The development of a food technology system for space habitats capable of converting raw materials produced in the space habitats into acceptable food is examined.

Effect of Hurdle Technology in Food Preservation: A Review.

Science.gov (United States)

Singh, Shiv; Shalini, Rachana

2016-01-01

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

Aptamer-based technology for food analysis.

Science.gov (United States)

Liu, Xiaofei; Zhang, Xuewu

2015-01-01

Aptamers are short and functional single-stranded oligonucleotide sequences selected from systematic evolution of ligands by exponential enrichment (SELEX) process, which have the capacity to recognize various classes of target molecules with high affinity and specificity. Various analytical aptamers acquired by SELEX are widely used in many research fields, such as medicine, biology, and chemistry. However, the application of this innovative and emerging technology to food safety is just in infant stage. Food safety plays a very important role in our daily lives because varieties of poisonous and harmful substances in food affect human health. Aptamer technique is promising, which can overcome many disadvantages of existing detection methods in food safety, such as long detection time, low sensitivity, difficult, and expensive antibody preparation. This review provides an overview of various aptamer screening technologies and summarizes the recent applications of aptamers in food safety, and future prospects are also discussed.

Smart storage technologies applied to fresh foods: A review.

Science.gov (United States)

Wang, Jingyu; Zhang, Min; Gao, Zhongxue; Adhikari, Benu

2017-06-30

Fresh foods are perishable, seasonal and regional in nature and their storage, transportation, and preservation of freshness are quite challenging. Smart storage technologies can online detection and monitor the changes of quality parameters and storage environment of fresh foods during storage, so that operators can make timely adjustments to reduce the loss. This article reviews the smart storage technologies from two aspects: online detection technologies and smartly monitoring technologies for fresh foods. Online detection technologies include electronic nose, nuclear magnetic resonance (NMR), near infrared spectroscopy (NIRS), hyperspectral imaging and computer vision. Smartly monitoring technologies mainly include some intelligent indicators for monitoring the change of storage environment. Smart storage technologies applied to fresh foods need to be highly efficient and nondestructive and need to be competitively priced. In this work, we have critically reviewed the principles, applications, and development trends of smart storage technologies.

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

Science.gov (United States)

Knorr, D

1999-10-01

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

Emerging Food Processing Technologies and Factors Impacting their Industrial Adoption.

Science.gov (United States)

Priyadarshini, Anushree; Rajauria, Gaurav; O'Donnell, Colm P; Tiwari, Brijesh K

2018-06-04

Innovative food processing technologies have been widely investigated in food processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the food industry. This review outlines emerging thermal and non-thermal food processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel food processing technologies by the food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, its level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical for its commercial adoption.

Journal of Food Technology in Africa: Editorial Policies

African Journals Online (AJOL)

Focus and Scope. The Journal of Food Technology in Africa is Published Quarterly. It is intended for publication of papers on original work and reviews of all aspects of Food Science, Technology and Nutrition. Articles should be basic research that impinge on major areas of concern and relevance to the Food Industry in the ...

A review of emerging technologies for food refrigeration applications

International Nuclear Information System (INIS)

Tassou, S.A.; Lewis, J.S.; Ge, Y.T.; Hadawey, A.; Chaer, I.

2010-01-01

Refrigeration has become an essential part of the food chain. It is used in all stages of the chain, from food processing, to distribution, retail and final consumption in the home. The food industry employs both chilling and freezing processes where the food is cooled from ambient to temperatures above 0 deg. C in the former and between -18 deg. C and -35 deg. C in the latter to slow the physical, microbiological and chemical activities that cause deterioration in foods. In these processes mechanical refrigeration technologies are invariably employed that contribute significantly to the environmental impacts of the food sector both through direct and indirect greenhouse gas emissions. To reduce these emissions, research and development worldwide is aimed at both improving the performance of conventional systems and the development of new refrigeration technologies of potentially much lower environmental impacts. This paper provides a brief review of both current state of the art technologies and emerging refrigeration technologies that have the potential to reduce the environmental impacts of refrigeration in the food industry. The paper also highlights research and development needs to accelerate the development and adoption of these technologies by the food sector.

Exploring novel food proteins and processing technologies

NARCIS (Netherlands)

Avila Ruiz, Geraldine

2016-01-01

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

Food irradiation: Technology transfer in Asia, practical experiences

Science.gov (United States)

Kunstadt, Peter; Eng, P.

1993-10-01

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

Food irradiation: technology transfer in Asia, practical experiences

International Nuclear Information System (INIS)

Kunstadt, P.

1993-01-01

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

Effect of Ultrasound Technology on Food and Nutritional Quality.

Science.gov (United States)

Ojha, Kumari S; Tiwari, Brijesh K; O'Donnell, Colm P

2018-01-01

Ultrasound technology has been successfully demonstrated for several food processing and preservation applications. The majority of food processing applications reported refer to liquid foods. Ultrasound has been applied to solid foods in some niche applications, e.g., tenderization of meat, mass transfer applications, and drying. Similar to any other technology, ultrasound also has some positive and negative effects on food quality depending on the application and processing conditions employed. This chapter outlines various applications of ultrasound to food and its effect on food and nutritional quality. © 2018 Elsevier Inc. All rights reserved.

Food irradiation: technology transfer to developing countries

International Nuclear Information System (INIS)

Kunstadt, Peter

1990-01-01

This paper discusses Nordion's experiences to-date with the Food Irradiation Project in Thailand (1987-1990). This project will enable the Government of Thailand and the Thai food industry to benefit from established Canadian technology in food irradiation. It includes the design and the construction in Thailand of a multipurpose irradiation facility, similar to the Canadian Irradiation Centre. In addition Canada provides the services, for extended periods of time, of construction and installation management and experts in facility operation, maintenance and training. The Technology Transfer component is a major part of the overall Thai Food Irradiation Project. Its purpose is to familiarize Thai government and industry personnel with Canadian requirements in food regulations and distribution and to conduct market and consumer tests of selected Thai irradiated food products in Canada, once the products have Canadian regulatory approval. On completion of this project, Thailand will have the necessary facility, equipment and training to continue to provide leadership in food irradiation research, as well as scientific and technical support to food industries not only in Thailand but also in the ASEAN region. (author)

Food irradiation: Technology transfer to developing countries

Science.gov (United States)

Kunstadt, Peter

This paper discusses Nordion's experiences to-date with the Food Irradiation Project in Thailand (1987-1990). This project will enable the Government of Thailand and the Thai food industry to benefit from established Canadian technology in food irradiation. It includes the design and the construction in Thailand of a multipurpose irradiation facility, similar to the Canadian Irradiation Centre. In addition Canada provides the services, for extended periods of time, of construction and installation management and experts in facility operation, maintenance and training. The Technology Transfer component is a major part of the overall Thai Food Irradiation Project. Its purpose is to familiarize Thai government and industry personnel with Canadian requirements in food regulations and distribution and to conduct market and consumer tests of selected Thai irradiated food products in Canada, once the products have Canadian regulatory approval. On completion of this project, Thailand will have the necessary facility, equipment and training to continue to provide leadership in food irradiation research, as well as scientific and technical support to food industries not only in Thailand by also in the ASEAN region.

Food irradiation: technology transfer to developing countries

Energy Technology Data Exchange (ETDEWEB)

Kunstadt, Peter [Nordion International Inc., Kanata, ON (Canada)

1990-01-01

This paper discusses Nordion's experiences to-date with the Food Irradiation Project in Thailand (1987-1990). This project will enable the Government of Thailand and the Thai food industry to benefit from established Canadian technology in food irradiation. It includes the design and the construction in Thailand of a multipurpose irradiation facility, similar to the Canadian Irradiation Centre. In addition Canada provides the services, for extended periods of time, of construction and installation management and experts in facility operation, maintenance and training. The Technology Transfer component is a major part of the overall Thai Food Irradiation Project. Its purpose is to familiarize Thai government and industry personnel with Canadian requirements in food regulations and distribution and to conduct market and consumer tests of selected Thai irradiated food products in Canada, once the products have Canadian regulatory approval. On completion of this project, Thailand will have the necessary facility, equipment and training to continue to provide leadership in food irradiation research, as well as scientific and technical support to food industries not only in Thailand but also in the ASEAN region. (author).

Status and development of food irradiation technology in Korea

International Nuclear Information System (INIS)

Byun, Myungwoo; Park, Younnam

1996-01-01

In Korea, the health authorities and food industry emphasize the need of sanitary food production, which is mainly resulted from the recent growing of consumer's interest in the safety of food. For that reason, development of a new alternative technology of chemicals currently used for decontamination and disinfestation has become an urgent task in the domestic and worldwide food industry. Furthermore, the improvement of quality and manufacturing process of processed foods is a requisite for winning the competition in export fields. Irradiation technology being practically applicable in the food industry has been well established on the basis of more than 40 years of R and D work in the fields of the increasing availability of food-stuffs, sanitary food production and quarantine treatment in a food trade. The wholesomeness of irradiated foods has been officially approved in 37 countries, of which 25 countries are commercially utilizing food irradiation technology. The first commercial irradiator in Korea (18.5 PBq : 500 kCi 60 Co, max. cap ; 4 MCi) was established at Kyungki-do, Yeoju-gun by Greenpia Tech. Inc. with the technical assistance of Korea Atomic Energy Research Institute in June 1987. As of 1996, thirteen irradiated food groups (above 25 items) have been domestically approved for human consumption and an industrial irradiation facility is also available. However, the promotion of consumer acceptance toward irradiated foods is considered as a confronted subject to be studied for a commercial utilization of this technology

Nuclear Technologies Secure Food For Future

International Nuclear Information System (INIS)

2012-01-01

Full text: For nearly fifty years, applications of nuclear technology have been helping the world's farmers, contributing new varieties of crops, controlling pests, diagnosing livestock disease, improving soil and water management and increasing food safety. The significant role of nuclear technology in supporting agriculture will be the focus of this year's IAEA Scientific Forum in Vienna on 18-19 September. Food for the Future: Meeting the Challenges with Nuclear Applications is the theme of the Forum, which takes place during the annual IAEA General Conference. ''Demand for food is rising significantly as the world's population grows,'' IAEA Director General Yukiya Amano said. ''Fighting hunger is a key priority. It is essential not only that the world should produce more food. We must also protect crops and livestock and make sure that food is safe to eat. Nuclear applications can make a real difference in all of these areas.'' ''The goal of the Scientific Forum is to make Member States more aware of the very important work of the IAEA in nuclear applications related to food and to encourage more countries to make use of our services.'' Nuclear technology has many possible uses in food and agriculture. By irradiation, scientists can accelerate natural spontaneous mutation and improve crop varieties to suit particular conditions. Farmers are benefitting from rice that grows in salty conditions, barley that flourishes above 4 000 metres (13 000 feet) and hundreds of other crop varieties. The use of the sterile insect technique, in which males of a targeted species such as the tsetse fly or the Mediterranean fruit fly are sterilised by radiation and released into the wild, is expanding significantly. This effectively combats insect pests that damage crops and spread disease among humans and livestock, while limiting pesticide use. The world was last year declared free of the deadly cattle disease rinderpest after a campaign made possible by nuclear techniques. The

Modern supercritical fluid technology for food applications.

Science.gov (United States)

King, Jerry W

2014-01-01

This review provides an update on the use of supercritical fluid (SCF) technology as applied to food-based materials. It advocates the use of the solubility parameter theory (SPT) for rationalizing the results obtained when employing sub- and supercritical media to food and nutrient-bearing materials and for optimizing processing conditions. Total extraction and fractionation of foodstuffs employing SCFs are compared and are illustrated by using multiple fluids and unit processes to obtain the desired food product. Some of the additional prophylactic benefits of using carbon dioxide as the processing fluid are explained and illustrated with multiple examples of commercial products produced using SCF media. I emphasize the role of SCF technology in the context of environmentally benign and sustainable processing, as well as its integration into an overall biorefinery concept. Conclusions are drawn in terms of current trends in the field and future research that is needed to secure new applications of the SCF platform as applied in food science and technology.

Food Irradiation Technology in the Philippines

International Nuclear Information System (INIS)

De Guzman, Zenaida M.

2015-01-01

The applications of ionizing radiation for the preservation of food and agricultural products by delaying ripening, destruction of insect pests and pathogenic microorganisms have shown great promise in the country. For more than 30 years, the Philippine Nuclear Research Institute (PNRI) in collaboration with other government and private sectors, has undertaken research and development studies and pilot and semi-commercial scale irradiation of foods. Some of the foods found to be benefit from the use of irradiation technology are mangoes and papayas for disinfestations and delay ripening; onions and garlic for inhibition of sprouting; spices and dehydrated products for reduction of microbial growth and rice and corn for insect and shelf-life extension. Two regulations approved by the Department of Health and the Bureau of Plant Industry are in place creating an enabling environment for food safety and trade of irradiated food. The conduct of awareness program in various parts of the country provided knowledge and information about the food irradiation technology. The Institute has been part of the international projects (IAEA and USDA) on the use of irradiation for sanity and phytosanitary treatment of food. The projects not only established the potential benefits of food irradiation for socio-economic development of the country but also built considerable capacity to properly treat foods. Some of the recent developments in the area of food irradiation include publication of Philippine National Standard (PNS) on Food Irradiation: Code of Good Irradiation Practices which will serve as a guide for stakeholders to irradiate food, a newly-established Electron Beam Facility to demonstrate the potential use of EB and a feasibility study of putting-up a commercial irradiation facility in the country. (author)

Food irradiation - a viable technology for reducing postharvest losses of food

International Nuclear Information System (INIS)

Loaharanu, P.

1985-01-01

Research and development in the past 30 years have clearly demonstrated that food irradiation is a safe, effective and environmentally clean process of food preservation. Twenty-seven countries have approved over 40 irradiated foods or groups of related food items for human consumption, either on an unconditional or a restricted basis. The technology is beginning to play an important role in reducing post-harvest losses of food and in facilitating wider distribution of food in the trade. Its wide application in solving microbial spoilage losses of food, insect disinfestation, improving hygienic qualities, slowing down physiological processes of foods is reviewed. Special emphasis is placed on applications of direct relevance to countries in Asia and the Pacific region

Prospect of nuclear application in food technology

Energy Technology Data Exchange (ETDEWEB)

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

1982-04-01

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

DNA microarray technology in nutraceutical and food safety.

Science.gov (United States)

Liu-Stratton, Yiwen; Roy, Sashwati; Sen, Chandan K

2004-04-15

The quality and quantity of diet is a key determinant of health and disease. Molecular diagnostics may play a key role in food safety related to genetically modified foods, food-borne pathogens and novel nutraceuticals. Functional outcomes in biology are determined, for the most part, by net balance between sets of genes related to the specific outcome in question. The DNA microarray technology offers a new dimension of strength in molecular diagnostics by permitting the simultaneous analysis of large sets of genes. Automation of assay and novel bioinformatics tools make DNA microarrays a robust technology for diagnostics. Since its development a few years ago, this technology has been used for the applications of toxicogenomics, pharmacogenomics, cell biology, and clinical investigations addressing the prevention and intervention of diseases. Optimization of this technology to specifically address food safety is a vast resource that remains to be mined. Efforts to develop diagnostic custom arrays and simplified bioinformatics tools for field use are warranted.

Recent developments in smart freezing technology applied to fresh foods.

Science.gov (United States)

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

2017-09-02

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

Non-food radiation technology applications of food commodities

International Nuclear Information System (INIS)

Mastro, N.L. Del

2004-01-01

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

Non-food radiation technology applications of food commodities

Energy Technology Data Exchange (ETDEWEB)

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

2004-07-01

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

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

International Nuclear Information System (INIS)

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

2010-04-01

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

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

Energy Technology Data Exchange (ETDEWEB)

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

2010-04-15

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

Food irradiation: a technology for the eighties

International Nuclear Information System (INIS)

Laizier, J.

1985-09-01

After a brief review of the physical principles of the process of food irradiation and the biological and chemical effects of radiations, data concerning studies about the wholesomeness of irradiated food are presented. The most important fields of potential industrial applications are described. The technology of food irradiators, the economy, present status and future trends of food irradiation are analyzed, with emphasis on the French example

National Congress of Food Science and Technology

International Nuclear Information System (INIS)

1995-01-01

ATAM is the principal promoter of the diffusion of food science and technology in Mexico with the organization of the XXVI National Congress of Food Science and Technology. Pre-Congress activities were as follow: two first on 'Food legislation in the United States of America' and the second on 'Characterization of food quality', a magisterial desk on the theme 'The challenge of food industry in front of the present Mexico', two round tables: a) Quality assurance systems and risk analysis 'Iso 9000' and b) 'Biotechnological products' and c) 'H Program'. With the ambitious program, the Congress included 234 papers divided in oral presentations and posters on subjects as: nutrition, education, toxicology, additives, gums, fruits, cereals, new products, dairy products, rheology, oleaginous, risk analysis, critical points, statistics and analysis. The foreign participant countries were Venezuela, Spain, Cuba and United States of America. Short communication. (Author)

The formalization of innovative processes of food technology equipment

Directory of Open Access Journals (Sweden)

V. A. Panfilov

2016-01-01

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

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

International Nuclear Information System (INIS)

Lee, Juwoon; Kim, Jaehun; Choi, Jongil

2012-04-01

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

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

Energy Technology Data Exchange (ETDEWEB)

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

2012-04-15

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

Electric technology in the food service industry; Les technologies electriques dans les services alimentaires

Energy Technology Data Exchange (ETDEWEB)

Labonte, A. [Hydro-Quebec, Montreal, PQ (Canada)

1997-04-01

Many innovative technologies in the food service industry have been made through the use of electricity as a source of energy. Electricity made it possible to improve the productivity and profitability of the food industry. Some of these technologies include: (1) cooking by induction, which is based on the principle of magnetic fields, (2) combined convection ovens which accelerate thermal exchange, and (3) electric fryers. The advantages of each technology were described. The environmental advantage of using electricity as an energy source in the food service industry was also discussed.

The status of food irradiation technology

International Nuclear Information System (INIS)

Sivinski, J.S.

1989-01-01

Irradiation is a mature technology for many uses, such as medical product sterilization, crosslinking of plastics, application of coatings, stabilization of natural and synthetic rubbers prior to vulcanization, and in plant genetics. It also has many potential applications in the food and agriculture industries, especially in the postharvest activities associated with processing, storing, and distribution and in utilization and consumption. The safety of food irradiation has been thoroughly studied and established by distinguished scientists of international stature and unimpeachable credentials. Approximately 30 countries permit food irradiation and it is commercially used in 21. Parasites are of serious concern since their impact on human health and economic productivity is significant, especially in developing countries with sanitation and food control problems. Parasites in meat and fish can be rendered sterile or inactivated with irradiation, and the potential for improved human health is significant. The second area for immediate use of irradiation is in meeting plant quarantine requirements. The benefits described above and the approval of the scientific community are moving the technology toward greater utilization

Understanding consumer attitudes toward food technologies in Canada.

Science.gov (United States)

Henson, Spencer; Annou, Mamane; Cranfield, John; Ryks, Joanne

2008-12-01

This article reports a study on consumer attitudes to 21 food and nonfood technologies in Canada. The study involves repertory grid interviews with 36 food consumers, the data from which are analyzed using generalized Procrustes analysis. Results highlight the role of perceived risk and perceived benefit in determining the acceptability of the technologies, with individual technologies lying along a continuum between the two. For technology as a whole and the 21 specific technologies, the perceived risk and perceived benefit constructs were the dominant determinants of consumer acceptability. While perceptions of perceived risk and perceived benefit differed between individual respondents, there were very limited consistent relations with a range of sociodemographic variables.

Food Marketing Technology and Contingency Market Valuation

OpenAIRE

Garth J. Holloway; Anthony C. Zwart

1993-01-01

Marketing activities are introduced into a rational expectations model of the food marketing system. The model is used to evaluate effects of alternative marketing technologies on the distribution of the benefits of contingency markets in agriculture. Benefits depend on two parameters: the cost share of farm inputs and the elasticity of substitution between farm and nonfarm inputs in food marketing. Over a broad spectrum of technologies, consumers are likely to be the net beneficiaries and fa...

Acceptance and marketability of the food irradiation technology

International Nuclear Information System (INIS)

Sivinski, J.S.

1985-01-01

The food irradiation technology has been struggling for forty years for acceptance and utilization. The issue of consumer acceptance is addressed and judged not to be the critical factor in terms of priority and timing. The producing/processing marketing industries must first accept the technology for valid business or social reasons. If they become convinced that they cannot afford to pass up the technology, they will accept the process and offer irradiated products. These industries understand public acceptance and use professionals in market development and advertising to achieve consumption of their products. Consumer acceptance can best be developed by the food industry, while the research and development community, in concert with national and international agencies, can and should provide the industry with every assistance in reaching a consensus on the validity of food irradiation as an appropriate and useful technology

Traditional Chinese food technology and cuisine.

Science.gov (United States)

Li, Jian-rong; Hsieh, Yun-Hwa P

2004-01-01

From ancient wisdom to modern science and technology, Chinese cuisine has been established from a long history of the country and gained a global reputation of its sophistication. Traditional Chinese foods and cuisine that exhibit Chinese culture, art and reality play an essential role in Chinese people's everyday lives. Recently, traditional Chinese foods have drawn a great degree of attention from food scientists and technologists, the food industry, and health promotion institutions worldwide due to the extensive values they offer beyond being merely another ethnic food. These traditional foods comprise a wide variety of products, such as pickled vegetables, salted fish and jellyfish, tofu and tofu derived products, rice and rice snack foods, fermented sauces, fish balls and thousand-year-old eggs. An overview of selected popular traditional Chinese foods and their processing techniques are included in this paper. Further development of the traditional techniques for formulation and production of these foods is expected to produce economic, social and health benefits.

Food irradiation - a viable technology for reducing post harvest losses of food

International Nuclear Information System (INIS)

Loaharanu, O.

1985-01-01

Research and development in the past 30 years have clearly demonstrated that food irradiation is a safe, effective and environmentally clean process of food preservation. Twenty-seven countries have approved over 40 irradiated foods or groups of related food items for human consumption, either on an unconditional or a restricted basis. The technology is beginning to play an important role in reducing post-harvest losses of food in facilitating wider distribution of food in the trade. Its wide application in solving microbial spoilage loss of food, insect disinfestation, improving hygenic qualities, slowing down physiological processes of foods is reviewed. Special emphasis is placed on applications of direct relevance to countries in Asia and the Pacific region. (author)

Workshop report: The application of technology for food preservation

International Nuclear Information System (INIS)

Razley Mohd Nordin

1985-01-01

A workshop on the application of ionizing technology for food preservation is reviewed. The major aim of this workshop is to introduce this new technology to the layman and local scientists so as to promote the new treatment in the local food industry

Career opportunities for food technologies | Wongo | Journal of Food ...

African Journals Online (AJOL)

Journal of Food Technology in Africa. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 4, No 2 (1999) >. Log in or Register to get access to full text downloads.

Towards Developing an Industry-Validated Food Technology Curriculum in Afghanistan

Science.gov (United States)

Ebner, Paul; McNamara, Kevin; Deering, Amanda; Oliver, Haley; Rahimi, Mirwais; Faisal, Hamid

2017-01-01

Afghanistan remains an agrarian country with most analyses holding food production and processing as key to recovery. To date, however, there are no public or private higher education departments focused on food technology. To bridge this gap, Herat University initiated a new academic department conferring BS degrees in food technology. Models for…

The prospect of nuclear application in food technology

International Nuclear Information System (INIS)

Maha, Munsiah

1982-01-01

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

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.)

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

Science.gov (United States)

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

2012-09-07

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

Satellite Technology Contribution to Water and Food Security

Science.gov (United States)

Brown, Molly E.

2010-01-01

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

OMICs technologies: tools for food science

National Research Council Canada - National Science Library

Benkeblia, Noureddine

2012-01-01

... in the transformation from industrial to sustained food technologies and the role of these omics tools to mitigate the growing pressure of limited natural resources and environmental degradation...

Food product tracing technology capabilities and interoperability.

Science.gov (United States)

Bhatt, Tejas; Zhang, Jianrong Janet

2013-12-01

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

Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety

Directory of Open Access Journals (Sweden)

Dajana Gašo-Sokač

2010-01-01

Full Text Available Human food is a very complex biological mixture and food processing and safety are very important and essential disciplines. Proteomics technology using different high-performance separation techniques such as two-dimensional gel electrophoresis, one-dimensional and multidimensional chromatography, combined with high-resolution mass spectrometry has the power to monitor the protein composition of foods and their changes during the production process. The use of proteomics in food technology is presented, especially for characterization and standardization of raw materials, process development, detection of batch-to-batch variations and quality control of the final product. Further attention is paid to the aspects of food safety, especially regarding biological and microbial safety and the use of genetically modified foods.

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

Science.gov (United States)

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

2017-06-01

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

Advanced Food Technology Workshop Report. Volumes 1 and 2

Science.gov (United States)

Perchonok, Michele

2003-01-01

The Advanced Human Support Technology (AHST) Program conducts research and technology development to provide new technologies and next-generation system that will enable humans to live and work safely and effectively in space. One program element within the AHST Program is Advanced Life Support (ALS). The goal of the ALS program element is to develop regenerative life support systems directed at supporting National Aeronautics and Space Administration's (NASA) future long-duration missions. Such missions could last from months to years and make resupply impractical, thereby necessitating self-sufficiency. Thus, subsystems must be developed to fully recycle air and water, recover resources from solid wastes grow plants, process raw plant products into nutritious and palatable foods, control the thermal environment, while reducing the overall system mass. ALS systems will be a combination of physico-chemical and biological components depending on the specific mission requirements. In the transit vehicle, the food system will primarily be a prepackaged food system with the possible addition of salad crops that can be picked and eaten with limited preparation. On the lunar or planetary evolved base, the food system will be a combination of the prepackaged menu item and ingredients that are processed from the grown crops. Food processing and food preparation will be part of this food system.

Collation of Scientific Evidence on Consumer Acceptance of New Food Technologies

DEFF Research Database (Denmark)

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

The current report investigates consumer acceptance of new food technologies by reviewing the scientific literature. The review is organised along three routes to consumer acceptance of new technologies: The consumer benefit road: the central road of technology features influencing experienced...... be made how the different roads contribute to consumer acceptance or rejection of a novel food technology dependent on technology characteristics. A checklist for the introduction of novel food technologies taking account of all the roads and the technology is presented at the end of this report.......; and Novel packaging and storage technologies is reviewed along these roads. The results show that research remains fragmented in approach and usually adopts the point of view of a single road to consumer acceptance of a novel technology. Nevertheless by combining the available evidence recommendation can...

Recent developments in novel freezing and thawing technologies applied to foods.

Science.gov (United States)

Wu, Xiao-Fei; Zhang, Min; Adhikari, Benu; Sun, Jincai

2017-11-22

This article reviews the recent developments in novel freezing and thawing technologies applied to foods. These novel technologies improve the quality of frozen and thawed foods and are energy efficient. The novel technologies applied to freezing include pulsed electric field pre-treatment, ultra-low temperature, ultra-rapid freezing, ultra-high pressure and ultrasound. The novel technologies applied to thawing include ultra-high pressure, ultrasound, high voltage electrostatic field (HVEF), and radio frequency. Ultra-low temperature and ultra-rapid freezing promote the formation and uniform distribution of small ice crystals throughout frozen foods. Ultra-high pressure and ultrasound assisted freezing are non-thermal methods and shorten the freezing time and improve product quality. Ultra-high pressure and HVEF thawing generate high heat transfer rates and accelerate the thawing process. Ultrasound and radio frequency thawing can facilitate thawing process by volumetrically generating heat within frozen foods. It is anticipated that these novel technologies will be increasingly used in food industries in the future.

