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Sample records for solid foods introduced

  1. Introduction of solid food to young infants.

    Science.gov (United States)

    Kuo, Alice A; Inkelas, Moira; Slusser, Wendelin M; Maidenberg, Molly; Halfon, Neal

    2011-11-01

    Timing of the first introduction of solid food during infancy may have potential effects on life-long health. To understand the characteristics that are associated with the timing of infants' initial exposure to solid foods. The 2000 National Survey of Early Childhood Health (NSECH) was a nationally representative telephone survey of 2,068 parents of children aged 4-35 months, which profiled content and quality of health care for young children. African-American and Latino families were over-sampled. Analyses in this report include bivariate tests and logistic regressions. 62% of parents reported introducing solids to their child between 4-6 months of age. African-American mothers (OR=0.5 [0.3, 0.9]), English-speaking Latino mothers (OR=0.4 [0.2, 0.7]), White mothers with more than high school education (OR=0.5 [0.2, 1.0]), and mothers who breastfed for 4 months or longer (OR=0.4 [0.3, 0.7]) were less likely to introduce solids early. Most parents (92%) of children 4-9 months of age reported that their pediatric provider had discussed introduction of solids with them since the child's birth, and provider discussion of feeding was not associated with the timing of introduction of solids. Although most parents recall discussing the introduction of solid foods with their child's physician, several subgroups of mothers introduce solid foods earlier than the