Abstracts of the 15. Brazilian congress on food science and technology

International Nuclear Information System (INIS)

1996-01-01

This meeting was about food science, technology and energy production. In this meeting were discussed subjects concerned food preservation and irradiation sources in economical, technological, social and research aspects

International Facility for Food Irradiation Technology

International Nuclear Information System (INIS)

Farkas, J.

1982-01-01

The International Facility for Food Irradiation Technology (IFFIT) was set up in November 1978 for a period of five years at the Pilot Plant for Food Irradiation, Wageningen, The Netherlands under an Agreement between the FAO, IAEA and the Ministry of Agriculture and Fisheries of the Government of the Netherlands. Under this Agreement, the irradiation facilities, office space and services of the Pilot Plant for Food Irradiation are put at IFFIT's disposal. Also the closely located Research Foundation, ITAL, provides certain facilities and laboratory services within the terms of the Agreement. The FAO and IAEA contribute US-Dollar 25,000. Annually for the duration of IFFIT. (orig.) [de

Recent Advances in Food Processing Using High Hydrostatic Pressure Technology.

Science.gov (United States)

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

2016-01-01

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

Technological factors affecting biogenic amine content in foods: a review

Directory of Open Access Journals (Sweden)

Fausto Gardini

2016-08-01

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

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

Science.gov (United States)

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

2009-10-01

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

The Application of Augmented Reality Technology in Food Professional Education

OpenAIRE

Wei Shan

2015-01-01

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

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

African Journals Online (AJOL)

A threat impacting on food security strongly in Africa is nutrient mining where insufficient nutrients are returned to the soil after crop production. The impacts of global change on food security and the potential impacts of global markets for food and land are also briefly discussed. Nigerian Journal of Technological Research ...

Alternative food-preservation technologies: efficacy and mechanisms.

Science.gov (United States)

Lado, Beatrice H; Yousef, Ahmed E

2002-04-01

High-pressure processing, ionizing radiation, pulsed electric field and ultraviolet radiation are emerging preservation technologies designed to produce safe food, while maintaining its nutritional and sensory qualities. A sigmoid inactivation pattern is observed in most kinetic studies. Damage to cell membranes, enzymes or DNA is the most commonly cited cause of death of microorganisms by alternative preservation technologies.

Energy Address Delivery Technologies and Thermal Transformations in Food Production

Directory of Open Access Journals (Sweden)

Burdo O.G.

2016-08-01

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

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.

Learning by cases in food technology

DEFF Research Database (Denmark)

Løje, Hanne

2012-01-01

The purpose of this paper is to evaluate the use of the method learning by cases for teaching food technology students at the technical university of Denmark (DTU) and to clarify if the method can be used to improve the motivation and make the students more active and thereby be more in control...... of their own learning process, to feel more secure and less frustrated. The applying of the learning by cases method at the food technology course can make the students to learn in a significantly way, where they will be more actively involved in the learning process than previous. The work with real life...... cases with engineering topics, can develop the students knowledge and understanding, which gives the students a more conceptual understanding of engineering tasks, and can improve their skills to analyze and deal with complex situations and furthermore to be more confident with the course curriculum....

Alternative food safety intervention technologies: flash pasteurization of finfish

Science.gov (United States)

Alternative nonthermal and thermal food safety interventions are gaining acceptance by the food processing industry and consumers. These technologies include high pressure processing, ultraviolet and pulsed light, ionizing radiation, pulsed and radiofrequency electric fields, cold atmospheric plasm...

Information and technology: Improving food security in Uganda ...

International Development Research Centre (IDRC) Digital Library (Canada)

2014-06-23

Jun 23, 2014 ... Information and technology: Improving food security in Uganda ... knowledge to make decisions about planting, harvesting, and managing livestock, but ... to be effective for minimizing risks and increasing agricultural productivity. ... In time, this network of information – made possible by digital technology ...

Raman chemical imaging technology for food and agricultural applications

Science.gov (United States)

This paper presents Raman chemical imaging technology for inspecting food and agricultural products. The paper puts emphasis on introducing and demonstrating Raman imaging techniques for practical uses in food analysis. The main topics include Raman scattering principles, Raman spectroscopy measurem...

Environmental and health benefits of adopting food irradiation technology

International Nuclear Information System (INIS)

Sharma, Arun K.

2013-01-01

World is largely dependent on low temperature and fumigation methods for conserving its food and managing supply chains from farm to fork. Maintaining low temperature is energy intensive, and therefore, an expensive exercise, with some impact on environment. On the other hand, fumigation is a cheap method, but hugely detrimental to the environment and human health. Applications of food irradiation technology are well known. However, the technology is yet to be fully exploited commercially. This is probably because of insufficient policy backing at the global level. An analysis of the applications of food irradiation reveals that the technology can help reduce process related impact on the environment, and mitigate consumption related risks to human health. Despite the planned phase out by 2015, fumigation is still a common practice in a large part of the world, including India. Huge buffer stocks of grain are fumigated at regular intervals round the year to keep them free from insect infestation. Besides, for managing regular stocks and supply chains, both for domestic consumption as well as in international trade, fumigants like methyl bromide, ethylene dibromide, ethylene oxide, and phosphides are regularly used for disinfestation and microbial decontamination of cereals, pulses, and their products, and commodities like spices and dehydrated vegetables. This whopping use of fumigants can be drastically reduced by adopting food irradiation technology as a safe and dependable alternative. For fresh fruits and vegetables, radiation technology can delay physiological changes like ripening, senescence, and inhibit sprouting. Besides achieving the technological objective, radiation treatment allows storage of many of these commodities at a temperature about ten degree higher than the normal recommended. Many of the commodities like meat and seafood, and their products, that are normally stored frozen, can be stored under chilled storage after radiation processing

Egypt's policy concerning food irradiation research and technology

International Nuclear Information System (INIS)

Roushdy, H.M.

1978-01-01

The paper reviews current research in Egypt in the field of radiation preservation of food to accumulate the necessary data for drafting Egypts' policy towards prospects for application. Research activities in Egypt have been oriented to solving problems of local economic importance, e.g. inhibition of sprouting in potatoes, onions and garlic, extension of shelf-life of vegetables and fruits, disinfestation of stored grains and grain products, preservation of meat, meat products, fish, fats and oils, and elimination of parasites and microorganisms from animal feed. Extensive studies have been performed to determine the lowest radiation level required for short-term storage, changes in organoleptic, physical, chemical and microbiological values of irradiated food and wholesomeness studies to give evidence of the safety of irradiated food for human consumption. The paper summarizes Egypt's national planning for the transfer of such new technology, the establishment of the National Centre for Radiation Research and Technology to build up the national infrastructure for food irradiation research and application, and the formation of a Supreme Committee for Radiation Preservation of Food. Finally, the paper also surveys the locally available irradiators and correlates the design, capacity and capital cost against the actual needs of Egypt and the experience acquired. (author)

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

Science.gov (United States)

Botelho, R; Araújo, W; Pineli, L

2018-03-04

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

Minimally Processed Functional Foods: Technological and Operational Pathways.

Science.gov (United States)

Rodgers, Svetlana

2016-10-01

This paper offers a concise review of technical and operational concepts underpinning commercialization of minimally processed functional foods (FFs), foods with fresh-like qualities commanding premium prices. The growing number of permitted nutritional content/health claims, many of which relate to well-being, coupled with emerging extraction and food processing technologies offers new exciting opportunities for small and medium size enterprises (SMEs) specializing in fresh produce to play an active role in the health market. Supporting SMEs, governments could benefit from savings in healthcare costs and value creation in the economy. Consumers could benefit from novel FF formats such as refrigerated RTE (ready-to-eat) meals, a variety of fresh-like meat-, fish-, and egg-based products, fresh-cut fruits and vegetables, cereal-based fermented foods and beverages. To preserve these valuable commodities, mild biological (enzymatic treatment, fermentation and, bio-preservation) and engineering solutions are needed. The latter include nonthermal techniques such as high-pressure treatment, cook-chill, sous-vide, mirco-encapsulation, vacuum impregnation and others. "De-constructive" culinary techniques such as 3D food printing and molecular gastronomy as well as developments in nutrigenomics and digital technologies facilitate novel product formats, personalization and access to niche markets. In the operational sense, moving from nourishment to health improvement demands a shift from defensive market-oriented to offensive market-developing strategies including collaborative networks with research organizations. © 2016 Institute of Food Technologists®.

Dissemination of Technology to Evaluate Healthy Food Incentive Programs.

Science.gov (United States)

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

2017-03-01

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

Rising calls for food safety. Radiation technology becomes a timely answer

International Nuclear Information System (INIS)

Loaharanu, Paisan

2001-01-01

Food safety has become an issue of high priority to many governments. Well publicized cases have shown that an outbreak of a major foodborne disease can have health, political, and economic consequences. Coupled with the increasing interest and publicity by the media, public awareness and concerns about food safety have reached a new height. Issues related to mad cow disease, and genetically modified food have attracted further attention and concern. Awareness of risks involving microbiological contamination of food has increased significantly in the past decade. There have been several major foodborne disease outbreaks caused by various pathogenic bacteria and parasites and widespread coverage by the media. The outbreaks have focused closer attention on food processing technologies to ensure the safety and quality of food. This article reports on developments for the application of irradiation technology for food processing, which has been approved for use in more than 40 countries

Contributions of the food irradiation technology to the nutritional and alimentary safety

International Nuclear Information System (INIS)

Ferreira, Sonia Regina Schauffert

1999-01-01

This work is a bibliographic review about the contributions of the food irradiation technology on nutritional and alimentary safety. Subjected to research and development for more than 60 years, these technology was approved by a jointly FAO/WHO/IAEA Expert Committees in 1980 with the conclusion that the irradiation of food up to an overall average dose of 10 kGy present no toxicological hazard and introduce no special nutritional or microbiological problems. Following these conclusions general standards and practices for food irradiation were adopted by the Codex Alimentarium Commission in 1983, opening the possibilities for internal applications and international commerce of irradiated food in many countries. Radiation from radioisotopes sources, electron accelerators or X-ray generators can be applied to food in order to reduce the microbial load, insect disinfestation, improving the shelf life extension of the products. Absorbed doses up to 10 kGy level do not introduce significant alterations in the macro or micro nutrients contents or in the sensorial characteristic of irradiated food. Although food safety can be related with many other important topics, irradiation technology improving food quality, reducing food spoilage during preservation and preventing problems related with food borne disease present a good potential to contribute with the foment and guaranty of the nutritional and alimentary safety. (author)

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

Science.gov (United States)

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

2015-04-01

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

An art report to analyze research status for the establishment of the space food development and future food system using the advanced food technology

International Nuclear Information System (INIS)

Lee, Ju Woon; Byun, Myung Woo; Kim, Jae Hun

2006-12-01

The quality of food for the astronaut accomplishing the mission in the space is one of the most important matters, and it is time to study and develop Korean space food for the Korean astronaut in the space. Therefore, in the beginning of the space exploration era, it is necessary to establish a national long-term plan and study and develop Korean space food in order to provide food with better quality for the astronaut accomplishing the space mission. Using current food processing, preservation, and packaging technology, it is necessary to develop the Korean space food, provide Korean astronaut studying at the international space station, and study the future space food systems used for the long-term space voyage and planet habitat base in the era of space exploration. Space food is analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations, and many other methods before its final shipment on the space shuttle. Each technology developed for the advanced food system must provide the required attribute to the food system, including safety, nutrition, and acceptability. It is anticipated that the duration of the exploration class missions can be at least 2, 3 years, and one of the biggest challenges for these missions will be to provide acceptable food with a shelf-life of 3-5 years. The development of space food process/preservation technology and its ripple effect will make a contribution to the improvement of nation's international phase, and the developed space food will potentially be used for combat ration and emergency/special food like the U. S. A. In the 21th century of space exploration era, the development of the advanced food system and life support system in the Mars space base as well as the space shuttle will strengthen the capability to precede the future space exploration era

An art report to analyze research status for the establishment of the space food development and future food system using the advanced food technology

Energy Technology Data Exchange (ETDEWEB)

Lee, Ju Woon; Byun, Myung Woo; Kim, Jae Hun [KAERI, Daejeon (Korea, Republic of)

2006-12-15

The quality of food for the astronaut accomplishing the mission in the space is one of the most important matters, and it is time to study and develop Korean space food for the Korean astronaut in the space. Therefore, in the beginning of the space exploration era, it is necessary to establish a national long-term plan and study and develop Korean space food in order to provide food with better quality for the astronaut accomplishing the space mission. Using current food processing, preservation, and packaging technology, it is necessary to develop the Korean space food, provide Korean astronaut studying at the international space station, and study the future space food systems used for the long-term space voyage and planet habitat base in the era of space exploration. Space food is analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations, and many other methods before its final shipment on the space shuttle. Each technology developed for the advanced food system must provide the required attribute to the food system, including safety, nutrition, and acceptability. It is anticipated that the duration of the exploration class missions can be at least 2, 3 years, and one of the biggest challenges for these missions will be to provide acceptable food with a shelf-life of 3-5 years. The development of space food process/preservation technology and its ripple effect will make a contribution to the improvement of nation's international phase, and the developed space food will potentially be used for combat ration and emergency/special food like the U. S. A. In the 21th century of space exploration era, the development of the advanced food system and life support system in the Mars space base as well as the space shuttle will strengthen the capability to precede the future space exploration era

Microbiological aspects related to the feasibility of PEF technology for food pasteurization.

Science.gov (United States)

Saldaña, G; Álvarez, I; Condón, S; Raso, J

2014-01-01

Processing unit operations that seek to inactivate harmful microorganisms are of primary importance in ascertaining the safety of food. The capability of pulsed electric fields (PEF) to inactivate vegetative cells of microorganisms at temperatures below those used in thermal processing makes this technology very attractive as a nonthermal pasteurization process for the food industry. Commercial exploitation of this technology for food pasteurization requires the identification of the most PEF-resistant microorganisms that are of concern to public health. Then, the treatment conditions applicable at industrial scale that would reduce the population of these microorganisms to a level that guarantees food safety must be defined. The objective of this paper is to critically compile recent, relevant knowledge with the purpose of enhancing the feasibility of using PEF technology for food pasteurization and underlining the required research for designing PEF pasteurization processes.

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

Directory of Open Access Journals (Sweden)

Pablo Teixeira da Silva

2014-07-01

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

Natural radioactivity (40K) measurement in common food grains using indigenous technology

International Nuclear Information System (INIS)

Narayan, Pradeep; Sahani, R.M.; Damor, S.L.; D'Souza, P.M.

2018-01-01

Ingestion of contaminated food is one of the major causes of internal doses received in various human organs. As there being no material free from radioactivity on this globe; knowledge of natural radioactivity concentration in common food items is very important for judging the origin of contamination due to nuclear emergency or other man-made activities. An indigenous technology for radioactivity measurement in food/bulk items has been developed and tested using live radioactive sources. This has also been explored for natural radioactivity measurement in common food grains consumed by Indian population. This paper reports the measured natural radioactivity ( 40 K) in common Indian food grains using the developed technology

Food Security, Institutional Framework and Technology: Examining the Nexus in Nigeria Using ARDL Approach.

Science.gov (United States)

Osabohien, Romanus; Osabuohien, Evans; Urhie, Ese

2018-04-01

Growth in agricultural science and technology is deemed essential for in-creasing agricultural output; reduce the vulnerability of rural poverty and in turn, food security. Food security and growth in agricultural output depends on technological usages, which enhances the pro-ductive capacity of the agricultural sector. The indicators of food security utilised in this study in-clude: dietary energy supply, average value of food production, prevalence of food inadequacy, among others. In this paper, we examined the level of technology and how investment in the agriculture and technology can improve technical know-how in Nigeria with a view to achieving food security. We carried out the analysis on how investment in technology and institutional framework can improve the level of food availability (a key component of food security) in Nigeria using econ-ometric technique based on Autoregressive Distribution Lag (ARDL) framework. The results showed, inter alia, that in Nigeria, there is a high level of food insecurity as a result of low attention on food production occasioned by the pervasive influence of oil that become the major export product. It was noted that the availability of arable land was one of the major factors to increase food production to solve the challenge of food insecurity. Thus, the efforts of reducing the rate of food insecurity are essential in this regards. This can also be achieved, among others, by active interactions between government and farmers, to make contribution to important planning issues that relate to food production in the country and above all, social protection policies should be geared or channelled to agricultural sector to protect farmers who are vulnerable to shocks and avert risks associated with agriculture.

Consumer Value perceptions of food products from emerging processing technologies

DEFF Research Database (Denmark)

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

2015-01-01

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

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

Science.gov (United States)

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

2015-01-01

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

Spectroscopic imaging technologies for online food safety and sanitation inspection

Science.gov (United States)

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

A food quality management research methodology integrating technological and managerial theories

NARCIS (Netherlands)

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

2009-01-01

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

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

Directory of Open Access Journals (Sweden)

Marco Dalla Rosa

2009-10-01

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

The application of new technologies in food microbiological inspection and detection

Directory of Open Access Journals (Sweden)

CHEN Wenwen

2016-02-01

Full Text Available In today′s society,as people′s demand for food increases,the problem of food safety is getting more and more concerns.Therefore it is very necessary to seek and to establish the rapid method detection of food microorganisms.This paper presents several new technologies for rapid detection of food microorganism and their application in the practical detection.

New technology for food systems and security.

Science.gov (United States)

Yau, N J Newton

2009-01-01

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

What's technology cooking up? A systematic review of the use of technology in adolescent food literacy programs.

Science.gov (United States)

Wickham, Catherine A; Carbone, Elena T

2018-06-01

Over one-third of adolescents are overweight or obese. Food literacy (FL), the ability to plan and manage, select, prepare, and eat healthy foods, is a contemporary concept that provides a mechanism to understand the relationship between food-related knowledge and skills and dietary intake. Innovative interventions which focus on the core concepts of FL and include generationally appropriate technology have the potential to provide positive impact on the dietary habits of adolescents. This systematic review followed PRISMA guidelines and employed the Downs and Black criteria for rating studies. Titles and abstracts of 545 articles were collected and reviewed from 13 electronic databases. Studies were selected if they were peer-reviewed, included adolescents 12-19 years-old, incorporated concepts related to FL, and employed technology as part of the intervention. Eight studies, six randomized controlled trials (RCT) and two interventions without controls were included. Seven of the interventions used Internet or web-based platforms to access program components and all RCTs incorporated game elements. Studies included between two and four constructs of FL. All reported positive changes in food intake with five reporting significant positive pre- and post-intervention changes. Few technology-driven FL-related studies exist within the literature. Although all studies reported improvements in dietary intake, due to variation in program design, delivery, and evaluation it is difficult to tease out the effect of the technology component. Continued research is needed to: 1) determine the degree to which FL should be included in interventions to effect a positive change on dietary intake; 2) develop adolescent-specific FL measures to more appropriately evaluate changes in knowledge, food-related skills, and dietary intake; and 3) design technology-driven interventions so that technology components can be analyzed separately from other program elements. Copyright © 2018

Thermal food processing: new technologies and quality issues

National Research Council Canada - National Science Library

Sun, Da-Wen

2012-01-01

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

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

International Nuclear Information System (INIS)

Kim, Jaehun; Choi, Jongil; Song, Beomseok

2010-09-01

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

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

Energy Technology Data Exchange (ETDEWEB)

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

2010-09-15

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

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

Energy Technology Data Exchange (ETDEWEB)

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

2000-03-24

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

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.

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

Energy Technology Data Exchange (ETDEWEB)

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

2016-12-15

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

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

International Nuclear Information System (INIS)

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

2016-01-01

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

Modifications of allergenicity linked to food technologies.

Science.gov (United States)

Moneret-Vautrin, D A

1998-01-01

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

Apollo food technology

Science.gov (United States)

Smith, M. C., Jr.; Heidelbaugh, N. D.; Rambaut, P. C.; Rapp, R. M.; Wheeler, H. O.; Huber, C. S.; Bourland, C. T.

1975-01-01

Large improvements and advances in space food systems achieved during the Apollo food program are discussed. Modifications of the Apollo food system were directed primarily toward improving delivery of adequate nutrition to the astronaut. Individual food items and flight menus were modified as nutritional countermeasures to the effects of weightlessness. Unique food items were developed, including some that provided nutritional completeness, high acceptability, and ready-to-eat, shelf-stable convenience. Specialized food packages were also developed. The Apollo program experience clearly showed that future space food systems will require well-directed efforts to achieve the optimum potential of food systems in support of the physiological and psychological well-being of astronauts and crews.

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

International Nuclear Information System (INIS)

Kwon, Joong-Ho; Byun, Myung-Woo; Cho, Han-Ok

1992-01-01

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

Printable food: the technology and its application in human health.

Science.gov (United States)

Lipton, Jeffrey I

2017-04-01

Millions of Americans suffer from diseases and conditions that require careful control of their diet as part of treatment. The current solution is to have each person customize their own food choices. Food production automation can enable consumer specific data to be easily integrated into the food as it is being prepared. This would improve the quality and utility of the food without a cognitive burden on the consumer. 3D Printing is an ideal family of technologies for enabling such mass customization of food. Current efforts in 3D printing food are focused on improving the artistic quality of food in the short term and consumer health in the long term. Copyright © 2016 Elsevier Ltd. All rights reserved.

Smartphone-Based Food Diagnostic Technologies: A Review

Science.gov (United States)

Rateni, Giovanni; Dario, Paolo; Cavallo, Filippo

2017-01-01

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

Smartphone-Based Food Diagnostic Technologies: A Review.

Science.gov (United States)

Rateni, Giovanni; Dario, Paolo; Cavallo, Filippo

2017-06-20

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

Smartphone-Based Food Diagnostic Technologies: A Review

Directory of Open Access Journals (Sweden)

Giovanni Rateni

2017-06-01

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

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

Science.gov (United States)

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

2008-07-01

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

Studies on Development of Space Kimchi Using Radiation Fusion Technology with Food Technology

International Nuclear Information System (INIS)

Lee, Ju Woon; Byun, Myung Woo; Kim, Jae Hun; Song, Beom Seok; Park, Jin Kyu; Park, Jae Nam

2007-04-01

Kimchi is Korean traditional fermented vegetable, it was known to one of health food through the world 5 sorts and to one of culture bequest of 100 kinds. In this study, it was conducted to development of Korean space food. Object of the study is development of food processed technology for long term storage and stability of supply at severe environment such as space, desert, deep sea. Irradiation technology is cold sterilization method, and it is able to fusion with the other food manufacturing and additives using method. Therefore, this study can offer to basic information for development of Korean space food. Side by side, it was expected that preceding results were able to wide utilization extension such as export of cured fermentation food. This study was conducted to evaluate the combined effects of additives (A), N2-packaging (N 2 ), mild heating at 60 .deg. C (HT) and gamma irradiation of 25 kGy (IR) at frozen state (F) on the shelf stability and quality of Kimchi during storage at 35 .deg. C for 30 days. Briefly, combination treatment of heat and irradiation was considered as the effective method to improve the shelf-stability of Kimchi. However, sensory quality was decreased. After all, irradiation was conducted at Kimchi samples for quality maintenance after gas exchange packaging method such as N 2 -packaging, quick freezing(-70 .deg. C). Therefore, the combination treatment was effected to insurance of shelf-life and satisfaction of quality. But other methods needed for inhibition deterioration of texture. Calcium lactate and vitamin C were added at Kimchi for prevention of softening, oleoresin paprika and artificial Kimchi flavor were added for improvement of sensory quality decreased by severe sterilization

Studies on Development of Space Kimchi Using Radiation Fusion Technology with Food Technology

Energy Technology Data Exchange (ETDEWEB)

Lee, Ju Woon; Byun, Myung Woo; Kim, Jae Hun; Song, Beom Seok; Park, Jin Kyu; Park, Jae Nam

2007-04-15

Kimchi is Korean traditional fermented vegetable, it was known to one of health food through the world 5 sorts and to one of culture bequest of 100 kinds. In this study, it was conducted to development of Korean space food. Object of the study is development of food processed technology for long term storage and stability of supply at severe environment such as space, desert, deep sea. Irradiation technology is cold sterilization method, and it is able to fusion with the other food manufacturing and additives using method. Therefore, this study can offer to basic information for development of Korean space food. Side by side, it was expected that preceding results were able to wide utilization extension such as export of cured fermentation food. This study was conducted to evaluate the combined effects of additives (A), N2-packaging (N{sub 2}), mild heating at 60 .deg. C (HT) and gamma irradiation of 25 kGy (IR) at frozen state (F) on the shelf stability and quality of Kimchi during storage at 35 .deg. C for 30 days. Briefly, combination treatment of heat and irradiation was considered as the effective method to improve the shelf-stability of Kimchi. However, sensory quality was decreased. After all, irradiation was conducted at Kimchi samples for quality maintenance after gas exchange packaging method such as N{sub 2}-packaging, quick freezing(-70 .deg. C). Therefore, the combination treatment was effected to insurance of shelf-life and satisfaction of quality. But other methods needed for inhibition deterioration of texture. Calcium lactate and vitamin C were added at Kimchi for prevention of softening, oleoresin paprika and artificial Kimchi flavor were added for improvement of sensory quality decreased by severe sterilization.

Progress report for 1978-87 of the Food Technology and Enzyme Engineering Division

International Nuclear Information System (INIS)

Adhikari, H.R.; Ninjoor, V.; Satyanarayan, V.

1988-01-01

The salient features of the research and development (R and D) activities of the Food Technology and Enzyme Engineering Division of the Bhabha Atomic Research Centre, Bombay, during the decade 1978-1987 are summarized. The Division was a part of the erstwhile Biochemistry and Food Technology which was bifurcated in 1985. The main thrust of the Division's R and D work is directed towards the development of appropriate technologies for radiation preservation of agricultural produce in natural form for prolonged periods without any perceptible change in quality attributes. The suitable parameters have been evolved to apply radiation technology for: (1) arresting sprouting losses in turbers and bulbs, (2) controlling infestation of cereals, spices and ready to eat food items, by insects, microbial pests and pathogens and (3) controlling spoilage of sea foods, fruits and vegetables. It is remarkable to note that the data collected during wholesomeness and toxicological studies of various irradiated food products have been used by the Joint Expert Committee on Food Irradiation of WHO/IAEA/FAO to accord unconditional health and safety clearance to irradiation process using upto 10 KGy radiation doses. The products treated with gamma radiation within this limit do not require toxicological evaluation. The technique for poly-valent radio-vaccine infective diseases in farm animals have been standardized and a vaccine to prevent Salmonella infection in poultry is undergoing field trials in farms. The other activities of the Division are in the fields of enzyme technology, photosynthetic process, and toxicity and genotoxicity of food ingredients and additives. Lists of staff-members of the Division and their publications, their participation in various symposia, seminars, conferences etc. are appended. (M.G.B.)

Training manual on food irradiation technology and techniques. 2. ed.

International Nuclear Information System (INIS)

1982-01-01

The objective of the revised Training Manual is to help scientists to acquire the necessary knowledge needed for performing proper research and development work in the field of food irradiation. The Manual presents an up-to-date picture of the current state of food irradiation and reflects the important advances made in the technology of food irradiation, in the radiation chemistry of foods, in the microbiology of irradiated foods, in wholesomeness and standardization. It contains the following chapters: (1) Radionuclides and radiation; (2) Radiation detection and measurement; (3) Radiation protection; (4) Radiation chemistry; (5) Effects of radiation on living organisms; (6) Preservation of foods; (7) Radiation preservation of foods; (8) Packaging; (9) Combination processes; (10) Limitations of food irradiation; (11) Wholesomeness of irradiated foods; (12) Government regulation of irradiated foods; (13) Food irradiation facilities; (14) Commercial aspects of food irradiation; (15) Literature sources. The practical part of the Manual contains a revised and expanded series of detailed laboratory exercises in the use of ionizing radiation for food processing

75 FR 37860 - Aris Industries, Inc., Bene Io, Inc., Commodore Separation Technologies, Inc., Food Integrated...

Science.gov (United States)

2010-06-30

...., Commodore Separation Technologies, Inc., Food Integrated Technologies, Inc., Gap Instrument Corp., Skysat Communications Network Corp., and Vicon Fiber Optics Corp.; Order of Suspension of Trading June 28, 2010. It... information concerning the securities of Food Integrated Technologies, Inc. because it has not filed any...

Agricultural extension, technology adoption and household food security

NARCIS (Netherlands)

Santos Rocha, Jozimo

2017-01-01

In this thesis, I use experimental and quasi-experimental data from 25 villages and a total of 1,105 farmers from eastern DRC to investigate the relationship among agricultural training, the adoption of agricultural technologies, crop productivity, and household food insecurity and dietary

Role of radiation technology in preservation of food and agricultural commodities

International Nuclear Information System (INIS)

Rajput, Sanjay

2016-01-01

Several technological benefits can be achieved by gamma radiation processing of agricultural commodities and food include: inhibition of sprouting in tubers, bulbs and rhizomes; disinfestation of insect pests in stored products; disinfestation of quarantine pests in fresh produce; delay in ripening and senescence in fruits and vegetables; destruction of microbes responsible for spoilage of food; elimination of parasites and pathogens of public health importance in food

Nutrition and food technology for a Controlled Ecological Life Support System (CELSS)

Science.gov (United States)

Glaser, P. E.; Mabel, J. A.

1981-01-01

Food technology requirements and a nutritional strategy for a Controlled Ecological Life Support System (CELSS) to provide adequate food in an acceptable form in future space missions are discussed. The establishment of nutritional requirements, dietary goals, and a food service system to deliver acceptable foods in a safe and healthy form and the development of research goals and priorities were the main objectives of the study.

Thermodynamics, transport phenomena, and electrochemistry of external field-assisted nonthermal food technologies.

Science.gov (United States)

Misra, N N; Martynenko, Alex; Chemat, Farid; Paniwnyk, Larysa; Barba, Francisco J; Jambrak, Anet Režek

2018-07-24

Interest in the development and adoption of nonthermal technologies is burgeoning within the food and bioprocess industry, the associated research community, and among the consumers. This is evident from not only the success of some innovative nonthermal technologies at industrial scale, but also from the increasing number of publications dealing with these topics, a growing demand for foods processed by nonthermal technologies and use of natural ingredients. A notable feature of the nonthermal technologies such as cold plasma, electrohydrodynamic processing, pulsed electric fields, and ultrasound is the involvement of external fields, either electric or sound. Therefore, it merits to study the fundamentals of these technologies and the associated phenomenon with a unified approach. In this review, we revisit the fundamental physical and chemical phenomena governing the selected technologies, highlight similarities, and contrasts, describe few successful applications, and finally, identify the gaps in research.

CRISPR-Cas Technologies and Applications in Food Bacteria.

Science.gov (United States)

Stout, Emily; Klaenhammer, Todd; Barrangou, Rodolphe

2017-02-28

Clustered regularly interspaced short palindromic repeats (CRISPRs) and CRISPR-associated (Cas) proteins form adaptive immune systems that occur in many bacteria and most archaea. In addition to protecting bacteria from phages and other invasive mobile genetic elements, CRISPR-Cas molecular machines can be repurposed as tool kits for applications relevant to the food industry. A primary concern of the food industry has long been the proper management of food-related bacteria, with a focus on both enhancing the outcomes of beneficial microorganisms such as starter cultures and probiotics and limiting the presence of detrimental organisms such as pathogens and spoilage microorganisms. This review introduces CRISPR-Cas as a novel set of technologies to manage food bacteria and offers insights into CRISPR-Cas biology. It primarily focuses on the applications of CRISPR-Cas systems and tools in starter cultures and probiotics, encompassing strain-typing, phage resistance, plasmid vaccination, genome editing, and antimicrobial activity.

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

Directory of Open Access Journals (Sweden)

Marian E. Raley

2016-04-01

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

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

Science.gov (United States)

Gartaula, Ghanendra; Adhikari, Bhaskar Mani

2014-01-01

Food science and technology education has been running since four decades in Nepal. There is a very slow improvement in the profession. The job opportunities have always been threatened by insiders and outsiders. Academic institutions, government agencies, and food industries themselves are responsible for the quality of food science professionals. Novel and practical methods of teaching should be followed. The government and private organizations should facilitate the recruitment of food technologists. Constant prodding needs to be done for the establishment of a Council with more authority that could monitor all bodies associated with food science professionals. PMID:25493177

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

Science.gov (United States)

Gartaula, Ghanendra; Adhikari, Bhaskar Mani

2014-11-01

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

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

Science.gov (United States)

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

2008-01-01

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

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

Science.gov (United States)

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

2015-01-01

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

Technology Interventions to Manage Food Intake: Where Are We Now?

Science.gov (United States)

Allman-Farinelli, Margaret; Gemming, Luke

2017-09-23

This review describes the state-of-the-art for dietary assessment using smartphone apps and digital technology and provides an update on the efficacy of technology-mediated interventions for dietary change. Technology has progressed from apps requiring entry of foods consumed, to digital imaging to provide food intake data. However, these methods rely on patients being active in data collection. The automated estimation of the volume and composition of every meal consumed globally is years away. The use of text messaging, apps, social media, and combinations of these for interventions is growing and proving effective for type 2 diabetes mellitus (T2DM). Effectiveness of text messaging for obesity management is improving and multicomponent interventions show promise. A stand-alone app is less likely to produce positive outcomes and social media is relatively unexplored. A concentrated effort will be needed to progress digital dietary assessment. Researcher-designed technology programs are producing positive outcomes for T2DM but further research is needed in the area of weight management.

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

Science.gov (United States)

Rutland, Marion; Owen-Jackson, Gwyneth

2015-01-01

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

Combining Ground-Truthing and Technology to Improve Accuracy in Establishing Children's Food Purchasing Behaviors.

Science.gov (United States)

Coakley, Hannah Lee; Steeves, Elizabeth Anderson; Jones-Smith, Jessica C; Hopkins, Laura; Braunstein, Nadine; Mui, Yeeli; Gittelsohn, Joel

Developing nutrition-focused environmental interventions for youth requires accurate assessment of where they purchase food. We have developed an innovative, technology-based method to improve the accuracy of food source recall among children using a tablet PC and ground-truthing methodologies. As part of the B'more Healthy Communties for Kids study, we mapped and digitally photographed every food source within a half-mile radius of 14 Baltimore City recreation centers. This food source database was then used with children from the surrounding neighborhoods to search for and identify the food sources they frequent. This novel integration of traditional data collection and technology enables researchers to gather highly accurate information on food source usage among children in Baltimore City. Funding is provided by the NICHD U-54 Grant #1U54HD070725-02.

Application of phage peptide display technology for the study of food allergen epitopes.

Science.gov (United States)

Chen, Xueni; Dreskin, Stephen C

2017-06-01

Phage peptide display technology has been used to identify IgE-binding mimotopes (mimics of natural epitopes) that mimic conformational epitopes. This approach is effective in the characterization of those epitopes that are important for eliciting IgE-mediated allergic responses by food allergens and those that are responsible for cross-reactivity among allergenic food proteins. Application of this technology will increase our understanding of the mechanisms whereby food allergens elicit allergic reactions, will facilitate the discovery of diagnostic reagents and may lead to mimotope-based immunotherapy. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

A Complete Set of Technologies for Green Food Pork Production

Institute of Scientific and Technical Information of China (English)

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

2003-01-01

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

Technology assessment and the Food and Drug Administration

Science.gov (United States)

Kaplan, A. H.; Becker, R. H.

1972-01-01

The statutory standards underlying the activities of the FDA, and the problems the Agency faces in decision making are discussed from a legal point of view. The premarketing clearance of new drugs and of food additives, the two most publicized and criticized areas of FDA activity, are used as illustrations. The importance of statutory standards in technology assessment in a regulatory setting is developed. The difficulties inherent in the formulation of meaningful standards are recognized. For foods, the words of the statute are inadequate, and for drugs, a statutory recognition of the various other objectives would be useful to the regulator and the regulated.

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

Directory of Open Access Journals (Sweden)

Dean Wesley R

2012-05-01

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

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

Science.gov (United States)

Dean, Wesley R; Sharkey, Joseph R; Johnson, Cassandra M; St John, Julie

2012-05-15

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

Excerpts from the discussion [Scientific afternoon: Nuclear science and technology in food and agriculture

International Nuclear Information System (INIS)

1976-01-01

This article presents excerpts from the discussion on nuclear science and technology in food and agriculture. The discussions covered all aspects of nuclear applications in food and agriculture, namely, food preservation cultivation, animal husbandry and pest control

Recent developments in the food quality detected by non-invasive nuclear magnetic resonance technology.

Science.gov (United States)

Fan, Kai; Zhang, Min

2018-02-16

Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and widely used to detect the quality of food, particularly to fruits and vegetables, meat and aquatic products. This review is a survey of recent developments in experimental results for the quality of food on various NMR technologies in processing and storage over the past decade. Following a discussion of the quality discrimination and classification of food, analysis of food compositions and detection of physical, chemical, structural and microbiological properties of food are outlined. Owing to high cost, low detection limit and sensitivity, the professional knowledge involved and the safety issues related to the maintenance of the magnetic field, so far the practical applications are limited to detect small range of food. In order to promote applications for a broader range of foods further research and development efforts are needed to overcome the limitations of NMR in the detection process. The needs and opportunities for future research and developments are outlined.

76 FR 15986 - Alpha Omega Technology, Inc.; Denial Without Prejudice of Food Additive Petition

Science.gov (United States)

2011-03-22

...] (Formerly Docket No. 90F-0074) Alpha Omega Technology, Inc.; Denial Without Prejudice of Food Additive... Administration (FDA) is denying a food additive petition (FAP 0M4181) proposing that the food additive... 15, 1990 (55 FR 9772), FDA announced that a food additive petition (FAP 0M4181) had been filed by...

Explicit and implicit attitude toward an emerging food technology

NARCIS (Netherlands)

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

2017-01-01

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

2015 Evidence Analysis Library Systematic Review on Advanced Technology in Food Production.

Science.gov (United States)

Edge, Marianne Smith; Kunkel, Mary Elizabeth; Schmidt, Jennifer; Papoutsakis, Constantina

2018-03-08

In the late 20th century, plant breeders began using molecular biology techniques such as recombinant DNA, also known as genetic engineering, along with traditional cross-breeding. Ten plant and one animal food have been approved for commercialization in the United States. Today, foods and ingredients from genetically engineered (GE) crops are present throughout the food supply, which has led to varying levels of acceptance. Much discussion exists among consumers and health professionals about the believability of statements made regarding benefits or risks of GE foods. The aim of this systematic review was to examine the evidence on the association of consumption of GE foods and ingredients derived from them on human health, specifically allergenicity, food safety, pesticide consumption, nutrient adequacy, inflammation, and antibiotic resistance. An expert panel conducted a systematic review on advanced technology in food production. The 30 developed questions focused on effects of human consumption of GE foods and the effects of human consumption of foods containing pesticide residues on human health. Primary research published from 1994 to 2014 were identified using PubMed and Agricultural Online Access databases. Additional studies were identified by searching references of review articles. Twenty-one studies met the inclusion criteria. Relevant research addressed five of 30 questions. Four questions focused on food allergenicity, the fifth on nutrient adequacy, and all received a Grade III (limited/weak) rating. No human studies addressed 25 questions on the consumption of foods produced using genetic engineering technologies on gene translocation, cancer, food safety, phenotype expression, inflammation and inflammatory markers, or antibiotic resistance. These questions received a Grade V (grade not assignable). Evidence from human studies did not reveal an association between adverse health effects and consumption of foods produced using genetic engineering

[Research progress of Terahertz wave technology in quality measurement of food and agricultural products].

Science.gov (United States)

Yan, Zhan-Ke; Zhang, Hong-Jian; Ying, Yi-Bin

2007-11-01

The quality concern of food and agricultural products has become more and more significant. The related technologies for nondestructive measurement or quality control of food products have been the focus of many researches. Terahertz (THz) radiation, or THz wave, the least explored region of the spectrum, is the electromagnetic wave that lies between mid-infrared and microwave radiation, which has very important research and application values. THz spectroscopy and THz imaging technique are the two main applications of THz wave. During the past decade, THz waves have been used to characterize the electronic, vibrational and compositional properties of solid, liquid and gas phase materials. Recently, THz technology has gained a lot of attention of researchers in various fields from biological spectral analysis to bio-medical imaging due to its unique features compared with microwave and optical waves. In the present paper, the properties of THz wave and its uniqueness in sensing and imaging applications were discussed. The most recent researches on THz technology used in food quality control and agricultural products inspection were summarized. The prospect of this novel technology in agriculture and food industry was also discussed.

Ultraviolet Technology For Food Preservation [tecnologia De Ultravioleta Para Preservação De Alimentos

OpenAIRE

Guedes A.M.M.; Novello D.; Mendes G.M.P.; Cristianini M.

2009-01-01

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

Potential benefits of genetic modification (GM) technology for food ...

African Journals Online (AJOL)

We assessed the perception of farmers towards potential adoption of genetic modification (GM) technology for improving health, food security and agricultural productivity using a semi-structured interview. A total sample of 54 small-scale farmers participated in 6 focus group meetings (FGMs) and 23 in-depth interviews at ...

Food safety and quality through radiation technology: its implications to national security

Energy Technology Data Exchange (ETDEWEB)

Lanuza, Luvimina G.

2012-08-15

The increasing consumption of ready-to-eat meals necessitates a review of its quality and safety. Food irradiation is a technology that would allow the food product to be free from pathogenic organisms while maintaining its fresh-like taste and appearance. The paper evaluated the effectiveness of food irradiation in maintaining the quality and safety of ready-to-eat meals using the three criteria: microbiological, nutritional and acceptability. Chicken adobo was chosen as a representative ready-to-eat meat. Primary data was collected through experimental and non-experimental methods using irradiated and non-irradiated chicken adobo. Irradiation was carried out at the Multipurpose Irradiation Facility of the Philippine Nuclear Research Institute using a radiation dose of 4 kGy at an irradiation temperature of 29.9-32.1 degree centigrade. Experimental data were gathered through laboratory analyses. Nutritional analyses (protein and Vitamin B{sub 1}) as well as microbiological analyses (E. Coli) were conducted at Day 1, Day 7 and Day 15 stored at -4 degree centigrade after irradiation. The non-experimental data were gathered by means of acceptability questionnaires which made use of a modified Likert scale of 1 to 4. This made the respondents rate the food attributes (color, odor, flavor, texture, juiciness) and overall acceptability during the sensory evaluation of both Sample A (irradiated) and Sample B (non-irradiated). There were two sets of respondents, the professional and non-professional sector. The laboratory-scale study revealed that the application of gamma irradiation of a dose of 4 kGy at an irradiation temperature range of 29.9 to 32.1 degree centigrade to packed ready-to-eat chicken adobo was found to be an effective treatment for eliminating the E.coli pathogen even up to Day 15 stored at -4 degree centigrade after irradiation. The protein and Vitamin B{sub 1} contents of the food sample were not significantly affected and results of the acceptability

Food safety and quality through radiation technology: its implications to national security

International Nuclear Information System (INIS)

Lanuza, Luvimina G.

2012-08-01

The increasing consumption of ready-to-eat meals necessitates a review of its quality and safety. Food irradiation is a technology that would allow the food product to be free from pathogenic organisms while maintaining its fresh-like taste and appearance. The paper evaluated the effectiveness of food irradiation in maintaining the quality and safety of ready-to-eat meals using the three criteria: microbiological, nutritional and acceptability. Chicken adobo was chosen as a representative ready-to-eat meat. Primary data was collected through experimental and non-experimental methods using irradiated and non-irradiated chicken adobo. Irradiation was carried out at the Multipurpose Irradiation Facility of the Philippine Nuclear Research Institute using a radiation dose of 4 kGy at an irradiation temperature of 29.9-32.1 degree centigrade. Experimental data were gathered through laboratory analyses. Nutritional analyses (protein and Vitamin B 1 ) as well as microbiological analyses (E. Coli) were conducted at Day 1, Day 7 and Day 15 stored at -4 degree centigrade after irradiation. The non-experimental data were gathered by means of acceptability questionnaires which made use of a modified Likert scale of 1 to 4. This made the respondents rate the food attributes (color, odor, flavor, texture, juiciness) and overall acceptability during the sensory evaluation of both Sample A (irradiated) and Sample B (non-irradiated). There were two sets of respondents, the professional and non-professional sector. The laboratory-scale study revealed that the application of gamma irradiation of a dose of 4 kGy at an irradiation temperature range of 29.9 to 32.1 degree centigrade to packed ready-to-eat chicken adobo was found to be an effective treatment for eliminating the E.coli pathogen even up to Day 15 stored at -4 degree centigrade after irradiation. The protein and Vitamin B 1 contents of the food sample were not significantly affected and results of the acceptability tests

Current status and prospect of radiation technology for the safety and security of food

International Nuclear Information System (INIS)

Byun, Myung Woo

2009-01-01

Since 1960, radiation technology (RT), which had been known as the method eliminating the biologically hazardous factors of the products in the food, medical, pharmaceutical and cosmetic industries, was comprehensively investigated. The safety of food irradiation has been throughout evaluated with scientific experiments. Recently, RT has been associated with other high technologies such as biotechnology and nanotechnology, and resulted in the innovative products. Through these fusion technology with RT, the new items with high functionality and value will be shown. But, until now, consumers' acceptance on radiation is still the problem to be solved for further development. To make the consumer correctly understand RT, the benefits and defects of RT should be informed and there should be the legislated policy for the industrialization of RT by government. Therefore, this review will introduce the current status of food irradiation in the world, the safety and national agreements and the recent results from radiation fusion technology, and suggest the further work

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

African Journals Online (AJOL)

A model for education and promoting food science and technology among high school students and the public. ... at the tertiary stage (retail) directly with the consumer while depending on the product of FST. ... AJOL African Journals Online.

Food Technology. Specification for Irradiated Food

International Nuclear Information System (INIS)

2007-01-01

This Ghana Standard specifies the requirements and methods of sampling and testing for foods processed by irradiation for sprout inhibition, insect disinfestation, microbial decontamination, delaying ripening, shelf-life extension and general phytosanitary treatment. The absorbed dose range covered by this guide is between 0.2kGy and 10kGy. The practical minimum or maximum dose of a treatment may be lower or higher than this range, depending on the purpose of irradiation and the radiation tolerance of the particular type of food. This standard does not apply to foods exposed to radiation imparted by measuring instruments used for inspection purposes

Intervention technologies for food safety on minimally processed produce:Perspectives on food-borne and plant pathogens

Science.gov (United States)

Produce contamination associated with enteric pathogens such Escherichia coli O157:H7, salmonella spp., Listeria monocytogenes, Shigella and others are significant challenges to food safety. This is due to the illnesses and economic impacts resulting from the outbreaks. Innovative technologies for i...

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

Science.gov (United States)

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

2015-02-01

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

Modeling of processing technologies in food industry

Science.gov (United States)

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

2018-03-01

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

76 FR 39811 - International Center for Technology Assessment and the Center for Food Safety; Noxious Weed...

Science.gov (United States)

2011-07-07

... dated July 18, 2002, the International Center for Technology Assessment and the Center for Food Safety... Inspection Service [Docket No. APHIS-2011-0081] International Center for Technology Assessment and the Center for Food Safety; Noxious Weed Status of Kentucky Bluegrass Genetically Engineered for Herbicide...

Empowering billions with food safety and food security

International Nuclear Information System (INIS)

Pillai, Suresh D.

2009-01-01

Full text: There are virtually millions of people -who die needlessly every year due to contaminated water and food. There are virtually many millions more who are starving due to an inadequate supply of food. Billions of pounds of food are unnecessarily wasted due to insect and other damage. Deaths and illness due to contaminated food or inadequate food are at catastrophic levels in many regions of the world. A majority of the food and water borne illnesses and deaths are preventable. It can be prevented by improved food production methods, improved food processing technologies, improved food distribution systems and improved personal hygiene. Food irradiation technology is over 100 years old. Yet, this technology is poorly understood by governments and corporate decision makers all around the world. Many consumers also are unfortunately misinformed of this technology. There is an urgent need for nations and people around the world to empower themselves with the knowledge and the expertise to harness this powerful technology. Widespread and sensible adoption of this technology can empower billions around the world with clean and abundant food supplies. It is unconscionable in the 21st century for governments to allow people to die or go hungry when the technology to prevent them is readily available

Food Engineering within Sciences of Food

Directory of Open Access Journals (Sweden)

Athanasios Kostaropoulos

2012-10-01

Full Text Available The aim of this paper is to clarify the identity of food engineering in sciences of food. A short historical description of the evolution of the branch in the Anglo Saxon and the Continental educational systems is given. Furthermore, the distinction of basic definitions such as food science, food science and technology, food technology, and food engineering is made. Finally, the objectives of food engineering within the branch of sciences of food are described.

Valorisation of food residues: waste to wealth using green chemical technologies

OpenAIRE

Clark, James H.; Luque, Rafael

2013-01-01

Waste valorisation practises have attracted a significant amount of attention in recent years with the aim of managing waste in the most sustainable way. Food waste constitutes a largely under-exploited residue from which a variety of valuable chemicals can be derived. This contribution is aimed to set the scene for a further development and promotion of sustainable food waste valorisation practises to different end products using green chemical technologies

Identifying key performance indicators in food technology contract R&D

NARCIS (Netherlands)

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

2013-01-01

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

Food Technologies: Fermentation

NARCIS (Netherlands)

Nout, M.J.R.

2014-01-01

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

Economic Feasibility Study for Using Irradiation Technology in Preservation of Animalism Foods

International Nuclear Information System (INIS)

El Gameel, E.A.

2011-01-01

The present study discus the economic feasibility for the preservation animalism foods by using irradiation technology. This study has included the technical data, regression foretelling for the throughput, determination of irradiators types and radiation sources activity. This study comprises the financial analysis for the establishment animalism foods irradiation facilities (types: tote box, pallet conveyor) and the national return

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

Directory of Open Access Journals (Sweden)

Brian C. Bryksa

2012-10-01

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

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

NARCIS (Netherlands)

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

2010-01-01

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

R&D Needs and Opportunities in Food Science and Technology

Science.gov (United States)

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

Impact of swine reproductive technologies on pig and global food production.

Science.gov (United States)

Knox, Robert V

2014-01-01

Reproductive technologies have dramatically changed the way pigs are raised for pork production in developed and developing countries. This has involved such areas as pigs produced/sow, more consistent pig flow to market, pig growth rate and feed efficiency, carcass yield and quality, labor efficiency, and pig health. Some reproductive technologies are in widespread use for commercial pork operations [Riesenbeck, Reprod Domest Anim 46:1-3, 2011] while others are in limited use in specific segments of the industry [Knox, Reprod Domest Anim 46:4-6, 2011]. Significant changes in the efficiency of pork production have occurred as a direct result of the use of reproductive technologies that were intended to improve the transfer of genes important for food production [Gerrits et al., Theriogenology 63:283-299, 2005]. While some technologies focused on the efficiency of gene transfer, others addressed fertility and labor issues. Among livestock species, pig reproductive efficiency appears to have achieved exceptionally high rates of performance (PigCHAMP 2011) [Benchmark 2011, Ames, IA, 12-16]. From the maternal side, this includes pigs born per litter, farrowing rate, as well as litters per sow per year. On the male side, boar fertility, sperm production, and sows served per sire have improved as well [Knox et al., Theriogenology, 70:1202-1208, 2008]. These shifts in the efficiency of swine fertility have resulted in the modern pig as one of the most efficient livestock species for global food production. These reproductive changes have predominantly occurred in developed countries, but data suggests transfer and adoption of these in developing countries as well (FAO STAT 2009; FAS 2006) [World pig meat production: food and agriculture organization of the United Nations, 2009; FAS, 2006) Worldwide Pork Production, 2006]. Technological advancements in swine reproduction have had profound effects on industry structure, production, efficiency, quality, and profitability. In

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

Science.gov (United States)

Jaeger, H; Janositz, A; Knorr, D

2010-06-01

The Maillard reaction between reducing sugars and amino acids is a common reaction in foods which undergo thermal processing. Desired consequences like the formation of flavor and brown color of some cooked foods but also the destruction of essential amino acids and the production of anti-nutritive compounds require the consideration of the Maillard reaction and relevant mechanisms for its control. This paper aims to exemplify the recent advances in food processing with regard to the controllability of heat-induced changes in the food quality. Firstly, improved thermal technologies, such as ohmic heating, which allows direct heating of the product and overcoming the heat transfer limitations of conventional thermal processing are presented in terms of their applicability to reduce the thermal exposure during food preservation. Secondly, non-thermal technologies such as high hydrostatic pressure and pulsed electric fields and their ability to extend the shelf life of food products without the application of heat, thus also preserving the quality attributes of the food, will be discussed. Finally, an innovative method for the removal of Maillard reaction substrates in food raw materials by the application of pulsed electric field cell disintegration and extraction as well as enzymatic conversion is presented in order to demonstrate the potential of the combination of processes to control the occurrence of the Maillard reaction in food processing. (c) 2009 Elsevier Masson SAS. All rights reserved.

Research on Food Safety Traceability Technology Based on Internet of Things

OpenAIRE

Qiang Meng; Yongfeng Cui; Hansen Wang; Shijun Li

2015-01-01

Relying on the Internet of things platform, building a traceability system ranging from the source to dinner table is the crucial issue of meat products to be solved at the moment. On the basis of knowing the current situation of domestic and international food traceability quo, the passage will put forward the feasibility of mobile query used in food traceability queries, mainly targeting elaborating the core technology like image preprocessing and decoding. It illustrates the feasibility of...

Public acceptance, market development and commercialization of food irradiation technology in Bangladesh

International Nuclear Information System (INIS)

Karim, A.

2001-01-01

Current status of food irradiation technology in Bangladesh with respect to public acceptance, commercial application, trade development and present research and development activities are summarized in the paper. Irradiated food products are generally accepted by people. To further boost public opinion on the usefulness of the technology, two national seminars were successfully organized in 1995 and 1996 respectively with wide participation and media coverage. A number of non-traditional items such as beef casing, flour, turtle meat, macaroni, peat soil, etc. were irradiated and successfully marketed during the last 5 years. Bangladesh adopted a ''Specification for Authorisation of Irradiation by Groups/Classes of Foods'' in 1995 in line with the ICGFI Guidelines. The Bangladesh Standard is essentially similar to the Harmonised Regulations adopted for the RCA countries in April 1998. About 1300 metric tons of different food items were irradiated for commercial purposes at the Gammatech Irradiation Facility in Chittagong during the past 5 years. Present research activities in Bangladesh include irradiation disinfestations of nematodes in ginger and turmeric, and mites and thrips from cut flowers. Work on identification of fruit flies, mites and thrips by using sensitive protein markers is in progress. (author)

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

Science.gov (United States)

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

2014-02-01

Since the Tohoku earthquake, there is much interest in processed foods, which can be stored for long periods at room temperature. Retort heating is one of the main technologies employed for producing it. We developed the innovative food processing technology, which supersede retort, using ohmic heating and aseptic packaging. Electrical heating involves the application of alternating voltage to food. Compared with retort heating, which uses a heat transfer medium, ohmic heating allows for high heating efficiency and rapid heating. In this paper we ohmically heated chicken breast samples and conducted various tests on the heated samples. The measurement results of water content, IMP, and glutamic acid suggest that the quality of the ohmically heated samples was similar or superior to that of the retort-heated samples. Furthermore, based on the monitoring of these samples, it was observed that sample quality did not deteriorate during storage. © 2013. Published by Elsevier Ltd on behalf of The American Meat Science Association. All rights reserved.

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

Science.gov (United States)

Cardello, Armand V

2003-06-01

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

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

NARCIS (Netherlands)

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

2013-01-01

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

How might renewable energy technologies fit in the food-water-energy nexus?

Science.gov (United States)

Newmark, R. L.; Macknick, J.; Heath, G.; Ong, S.; Denholm, P.; Margolis, R.; Roberts, B.

2011-12-01

Feeding the growing population in the U.S. will require additional land for crop and livestock production. Similarly, a growing population will require additional sources of energy. Renewable energy is likely to play an increased role in meeting the new demands of electricity consumers. Renewable energy technologies can differ from conventional technologies in their operation and their siting locations. Many renewable energy technologies have a lower energy density than conventional technologies and can also have large land use requirements. Much of the prime area suitable for renewable energy development in the U.S. has historically been used for agricultural production, and there is some concern that renewable energy installations could displace land currently producing food crops. In addition to requiring vast expanses of land, both agriculture and renewable energy can require water. The agriculture and energy sectors are responsible for the majority of water withdrawals in the U.S. Increases in both agricultural and energy demand can lead to increases in water demands, depending on crop management and energy technologies employed. Water is utilized in the energy industry primarily for power plant cooling, but it is also required for steam cycle processes and cleaning. Recent characterizations of water use by different energy and cooling system technologies demonstrate the choice of fuel and cooling system technologies can greatly impact the withdrawals and the consumptive use of water in the energy industry. While some renewable and conventional technology configurations can utilize more water per unit of land than irrigation-grown crops, other renewable technology configurations utilize no water during operations and could lead to reduced stress on water resources. Additionally, co-locating agriculture and renewable energy production is also possible with many renewable technologies, avoiding many concerns about reductions in domestic food production. Various

Food irradiation

International Nuclear Information System (INIS)

Mercader, J.P.; Emily Leong

1985-01-01

The paper discusses the need for effective and efficient technologies in improving the food handling system. It defines the basic premises for the development of food handling. The application of food irradiation technology is briefly discussed. The paper points out key considerations for the adoption of food irradiation technology in the ASEAN region (author)

Automatic food detection in egocentric images using artificial intelligence technology.

Science.gov (United States)

Jia, Wenyan; Li, Yuecheng; Qu, Ruowei; Baranowski, Thomas; Burke, Lora E; Zhang, Hong; Bai, Yicheng; Mancino, Juliet M; Xu, Guizhi; Mao, Zhi-Hong; Sun, Mingui

2018-03-26

To develop an artificial intelligence (AI)-based algorithm which can automatically detect food items from images acquired by an egocentric wearable camera for dietary assessment. To study human diet and lifestyle, large sets of egocentric images were acquired using a wearable device, called eButton, from free-living individuals. Three thousand nine hundred images containing real-world activities, which formed eButton data set 1, were manually selected from thirty subjects. eButton data set 2 contained 29 515 images acquired from a research participant in a week-long unrestricted recording. They included both food- and non-food-related real-life activities, such as dining at both home and restaurants, cooking, shopping, gardening, housekeeping chores, taking classes, gym exercise, etc. All images in these data sets were classified as food/non-food images based on their tags generated by a convolutional neural network. A cross data-set test was conducted on eButton data set 1. The overall accuracy of food detection was 91·5 and 86·4 %, respectively, when one-half of data set 1 was used for training and the other half for testing. For eButton data set 2, 74·0 % sensitivity and 87·0 % specificity were obtained if both 'food' and 'drink' were considered as food images. Alternatively, if only 'food' items were considered, the sensitivity and specificity reached 85·0 and 85·8 %, respectively. The AI technology can automatically detect foods from low-quality, wearable camera-acquired real-world egocentric images with reasonable accuracy, reducing both the burden of data processing and privacy concerns.

Application of physics technology in the preservation of food and fresh fruits and vegetables

International Nuclear Information System (INIS)

Bai Yaxiang; Hu Yucai; Xu Jianping

2003-01-01

Physics provides a new way for food storage and preservation. Experiments show that application of radiation, electrostatic fields, high voltage pulsed electric fields and microwaves to food, fruits and vegetables plays the part of insecticide, pasteurization and antisepsis without damaging nutritional structure and original flavor. Recent advances in the application of physics technology in food pasteurization and preservation are summarized, and prospects for future developments presented

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

Science.gov (United States)

Kotsanopoulos, Konstantinos V; Arvanitoyannis, Ioannis S

2015-01-01

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

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

DEFF Research Database (Denmark)

Broberg, Ole; Hansen, Iben Posniak

2001-01-01

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

Bacillus cereus: A review | Giffel | Journal of Food Technology in Africa

African Journals Online (AJOL)

Journal of Food Technology in Africa. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 4, No 1 (1999) >. Log in or Register to get access to full text downloads.

Future technology needs for enhancing food availability and nutrition in Asia

International Nuclear Information System (INIS)

Ahloowalia, B.S.

2002-01-01

The increased food production during the past 50 years in Asia has not solved the problem of food availability and its access to large sections of the population. In addition, the nutritional level of the consumed food is highly inadequate to meet the daily requirements of minerals and vitamins. No doubt, the national policies on price support and subsidies for increasing food production and procurement have had a motor influence on access to food. However, the infrastructures for increasing storage capacity, prevent food wastage, and enhance food quality have not kept with the increased food production and its equitable access to the low income groups. The malnutrition of the poor, especially among children and women, remains a challenge to the policy makers and scientists alike. The building of food storage capacity at the village level and adoption of nuclear techniques to store grains under minimal insect and fungal infestation would cut down losses and enhance grain quality. Breeding new varieties of staple food grains (rice, wheat, maize and mallets), vegetables and fruits with enhanced minerals, vitamins and their bio-availability is seen as a complementary approach to food diversification to reduce malnutrition. Conventional breeding assisted by induced mutations, tissue culture, gene insertion and molecular gene modification holds promise to enhance food nutrition. However, the adoption of the appropriate combination of technologies is essential to enhance food availability and nutrition in Asia. Unfortunately, transgenic approach is seen by many as the only option or many times the major solution to enhance food access and its quality. It is often forgotten that a yardstick has many markings, each of which is important to reach the goal. (Author)

School of Culinary Arts & Food Technology - Summer Newsletter 2017

OpenAIRE

Murphy, James Peter

2017-01-01

The School of Culinary Arts and Food Technology, Summer Newsletter captured rfgw many events, research, awards, significant contributions ans special civic and community activities which the students and staff members of the school have successfully completed leading up to the summer period of 2017. These activities could not be completed without the on-going and active support of the schools 'INSPIRED' friends of Culinary Arts (sponsors).

The Regulation of Food Science and Technology Professions in Europe

Directory of Open Access Journals (Sweden)

Rui Costa

2014-04-01

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

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

NARCIS (Netherlands)

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

2014-01-01

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

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.

Pre-treatment technology for electrochemical detection of heavy metal lead and cadmium in food

Directory of Open Access Journals (Sweden)

Ke YAN

2015-04-01

Full Text Available Wet digestion is used as the pre-treatment technology for the electrochemical detection of heavy metals in food, and the complete wet digestion condition of food sample is optimized by electrochemical experiments. The results show that the experimental samples can be digested completely using the Nitric acid-hydrogen peroxide system and is not pre-digested after adding 10 mL nitric acid at 120~140 ℃ and adding 10~15 mL of hydrogen peroxide during the heating process. The correlation coefficient of electrochemical detect is 0.99 for digestion solution of the samples, and the recovery of standard addition is 82%~115%. Wet digestion as a pre-treatment technology of food samples. It can digest sample fully and meet the requirements of electrochemical detection.

Radiation technology for preservation and hygienization of food and agricultural commodities

International Nuclear Information System (INIS)

Hajare, Sachin N.

2017-01-01

Growing population demands more food for consumption. Given that the agricultural land is shrinking day by day in urban as well as rural areas, we are left with no choice but to preserve the produce in whatever way we can. In this scenario, gamma irradiation or exposure of foods or food products to high energy rays is a very effective technology in long term preservation of these products. Food Irradiation is an established and effective processing methodology that involves controlled application of energy from ionizing radiations in an irradiation chamber shielded by thick concrete walls using radioisotopes (Cobalt-60 and Caesium-137), electron beam (up to 10 MeV) and X-rays (up to 5 MeV). Presently it is being practiced in more than 60 countries for various applications. Radiation processing can achieve insect disinfestation of stored products, inhibition of sprouting in tubers, bulbs and rhizomes, delay in fruit ripening, destruction of microbes responsible for food spoilage and elimination of pathogens and parasites of public health importance

School of Culinary Arts & Food Technology - Spring Newsletter 2017

OpenAIRE

Murphy, James Peter

2017-01-01

The School of Culinary Arts and Food Technology, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Spring period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (sponsors).

School of Culinary Arts & Food Technology - Summer Newsletter 2018

OpenAIRE

Murphy, James Peter

2018-01-01

The School of Culinary Arts and Food Technology, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

School of Culinary Arts & Food Technology - Winter Newsletter 2017

OpenAIRE

Murphy, James Peter

2017-01-01

The School of Culinary Arts and Food Technology, Winter Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Winter period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' Friends of Culinary Arts (sponsors).

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

Science.gov (United States)

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

2009-12-01

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

Moving forward in plant food safety and security through NanoBioSensors: Adopt or adapt biomedical technologies?

Science.gov (United States)

Sharma, Tarun K; Ramanathan, Rajesh; Rakwal, Randeep; Agrawal, Ganesh K; Bansal, Vipul

2015-05-01

Plant-based foods are integral part of our day-to-day diet. Increasing world population has put forth an ever increasing demand for plant-based foods, and food security remains a major concern. Similarly, biological, chemical, and physical threats to our food and increasing regulatory demands to control the presence of foreign species in food products have made food safety a growing issue. Nanotechnology has already established its roots in diverse disciplines. However, the food industry is yet to harness the full potential of the unique capabilities offered by this next-generation technology. While there might be safety concerns in regards to integration of nanoproducts with our food products, an aspect of nanotechnology that can make remarkable contribution to different elements of the food chain is the use of nanobiosensors and diagnostic platforms for monitoring food traceability, quality, safety, and nutritional value. This brings us to an important question that whether existing diagnostic platforms that have already been well developed for biomedical and clinical application are suitable for food industry or whether the demands of the food industry are altogether different that may not allow adoption/adaptation of the existing technology. This review is an effort to raise this important "uncomfortable" yet "timely" question. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

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

NARCIS (Netherlands)

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

2012-01-01

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

Mechanism of Food Ordering in A Restaurant Using Android Technology

Science.gov (United States)

Aulia, Rachmat; Zakir, Ahmad; Dafitri, Haida; Siregar, Dodi; Hasdiana

2017-12-01

A Restaurant is a gathering place for many people to taste the favorite foods are in there. The restaurant which visited many people sure will increase the attraction of them to visit it. Of course, the owner will get more benefit. However, what happens when a restaurant is famous still uses a service without technology, such as making orders using pens and paper, inspects the food stocks manually, and delivering orders to the kitchen using manpower, and more. Therefore, it designed a system that can accelerate the ordering and processing food in the restaurant. This system replaces the use of pen and paper with digital devices such as tablets/smartphones based on Android. Not only that, order data can be sent through a wireless network which connects tablets/smartphones with the kitchen's computer. It can be read by kitcheners and showed directly on the LCD screen. By the application is expected to reduce the level of error in the processing of the consumer's order.

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

Science.gov (United States)

KNOEBEL, ROBERT M.; AND OTHERS

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

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

DEFF Research Database (Denmark)

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

2014-01-01

In order to increase the new product development (NPD) success for novel food products, it is crucial to understand how information can be optimally disseminated within companies. This systematic literature review concentrates on factors influencing internal communication between market......, and knowledge management, food companies can enhance internal communication between market and technology functions during the NPD process....

Bacterial food-borne pathogens in Indian food

International Nuclear Information System (INIS)

Bandekar, J.R.

2015-01-01

Food technology and food processing techniques have made tremendous advances in preservation of food and ensuring safety of food by killing food-borne pathogens. In addition to old techniques such as pasteurization, canning, dehydration, fermentation and salting, a number of new techniques such as radiation processing, high pressure technology and pulsed electric field technology are being applied for preservation of food and to ensure food safety. Total Quality Management (TQM) concepts have been developed to take care of food safety from farm to table. Hazard Analysis at Critical Control Points (HACCP) is being applied for mass scale production of food to make food free from pathogens. Despite these advances, food-borne diseases have become one of the most widespread public health problems in the world. About two thirds of all the outbreaks are traced to microbial contaminated food. According to World Health Organization (WHO) estimates, food-borne and waterborne diarrhoeal diseases kill an estimated 2 million people annually, including many children. Food safety is a major concern not only for developing countries but also for the developed countries. A number of factors such as emergence of new food-borne pathogens, development of drug resistance in pathogens, changing life style, globalization of the food supply etc. are responsible for the continuous persistence of food-borne diseases. The food-borne disease outbreaks due to E. coli O157:H7, Listeria monocytogenes, Salmonella and Campylobacter, are responsible for recall of many foods resulting in heavy losses to food industry. Due to consumer demand, a number of Ready-To-Eat (RTE) minimally processed foods are increasingly marketed; however, there is increased risk of foodborne diseases with these products. Food Technology Division of Bhabha Atomic Research Centre, Mumbai, has been working on food-borne bacterial pathogens particularly Salmonella, Campylobacter, Listeria monocytogenes, Vibrio and Aeromonasf

Food Safety: an Integral Part of Food Security

International Nuclear Information System (INIS)

Kilian, Lizette

2012-01-01

In recent years, many countries have developed integrated and harmonized food safety and quality control guidelines in accordance with national legislation and international standards to protect the health of consumers. But food safety standards alone are not enough. Radiation technology can complement and supplement existing technologies to ensure food security, safety and quality.

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

Science.gov (United States)

Nielsen, Henriette Boel; Sonne, Anne-Mette; Grunert, Klaus G; Banati, Diana; Pollák-Tóth, Annamária; Lakner, Zoltán; Olsen, Nina Veflen; Zontar, Tanja Pajk; Peterman, Marjana

2009-02-01

The success of new food processing technologies is highly dependent on consumers' acceptance. The purpose of this paper is to study consumers' perceptions of two new processing technologies and food products produced by means of these novel technologies. To accomplish this, a qualitative study on consumer attitudes towards high-pressure processing (HPP) and pulsed electric field (PEF) processing of food was carried out. In all 97 adults between 20 and 71 years of age participated in 12 focus groups conducted in Slovenia, Hungary, Serbia, Slovakia, Norway and Denmark using a common guideline. Participants were introduced to the HPP and PEF technologies and then to the effect of the two new technologies on two specific product categories: juice and baby food. The transcribed data was content analysed and the coded data was transformed into diagrams using UCINET 5 and NETDRAW. The results show that consumers perceived the main advantages of HPP and PEF products to be the products' naturalness, improved taste and their high nutritional value, whereas the main disadvantage was the lack of information about the PEF and HPP products. The results of the participants' evaluation of the PEF and HPP processes showed that environmental friendliness and the more natural products were seen as the main advantages, while they were concerned about body and health, the higher price of the products, the lack of information about the technologies and a general scepticism. The study also shows that North European participants were a bit more sceptical towards PEF and HPP products than the East European participants.

Development of Ethical Bio-Technology Assessment Tools for Agriculture and Food Production

NARCIS (Netherlands)

Beekman, V.

2005-01-01

The objective of this project is to develop and improve tools for the ethical assessment of new technologies in agriculture and food production in general and modern biotechnologies in particular. The project thus responds to the plurality of consumer concerns that increasingly inform the European

Practices and exploration on competition of molecular biological detection technology among students in food quality and safety major.

Science.gov (United States)

Chang, Yaning; Peng, Yuke; Li, Pengfei; Zhuang, Yingping

2017-07-08

With the increasing importance in the application of the molecular biological detection technology in the field of food safety, strengthening education in molecular biology experimental techniques is more necessary for the culture of the students in food quality and safety major. However, molecular biology experiments are not always in curricula of Food quality and safety Majors. This paper introduced a project "competition of molecular biological detection technology for food safety among undergraduate sophomore students in food quality and safety major", students participating in this project needed to learn the fundamental molecular biology experimental techniques such as the principles of molecular biology experiments and genome extraction, PCR and agarose gel electrophoresis analysis, and then design the experiments in groups to identify the meat species in pork and beef products using molecular biological methods. The students should complete the experimental report after basic experiments, write essays and make a presentation after the end of the designed experiments. This project aims to provide another way for food quality and safety majors to improve their knowledge of molecular biology, especially experimental technology, and enhances them to understand the scientific research activities as well as give them a chance to learn how to write a professional thesis. In addition, in line with the principle of an open laboratory, the project is also open to students in other majors in East China University of Science and Technology, in order to enhance students in other majors to understand the fields of molecular biology and food safety. © 2017 by The International Union of Biochemistry and Molecular Biology, 45(4):343-350, 2017. © 2017 The International Union of Biochemistry and Molecular Biology.

Modern technologies and food safety

Directory of Open Access Journals (Sweden)

Grujić Radoslav

2003-01-01

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

Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert

Directory of Open Access Journals (Sweden)

Lizbeth Salgado-Beltrán

2018-01-01

Full Text Available Innovation in the agro-food system has become a strategy increasingly used by companies as a means to increase their competitiveness and position themselves in the market. In this context, the objective of this work is to identify the attitudes and sensory perceptions of consumers towards food technology through two scales (food technology neophobia and domain specific innovativeness and hedonic tastings. For this, a new product was selected in the market: powder to prepare rice with milk. Most consumers have attitudes toward low neophobia to products with food technology, but there is also some caution, a situation that is corroborated by the moderate predisposition towards innovations. Color and flavor attributes can make the difference in positive perceptions. It should not be forgotten that there is a segment of innovative consumers that represent a key market.

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

DEFF Research Database (Denmark)

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

2011-01-01

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

Investigating factors influencing consumer willingness to buy GM food and nano-food

International Nuclear Information System (INIS)

Yue, Chengyan; Zhao, Shuoli; Cummings, Christopher; Kuzma, Jennifer

2015-01-01

Emerging technologies applied to food products often evoke controversy about their safety and whether to label foods resulting from their use. As such, it is important to understand the factors that influence consumer desires for labeling and their willingness-to-buy (WTB) these food products. Using data from a national survey with US consumers, this study employs structural equation modeling to explore relationships between potential influences such as trust in government to manage technologies, views on restrictive government policies, perceptions about risks and benefits, and preferences for labeling on consumer’s WTB genetically modified (GM) and nano-food products. Some interesting similarities and differences between GM- and nano-food emerged. For both technologies, trust in governing agencies to manage technologies did not influence labeling preferences, but it did influence attitudes about the food technologies themselves. Attitudes toward the two technologies, as measured by risk–benefit comparisons and comfort with consumption, also greatly influenced views of government restrictive policies, labeling preferences, and WTB GM or nano-food products. For differences, labeling preferences were found to influence WTB nano-foods, but not WTB GM foods. Gender and religiosity also had varying effects on WTB and labeling preferences: while gender and religiosity influenced labeling preferences and WTB for GM foods, they did not have a significant influence for nano-foods. We propose some reasons for these differences, such as greater media attention and other heuristics such as value-based concerns about “modifying life” with GM foods. The results of this study can help to inform policies and communication about the application of these new technologies in food products

Investigating factors influencing consumer willingness to buy GM food and nano-food

Energy Technology Data Exchange (ETDEWEB)

Yue, Chengyan [University of Minnesota-Twin Cities, Departments of Applied Economics and Horticultural Science, Bachman Endowed Chair in Horticultural Marketing (United States); Zhao, Shuoli [University of Minnesota-Twin Cities, Department of Applied Economics (United States); Cummings, Christopher [Nanyang Technological University, Division of Communication Research, Wee Kim Wee School of Communication and Information (Singapore); Kuzma, Jennifer, E-mail: jkuzma@ncsu.edu [North Carolina State University, Genetic Engineering & Society Center (United States)

2015-07-15

Emerging technologies applied to food products often evoke controversy about their safety and whether to label foods resulting from their use. As such, it is important to understand the factors that influence consumer desires for labeling and their willingness-to-buy (WTB) these food products. Using data from a national survey with US consumers, this study employs structural equation modeling to explore relationships between potential influences such as trust in government to manage technologies, views on restrictive government policies, perceptions about risks and benefits, and preferences for labeling on consumer’s WTB genetically modified (GM) and nano-food products. Some interesting similarities and differences between GM- and nano-food emerged. For both technologies, trust in governing agencies to manage technologies did not influence labeling preferences, but it did influence attitudes about the food technologies themselves. Attitudes toward the two technologies, as measured by risk–benefit comparisons and comfort with consumption, also greatly influenced views of government restrictive policies, labeling preferences, and WTB GM or nano-food products. For differences, labeling preferences were found to influence WTB nano-foods, but not WTB GM foods. Gender and religiosity also had varying effects on WTB and labeling preferences: while gender and religiosity influenced labeling preferences and WTB for GM foods, they did not have a significant influence for nano-foods. We propose some reasons for these differences, such as greater media attention and other heuristics such as value-based concerns about “modifying life” with GM foods. The results of this study can help to inform policies and communication about the application of these new technologies in food products.

Investigating factors influencing consumer willingness to buy GM food and nano-food

Science.gov (United States)

Yue, Chengyan; Zhao, Shuoli; Cummings, Christopher; Kuzma, Jennifer

2015-07-01

Emerging technologies applied to food products often evoke controversy about their safety and whether to label foods resulting from their use. As such, it is important to understand the factors that influence consumer desires for labeling and their willingness-to-buy (WTB) these food products. Using data from a national survey with US consumers, this study employs structural equation modeling to explore relationships between potential influences such as trust in government to manage technologies, views on restrictive government policies, perceptions about risks and benefits, and preferences for labeling on consumer's WTB genetically modified (GM) and nano-food products. Some interesting similarities and differences between GM- and nano-food emerged. For both technologies, trust in governing agencies to manage technologies did not influence labeling preferences, but it did influence attitudes about the food technologies themselves. Attitudes toward the two technologies, as measured by risk-benefit comparisons and comfort with consumption, also greatly influenced views of government restrictive policies, labeling preferences, and WTB GM or nano-food products. For differences, labeling preferences were found to influence WTB nano-foods, but not WTB GM foods. Gender and religiosity also had varying effects on WTB and labeling preferences: while gender and religiosity influenced labeling preferences and WTB for GM foods, they did not have a significant influence for nano-foods. We propose some reasons for these differences, such as greater media attention and other heuristics such as value-based concerns about "modifying life" with GM foods. The results of this study can help to inform policies and communication about the application of these new technologies in food products.

Abstracts of the 15. Brazilian congress on food science and technology; Resumos do 15. congresso brasileiro de ciencia e tecnologia de alimentos

Energy Technology Data Exchange (ETDEWEB)

NONE

1996-12-31

This meeting was about food science, technology and energy production. In this meeting were discussed subjects concerned food preservation and irradiation sources in economical, technological, social and research aspects.

Progress report for 1975-1977 of the Biochemistry and Food Technology Division

International Nuclear Information System (INIS)

1978-01-01

Research and development work carried out during the period 1975-77 in the Biochemistry and Food Technology Division of the Bhabha Atomic Research Centre, is reported. In addition to the studies on macromolecular aspects of structure and function of chemical components e.g. proteins and enzymes of living systems and food microbiology, major studies relate to: (1) safe storage of wheat irradiated for disinfestation, (2) compositional changes in wheat exposed to high dose of radiation, (3) sprout inhibition of irradiated potatoes during storage under tropical conditions, (4) induction of phenylalanine ammonium lyase in irradiated potatoes, (5) preservation of mangoes and bananas by heat-radiation combination, (6) extension of shelf-life of fish by radurization, (7) wholesomeness of irradiated fish and (8) genetic toxicological evaluation of irradiated foods. (M.G.B.)

Applicaiton and characteristics of food irradiation on food safety

International Nuclear Information System (INIS)

Ha Yiming

2010-01-01

Irradiation is one of non-thermal processing technology. Physical, chemical and biology effects were induced by the interaction of ionization irradiation and materials and acting on materials or food, then, food molecular was modified by rays and the harmful substances in it degraded. Irradiation is an effective method to improve food safety and extend the shelf life of food. In the article, the status of food safety at home and abroad in recently years was summarized, and the characteristic and application areas of irradiation technology in food safety were synthetically analyzed. (author)

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

Directory of Open Access Journals (Sweden)

Slobodan Ivanovic

2015-12-01

Full Text Available Technological development has a great significance in the hospitality industry, specifically in the food and beverage department, and particularly in the differentiation of supply and price leadership. Technological development through the 20th century and the beginning of the 21st century led to a revolution in many fields, like communication, computer sciences to the monitoring of operations and better organization. The use of modern technological solutions affects the workforce, but it must be taken into account that the devices and equipment cannot compensate for the skills, knowledge, expertise and creativity of employees, so use of such devices and equipment decreases the need for unskilled and semiskilled workers. Innovations in the food and beverage department are important for competitive differentiation, but also innovations in the hospitality industry are always at risk as they can easily be copied and imitated, which leads the company to further innovation and improvement of services. Standardization of the working procedures, handling the groceries, binds the usage of technological solutions that allow standardization during the work, which regulates the number of employees needed, energy consumption, lower waste, with increased hygiene and cleanliness of the working process and greater effectiveness and cost efficiency for the company itself.

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

OpenAIRE

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

2012-01-01

The current report investigates consumer acceptance of new food technologies by reviewing the scientific literature.The review is organised along three routes to consumer acceptance of new technologies: The consumer benefit road: the central road of technology features influencing experienced product attributes; the technology apprehension road: a socio-political road where unfamiliarity and dread may lead to negative technologyattitudes, which may create categorical rejection of any product ...

1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies

CERN Document Server

Kramar, Peter

2016-01-01

This volume presents the proceedings of the 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies (WC2015). The congress took place in Portorož, Slovenia, during the week of September 6th to 10th, 2015. The scientific part of the Congress covered different aspects of electroporation and related technologies and included the following main topics:   ·         Application of pulsed electric fields technology in food: challenges and opportunities ·         Electrical impedance measurement for assessment of electroporation yield ·         Electrochemistry and electroporation ·         Electroporation meets electrostimulation ·         Electrotechnologies for food and biomass treatment ·         Food and biotechnology applications ·         In vitro electroporation - basic mechanisms ·         Interfacial behaviour of lipid-assemblies, membranes and cells in electric f...

Food irradiation - now

International Nuclear Information System (INIS)

Basson, R.A.

1989-01-01

Food irradiation technology in South Africa is about to take its rightful place next to existing food preservation methods in protecting food supplies. This is as a result of several factors, the most important of which is the decision by the Department of Health and Population Development to introduce compulsory labelling of food irradiation. The factors influencing food irradiation technology in South Africa are discussed

Mutations technology in the service of food security

International Nuclear Information System (INIS)

Sobeih, S.A.S.

2013-01-01

Nuclear techniques of various physical mutagens such as, X-rays, Gamma rays, Beta partials, Neutrons, Lasers, Electron beams, Ion beams irradiation and some chemical mutagens had significantly contributed in developing superior crop varieties of seeds and vegetatively propagated crops. Those released mutant cultivars in different groups had great economic impact on agriculture and food production and added billions of dollars in the economy of many countries. More than 3200 crops varieties of different crops have been officially released by mutation breeding technique. Almost half (48%) of all mutant crop varieties is recorded in cereals. Rice is the crop with the highest number of mutants and accounts for (53%) of the mutant cereals under cultivations followed by barley which makes up (20%) of all cereals mutant varieties globally. More than half (60%) of the mutants crop varieties have been released in Asia. China alone accounts for more than(25%) of all mutant varieties that have been officially released globally. Nuclear technology is an important way to reduce the gap of food between consumption and climate change and on the other hand to increase production. (author)

2015 Advanced Environmental Health/Advanced Food Technology Standing Review Panel

Science.gov (United States)

Steinberg, Susan

2015-01-01

The 2015 Advanced Environmental Health/Advanced Food Technology (AEH/AFT) Standing Review Panel (from here on referred to as the SRP) met for a site visit in Houston, TX on December 14 - 15, 2015. The SRP met with representatives from the Space Human Factors and Habitability (SHFH) Element and members of the Human Research Program (HRP) to review the updated research plans for the Risk of Adverse Health Effects Due to Host-Microorganism Interactions (MicroHost Risk) and the Risk of Performance Decrement and Crew Illness due to an Inadequate Food System (Food Risk). During the meeting, the SRP also met with the vehicle engineers to discuss possible food storage options. The SRP would like to commend Dr. Oubre and Dr. Douglas for their detailed presentations, as well the frank, refreshing, and comprehensive engineering presentation. This gave much needed perspective to the food storage issues and reassured the committee about NASA's approach to the problem. In terms of critiques, the SRP remains unconvinced about the rationale for probiotic use other than for specific applications supported by the literature. It is not clear what gap or problem is being addressed by the use of probiotics, and the rationale for their use needs to be clearly rooted in the available literature. The SRP thinks that if low-Earth orbit is associated with immune system impairment, then there may additional risks linked with the use of probiotics. It is not clear to the SRP how NASA will determine if probiotics are having their intended beneficial effect. A similar concern is raised as to what gaps or problems are being addressed by "functional foods". Mixed infections, rather than single species infections, which can augment severity of disease, also represent a significant concern. Overall, the SRP considers this to be a strong program that is well-organized, well-coordinated and generates valuable data.

Consumer and food industries education on food irradiation

International Nuclear Information System (INIS)

Othman, Z.

2001-01-01

A survey was conducted on Malaysian food industries to determine the interest and potential applications of food irradiation as an alternative or to complement existing food preservation treatments. A total of 37 food processors representing 5 subsectors of the food industry participated in the survey. Information collected showed that majority of respondents were aware of food irradiation but the level of knowledge was low. Half of respondents perceived food irradiation as safe and 23% will consider using it for commercial purposes. Main concerns of the food processors were safety of the process, safety of irradiated food, efficacy of the process and consumer acceptance. Food irradiation applications considered to have the most potential for use by the food industry, were those which would improve the hygienic quality of food products. Despite the limited knowledge, respondents strongly supported the need to promote food irradiation technology in Malaysia. In view of this finding. various promotional activities have been continuously carried out to increase public awareness and understanding of the technology so as to facilitate acceptance of food irradiation in Malaysia. (author)

New technology in dietary assessment: a review of digital methods in improving food record accuracy.

Science.gov (United States)

Stumbo, Phyllis J

2013-02-01

Methods for conducting dietary assessment in the United States date back to the early twentieth century. Methods of assessment encompassed dietary records, written and spoken dietary recalls, FFQ using pencil and paper and more recently computer and internet applications. Emerging innovations involve camera and mobile telephone technology to capture food and meal images. This paper describes six projects sponsored by the United States National Institutes of Health that use digital methods to improve food records and two mobile phone applications using crowdsourcing. The techniques under development show promise for improving accuracy of food records.

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

Science.gov (United States)

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

2015-01-01

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

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

Directory of Open Access Journals (Sweden)

Emanuele Ferri

2015-01-01

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

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

Science.gov (United States)

Ferri, Emanuele; Airoldi, Cristina; Ciaramelli, Carlotta; Palmioli, Alessandro; Bruni, Ilaria

2015-01-01

In the last decades, food science has greatly developed, turning from the consideration of food as mere source of energy to a growing awareness on its importance for health and particularly in reducing the risk of diseases. Such vision led to an increasing attention towards the origin and quality of raw materials as well as their derived food products. The continuous advance in molecular biology allowed setting up efficient and universal omics tools to unequivocally identify the origin of food items and their traceability. In this review, we considered the application of a genomics approach known as DNA barcoding in characterizing the composition of foodstuffs and its traceability along the food supply chain. Moreover, metabolomics analytical strategies based on Nuclear Magnetic Resonance (NMR) and Mass Spectroscopy (MS) were discussed as they also work well in evaluating food quality. The combination of both approaches allows us to define a sort of molecular labelling of food that is easily understandable by the operators involved in the food sector: producers, distributors, and consumers. Current technologies based on digital information systems such as web platforms and smartphone apps can facilitate the adoption of such molecular labelling. PMID:26783518

Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges.

Science.gov (United States)

Saleh, Ahmed S M; Wang, Peng; Wang, Na; Yang, Shu; Xiao, Zhigang

2017-08-28

Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.

Photocrosslinker technology: An antimicrobial efficacy of cinnamaldehyde cross-linked low-density polyethylene (Cin-C-LDPE) as a novel food wrapper.

Science.gov (United States)

Manukumar, H M; Umesha, S

2017-12-01

In recent years much attention has been devoted to active packaging technologies that offer new opportunities for the food industry and food preservation. The spoilage of food products during post process handling leads to food contamination and causes life-threatening food-borne illness. The methicillin-resistant Staphylococcus aureus (MRSA) 090 is one of the food-borne pathogens associated with food poisoning that leads to an outbreak of perilous human infections worldwide. The development of resistance in bacteria and diffusion of coated synthetic preservatives into food are the major problem in food packaging industries. In the present work, we have developed a new food wrap method by cross-linking cinnamaldehyde on low-density polyethylene (Cin-C-LDPE) using novel photocrosslinker technology. The cinnamaldehyde showed potent antimicrobial activity (145mg/mL of MIC) against MRSA 090 and radical scavenging activity (RSA). The cinnamaldehyde was successfully cross-linked to LDPE and exhibited excellent antibiofilm properties against MRSA090 compared to bare LDPE. This positive interaction of developed Cin-C-LDPE against MRSA090 biofilm was confirmed by SEM and FT-IR studies, and results showed the damaged cell membrane architecture, inturn abridged adherence of MRSA090. The Cin-C-LDPE wrapped chicken, mutton, cheese, and grapes showed 2.5±0.15 log MRSA 090 reduction at the end of 10th day compared to the bare LDPE wrapped food samples. This clearly concludes that for the first time we have developed a novel Cin-C-LDPE food wrap technology effectively involved in biocidal activity against MRSA090. Applying this new strategy to develop food wrap containing nontoxic natural antimicrobial to target cell membrane components is the upcoming challenging and promising research gap remains in the food packaging industry for the future world. Copyright © 2017 Elsevier Ltd. All rights reserved.

Application of carbon isotope analyses in food technology

International Nuclear Information System (INIS)

Szanto, Zsuzsa; Svingor, E.; Futo, I.; Palcsu, L.; Molnar, M.

2001-01-01

The vast economic size of the food market offers great temptations for the production and sale of fraudulent products, adulterated products and synthetic products that are labeled as natural ones. Conventional techniques of chemical analyses have served the food industry well for many years but are limited in their ability to detect certain types of fraudulent or mislabelled products. The aversion to added sugar and the demand for 'all natural' food products among consumers has led to a great deal of mislabelling on the part of food processors in order to achieve greater economic gain. The nature of deceptions detectable by carbon Stable Isotope Ratio Analysis (SIRA) in food technology falls into three broad categories. The most common is the adulteration of an expensive natural product, such as apple juice, with a much cheaper natural product such as cane sugar or high fructose corn syrup (HFCS). The second is outright falsification of a food. An example is maple syrup produced by simple addition of maple flavoring to a sugar syrup or HFCS. The third general category is the sale of synthetic materials as natural ones or the addition of synthetic materials to natural ones in order to increase the volume of the product. The procedure for using carbon SIRA in monitoring food products involves two stages. It must first be established that the product to be analyzed, or some specific component of it, has a particular isotopic composition that can be distinguished from that of the materials that might be used to adulterate it. Potential adulterating components are then analyzed to establish their isotopic identity. The carbon SIRA method cannot, in general, be used to establish purity unequivocally but it can be used to establish impurity or adulteration with a high degree of success. The overall process of carbon SIRA consists of three stages: selection of the sample or the isolation of the particular compound to be analyzed, conversion of this compound into CO 2 gas

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

Science.gov (United States)

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

Food Processing: Technology and Nutritive Value.

Science.gov (United States)

Gerbouin-Rerolle, Pascale

1993-01-01

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

Technology management for the installation of a food irradiator in the Ribeira Valley

International Nuclear Information System (INIS)

Ghobril, Carlos Nabil

2008-01-01

This thesis presents a research focused on technology management applied to technical and economic viability study for the installation of a multi propose irradiator in Vale do Ribeira. First, the work presents the regional characteristics that shows Vale do Ribeira as the less economically developed region of Sao Paulo state. On the other side, it shows the emergence of irradiation techniques applied to the food industry, with accepted and recommended results by international authorities. Technology management, from the conceptual basis here presented, links regional environment reality to available technical knowledge, in search of regional development. The methodology was composed by the use of bibliographical, qualitative and quantitative research, and the analysis was supported by the use of statistical techniques and economic viability analysis. The present research concludes that there is technical and economic viability of the venture here analyzed, although it should be recommended more studies about banana irradiation and about Brazilian consumer acceptance to irradiated food products. (author)

A Sustainable Technology Contribuiting to the Food Security

Directory of Open Access Journals (Sweden)

Dra. Rosa Catalina Bermúdez-Savòn

2015-11-01

Full Text Available A sustainable way for food and energetic security in rural and the city regions, is presented with the application of the solid state fermentation for the biotransformation of lignocellulosic by-products and agro-industrial wastes with white-rot fungi. Inamush as advantages of this technology, is showed the cultivation of mushroom Pleurotus spp.on coffee pulp, cedar chip , coconut and cocoa shells, and the influence of it´s mixture (1:1, trough examination of their growth rates and conversion efficacy to fruiting bodies, which cause contamination of soil and water, because of large volumes and difficult management. The use of residues for these cultive was consolidate such as alternative viable for food production, capable to satisfy the protein and nutritive necessity of population in the non-developing countries, besides low cost production, high protein content and obtention in large quantity in short time. In addition to produce complements for animal feet, such as the spent oyster mushroom substrate postcosecha is detoxified, has proteic content and better digestibility than original substrates,and can be used as animal feed or fertilizer, at the same time, was eradicated the problem of environmental contamination of these residues provoking and further contribution at sustainable development of the communities.

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

NARCIS (Netherlands)

Carvajal Larenas, F.E.

2013-01-01

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

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

Directory of Open Access Journals (Sweden)

Lioudmila Chatalova

2016-06-01

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

Development of advanced technology for stable support of Korean style space foods by the collaboration with an industry

International Nuclear Information System (INIS)

Lee, Ju Woon; Byun, Myung Woo; Kim, Jae Hun; Song, Beom Suk; Choi, Jong Il; Park, Jin Kyu; Park, Jae Nam

2007-06-01

Keeping pace with the space era of 21 century, Korea gets an opportunity to participate in a project in which the manned spaceship and the international space station will be developed. The Korean astronaut program is so the first step to open a new field of space development project that needs many researches and experiments to implement the mission successfully. Because food is an important part of life, it is imperative that the space food system is the best it can be. The supply of food must be nourishing and tasty so astronauts maintain their health during their important stays in space. Therefore, this study was conducted to develop space foods maintaining microbial safety and sensory characteristics, and the objective is to produce basic information about the processing technology of space foods. The results showed that combination treatment of radiation technology might be helpful for extending the space foods such as space Kimchi. And the development of a new herbal preparation (HemoHIM) for immune and hematopoiesis modulation as well as oxidative damage inhibition in space environment might be helpful for improving the astronaut's health

Development of advanced technology for stable support of Korean style space foods by the collaboration with an industry

Energy Technology Data Exchange (ETDEWEB)

Lee, Ju Woon; Byun, Myung Woo; Kim, Jae Hun; Song, Beom Suk; Choi, Jong Il; Park, Jin Kyu; Park, Jae Nam

2007-06-15

Keeping pace with the space era of 21 century, Korea gets an opportunity to participate in a project in which the manned spaceship and the international space station will be developed. The Korean astronaut program is so the first step to open a new field of space development project that needs many researches and experiments to implement the mission successfully. Because food is an important part of life, it is imperative that the space food system is the best it can be. The supply of food must be nourishing and tasty so astronauts maintain their health during their important stays in space. Therefore, this study was conducted to develop space foods maintaining microbial safety and sensory characteristics, and the objective is to produce basic information about the processing technology of space foods. The results showed that combination treatment of radiation technology might be helpful for extending the space foods such as space Kimchi. And the development of a new herbal preparation (HemoHIM) for immune and hematopoiesis modulation as well as oxidative damage inhibition in space environment might be helpful for improving the astronaut's health.

2013 Advanced Environmental Health/Advanced Food Technology Standing Review Panel Final Report

Science.gov (United States)

Steinberg, Susan

2014-01-01

The 2013 Advanced Environmental Health/Advanced Food Technology (AEH/AFT) Standing Review Panel (from here on referred to as the SRP) participated in a WebEx/teleconference with members of the Space Human Factors and Habitability (SHFH) Element, representatives from the Human Research Program (HRP), and NASA Headquarters on November 22, 2013 (list of participants is in Section IX of this report). The SRP reviewed the updated research plans for the Risk of Adverse Health Effects Due to Alterations in Host-Microorganism Interactions (Host Microbe Risk) and the Risk of Performance Decrement and Crew Illness Due to an Inadequate Food System (Food Risk). The SRP also received a status update on the Risk of Adverse Health Effects of Exposure to Dust and Volatiles during Exploration of Celestial Bodies (Dust Risk). Overall, the SRP was impressed with the strong research plans presented by the scientists and staff associated with the SHFH Element. The SRP also thought that the updated research plans were thorough, well organized, and presented in a comprehensive manner. The SRP agrees with the changes made to the Host Microbe Risk and Food Risk portfolios and thinks that the targets for Gap closure are appropriate.

Development of nuclear technology for improving quality and shelf-life on food commodities

International Nuclear Information System (INIS)

Zubaidah Irawati

2007-01-01

The availability and sustain ability food regarding safety, nutritive, and remaining good palatability are the basic needs of human in order to stay alive and keep healthy. The process must follow the existing standard-guidelines (Good Manufacturing Practices/GMP and Good Irradiation Practices/GIP) if ionizing radiation will be implemented for such purposes because of its effectiveness, efficient, and practical in comparison with conventional methods. Nevertheless application of nuclear technique for improving the safety and extending the shelf-life of foods for human consumption, a proper regulation and legalization from the local government is needed. Commercialization of irradiated food in Indonesia has been stipulated under decree of PERMENKES No. 826/MENKES /PER/XII/1987, No.152/MENKES/SK/II/1995 and Food Law of the Republic of Indonesia No.7/1996. Commercially, besides Indonesia, other countries within Asia and the Pacific region such as India, Thailand, and Vietnam have implemented nuclear technique on food commodities for quarantine, sanitation and sterilization purposes both for local consumption and export to European Countries, USA and Australia. Public education should be more conducted in some effective ways and keep on going to avoid misconception about the technology itself. (author)

Complexity and conundrums. Citizens' evaluations of potentially contentious novel food technologies using a deliberative discourse approach.

Science.gov (United States)

Greehy, Gráinne M; McCarthy, Mary B; Henchion, Maeve M; Dillon, Emma J; McCarthy, Sinéad N

2013-11-01

This research considers the processes involved in the formation of attitudes by citizens on potentially contentious novel food technologies (NFTs). Observations of one-to-one deliberative discourses between food scientists and citizens, during which they discussed these technologies, form the basis of this enquiry. This approach enables an exploration of how individuals construct meaning around as well as interpret information about the technologies. Thematic analysis identifies key features that provide the frameworks for citizens' evaluations. How individuals make sense of these technologies is shaped by their beliefs, values and personal characteristics; their perceptions of power and control over the development and sale of NFT related products; and, the extent to which these products are relevant to their personal lives. Internal negotiations between these influences are evident, and evaluations are based on the relative importance of each influence to the individual. Internal conflicts and tensions are associated with citizens' evolving evaluative processes, which may in turn present as attitude ambivalence and instability. Many challenges are linked with engaging with the general public about these technologies, as levels of knowledge, understanding and interest vary. Copyright © 2013 Elsevier Ltd. All rights reserved.

Some legal considerations in the adoption and application of food irradiation technology

Energy Technology Data Exchange (ETDEWEB)

Reyes, L S

1986-12-31

This paper will explore the legislative and administrative measures that a developing country, like the Philippines and other country members of ASEAN, may consider and adopt to safeguard the health and safety of their citizens before allowing the use of food irradiation technology as a means of preserving a variety of foods. Some developed countries are now utilizing radiation in the preservation of some foods for commercial purposes. Also, not all countries importing or exporting irradiated foods are technically capable of determining for themselves whether or not these foods are safe for human consumption. Moreover, irradiated foods may be exported/imported without the authorities knowing it for lack of appropriate labelling or information. In this light, it becomes imperative that consumers be given the assurance that foods preserved through the irradiation process are wholesome and safe. This can only be effectively carried out by governments through the adoption of legislative and administrative measures to ensure the safe utilization of the irradiation process and strict adherence by manufacturers, distributors and sellers of irradiated food to the internationally accepted FAO and WHO standards of irradiated foods and recommended international Code of Practice for operation of radiation facilities for treatment of foods. Some provisions that should be seriously considered in the enactment of legislation include: regulating the utilization of the irradiation process through licensing, i.e. no food item may be irradiated without first securing a license from the appropriate government agency and no irradiated food may be sold or distributed without first securing a similar prior permit/license; providing the specific allowable dose to be utilized in the radiation process beyond which the process will be considered illegal; giving the government the authority to regularly monitor the irradiation facilities to ensure that it is sanitary and technically safe not

Some legal considerations in the adoption and application of food irradiation technology

International Nuclear Information System (INIS)

Reyes, L. S.

1985-01-01

This paper will explore the legislative and administrative measures that a developing country, like the Philippines and other country members of ASEAN, may consider and adopt to safeguard the health and safety of their citizens before allowing the use of food irradiation technology as a means of preserving a variety of foods. Some developed countries are now utilizing radiation in the preservation of some foods for commercial purposes. Also, not all countries importing or exporting irradiated foods are technically capable of determining for themselves whether or not these foods are safe for human consumption. Moreover, irradiated foods may be exported/imported without the authorities knowing it for lack of appropriate labelling or information. In this light, it becomes imperative that consumers be given the assurance that foods preserved through the irradiation process are wholesome and safe. This can only be effectively carried out by governments through the adoption of legislative and administrative measures to ensure the safe utilization of the irradiation process and strict adherence by manufacturers, distributors and sellers of irradiated food to the internationally accepted FAO and WHO standards of irradiated foods and recommended international Code of Practice for operation of radiation facilities for treatment of foods. Some provisions that should be seriously considered in the enactment of legislation include: regulating the utilization of the irradiation process through licensing, i.e. no food item may be irradiated without first securing a license from the appropriate government agency and no irradiated food may be sold or distributed without first securing a similar prior permit/license; providing the specific allowable dose to be utilized in the radiation process beyond which the process will be considered illegal; giving the government the authority to regularly monitor the irradiation facilities to ensure that it is sanitary and technically safe not

Nonthermal processing technologies to improve the safety of raw meat and poultry products and ready-to-eat foods

Science.gov (United States)

Newly emerging nonthermal and advanced thermal processing technologies are now being adopted by the food processing industry for the purpose of providing safe and high quality food products to consumers. Scientists and engineers at USDA’s Eastern Regional Research Center in Wyndmoor, PA are activel...

Food preservation technologies developed at BARC

International Nuclear Information System (INIS)

Jain, M.P.

2013-01-01

Food irradiation is important as it is being used to disinfest food grains, pulses, wheat flour, rice, semolina, raisins etc; quarantining and shelf life increasing of fruits like mangoes; microbial decontamination of spices; sprout inhibition of tubers and bulbs; shelf life increasing and pathogen control of meat and fish. Category-IV type irradiators based on gamma rays exposure of food are currently being employed for this purpose. Cobalt-60 isotope is produced in the nuclear reactors. Isotope gives gamma rays as its nucleus is unstable. The gamma rays pass through the food items and inhibit sprouting of tubers and bulbs, kill bacteria, virus and the larvae of insects

Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases.

Science.gov (United States)

Miano, Alberto Claudio; Ibarz, Albert; Augusto, Pedro Esteves Duarte

2016-03-01

The aim of this work was to demonstrate how ultrasound mechanisms (direct and indirect effects) improve the mass transfer phenomena in food processing, and which part of the process they are more effective in. Two model cases were evaluated: the hydration of sorghum grain (with two water activities) and the influx of a pigment into melon cylinders. Different treatments enabled us to evaluate and discriminate both direct (inertial flow and "sponge effect") and indirect effects (micro channel formation), alternating pre-treatments and treatments using an ultrasonic bath (20 kHz of frequency and 28 W/L of volumetric power) and a traditional water-bath. It was demonstrated that both the effects of ultrasound technology are more effective in food with higher water activity, the micro channels only forming in moist food. Moreover, micro channel formation could also be observed using agar gel cylinders, verifying the random formation of these due to cavitation. The direct effects were shown to be important in mass transfer enhancement not only in moist food, but also in dry food, this being improved by the micro channels formed and the porosity of the food. In conclusion, the improvement in mass transfer due to direct and indirect effects was firstly discriminated and described. It was proven that both phenomena are important for mass transfer in moist foods, while only the direct effects are important for dry foods. Based on these results, better processing using ultrasound technology can be obtained. Copyright © 2015 Elsevier B.V. All rights reserved.

Food preservation by irradiation

International Nuclear Information System (INIS)

Kooij, J. van

1981-01-01

Twenty-five years of development work on the preservation of food by irradiation have shown that this technology has the potential to reduce post-harvest losses and to produce safe foods. The technological feasibility has been established but general acceptance of food irradiation by national regulatory bodies and consumers requires attention. The positive aspects of food preservation by irradiation include: the food keeps its freshness and its physical state, agents which cause spoilage (bacteria, etc.) are eliminated, recontamination does not take place, provided packaging materials are impermeable to bacteria and insects. It inhibits sprouting of root crops, kills insects and parasites, inactivates bacteria, spores and moulds, delays ripening of fruit, improves the technological properties of food. It makes foods biologically safe, allows the production of shelf-stable foods and is excellent for quarantine treatment, and generally improves food hygiene. The dose ranges needed for effective treatment are given

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

Science.gov (United States)

Bernardo, Theresa M

2006-01-01

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

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

NARCIS (Netherlands)

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

2017-01-01

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

Current and future benefits from the use of GM technology in food production.

Science.gov (United States)

Engel, K-H; Frenzel, Th; Miller, A

2002-02-28

For the current generation of genetically modified (GM) crops the improvement of agronomic traits (e.g. herbicide tolerance, insect resistance) has been a major objective. The lack of obvious and direct benefits for the consumer has been a main point of criticism. Future trends will increasingly encompass the modification of quality traits, such as the improvement of sensory and especially nutritional properties. Some of the ongoing developments try to meet the desire of consumers for 'healthy' or 'high-tech' foods in developed countries. Others are intended to assist in adjusting the nutritional status of foods to the needs of consumers in developing countries. Considering the increasing world population and the limited amount of arable land, GM technology may also become a valuable tool to ensure food security. The major prerequisite for the applicability of the technique is the safety of the resulting products. The increasing complexity of modifications intended might require adjustments and improvements of the strategies applied to the safety assessment of GM foods. Present research activities try to meet these new challenges.

Information Communication and Technology for Water Resource Management and Food Security in Kenya: A Case Study of Kericho and Uasin Gishu Districts

Science.gov (United States)

Omboto, P. I.; Macharia, J.; Mbagaya, Grace; Standa, F. N.

2011-01-01

Recent reports on Kenya have indicated food insecurity and destruction of water catchments as serious problems facing the country. Despite the tremendous strides in Information and Communication Technology (ICT), the country has not taken advantage of the technology to improve food security by effectively managing her water resources. A survey on…

Practices and Exploration on Competition of Molecular Biological Detection Technology among Students in Food Quality and Safety Major

Science.gov (United States)

Chang, Yaning; Peng, Yuke; Li, Pengfei; Zhuang, Yingping

2017-01-01

With the increasing importance in the application of the molecular biological detection technology in the field of food safety, strengthening education in molecular biology experimental techniques is more necessary for the culture of the students in food quality and safety major. However, molecular biology experiments are not always in curricula…

Immobilization Technologies in Probiotic Food Production

Directory of Open Access Journals (Sweden)

Gregoria Mitropoulou

2013-01-01

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

Investigation of the available technologies and their feasibility for the conversion of food waste into fish feed in Hong Kong.

Science.gov (United States)

Cheng, Jack Y K; Lo, Irene M C

2016-04-01

Food waste is the largest constituent of municipal solid waste in Hong Kong, but food waste recycling is still in its infancy. With the imminent saturation of all landfill sites by 2020, multiple technologies are needed to boost up the food waste recycling rate in Hong Kong. Conversion of food waste into animal feeds is prevalent in Japan, South Korea, and Taiwan, treating over 40 % of their recycled food waste. This direction is worth exploring in Hong Kong once concerns over food safety are resolved. Fortunately, while feeding food waste to pigs and chickens poses threats to public health, feeding it to fish is considered low risk. In order to examine the feasibility of converting food waste into fish feed in Hong Kong, this paper investigates the market demand, technical viability, feed quality, regulatory hurdles, and potential contribution. The results show that a significant amount of food waste can be recycled by converting it into fish feed due to the enormous demand from feed factories in mainland China. Two conversion technologies, heat drying and black soldier fly bioconversion, are studied extensively. Black soldier fly bioconversion is preferable because the end-product, insect powder, is anticipated to gain import approval from mainland China. The authors suggest further research efforts to speed up its application for food waste recycling in urban cities.

Social representations of genetically modified foods and public willingness to consume such foods in Taiwan.

Science.gov (United States)

Chen, Mei-Fang

2018-04-20

This study highlighted the relevance of how social representations of genetically modified (GM) foods influence the Taiwanese public's willingness to consume GM foods. Moderated regression analysis results revealed that the social representation dimensions of adherence to technology and food as a necessity positively influenced the public's willingness to consume GM foods; however, the dimension of resistance to and suspicion of novelties had a negative influence. Food technology neophobia played a role in predicting people's willingness to consume GM foods and exerted moderating effects to enhance the negative relationship between the respondents' resistance to and suspicion of novelties and their willingness to consume GM foods. This neophobia also changed the positive relationship between food as a necessity and willingness to consume GM foods into negative. One-way ANOVA results revealed that food technology neophobia influences the public's specific social representations of GM foods, personal domain-specific innovativeness, and willingness to consume GM foods. This article is protected by copyright. All rights reserved.

Economic Feasibility Study about the Possibility of Setting Food Irradiation Technology Locally in the Arab Countries

International Nuclear Information System (INIS)

El Gameel, E.A.

2011-01-01

The previous economic studies on the food irradiation focused on the financial and marketing according to the private investigator's point of view. In this study the food irradiation technology evaluated according to the society's point of view since it is risky to focus on the technical, financial sides only. This study has evaluated the expected benefits on the national income, the employment, the payment balance and the dependence on the foreign countries.

Technologies of Selective Energy Supply at Evaporation of Food Solutes

Directory of Open Access Journals (Sweden)

Burdo O.G.

2017-04-01

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

The contribution of food irradiation to food safety and food security

International Nuclear Information System (INIS)

Kaeferstein, F.K.

1992-01-01

One of the objectives of the World Health Organization (WHO) is to assist efforts throughout the world to provide safe and nutritious food supplies. However, the safety and nutritional quality, as well as the mere availability of our food, is constantly threatened by contamination, infestation and deterioration. The most recent addition to the list of food preserving methods is irradiation, i.e., processing of food to carefully measured amounts of ionizing radiation. The paper will highlight the contribution this technology is expected to make with regard to the prevention of foodborne diseases and food losses. (orig.) [de

Atoms for Food and Nutrition: Application of Nuclear Techniques in Food and Agriculture

International Nuclear Information System (INIS)

Esilaba, A.O.

2017-01-01

KALRO is a corporate body created under the Kenya Agricultural and Livestock Research Act of 2013 to establish suitable legal and institutional frameworks for coordination of agricultural research in Kenya. It promote, streamline, co-ordinate and regulate research in crops, livestock, genetic resources and biotechnology and animal diseases. To expedite equitable access to research information, resources and technologies and promote the application of research findings and developed technologies in the field of agriculture and livestock. FAO's report identifies 15 trends and 10 challenges affecting the world's food systems. There are 10 key challenges that need to be addressed if we are to succeed in eradicating hunger and poverty, while making agriculture and food systems sustainable (FAO, 2017). Empowering small-scale farmers and providing them better access to information, markets and technologies is key to ensuring future food security. The mission of the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture is to support and promote the safe and appropriate use of nuclear and related technologies by the FAO/IAEA member states in food and agriculture, with the aim to contribute to peace, health and prosperity throughout the world, especially to global food security and sustainable agricultural development.Isotopic techniques are employed to monitor foods for contamination with agrochemicals -optimizing sample preparation by radioisotopes -detecting contaminant by electron capture detector. Both stable and radioactive isotopes can be used as tracers in soil and water management & crop nutrition. Through collaboration with IAEA, KALRO is now the center in Africa where new drip irrigation technologies are being evaluated. KALRO partners with IAEA to host fellowship training for scientists and technicians from African region on soil and water management, efficient irrigation technologies and nitrogen fertilizer use efficiency. There is need for

Biosensors for Sustainable Food Engineering: Challenges and Perspectives

Science.gov (United States)

Ragavan, Vasanth; Weng, Xuan; Chand, Rohit

2018-01-01

Current food production faces tremendous challenges from growing human population, maintaining clean resources and food qualities, and protecting climate and environment. Food sustainability is mostly a cooperative effort resulting in technology development supported by both governments and enterprises. Multiple attempts have been promoted in tackling challenges and enhancing drivers in food production. Biosensors and biosensing technologies with their applications, are being widely applied to tackling top challenges in food production and its sustainability. Consequently, a growing demand in biosensing technologies exists in food sustainability. Microfluidics represents a technological system integrating multiple technologies. Nanomaterials, with its technology in biosensing, is thought to be the most promising tool in dealing with health, energy, and environmental issues closely related to world populations. The demand of point of care (POC) technologies in this area focus on rapid, simple, accurate, portable, and low-cost analytical instruments. This review provides current viewpoints from the literature on biosensing in food production, food processing, safety and security, food packaging and supply chain, food waste processing, food quality assurance, and food engineering. The current understanding of progress, solution, and future challenges, as well as the commercialization of biosensors are summarized. PMID:29534552

Biosensors for Sustainable Food Engineering: Challenges and Perspectives.

Science.gov (United States)

Neethirajan, Suresh; Ragavan, Vasanth; Weng, Xuan; Chand, Rohit

2018-03-12

Current food production faces tremendous challenges from growing human population, maintaining clean resources and food qualities, and protecting climate and environment. Food sustainability is mostly a cooperative effort resulting in technology development supported by both governments and enterprises. Multiple attempts have been promoted in tackling challenges and enhancing drivers in food production. Biosensors and biosensing technologies with their applications, are being widely applied to tackling top challenges in food production and its sustainability. Consequently, a growing demand in biosensing technologies exists in food sustainability. Microfluidics represents a technological system integrating multiple technologies. Nanomaterials, with its technology in biosensing, is thought to be the most promising tool in dealing with health, energy, and environmental issues closely related to world populations. The demand of point of care (POC) technologies in this area focus on rapid, simple, accurate, portable, and low-cost analytical instruments. This review provides current viewpoints from the literature on biosensing in food production, food processing, safety and security, food packaging and supply chain, food waste processing, food quality assurance, and food engineering. The current understanding of progress, solution, and future challenges, as well as the commercialization of biosensors are summarized.

Food irradiation

International Nuclear Information System (INIS)

Duchacek, V.

1989-01-01

The ranges of doses used for food irradiation and their effect on the processed foods are outlined. The wholesomeness of irradiated foods is discussed. The present food irradiation technology development in the world is described. A review of the irradiated foods permitted for public consumption, the purposes of food irradiaton, the doses used and a review of the commercial-scale food irradiators are tabulated. The history and the present state of food processing in Czechoslovakia are described. (author). 1 fig., 3 tabs., 13 refs

RFID technologies for imported foods inspection

Science.gov (United States)

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

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.

Development of Functional Foods and Advanced Technology for Radioprotection

International Nuclear Information System (INIS)

Jo, Sung Kee; Byun, Myung Woo; Kim, Jin Kyu

2003-05-01

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

A Review on the Applications of Next Generation Sequencing Technologies as Applied to Food-Related Microbiome Studies

Directory of Open Access Journals (Sweden)

Yu Cao

2017-09-01

Full Text Available The development of next generation sequencing (NGS techniques has enabled researchers to study and understand the world of microorganisms from broader and deeper perspectives. The contemporary advances in DNA sequencing technologies have not only enabled finer characterization of bacterial genomes but also provided deeper taxonomic identification of complex microbiomes which in its genomic essence is the combined genetic material of the microorganisms inhabiting an environment, whether the environment be a particular body econiche (e.g., human intestinal contents or a food manufacturing facility econiche (e.g., floor drain. To date, 16S rDNA sequencing, metagenomics and metatranscriptomics are the three basic sequencing strategies used in the taxonomic identification and characterization of food-related microbiomes. These sequencing strategies have used different NGS platforms for DNA and RNA sequence identification. Traditionally, 16S rDNA sequencing has played a key role in understanding the taxonomic composition of a food-related microbiome. Recently, metagenomic approaches have resulted in improved understanding of a microbiome by providing a species-level/strain-level characterization. Further, metatranscriptomic approaches have contributed to the functional characterization of the complex interactions between different microbial communities within a single microbiome. Many studies have highlighted the use of NGS techniques in investigating the microbiome of fermented foods. However, the utilization of NGS techniques in studying the microbiome of non-fermented foods are limited. This review provides a brief overview of the advances in DNA sequencing chemistries as the technology progressed from first, next and third generations and highlights how NGS provided a deeper understanding of food-related microbiomes with special focus on non-fermented foods.

A Review on the Applications of Next Generation Sequencing Technologies as Applied to Food-Related Microbiome Studies

Science.gov (United States)

Cao, Yu; Fanning, Séamus; Proos, Sinéad; Jordan, Kieran; Srikumar, Shabarinath

2017-01-01

The development of next generation sequencing (NGS) techniques has enabled researchers to study and understand the world of microorganisms from broader and deeper perspectives. The contemporary advances in DNA sequencing technologies have not only enabled finer characterization of bacterial genomes but also provided deeper taxonomic identification of complex microbiomes which in its genomic essence is the combined genetic material of the microorganisms inhabiting an environment, whether the environment be a particular body econiche (e.g., human intestinal contents) or a food manufacturing facility econiche (e.g., floor drain). To date, 16S rDNA sequencing, metagenomics and metatranscriptomics are the three basic sequencing strategies used in the taxonomic identification and characterization of food-related microbiomes. These sequencing strategies have used different NGS platforms for DNA and RNA sequence identification. Traditionally, 16S rDNA sequencing has played a key role in understanding the taxonomic composition of a food-related microbiome. Recently, metagenomic approaches have resulted in improved understanding of a microbiome by providing a species-level/strain-level characterization. Further, metatranscriptomic approaches have contributed to the functional characterization of the complex interactions between different microbial communities within a single microbiome. Many studies have highlighted the use of NGS techniques in investigating the microbiome of fermented foods. However, the utilization of NGS techniques in studying the microbiome of non-fermented foods are limited. This review provides a brief overview of the advances in DNA sequencing chemistries as the technology progressed from first, next and third generations and highlights how NGS provided a deeper understanding of food-related microbiomes with special focus on non-fermented foods. PMID:29033905

Reflective Implementation of DERIVE in Teaching Mathematics at the University of Food Technology, Plovdiv

Science.gov (United States)

Dimitrova, Eva D.

2007-01-01

The Department of Mathematics at the University of Food Technology, Plovdiv, Bulgaria, has introduced the Computer Algebra System DERIVE into the Mathematics courses with a view to increasing student motivation and understanding of the material taught as well as the efficiency of the teaching process. With the aim of investigating the effect of…

The three main monotheistic religions and gm food technology: an overview of perspectives

Directory of Open Access Journals (Sweden)

Singer Peter A

2009-08-01

Full Text Available Abstract Background Public acceptance of genetically modified crops is partly rooted in religious views. However, the views of different religions and their potential influence on consumers' decisions have not been systematically examined and summarized in a brief overview. We review the positions of the Judaism, Islam and Christianity – the three major monotheistic religions to which more than 55% of humanity adheres to – on the controversies aroused by GM technology. Discussion The article establishes that there is no overarching consensus within the three religions. Overall, however, it appears that mainstream theology in all three religions increasingly tends towards acceptance of GM technology per se, on performing GM research, and on consumption of GM foods. These more liberal approaches, however, are predicated on there being rigorous scientific, ethical and regulatory scrutiny of research and development of such products, and that these products are properly labeled. Summary We conclude that there are several other interests competing with the influence exerted on consumers by religion. These include the media, environmental activists, scientists and the food industry, all of which function as sources of information and shapers of perception for consumers.

Radiation processing of food: a promising technology to ensure food safety and security

International Nuclear Information System (INIS)

Gautam, S.

2016-01-01

Radiation processing of food involves controlled application of energy from ionizing radiations. Approved sources of radiation for food processing are radioisotopes (Cobalt-60 and Caesium-137), electron beam (up to 10 MeV) and X-rays (up to 5 MeV). Radiation processing of food is carried out in an irradiation chamber shielded by 1.5 - 1.8 m thick concrete walls. Food, either pre-packed or in-bulk, placed in suitable containers is sent into the irradiation chamber with the help of an automatic conveyor. Major benefits achieved by radiation processing of food are: (i) inhibition of sprouting of tubers and bulbs; (ii) disinfestations of insect pests in agricultural commodities; (iii) delay in ripening and senescence of fruits and vegetables; (iv) destruction of microbes responsible for spoilage, and (v) elimination of pathogens and parasites of public health importance. Irradiation produces very little chemical changes in food. The majority of changes are similar to those by other preservation methods like heat. The radiolytic products and free radicals produced are identical to those present in foods subjected to treatment such as cooking and canning. None of the changes known to occur have been found to be harmful. Twelve food irradiation plants have been commissioned till date in the private sector in India. Two plants set by Government of India (Radiation Processing Plant, Vashi, Navi Mumbai; and KRUSHAK, Lasalgaon, Nashik) are also operational. Volume of food irradiated in India has been steadily increasing. Recent development in the area of food irradiation in India include harmonization of food irradiation rules with international regulation

Clays and Clay Minerals and their environmental application in Food Technology

Science.gov (United States)

del Hoyo Martínez, Carmen; Cuéllar Antequera, Jorge; Sánchez Escribano, Vicente; Solange Lozano García, Marina; Cutillas Díez, Raul

2013-04-01

The clay materials have led to numerous applications in the field of public health (del Hoyo, 2007; Volzone, 2007) having been demonstrated its effectiveness as adsorbents of all contaminants. Some biodegradable materials are used for for adsorption of chemical contaminants: lignins (Valderrabano et al., 2008) and also clays and clay minerals, whose colloidal properties, ease of generating structural changes, abundance in nature, and low cost make them very suitable for this kind of applications. Among the strategies used at present to preserve the quality of the water and this way to diminish the environmental risk that supposes the chemical pollution, stands out the use of adsorbents of under cost, already they are natural or modified, to immobilize these compounds and to avoid the pollution of the water with the consequent reduction of environmental and economic costs Thanks to the development of the science and the technology of the nourishment in the last 50 years, there have revealed itself several new substances that can fulfill beneficial functions in the food, and these substances, named food additives, are today within reach of all. The food additives recover a very important role in the complex nourishing supply. The additives fulfill several useful functions in the food, which often we give for sat. Nevertheless the widespread use of food additives in the food production also influences the public health. The food industries, which are very important for the economy, spill residues proved from its activity that they have to be controlled to evaluate the environmental impact and to offer the necessary information about the quantitative evaluation of the chemical risk of the use of food additives for the public health. We have studied the adsorption of several contaminants by natural or modified clays, searching their interaction mechanisms and the possible recycling of these materials for environmental purposes and prevention of the health. References

The role of food irradiation in food safety and food security

International Nuclear Information System (INIS)

Kaeferstein, F.K.

1996-01-01

In view of the enormous health and economic consequences of foodborne diseases, the World Health Organization (WHO) encourages its Member States to consider all measures to eliminate or reduce foodborne pathogens in food an improve their supplies of safe and nutritious food. With the wholesomeness of irradiated food clearly established by extensive scientific studies, food irradiation has important roles to play in both ensuring food safety and reducing food losses. Food irradiation may be one of the most significant contributions to public health to be made by food science and technology since the introduction of pasteurization. Because the promotion of a safe, nutritious and adequate food supply is an essential component of its primary health care strategy, WHO is concerned that the unwarranted rejection of this process may endanger public health and deprive consumers of the choice of foods processed for safety. (J.P.N.)

Food Process Engineering

DEFF Research Database (Denmark)

Friis, Alan; Jensen, Bo Boye Busk; Risum, Jørgen

to calculate the requirements of heat processing. Our goal is to put food engineering into a production context. Other courses teach food chemistry, food microbiology and food technology. Topics of great importance and all have to be seen in a broader context of producing good and safe food in a large scale...

Technologies and mechanisms for safety control of ready-to-eat muscle foods: an updated review.

Science.gov (United States)

Jiang, Jiang; Xiong, Youling L

2015-01-01

Ready-to-eat (RTE) muscle foods refer to a general category of meat and poultry products that are fully cooked and consumable without reheating. These products, including whole and sliced pork, beef, turkey, chicken, and variety of meats, in the forms of ham, roast, rolls, sausage, and frankfurter, are widely available in the delicatessen section of retail stores or various food service outlets. However, difficulties in avoidance of contamination by foodborne pathogens, notably Listeria monocytogenes, during product postlethality repackaging render RTE meats labile to outbreaks. Accordingly, the USDA-FSIS has established processing guidelines and regulations, which are constantly updated, to minimize foodborne pathogens in RTE products. Technologies that complement good manufacturing practice have been developed to control RTE meat safety. Among them, various antimicrobial product formulations, postpackaging pasteurization (thermal and nonthermal), and antimicrobial packaging are being used. Through these efforts, outbreaks linked to RTE meat consumption have substantially reduced in recent years. However, the pervasive and virulent nature of L. monocytogenes and the possible presence of other cold-tolerant pathogens entail continuing developments of new intervention technologies. This review updates existing and emerging physical and chemical methods and their mode of action to inactivate or inhibit threatening microorganisms in RTE muscle foods.

Information technology in formulation of transparency strategies for food chain and supply management in Poland

OpenAIRE

Wac?aw Szymanowski

2009-01-01

The key aim of this paper is the presentation of current trends in the development of food distri-bution systems in Poland and their likely remodelling towards supply chains and networks. The new circumstances on the emerging markets such as Poland, in particular after its accession to the Euro-pean Union, create new market challenges to be overcome with the use of information technology. The new technology will also support the remodelling of supply chains and networks based on the trans-par...

Consumers’ attitudes towards green food in China

DEFF Research Database (Denmark)

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

Green food is perceived by Chinese consumers as environmentally friendly and safe to consume. Through a Value-Attitude model, the paper examines the degree to which attitudes towards green food is determined by consumers’ values and their general attitudes towards environment and technology....... The link between collectivism, attitudes towards environment and attitudes towards green food is the strongest one. Collectivism also influences attitudes towards technology, which in turn influence attitudes towards green food. However, the lack of significant relationship between individualism...... and attitudes towards technology points towards the belief of Chinese people that technology is a positive determinant of food safety, and that interest in technology steams from altruistic predispositions....

Trends in radiopreservation of foods

International Nuclear Information System (INIS)

Lohajova, L.; Stanicova, J.

2004-01-01

Radiopreservation of food is a technological process which is ensuring quality and durability of food. Food materials are irradiated by ionising radiation to reduce biological activity in foodstuffs. From this point of view, application of food irradiation is equivalent process to the other technological procedures ensuring good quality of food such as sterilisation by low or high temperature and chemicals factors. Although the sterilisation by ionising radiation has been limited by controversial effects in general, irradiated technologies of more than 40 products were accepted in several countries. Radiopreservation of food is spread mainly in the U.S.A. where ionizing radiation is even using for enhancement of several visual factors of food for instance the color. The countries of European Union accepted similar standards for radiopreservation of food and ingredients. They determined the kind of food materials, the convenient doses of irradiation and other conditions at ionizing radiation using for food preservation. Number of food is limited by toxicological aspects and unknown behaviour of radiation within food material (e.g. secondary radiation). For this reason, it is necessary to study the effects of food irradiation and find out its mediate influence on human organism. (authors)

Applying the food technology neophobia scale in a developing country context. A case-study on processed matooke (cooking banana) flour in Central Uganda.

Science.gov (United States)

De Steur, Hans; Odongo, Walter; Gellynck, Xavier

2016-01-01

The success of new food technologies largely depends on consumers' behavioral responses to the innovation. In Eastern Africa, and Uganda in particular, a technology to process matooke into flour has been introduced with limited success. We measure and apply the Food technology Neophobia Scale (FTNS) to this specific case. This technique has been increasingly used in consumer research to determine consumers' fear for foods produced by novel technologies. Although it has been successful in developed countries, the low number and limited scope of past studies underlines the need for testing its applicability in a developing country context. Data was collected from 209 matooke consumers from Central Uganda. In general, respondents are relatively neophobic towards the new technology, with an average FTNS score of 58.7%, which hampers the success of processed matooke flour. Besides socio-demographic indicators, 'risk perception', 'healthiness' and the 'necessity of technologies' were key factors that influenced consumer's preference of processed matooke flour. Benchmarking the findings against previous FTNS surveys allows to evaluate factor solutions, compare standardized FTNS scores and further lends support for the multidimensionality of the FTNS. Being the first application in a developing country context, this study provides a case for examining food technology neophobia for processed staple crops in various regions and cultures. Nevertheless, research is needed to replicate this method and evaluate the external validity of our findings. Copyright © 2015 Elsevier Ltd. All rights reserved.

The "Food Polymer Science" approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technology.

Science.gov (United States)

Slade, Louise; Levine, Harry

2018-04-13

This article reviews the application of the "Food Polymer Science" approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technology. The areas of patents and patented technologies reviewed here include: (a) soft-from-the-freezer ice creams and freezer-storage-stable frozen bread dough products, based on "cryostabilization technology" of frozen foods, utilizing commercial starch hydrolysis products (SHPs); (b) glassy-matrix encapsulation technology for flavors and other volatiles, based on structure-function relationships for commercial SHPs; (c) production of stabilized whole-grain wheat flours for biscuit products, based on the application of "solvent retention capacity" technology to develop flours with reduced damaged starch; (d) production of improved-quality, low-moisture cookies and crackers, based on pentosanase enzyme technology; (e) production of "baked-not-fried," chip-like, starch-based snack products, based on the use of commercial modified-starch ingredients with selected functionality; (f) accelerated staling of a starch-based food product from baked bread crumb, based on the kinetics of starch retrogradation, treated as a crystallization process for a partially crystalline glassy polymer system; and (g) a process for producing an enzyme-resistant starch, for use as a reduced-calorie flour replacer in a wide range of grain-based food products, including cookies, extruded expanded snacks, and breakfast cereals.

Biofuels. Environment, technology and food security

International Nuclear Information System (INIS)

Escobar, Jose C.; Lora, Electo S.; Venturini, Osvaldo J.; Yanez, Edgar E.; Castillo, Edgar F.; Almazan, Oscar

2009-01-01

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

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.

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

Science.gov (United States)

Swaminathan, M S; Bhavani, R V

2013-09-01

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

Food irradiation development: Malaysian perspective

International Nuclear Information System (INIS)

Zainon Othman

1997-01-01

Malaysia recognised the potential of food irradiation as a technology that can contribute to solving some preservation problems associated with local agricultural produce. Research studies in this technology were initiated in late 1970s and since 1985, all activities pertaining to R and D applications, adoption and technology transfer of food irradiation were coordinated by The National Working Committee on Food Irradiation which comprises of members from research institutes, universities, regulatory agencies and consumer association. To date, technical feasibility studies conducted on 7 food items / agricultural commodities of economic importance demonstrated the efficacy of irradiation in extending shelf-life, improving hygienic quality and overcoming quarantine barriers in trade. Presently, 1 multipurpose Co-60 irradiator (I MCi), 2 gammacells and an electron beam machine (3 MeV) are available at MINT for research and commercial runs. The Malaysian Standards on Guidelines for Irradiation of Food was formulated in 1992 to facilitate application by local food industries. However, Malaysia has not yet commercially adopt the technology. Among many factors contributing to the situation is the apparent lack of interest by food industries and consumers. Consumer attitude study indicated majority of consumers are still unaware of the benefits of the technology and expressed concern for the safety of process and irradiated products due to limited knowledge and adverse publicity by established consumer groups. Although the food processors indicate positive attitude towards food irradiation, there remain many factors delaying its commercial application such as limited knowledge, cost-benefit, logistics and consumer acceptance. On the regulatory aspect, approval is required from the Director-General of Ministry of Health prior to application of irradiation on food and sale of irradiated food but efforts are being geared towards approving irradiation of certain food

The Philosophical Consideration about Food Additives

OpenAIRE

Baoyu Ma

2015-01-01

This study mainly analyzes the essential features of food additives technology from the angle of philosophy, explaining the essential characteristics of food additives technology. As for the attitude towards the application of food additives, it is influenced by the public's gender, age, educational level, occupation and monthly expenditure for buying non-staple food and other variables, thus, the attitude towards food additives and green food, as well as the attitude towards using artificial...

The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers

DEFF Research Database (Denmark)

Coorey, Ranil; Ng, Denise Sze Hu; Jayamanne, Vijith S.

2018-01-01

In recent decades, the demand for ready‐to‐eat (RTE) food items prepared by the food catering sector has increased together with the value of cook‐serve, cook‐chill, and cook‐freeze food products. The technologies by which foods are cooked, chilled, refrigerated for storage, and reheated before...... serving are of prime importance to maintain safety. Packaging materials and food containers play an important role in influencing the cooling rate of RTE foods. Food items that are prepared using improper technologies and inappropriate packaging materials may be contaminated with foodborne pathogens....... Numerous research studies have shown the impact of deficient cooling technologies on the survival and growth of foodborne pathogens, which may subsequently pose a threat to public health. The operating temperatures and cooling rates of the cooling techniques applied must be appropriate to inhibit...

Contributions of the food irradiation technology to the nutritional and alimentary safety; Contribuicao da tecnologia de irradiacao de alimentos no fornecimento de seguranca alimentar e nutricional

Energy Technology Data Exchange (ETDEWEB)

Ferreira, Sonia Regina Schauffert

1999-07-01

This work is a bibliographic review about the contributions of the food irradiation technology on nutritional and alimentary safety. Subjected to research and development for more than 60 years, these technology was approved by a jointly FAO/WHO/IAEA Expert Committees in 1980 with the conclusion that the irradiation of food up to an overall average dose of 10 kGy present no toxicological hazard and introduce no special nutritional or microbiological problems. Following these conclusions general standards and practices for food irradiation were adopted by the Codex Alimentarium Commission in 1983, opening the possibilities for internal applications and international commerce of irradiated food in many countries. Radiation from radioisotopes sources, electron accelerators or X-ray generators can be applied to food in order to reduce the microbial load, insect disinfestation, improving the shelf life extension of the products. Absorbed doses up to 10 kGy level do not introduce significant alterations in the macro or micro nutrients contents or in the sensorial characteristic of irradiated food. Although food safety can be related with many other important topics, irradiation technology improving food quality, reducing food spoilage during preservation and preventing problems related with food borne disease present a good potential to contribute with the foment and guaranty of the nutritional and alimentary safety. (author)

Investigations of food irradiation technology in Japan

International Nuclear Information System (INIS)

2009-01-01

All Nippon Spice Assoc. (ANSA) requested the approval in the Ministry of Health Labour and Welfare (MHLW) of radiation irradiation of their products for sterilization and pesticide in 2000. Problems of food irradiation (FI) which started from this ANSA request have been investigated by concerned Japanese administrations and associations with reference to trends in foreign countries, and of which outline till Aug., 2009 is described in this paper. On ANSA petition, AEC (Atomic Energy Committee) required the investigation of the safety problem in FI as it matched AEC policy and there have been background problems of Japanese people who have been having refusal response to radiation themselves. In 2003, Food Safety Committee (FSC) started, and AEC radiation expert committee investigated the trend and detection methodology of irradiated foods. Next year, FSC approved the irradiation of potato to prevent budding; MHLW began to study the detection methodology; and AEC mentioned to consider the FI problem in the Cabinet meeting and set up its expert committee (2005). MHLW reported the above decision in Councils of food/drug and of food hygiene (2006), published the methodology (thermoluminescence method) and started to monitor spices; and FSC discussed about FI problems with World Health Organization (WHO) experts (2007). During these years, the administrations trusted various investigations like foreign trends, safety and assessment of FI. In 2009, MHLW published results of their trusted investigations, based on which food hygienic and standardization sections began to investigate the problems; and FSC, the toxicity study of alkylcyclobutanone. During the period later than 2007, not only spices but also other foods like dried vegetables, tea, certain farm and marine products have been subject to monitoring (MHLW). Thus, MHLW has taken a leading role in actual approval of irradiated potato and in monitoring of imported foods. (K.T.)

Simple technologies and diverse food strategies of the Late Pleistocene and Early Holocene at Huaca Prieta, Coastal Peru.

Science.gov (United States)

Dillehay, Tom D; Goodbred, Steve; Pino, Mario; Vásquez Sánchez, Víctor F; Tham, Teresa Rosales; Adovasio, James; Collins, Michael B; Netherly, Patricia J; Hastorf, Christine A; Chiou, Katherine L; Piperno, Dolores; Rey, Isabel; Velchoff, Nancy

2017-05-01

Simple pebble tools, ephemeral cultural features, and the remains of maritime and terrestrial foods are present in undisturbed Late Pleistocene and Early Holocene deposits underneath a large human-made mound at Huaca Prieta and nearby sites on the Pacific coast of northern Peru. Radiocarbon ages indicate an intermittent human presence dated between ~15,000 and 8000 calendar years ago before the mound was built. The absence of fishhooks, harpoons, and bifacial stone tools suggests that technologies of gathering, trapping, clubbing, and exchange were used primarily to procure food resources along the shoreline and in estuarine wetlands and distant mountains. The stone artifacts are minimally worked unifacial stone tools characteristic of several areas of South America. Remains of avocado, bean, and possibly cultivated squash and chile pepper are also present, suggesting human transport and consumption. Our new findings emphasize an early coastal lifeway of diverse food procurement strategies that suggest detailed observation of resource availability in multiple environments and a knowledgeable economic organization, although technologies were simple and campsites were seemingly ephemeral and discontinuous. These findings raise questions about the pace of early human movement along some areas of the Pacific coast and the level of knowledge and technology required to exploit maritime and inland resources.

Challenges and Prospects of Traditional Food Processing ...

African Journals Online (AJOL)

This paper focuses on challenges and prospects of traditional food processing technologies and their products in Nigeria. The major objective of the paper is to identify the challenges confronting traditional food processing technologies as well as the potentials the traditional food processing technologies has in boosting the ...

High Pressure Treatment in Foods

Science.gov (United States)

Torres Bello, Edwin Fabian; González Martínez, Gerardo; Klotz Ceberio, Bernadette F.; Rodrigo, Dolores; Martínez López, Antonio

2014-01-01

High hydrostatic pressure (HHP), a non-thermal technology, which typically uses water as a pressure transfer medium, is characterized by a minimal impact on food characteristics (sensory, nutritional, and functional). Today, this technology, present in many food companies, can effectively inactivate bacterial cells and many enzymes. All this makes HHP very attractive, with very good acceptance by consumers, who value the organoleptic characteristics of products processed by this non-thermal food preservation technology because they associate these products with fresh-like. On the other hand, this technology reduces the need for non-natural synthetic additives of low consumer acceptance. PMID:28234332

High Pressure Treatment in Foods

Directory of Open Access Journals (Sweden)

Edwin Fabian Torres Bello

2014-08-01

Full Text Available High hydrostatic pressure (HHP, a non-thermal technology, which typically uses water as a pressure transfer medium, is characterized by a minimal impact on food characteristics (sensory, nutritional, and functional. Today, this technology, present in many food companies, can effectively inactivate bacterial cells and many enzymes. All this makes HHP very attractive, with very good acceptance by consumers, who value the organoleptic characteristics of products processed by this non-thermal food preservation technology because they associate these products with fresh-like. On the other hand, this technology reduces the need for non-natural synthetic additives of low consumer acceptance.

Ban irradiation of food

Energy Technology Data Exchange (ETDEWEB)

Hashim, Hatijah bt; Gnanamuthu, E

1986-12-31

Irradiation of food has been promoted as a new technology in the preservation of food. Several countries have already introduced the technology for selected food items. However, there remain several questions that have yet to be answered. Foremost is the question of its safety. Proponents have argued that it is safe. Others cast doubts on these studies and the interpretations of their results. Second is the question of the nutritive value of the food that is irradiated. These and many other questions related to safety will be discussed in this paper

Ban irradiation of food

International Nuclear Information System (INIS)

Hashim, Hatijah bt; Gnanamuthu, E.

1985-01-01

Irradiation of food has been promoted as a new technology in the preservation of food. Several countries have already introduced the technology for selected food items. However, there remain several questions that have yet to be answered. Foremost is the question of its safety. Proponents have argued that it is safe. Others cast doubts on these studies and the interpretations of their results. Second is the question of the nutritive value of the food that is irradiated. These and many other questions related to safety will be discussed in this paper

Biosecurity and yield improvement technologies are strategic complements in the fight against food insecurity.

Directory of Open Access Journals (Sweden)

David C Cook

Full Text Available The delivery of food security via continued crop yield improvement alone is not an effective food security strategy, and must be supported by pre- and post-border biosecurity policies to guard against perverse outcomes. In the wake of the green revolution, yield gains have been in steady decline, while post-harvest crop losses have increased as a result of insufficiently resourced and uncoordinated efforts to control spoilage throughout global transport and storage networks. This paper focuses on the role that biosecurity is set to play in future food security by preventing both pre- and post-harvest losses, thereby protecting crop yield. We model biosecurity as a food security technology that may complement conventional yield improvement policies if the gains in global farm profits are sufficient to offset the costs of implementation and maintenance. Using phytosanitary measures that slow global spread of the Ug99 strain of wheat stem rust as an example of pre-border biosecurity risk mitigation and combining it with post-border surveillance and invasive alien species control efforts, we estimate global farm profitability may be improved by over US$4.5 billion per annum.

Evaluation of a Cooperative Extension Service Curriculum on Empowering Older Adults with Assistive Technology to Grocery Shop, Prepare Food, and Eat

Science.gov (United States)

Hermann, Janice R.; Johnston, Jan H.; Brosi, Whitney A.; Jaco, Linda

2012-01-01

The Empowering Older Adults with Assistive Technology to Shop, Cook and Eat curriculum was designed to provide education about concepts of empowerment and assistive technology for grocery shopping, preparing food, and eating. The curriculum included examples and hands-on demonstrations of assistive technology devices for grocery shopping, food…

Consumer acceptance of irradiated foods

International Nuclear Information System (INIS)

Feenstra, M.H.; Scholten, A.H.

1991-01-01

Although the first experiments on food irradiation were carried out in 1916 in Sweden, food irradiation, is for consumers, a relatively new technology. From the sixties food irradiation has been applied more and more, so that the consumer movement has become alert to this technology. Since then a lot of controversies have arisen in the literature about wholesomeness, safety, effects, etc. Food irradiation is currently permitted on a small scale in about 30 countries; in some countries or states food irradiation has been put under a ban (e.g. Australia, New Zealand, New Jersey). The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) have, however, chosen food irradiation as a safe and sound method for preserving and improving the safety of food. Reactions on the part of the consumer organizations of many countries are however not in favour of or are even opposed to food irradiation. In this chapter consumer acceptance related to technological developments is described, then the convergence of the consumer movement on public opinion and concern on food irradiation is discussed. The need for labelling of irradiated food products is discussed and finally recommendations are given of ways to change consumers attitudes to food irradiation. (author)

Nigerian Food Journal: Contact

African Journals Online (AJOL)

Nigerian Food Journal. ... Nigerian Food Journal: Contact. Journal Home > About the Journal > Nigerian Food Journal: Contact. Log in or Register to get access to full text downloads. ... Mailing Address. Department of Food Science and Technology University of Agriculture, Makurdi, Nigeria ...

New trends in food processing.

Science.gov (United States)

Señorans, Javier; Ibáñez, Elena; Cifuentes, Alejandro

2003-01-01

In this work some of the newest trends in food processing are reviewed. This revision intends to provide an updated overview (including works published until February 2001) on the newest food processes, including food manufacturing, preservation, and control. Modern processes for food and food ingredients manufacturing based on membrane technology, super-critical fluid technology, and some applications of biotechnology are presented, mainly applied to obtain functional foods, "all-natural" enriched foods, probiotics and prebiotics. Also included is a critical assessment concerning non-thermal preservation techniques used for food preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, hurdle systems, etc. Finally, a group of new analytical techniques (i.e., molecular techniques such as Polymerase Chain Reaction (PCR), food image analysis, and biosensors) and their use for food and process control is reviewed.

Economic and marketing aspects of using food irradiation technology in treatment of Egyptian exports in domietta harbour

International Nuclear Information System (INIS)

EL-Khateeb, M.A.

2004-01-01

The present study discuss the economic and marketing aspects for the establishment of food irradiation facility in Domietta harbour and the effect of various parameters on unit processing costs. This study is concerned with carrying out an economic evaluation for the application of food exports from Domietta harbour. The study has been carried out according to the approach applied in the evaluation of economic projects and also considering the requirements of technology projects for food preservation.The study is divided into two sections.The first section: concerned with the marketing and technical aspects where the suitable commodity mix was determined for the agricultural crops which are proposed for irradiation. The marketing study comprised determination of the commodity mix, distributions of the commodity mix all over the year according to the harvest seasons and determination the type and capacity of the source. The second section: comprises the economic analysis according to the method adopted by the International Bank for Development taking into consideration the effect of applying radiation technology on the national income. It provides a model for calculating specific unit processing costs by correlating the known capital costs with the annual operation cost and annual throughputs. The cost benefit of the proposed food irradiation facility was analyzed taking into account the cost of the capital investment, operation cost and other additional parameters. The results of this study showed that there is no economic feasibility for the establishment of an irradiation facility for the radiation treatment of food commodities exported from Domietta harbour

Consumers’ perceptions of HPP and PEF food products

DEFF Research Database (Denmark)

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

2012-01-01

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

Technological Implications of Supply Chain Practices in Agri-Food Sector: A Review

Directory of Open Access Journals (Sweden)

Rahul Mor

2015-08-01

Full Text Available Today, the global business environment compels enterprises to consider rest of the world in their competitive strategy analysis where firms ignore external factors such as economic trends, competitive positions or technology advancement in other countries. While going truly global with supply chain management, a company develops product in the United States, produce in India and trade in Europe, and they have changed the traditional operation management & logistical activities. This change in trade and the modernization of transport infrastructures have elevated the importance of flow management to new levels. Manufacturers and researchers have noticed many problems concerning supply chain activities, and usually either a system or subcomponent in supply chains is discussed in the literature, but they fails to answer the rational (why, what, how behind them. This paper addresses a review of the principles, bottlenecks and strategies of supply chain practices for organizations with an emphasis on the implications of Indian agri-food sector. Findings of this review reveal that the human & environmental issues, improved product visibility, food safety/quality and the associated economic benefits in sustainable agri-food supply chains can be achieved through innovation, collaboration, elimination of uncertainties and introducing global SCM practices into green & lean initiatives.

Food fermentations: Microorganisms with technological beneficial use

DEFF Research Database (Denmark)

Bourdichon, François; Casaregola, Serge; Farrokh, Choreh

2012-01-01

Microbial food cultures have directly or indirectly come under various regulatory frameworks in the course of the last decades. Several of those regulatory frameworks put emphasis on “the history of use”, “traditional food”, or “general recognition of safety”. Authoritative lists of microorganism......, legumes, cereals, beverages, and vinegar). We have also reviewed and updated the taxonomy of the microorganisms used in food fermentations in order to bring the taxonomy in agreement with the current standing in nomenclature....... cultures in practical use. However, as the focus mainly was on commercially available dairy cultures, there was an unmet need for a list with a wider scope. We present an updated inventory of microorganisms used in food fermentations covering a wide range of food matrices (dairy, meat, fish, vegetables...

A Review of Wireless Sensor Technologies and Applications in Agriculture and Food Industry: State of the Art and Current Trends

Science.gov (United States)

Ruiz-Garcia, Luis; Lunadei, Loredana; Barreiro, Pilar; Robla, Jose Ignacio

2009-01-01

The aim of the present paper is to review the technical and scientific state of the art of wireless sensor technologies and standards for wireless communications in the Agri-Food sector. These technologies are very promising in several fields such as environmental monitoring, precision agriculture, cold chain control or traceability. The paper focuses on WSN (Wireless Sensor Networks) and RFID (Radio Frequency Identification), presenting the different systems available, recent developments and examples of applications, including ZigBee based WSN and passive, semi-passive and active RFID. Future trends of wireless communications in agriculture and food industry are also discussed. PMID:22408551

A Review of Wireless Sensor Technologies and Applications in Agriculture and Food Industry: State of the Art and Current Trends

Directory of Open Access Journals (Sweden)

Ignacio Robla

2009-06-01

Full Text Available The aim of the present paper is to review the technical and scientific state of the art of wireless sensor technologies and standards for wireless communications in the Agri-Food sector. These technologies are very promising in several fields such as environmental monitoring, precision agriculture, cold chain control or traceability. The paper focuses on WSN (Wireless Sensor Networks and RFID (Radio Frequency Identification, presenting the different systems available, recent developments and examples of applications, including ZigBee based WSN and passive, semi-passive and active RFID. Future trends of wireless communications in agriculture and food industry are also discussed.

The public understanding of nanotechnology in the food domain: the hidden role of views on science, technology, and nature.

Science.gov (United States)

Vandermoere, Frederic; Blanchemanche, Sandrine; Bieberstein, Andrea; Marette, Stephan; Roosen, Jutta

2011-03-01

In spite of great expectations about the potential of nanotechnology, this study shows that people are rather ambiguous and pessimistic about nanotechnology applications in the food domain. Our findings are drawn from a survey of public perceptions about nanotechnology food and nanotechnology food packaging (N = 752). Multinomial logistic regression analyses further reveal that knowledge about food risks and nanotechnology significantly influences people's views about nanotechnology food packaging. However, knowledge variables were unrelated to support for nanofood, suggesting that an increase in people's knowledge might not be sufficient to bridge the gap between the excitement some business leaders in the food sector have and the restraint of the public. Additionally, opposition to nanofood was not related to the use of heuristics but to trust in governmental agencies. Furthermore, the results indicate that public perceptions of nanoscience in the food domain significantly relate to views on science, technology, and nature.

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

Directory of Open Access Journals (Sweden)

Maria Patricia V. Azanza

2015-06-01

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

Nanoparticle Technology for Biorefining of Non-Food Source Feedstocks

Energy Technology Data Exchange (ETDEWEB)

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

2013-01-22

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

Nanoparticle Technology for Biorefinery of Non-Food Source Feedstocks

Energy Technology Data Exchange (ETDEWEB)

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

2013-01-22

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

Evaluating the influence of information and communications technology on food security

Directory of Open Access Journals (Sweden)

Ntabeni J. Jere

2017-05-01

Objectives: The study evaluates the influence of ICTs in improving food security in KwaZulu-Natal Province. A theoretical framework was developed as the lens through which diffusion and adoption of ICTs can be understood. The theorised model was developed using constructs from the diffusion of innovation (DOI theory, technology acceptance model (TAM and Hofstede’s cultural dimensions theory. Method: Survey data from 517 smallholder farmers from the district municipality of iLembe were collected using a questionnaire. A quantitative approach was followed, and the developed theorised model was analysed using structural equation modelling techniques. Results: This study proposes that ICT influence on food security is associated with culture, perceived usefulness and perceived ease of use. The study further finds that perceived ease of use of ICTs has the most significant effect with regard to ICT adoption and diffusion amongst smallholder farmers in iLembe district municipality. There are, however, no associations found with perceived attributes of innovation and the nature of social systems. The study consisted of a largely homogeneous social system; therefore, the researcher could not make any comparisons. Conclusion: The proposed framework for evaluating the influence of ICTs on food security put forward in this study highlights a number of issues. Firstly, there is need for further study to be conducted to understand adoption of ICTs specifically for food security. This would help in creating more accurate adoption strategies. Secondly, the study informs ICT innovation developers on the need to prioritise ease of use of ICT-based interventions when developing innovations that focus on smallholder farmers. The study also contributes to policy guidelines and suggests clear guidelines be developed to address cultural aspects such as gender imbalances.

Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches.

Science.gov (United States)

Iwaniak, Anna; Minkiewicz, Piotr; Darewicz, Małgorzata; Hrynkiewicz, Monika

2016-11-01

Taste is one of the factors based on which the organism makes the selection of what to ingest. It also protects humans from ingesting toxic compounds and is one of the main attributes when thinking about food quality. Five basic taste sensations are recognized by humans: bitter, salty, sour, sweet, and umami. The taste of foods is affected by some molecules of some specific chemical nature. One of them are peptides derived from food proteins. Although they are not the major natural compounds originating from food sources that are responsible for the taste, they are in the area of scientific research due to the specific composition of amino acids which are well-known for their sensory properties. Literature data implicate that sweet, bitter, and umami are the tastes attributable to peptides. Moreover, the bitter peptide tastants are the dominant among the other tastes. Additionally, other biological activities like, e.g., inhibiting enzymes that regulate the body functions and acting as preventive food agents of civilization diseases, are also associated with the taste of peptides. The advance in information technologies has contributed to the elaboration of internet archives (databases) as well as in silico tools for the analysis of biological compounds. It also concerns peptides - namely taste carriers originating from foods. Thus, our paper provides a summary of knowledge about peptides as tastants with special attention paid to the following aspects: a) basis of taste perception, b) taste peptides detected in food protein sequences with special emphasis put on the role of bitter peptides, c) peptides that may enhance/suppress the taste of foods, d) databases as well as bioinformatic approaches suitable to study the taste of peptides, e) taste-taste interactions, f) basis of sensory analysis in the evaluation of the taste of molecules, including peptides, and g) the methodology applied to reduce/eliminate the undesired taste of peptides. The list of taste

Technological aspects of functional food-related carbohydrates.

NARCIS (Netherlands)

Voragen, A.G.J.

1998-01-01

Carbohydrates in food occur as natural constituents or are added as ingredients or additives. The most important endogenous carbohydrates in food are starch, depolymerized starch, sucrose, lactose, glucose, fructose and sorbitol (digestible) and carbohydrates such as raffinose, stachyose, resistant

Rapid detection and identification of Bacillus anthracis in food using pyrosequencing technology.

Science.gov (United States)

Amoako, Kingsley K; Janzen, Timothy W; Shields, Michael J; Hahn, Kristen R; Thomas, Matthew C; Goji, Noriko

2013-08-01

The development of advanced methodologies for the detection of Bacillus anthracis has been evolving rapidly since the release of the anthrax spores in the mail in 2001. Recent advances in detection and identification techniques could prove to be an essential component in the defense against biological attacks. Sequence based such as pyrosequencing, which has the capability to determine short DNA stretches in real-time using biotinylated PCR amplicons, has potential biodefense applications. Using markers from the virulence plasmids (pXO1 and pXO2) and chromosomal regions, we have demonstrated the power of this technology in the rapid, specific and sensitive detection of B. anthracis spores in food matrices including milk, juice, bottled water, and processed meat. The combined use of immunomagnetic separation and pyrosequencing showed positive detection when liquid foods (bottled water, milk, juice), and processed meat were experimentally inoculated with 6CFU/mL and 6CFU/g, respectively, without an enrichment step. Pyrosequencing is completed in about 60min (following PCR amplification) and yields accurate and reliable results with an added layer of confidence. The entire assay (from sample preparation to sequencing information) can be completed in about 7.5h. A typical run on food samples yielded 67-80bp reads with 94-100% identity to the expected sequence. This sequence based approach is a novel application for the detection of anthrax spores in food with potential application in foodborne bioterrorism response and biodefense involving the use of anthrax spores. Crown Copyright © 2013. Published by Elsevier B.V. All rights reserved.

Cold plasma as a nonthermal food processing technology

Science.gov (United States)

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

Farmers' welfare, food production and the environment: a model-based assessment of the effects of new technologies in the northern Philippines

NARCIS (Netherlands)

Laborte, A.G.; Schipper, R.A.; Ittersum, van M.K.; Berg, van den M.M.; Keulen, van H.; Prins, A.G.; Hossain, M.M.

2009-01-01

Policy objectives of attaining food self-sufficiency and improving the well-being of subsistence farmers while protecting the environment have stimulated the development of many improved agricultural production technologies. With a choice of technologies, farm household decisions are governed not

Food irradiation: chemistry and applications

International Nuclear Information System (INIS)

Thakur, B.R.; Singh, R.K.

1994-01-01

Food irradiation is one of the most extensively and thoroughly studied methods of food preservation. Despite voluminous data on safety and wholesomeness of irradiated foods, food irradiation is still a “process in waiting.” Although some countries are allowing the use of irradiation technology on certain foods, its full potential is not recognized. Only 37 countries worldwide permit the use of this technology. If used to its full potential, food irradiation can save millions of human lives being lost annually due to food‐borne diseases or starvation and can add billions of dollars to the world economy. This paper briefly reviews the history and chemistry of food irradiation along with its main applications, impediments to its adoption, and its role in improving food availability and health situation, particularly in developing countries of the world

TECHNOLOGICAL AND FUNCTIONAL PROPERTIES OF LACTIC ACID BACTERIA: THE IMPORTANCE OF THESE MICROORGANISMS FOR FOOD

Directory of Open Access Journals (Sweden)

Amanda de Souza Motta

2015-12-01

Full Text Available Eacters of coccus or rods Gram-positive, catalase negative, non-sporulating, which produce lactic acid as the major end product during the fermentation of carbohydrates. When applied on food, provides beneficial effects to consumers through its functional and technological properties. With this the present review article, explore the potential application of lactic acid bacteria in food. The following genera are considered the principal lactic acid bacteria: Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus and Weissella. These cultures have been used as starter or adjunct cultures for the fermentation of foods and beverages due to their contributions to the sensorial characteristics of these products and by microbiological stability. Their probiotic properties have also been investigated. More recent studies by indigenous cultures have received increased attention in light of the search for isolated cultures of a given raw material and a certain region. These microorganisms are being investigated for its functional and technological potential that may be applied in product development with its own characteristics and designation of origin. Those properties will be discussed in the present review in order to highlight the performance of these bacteria and the high degree of control over the fermentation process and standardization of the final product. The use of autochthonous cultures will be considered due the increase of studies of new cultures of lactic acid bacteria isolated of milk and meat of distinct products.

Food irradiation: physical-chemical, technological and economical background and competing methods of food preservation

International Nuclear Information System (INIS)

Zagorski, Z.P.

1994-01-01

Physical, chemical and technical as well as economical background of food preservation by irradiation have been performed. The radiation sources and the elements of radiation chemistry connected with their use in food irradiation process have been shown. The problems of dosimetry and endurance of dose uniformity for processed products have been also discussed. The other methods of food preservation and their weakness and advantages have been also presented and compared with food irradiation method

Using 3 × 3 Matrix to Evaluate the Manufacturing Technology in Food Company

Directory of Open Access Journals (Sweden)

Ingaldi Manuela

2016-06-01

Full Text Available In order to produce goods of sufficient quality finding buyers in the market, a company must have an adequate knowledge of their production technology. Technologies and finished products at the same time will affect the position of the company in the market and hence its existence in this market. Therefore, it is so important for every company to determine the appropriate technological strategy. The 3 × 3 matrix is a very useful tool to do so. This matrix shows the relation between technological possibilities of the company and its position in the market. However, that requires changing the scale used in the matrix. In practice, this means that both those that have a positive impact on the company and those that have a negative impact on it can be included in the factors. The research was conducted in a food industry company. It turned out that the research company was located in field of the matrix marked as ‚Improve marketing’. It means that the company should put more emphasis on improving the factors related to its position in the market.

Food Irradiation Update and Cost Analysis

Science.gov (United States)

1991-11-01

Natick). Significant contributions were made by Dr. Irwin Taub and Mr. Christopher Rees of the Technology Acquisition Division, Food Engineering...stability. 5 Food Irradiation Update C-ost Analysis I. Introduction In the book The Physioloqy of Taste (1825), one of the pioneers of gastronomy ...review of the utility that radiation preserved foods might offer the military food service system. To date, this technology has seen limited use in the

Status of food irradiation worldwide

International Nuclear Information System (INIS)

Loaharanu, P.

1992-01-01

The past four decades have witnessed the steady development of food irradiation technology - from laboratory-scale research to full-scale commercial application. The present status of this technology, approval for processing food items in 37 countries and commerical use of irradiated food in 24 countries, will be discussed. The trend in the use of irradiation to overcome certain trade barriers such as quarantine and hygiene will be presented. Emphasis will be made on the use of irradiation as an alternative to chemical treatments of food. (orig.) [de

Food and agriculture

International Nuclear Information System (INIS)

Muhammad Lebai Juri

2005-01-01

This chapter discussed the basic principles and techniques of nuclear science and technology applied in food and agricultural study. The following subjects covered: 1) Utilization of radiation in plant breeding, pest control, food irradiation, moisture content, food contamination study; 2) Utilization of radioisotopes in soil and plant studies, animal research

Food as a Theme in Social Studies Classes: Connecting Daily Life to Technology, Economy, and Culture

Science.gov (United States)

Resor, Cynthia Williams

2010-01-01

Connecting wider economic, technological, or cultural trends to the everyday life of students can be a challenge. Food can serve as a course-long theme that helps students comprehend the essential connection between personal actions and national or international trends and develop skills of critical analysis. The author describes four activities…

Irradiation processing of food items for exports

International Nuclear Information System (INIS)

Sareen, Shashi

1998-01-01

Globalization has led to rapid increases in international food trade. About 460 million metric tonnes of foodstuffs are traded annually of a value to the order of 300 billion US dollar. With such high trade figures, it is imperative to provide safe and nutritious foods to consumers and to minimize food losses due to spoilage. Food irradiation is a technology which has been under study and debate since fifties for the purpose of food preservation. This technology has been extensively reviewed and studied at international levels and by several countries and on the basis of these, a number of countries have permitted the use of irradiation for specified foods and are also applying it on commercial scale. In this paper, a review of the status and importance of this technology has been brought out to include the application of the technology and its perceived benefits, acceptance of the technology at the international level and by different countries including the scenario in India, the various types of concerns expressed by Governments as well as consumers and specific areas with regard to exports for which the technology would be beneficial. (author)

Nuclear technology applied to food preservation and sterilization

International Nuclear Information System (INIS)

Galvez, M.

2011-01-01

The use of ionizing radiation to conserve and sterilize food dates back to 1995, when the first tests were performed in USA as part of the Atoms for peace program. After much controversy, the most prestigious international organizations- OECD, code Alimentarius, FDA and EC have not only authorized but also recommended its use. It is a proven fact that food irradiation provides optimum results for inhibition treatment of tuber shoots, elimination of insects from fruits and seeds, delaying the maturing processes of fruit and elimination of alternative microorganisms and pathogens in any type of food. Food is treated in two types of plants: 1.- Radioactive isotope plants or gamma radiation plants 2.- electron accelerator plants (beta radiation plants). These two types of plants are thoroughly legislated, as are the form and doses of the treatments. Commercial food irradiation is done in 32 countries in the world but is authorized in more than 40, and the WHO recommends that the method be used on a widespread basis, as it believes that it can help to improve food-related health worldwide. (Author) 5 refs.

Agricultural and Food Processing Applications of Pulsed Power and Plasma Technologies

Science.gov (United States)

Takaki, Koichi

Agricultural and food processing applications of pulsed power and plasma technologies are described in this paper. Repetitively operated compact pulsed power generators with a moderate peak power are developed for the agricultural and the food processing applications. These applications are mainly based on biological effects and can be categorized as germination control of plants such as Basidiomycota and arabidopsis inactivation of bacteria in soil and liquid medium of hydroponics; extraction of juice from fruits and vegetables; decontamination of air and liquid, etc. Types of pulsed power that have biological effects are caused with gas discharges, water discharges, and electromagnetic fields. The discharges yield free radicals, UV radiation, intense electric field, and shock waves. Biologically based applications of pulsed power and plasma are performed by selecting the type that gives the target objects the adequate result from among these agents or byproducts. For instance, intense electric fields form pores on the cell membrane, which is called electroporation, or influence the nuclei. This paper mainly describes the application of the pulsed power for the germination control of Basidiomycota i.e. mushroom, inactivation of fungi in the soil and the liquid medium in hydroponics, and extraction of polyphenol from skins of grape.

Nigerian Food Journal

African Journals Online (AJOL)

The Nigerian Food Journal (NIFOJ) is a journal of international standard established ... of interdisciplinary knowledge on all aspects of food science and technology. ... Optimization of Some Physico-Chemical Properties of Predigested Soymilk ...

Making Our Food Safe

International Nuclear Information System (INIS)

Madsen, Michael

2013-01-01

Full text: As civilization has progressed societies have strived to make food safer; from using fire to cook our food, and boiling our water to make it safe to drink, advances in technology have helped kill microorganisms that can make food unsafe. The FAO/IAEA Joint Division helps provide technical assistance to Member States that want to implement irradiation technology in making their food safer. Food and waterborne diarrhoeal diseases are estimated to kill roughly 2.2 million people annually, of which 1.9 million are children. Irradiating some of the foods we eat can save many of these lives by reducing the risk of food poisoning and killing the organisms that cause disease. Irradiation works by treating food with a small dose of ionizing radiation, this radiation disrupts the bacteria’s DNA and cell membranes structure stopping the organism from reproducing or functioning, but does not make the food radioactive. It can be applied to a variety of foods from spices and seasonings, to fruits and vegetables and is similar to pasteurization, but without the need for high temperatures that might impair food quality. (author)

Potential of food irradiation in Malaysia

International Nuclear Information System (INIS)

Rahman, Mohd Ghazali Bin HJ Abdul

1985-01-01

Food irradiation has recently been viewed as a technology that can contribute to the solution of problems associated with the preservation of Malaysia's agricultural produce, hence improving the economic status of the rural sector. Economic, political, social and environmental factors need to be taken into consideration in the implementation of a food irradiation program in Malaysia. Coordinated research is being carried out on various food items such as rice and pepper. The government holds a positive view of the technology. However, it is important to consider consumer acceptance of the technology and its legislation before the technology is adopted

Bio-markers: traceability in food safety issues.

Science.gov (United States)

Raspor, Peter

2005-01-01

Research and practice are focusing on development, validation and harmonization of technologies and methodologies to ensure complete traceability process throughout the food chain. The main goals are: scale-up, implementation and validation of methods in whole food chains, assurance of authenticity, validity of labelling and application of HACCP (hazard analysis and critical control point) to the entire food chain. The current review is to sum the scientific and technological basis for ensuring complete traceability. Tracing and tracking (traceability) of foods are complex processes due to the (bio)markers, technical solutions and different circumstances in different technologies which produces various foods (processed, semi-processed, or raw). Since the food is produced for human or animal consumption we need suitable markers to be stable and traceable all along the production chain. Specific biomarkers can have a function in technology and in nutrition. Such approach would make this development faster and more comprehensive and would make possible that food effect could be monitored with same set of biomarkers in consumer. This would help to develop and implement food safety standards that would be based on real physiological function of particular food component.

An Empirical Analysis of United States Consumers' Concerns about Eight Food Production and Processing Technologies

OpenAIRE

Hwang, Yun Jae; Roe, Brian E.; Teisl, Mario F.

2005-01-01

For a representative sample of U.S. consumers, we rank, correlate and explain ratings of concern toward eight food production and processing technologies (antibiotics, pesticides, artificial growth hormones, genetic modification, irradiation, artificial colors/flavors, pasteurization, and preservatives). Concern is highest for pesticides and hormones, followed by concern toward antibiotics, genetic modification and irradiation. We document standard relationships between many demographic, econ...

FEAST: Empowering Community Residents to Use Technology to Assess and Advocate for Healthy Food Environments.

Science.gov (United States)

Sheats, Jylana L; Winter, Sandra J; Romero, Priscilla Padilla; King, Abby C

2017-04-01

Creating environments that support healthy eating is important for successful aging, particularly in light of the growing population of older adults in the United States. There is an urgent need to identify innovative upstream solutions to barriers experienced by older adults in accessing and buying healthy food. FEAST (Food Environment Assessment STudy) is an effort that is part of the global Our Voice initiative, which utilizes a combination of technology and community-engaged methods to empower citizen scientists (i.e., community residents) to: (1) use the Healthy Neighborhood Discovery Tool (Discovery Tool) mobile application to collect data (geocoded photos, audio narratives) about aspects of their environment that facilitate or hinder healthy living; and (2) use findings to advocate for change in partnership with local decision and policy makers. In FEAST, 23 racially/ethnically diverse, low-income, and food-insecure older adults residing in urban, North San Mateo County, CA, were recruited to use the Discovery Tool to examine factors that facilitated or hindered their access to food as well as their food-related behaviors. Participants collectively reviewed data retrieved from the Discovery Tool and identified and prioritized important, yet feasible, issues to address. Access to affordable healthy food and transportation were identified as the major barriers to eating healthfully and navigating their neighborhood food environments. Subsequently, participants were trained in advocacy skills and shared their findings with relevant decision and policymakers, who in turn dispelled myths and discussed and shared resources to address relevant community needs. Proximal and distal effects of the community-engaged process at 3, 6, 12, and 24 months were documented and revealed individual-, community-, and policy-level impacts. Finally, FEAST contributes to the evidence on multi-level challenges that low-income, racially/ethnically diverse older adults experience

cDNA microarray screening in food safety

International Nuclear Information System (INIS)

Roy, Sashwati; Sen, Chandan K.

2006-01-01

The cDNA microarray technology and related bioinformatics tools presents a wide range of novel application opportunities. The technology may be productively applied to address food safety. In this mini-review article, we present an update highlighting the late breaking discoveries that demonstrate the vitality of cDNA microarray technology as a tool to analyze food safety with reference to microbial pathogens and genetically modified foods. In order to bring the microarray technology to mainstream food safety, it is important to develop robust user-friendly tools that may be applied in a field setting. In addition, there needs to be a standardized process for regulatory agencies to interpret and act upon microarray-based data. The cDNA microarray approach is an emergent technology in diagnostics. Its values lie in being able to provide complimentary molecular insight when employed in addition to traditional tests for food safety, as part of a more comprehensive battery of tests

Feed an food from desert environments. [Controlled environmental agricultural technology

Energy Technology Data Exchange (ETDEWEB)

Bassham, J.A.

1977-09-01

Research programs on controlled environmental agricultural technology to allow a broad range of conventional and unconventional crops to be grown with very limited supplies of fresh or brackish water are reviewed. The use of water derived from the sea, from saline lakes, or from waste water treatment for crops in arid lands is discussed. Plant breeding programs to improve the nutritional value of food crops and irrigation systems to improve plant productivity are discussed. The production of liquid hydrocarbons and lubricating oils from plant species such as Euphorbic and Jojoba, and the use of leguminous plants such as mesquite (Prosopis juliflora), and other native plants, which thrive in arid regions, as important sources of proteins and carbohydrates are cited as examples of the productive potential of arid lands. 41 references.

Proceedings of the seventh international food convention: nutritional security through sustainable development research and education for healthy foods - souvenir

International Nuclear Information System (INIS)

2013-12-01

At present, the application of advanced technology during production, processing, storage and distribution of food with an ultimate aim of strengthening the socio-economic status of farmers, entrepreneurs and rural artisan community has paramount importance. The convention made an effort to touch upon the following areas: food and nutritional security and sustainability, food processing and engineering, food safety management systems, food health and nutrition, skill development and entrepreneurship, food science and technology research etc. Papers relevant to INIS are indexed separately

Genetic Technology and Food Security

NARCIS (Netherlands)

Grossman, M.R.

2014-01-01

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

Determinants and the perceived effects of adoption of sustainable improved food crop technologies by smallholder farmers along the value chain in Nigeria

Directory of Open Access Journals (Sweden)

Abiodun Elijah Obayelu

2016-06-01

Full Text Available Adoption of improved agricultural technologies is fundamental to transformation of sustainable farming system, and a driving force for increasing agricultural productivity. This study provides empirical evidence on the determinants, and the perceived effects of adoption of improved food crop technologies in Nigeria. It is a cross-sectional survey of available technologies and 1,663 farm households in Nigeria. Data were analyzed with both descriptive and inferential statistics. The findings revealed very low technology adoption index. Available food crop production technologies used by sampled respondents were assessed as effective, appropriate, readily available, affordable, durable, user and gender friendly, with requisite skill to use them. However, processing technologies such as cabinet dryer were observed as unaffordable, not durable, not gender or users friendly. Packaging machines are also not users or gender friendly; washing machine not affordable, durable and gender friendly. Grain processing technologies like De-stoner, grading, and packaging machines are still not locally available and affordable. While parboilers have a negative impact on product quality, farmers’ health and the environment, tomato grinding machines have positive impact on the quality of the product, health of the users, yield and negatively affect the environment. The main determinants of adoption are the crop types, farm size and locations. Adoption of herbicide and inorganic fertilizer were influenced by travel cost to nearest place of acquisition, while the age of farmer has a positive and significant influence on the adoption of pesticide, water management and cassava harvester. Interestingly, male farmers only exhibit greater likelihood of adopting land preparation, inorganic and organic fertilizer technologies compared to their female counterpart. Therefore, policy options that consider all users at the development stages, favour reduction of travel cost

Food irradiation: current problems and future potential

International Nuclear Information System (INIS)

Kilcast, D.

1995-01-01

Food irradiation is one of a set of processing technologies that can be used to increase the microbiological safety and shelf-life of a wide range of foods. Ionizing radiation is used to generate highly active chemical species within the food, which react with DNA. Under normal usage conditions, the food receives a pasteurizing treatment that gives a valuable reduction in common food-spoilage organisms and food pathogens. This review describes how the process is used in practice, including the benefits and limitations. The nature of changes to food components are outlined, together with the development of practical detection methods that utilize these changes. The legislative position of food irradiation is outlined, with the specific example of the introduction of the technology within the UK. The reasons for the slow uptake in the use of the technology are discussed, and the problem of consumer acceptance is addressed. (author)

Agriculture and food processing

International Nuclear Information System (INIS)

Muhammad Lebai Juri

2003-01-01

This chapter discuss the application of nuclear technology in agriculture sector. Nuclear Technology has help agriculture and food processing to develop tremendously. Two techniques widely use in both clusters are ionization radiation and radioisotopes. Among techniques for ionizing radiation are plant mutation breeding, SIT and food preservation. Meanwhile radioisotopes use as a tracer for animal research, plant soil relations water sedimentology

Examination of some protective conditions on technological properties of irradiated food grade polysaccharides

Energy Technology Data Exchange (ETDEWEB)

Adeil Pietranera, M.S. E-mail: pietrane@cae.cnea.gov.ar; Narvaiz, P. E-mail: narvaiz@cae.cnea.gov.ar

2001-02-01

Corn and cassava starches, agar-agar and kappa carrageenan, polysaccharides used as food additives, were gamma irradiated with doses suitable for microbial decontamination. Starches were analysed in paste and pudding viscosity and paper chromatography; agar and carrageenan, in viscosity and compression tests on gels and custards. Afterwards, substances were added to verify whether they could prevent irradiation technological impairment. Results revealed significant differences between control and irradiated samples in most determinations. No added substance was able to protect the functional properties of these additives. (author)

"Just Say It Like It Is!" Use of a Community-Based Participatory Approach to Develop a Technology-Driven Food Literacy Program for Adolescents.

Science.gov (United States)

Wickham, Catherine A; Carbone, Elena T

2018-01-01

FuelUp&Go! is a technology-driven food literacy program consisting of six in-person skill building sessions as well as fitness trackers, text messages, and a companion website. A community-based participatory research approach was used with adolescents who were recruited to participate in a Kid Council. Qualitative data were collected about the use of surveys, program activities, recipes, technology and text messages, and music and incentives. Changes suggested by Kid Councilmembers informed the design and development of a pilot program. Participants were recruited for the pilot program and completed pre- and postintervention surveys. The results indicated food-related knowledge remained low but increased from baseline to follow-up. Attitudes toward vegetables and physical activity increased slightly. Self-reported participation in physical activity and consumption of sugar-added beverages moved in positive directions. These findings suggest that community-based participatory research approach is an effective approach to engage adolescents in the development of a technology-driven food literacy program.

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

Science.gov (United States)

Whelan, R. H.

1985-01-01

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

Food irradiation in Romania - Achievements and expectations

International Nuclear Information System (INIS)

Ferdes, O.S.

1993-01-01

Irradiation or ionization of foodstuffs and agricultural products is an efficient but controversial method which can lead to the post-harvest spoilages reduction, the extension of shelf-life and to provide the food safety. This paper presents the status of food irradiation research and technologies in our country, and throughout the world, too. In Romania the food processing by irradiation (ionization) is not used for commercial purposes and there are not food irradiation plants, yet. There have been performed only research and pilot-experiments, only by the Institute of Food Research in co-operation and using the 6 0C o gamma-ray sources of the Institute of Chemical and Pharmaceutical Research and the Institute of Physics and Nuclear Engineering, both from Bucharest. These experiments have referred both to the basic aspects of the ionizing radiation interactions with the food essential constituents and to the technological aspects of irradiation from different items like: potatoes, onions, garlic, grain, cereals, wheat flour, fresh and dehydrated fruits and vegetables, mushrooms, meat, eggs, spices, ingredients, and biotechnological products. There are also presented the advantages and disadvantages of food irradiation, the world trends in this field and the future in Romania of this technology which was named, in 1989, by the Institute of Food Technologies (US), t he most versatile technology of the 20 -th Century, for tomorrow . (Author)

Thermal food processing: new technologies and quality issues

National Research Council Canada - National Science Library

Sun, Da-Wen

2012-01-01

.... Part I, Modeling of Thermal Food Processes, discusses the thermal physical properties of foods, recent developments in heat and mass transfer, innovative modeling techniques including artificial...

Food packaging design

NARCIS (Netherlands)

Dekker, M.

2007-01-01

'Food product design - An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties based on Quality Function Deployment.

Development of food irradiation in Japan and future subjects

International Nuclear Information System (INIS)

Ito, Hitoshi

2003-01-01

The study of food irradiation in Japan begun in 1955. The national project investigated the irradiation technologies and the irradiation effects on seven foods such as potato, rice, wheat, wiener wheat, orange and processed marine products. Only irradiation technique of potato has been made practical use since 1974. After this project, some researches on food irradiation were reported. For examples, the radiation sterilization of feed, spice, grapefruit, frozen shrimp, cock and beef. Some databases of irradiated foods are opened. The biological and radiochemical effects of gamma ray, X-ray and electron ray on food has not been observed. New aspects of irradiation, the measures for food poisoning, food safety and sanitary, has a great deal of public attention. In order to prepare the distribution of irradiated food in the world, we should develop a detection method, prevention technology of bad-tasting, quarantine treatment technology and control technology of irradiation process. History of food irradiation in Japan and future subjects are explained. (S.Y.)

Development of space foods using radiation technology

International Nuclear Information System (INIS)

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

2008-07-01

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

Development of space foods using radiation technology

Energy Technology Data Exchange (ETDEWEB)

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

2008-07-15

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

Phenolic compounds of green tea: Health benefits and technological application in food

Directory of Open Access Journals (Sweden)

José Manuel Lorenzo

2016-08-01

Full Text Available Green tea has been an important beverage for humans since ancient times, widely consumed and considered to have health benefits by traditional medicine in Asian countries. Green tea phenolic compounds are predominately composed of catechin derivatives, although other compounds such as flavonols and phenolic acids are also present in lower proportion. The bioactivity exerted by these compounds has been associated with reduced risk of severe illnesses such as cancer, cardiovascular and neurodegenerative diseases. Particularly, epigallocatechin gallate has been implicated in alteration mechanisms with protective effect in these diseases as indicated by several studies about the effect of green tea consumption and mechanistic explanation through in vitro and in vivo experiments. The biological activity of green tea phenolic compounds also promotes a protective effect by antioxidant mechanisms in biological and food systems, preventing the oxidative damage by acting over either precursors or reactive species. Extraction of phenolic compounds influences the antioxidant activity and promotes adequate separation from green tea leaves to enhance the yield and/or antioxidant activity. Application of green tea phenolic compounds is of great interest because the antioxidant status of the products is enhanced and provides the product with additional antioxidant activity or reduces the undesirable changes of oxidative reactions while processing or storing food. In this scenario, meat and meat products are greatly influenced by oxidative deterioration and microbial spoilage, leading to reduced shelf life. Green tea extracts rich in phenolic compounds have been applied to increase shelf life with comparable effect to synthetic compounds, commonly used by food industry. Green tea has great importance in general health in technological application, however more studies are necessary to elucidate the impact in pathways related to other diseases and food

Microarray technology for major chemical contaminants analysis in food: current status and prospects.

Science.gov (United States)

Zhang, Zhaowei; Li, Peiwu; Hu, Xiaofeng; Zhang, Qi; Ding, Xiaoxia; Zhang, Wen

2012-01-01

Chemical contaminants in food have caused serious health issues in both humans and animals. Microarray technology is an advanced technique suitable for the analysis of chemical contaminates. In particular, immuno-microarray approach is one of the most promising methods for chemical contaminants analysis. The use of microarrays for the analysis of chemical contaminants is the subject of this review. Fabrication strategies and detection methods for chemical contaminants are discussed in detail. Application to the analysis of mycotoxins, biotoxins, pesticide residues, and pharmaceutical residues is also described. Finally, future challenges and opportunities are discussed.

Food safety through the training of 2-alcilciclobutanonas in processed foods by ionizing radiation

International Nuclear Information System (INIS)

Alves, Rodrigo Mendes

2016-01-01

Food irradiation is a means of preserving food which uses a processing technique that exposes the foods at a controlled high energy ionizing radiation. The treatment with the use of ionizing radiation in foods has many applications technologically and technically feasible, including the ability to improve the microbiological safety and reducing levels of pathogenic bacteria, inhibiting the germination of tubers plant application, preserving stored foods or the stability of storage and is also used to increase the shelf life of certain products due to the reduction of contamination by microorganisms. Due to the increase of international trade in food and the growing regulatory requirements of consumer markets increasingly importing and exporting countries have shown interest in food irradiation and conducted research in the practical application of this technology and detection methods of treatment. Numerous surveys were conducted worldwide, resulting in efficient protocols to identify which foods were irradiated or not. Until then, the 'myth' that irradiated food could not be detected and they were not formed any single radiation products has been replaced by the knowledge that many changes can occur in irradiated foods and these changes could be used as tools to identify this technology. The radiation processing resulting in characteristic patterns formations of saturated hydrocarbons, aldehydes, methyl and ethyl esters and 2-alcilciclobutanonas, depending on the fatty acid composition of the lipid that composes the food. Thus the purpose of this study was to collect data to compare the effects of different doses of gamma radiation and electron in foods that have fat to determine possible changes resulting from the use of irradiation, as the presence of 2-Alcilciclobutanonas and also show main equipment used for food irradiation and its categories, with the aim of informing the general public. (author)

Food problems and food irradiation, recent trend

International Nuclear Information System (INIS)

1990-01-01

Food irradiation is to contribute to the stable security of foodstuffs which is the fundamental condition of human survival by improving the preservation of foodstuffs and food sanitation utilizing the biological effect due to irradiation. The research and development have been carried out internationally since 1950s, but after the safety declaration of irradiated foods in 1980 by the international organ concerned, the permission and practical use for foods in various foreign countries, the technology transfer to developing countries and so on have been advanced. At present, food irradiation is permitted in 38 countries, and the practical irradiation is carried out in 24 countries. In Japan, the irradiation of potatoes to prevent germination was permitted in 1972, and the practical irradiation on potatoes of yearly 15,000 t is carried out. In the near future, irradiated foods will appear in international foodstuff market, and Japan which imports foodstuffs must cope with them. Foodstuffs and the safety, food irradiation, the soundness of irradiated foods, food irradiation in various foreign countries and Japan, the trend of international organs and the criticism of food irradiation are reported. (K.I.)

National Center for Food Safety and Technology

Science.gov (United States)

2013-12-05

on the Determination of Copper, Iron, Manganese and Zinc in Beef and Goat Liver American Chemical Society (ACS) – September, 2013 22. Meng Xu...addresses key food safety issues facing the country and supports the development of safe food with health-promoting properties from farm to fork. This...Reddy, Renate Reimschuessel. 2013. Proficiency Test on the Determination of Copper, Iron, Manganese and Zinc in Beef and Goat Liver American

Food science meets plant science: A case study on improved nutritional quality by breeding for glucosinolate retention during food processing

NARCIS (Netherlands)

Hennig, K.; Verkerk, R.; Boekel, van M.A.J.S.; Dekker, M.; Bonnema, A.B.

2014-01-01

Nutritional quality of vegetables is affected by several steps in the food chain. Up to now the effects of these different steps are mostly studied separately. We propose the cooperation between plant breeding and food technology by using food technological parameters as breeding traits to identify

Food Service Management

Science.gov (United States)

Rappole, C. L.; Louvier, S. A.

1985-01-01

A study to design a food service system using current technology to serve a small scale Space Station was conducted. The psychological, sociological and nutritional factors affecting feeding in microgravity conditions was investigated. The logistics of the food service system was defined.

Airborne Power Ultrasonic Technologies for Intensification of Food and Environmental Processes

Science.gov (United States)

Riera, Enrique; Acosta, Víctor M.; Bon, José; Aleixandre, Manuel; Blanco, Alfonso; Andrés, Roque R.; Cardoni, Andrea; Martinez, Ignacio; Herranz, Luís E.; Delgado, Rosario; Gallego-Juárez, Juan A.

Airborne power ultrasound is a green technology with a great potential for food and environmental applications, among others. This technology aims at producing permanent changes in objects and substances by means of the propagation of high-intensity waves through air and multiphase media. Specifically, the nonlinear effects produced in such media are responsible for the beneficial repercussions of ultrasound in airborne applications. Processing enhancement is achieved through minimizing the impedance mismatch between the ultrasonic radiator source and the medium by the generation of large vibration displacements and the concentration of energy radiation thus overcoming the high acoustic absorption of fluids, and in particular of gases such as air. Within this work the enhancing effects of airborne power ultrasound in various solid/liquid/gas applications including drying of solid and semi-solid substances, and the agglomeration of tiny particles in air cleaning processes are presented. Moreover, the design of new ultrasonic devices capable of generating these effects are described along with practical methods aimed at maintaining a stable performance of the tuned systems at operational powers. Hence, design strategies based on finite element modelling (FEM) and experimental methods consolidated through the years for material and tuned assembly characterizations are highlighted.

Irradiation and the food industry in France

International Nuclear Information System (INIS)

Boisseau, P.

1994-01-01

Part of a special section on food irradiation. The historical development in France of some industrial applications of food irradiation resulting from efficient technology transfer to the food industry is discussed. The 4 basic steps in successfully marketing any technology transfer, including irradiated foods, are that research must define conditions of the product's application, legislation must specify conditions of its application, consumers must accept the product, and appropriate processing capacity must exist

From chemicals to cold plasma: Non-thermal food processing technologies research at the USDA's Eastern Regional Research Center

Science.gov (United States)

Foodborne pathogens cause millions of illnesses every year. At the US Department of Agriculture’s Eastern Regional Research Center, scientists and engineers have focused on developing new ways to improve food safety and shelf life while retaining quality and nutritional value. A variety of technolog...

Food processing in action

Science.gov (United States)

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

Electron accelerator technology research in food irradiation

International Nuclear Information System (INIS)

Jin Jianqiao; Ye Mingyang; Zhang Yue; Yang Bin; Xu Tao; Kong Xiangshan

2014-01-01

Electronic accelerator was applied to instead of cobalt sources for food irradiation, to keep food quality and to improve the effect of the treatment. Appropriate accelerator parameters lead to optimal technique. The irradiation effect is associated with the relationship between uniformity and irradiating speed, the effect of cargo size on radiation penetration, as well as other factors that affect the irradiation effects. Industrialization of electron accelerator irradiation will be looked to the future. (authors)

Principles of Tissue Engineering for Food

NARCIS (Netherlands)

Post, M.; Weele, van der Cor

2014-01-01

The technology required for tissue-engineering food is the same as for medical applications, and in fact is derived from it. There are major differences in the implementation of those technologies, primarily related to the enormous scale required for food production and the different economical

Canadian perspectives on food irradiation

International Nuclear Information System (INIS)

Kunstadt, P.

1988-01-01

Canada has been in the forefront of irradiation technology for some 30 years. Nearly 90 of the 140 irradiators used worldwide are Canadian-built, yet Canadian food processors have been very slow to use the technology. The food irradiation regulatory situation in Canada, the factors that influence it, and some significant non-regulatory developments are reviewed. (author)

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.)

Traceability technique of isotopic application in food safety

International Nuclear Information System (INIS)

Guo Boli; Wei Yimin; Pan Jiarong

2006-01-01

Epidemics such as BSE, mouth and foot disease, avian influenza have brought new pressure to food safety management, constituted a extreme threat to people health, and caused serious economic loss and social scare to countries with outbreaks of above diseases. Isotopic tracing technology is an effect tool for tracing food origin and implementing the preservation of production premise in the world at present, and it is promising in the field of food safety traceability, so some developed countries have put a lot of effort on establishment of isotopic technology for food traceability. In this paper, the basic principles of isotopic tracing technology and the recent research advancement were be expounded, and the differentiate and connection was be compared between isotopic tracing technology and others. Furthermore, the suggestion about study of isotopic tracing technology in China was put forward. The aim of the paper is to promote the establishment and improvement of food traceability system, and ensure the consumer health. (authors)

Radiation Technology

International Nuclear Information System (INIS)

1990-01-01

The conference was organized to evaluate the application directions of radiation technology in Vietnam and to utilize the Irradiation Centre in Hanoi with the Co-60 source of 110 kCi. The investigation and study of technico-economic feasibility for technology development to various items of food and non-food objects was reported. (N.H.A)

Food nanoscience and nanotechnology

CERN Document Server

Hernández-Sánchez, Humberto

2015-01-01

Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.

Food chemistry. 2. ed.

International Nuclear Information System (INIS)

Baltes, W.

1989-01-01

This second edition of the textbook deals with all essential aspects of food chemistry. The revision improved in particular the chapters on food preservation, including irradiation of food, food additives, and pollutants and residues, including radionuclides. The chapter on the German legal regime for foodstuffs has been updated to cover the recent amendments of the law, and the information on processes applied in food technology has been largely enhanced. (VHE) With 153 figs., 78 tabs [de

Containers in food irradiation

International Nuclear Information System (INIS)

Bolumen, S.; Espinosa, R.

1997-01-01

The preservation of food by irradiation is promising technology which increases industrial application. Packaging of irradiated foods is an integral part of the process. Judicious selection of the package material for successful trade is essential. In this paper is presented a brief review of important aspects of packaging in food irradiation [es

An overview of food irradiation

International Nuclear Information System (INIS)

Stevenson, M.H.

1991-01-01

This outline survey reviews the subject of food irradiation under the following headings:- brief history, the process (sources, main features of a food processing facility, interaction of radiation with food, main applications of the technology, packaging) consumer concerns (safety, nutritional changes, labelling, detection), international use of food irradiation and legal aspects. (UK)

Description of Ethical Bio-Technology Assessment Tools for Agriculture and Food Production. Interim Report Ethical Bio-TA Tools

NARCIS (Netherlands)

Beekman, V.

2004-01-01

The objective of 'Ethical Bio-TA Tools' project is to develop and improve tools for the ethical assessment of new technologies in agriculture and food production in general and modern biotechnologies in particular. The developed tools need to be designed for various purposes and contexts. They

Food irradiation makes progress

International Nuclear Information System (INIS)

Kooij, J. van

1984-01-01

In the past fifteen years, food irradiation processing policies and programmes have been developed both by a number of individual countries, and through projects supported by FAO, IAEA and WHO. These aim at achieving general acceptance and practical implementation of food irradiation through rigorous investigations of its wholesomeness, technological and economic feasibility, and efforts to achieve the unimpeded movement of irradiated foods in international trade. Food irradiation processing has many uses

Acceptance of Agri-Food Nanotechnology

NARCIS (Netherlands)

Gupta, Nidhi; Frewer, Lynn; Fischer, Arnout

2017-01-01

Food technology has evolved from being focused on the issues associated with food availability to include, more latterly, additional foci on food safety, sustainability and functionality. Despite the intuitive appeal of these beneficial factors in providing the basis for consumer acceptance of

A review of the present status of food irradiation

International Nuclear Information System (INIS)

Beddoes, J.M.

1982-06-01

Investigations into the potential of food irradiation as a major food processing technology have been underway for over twenty years. Considerable progress has been made in the areas of its science and technology, its governmental and international regulation, its acceptance by consumers, and its economic impact on the cost of food. The paper reviews some of the major steps taken in food irradiation and predicts that it will become a new world wide application of technology in the 1980's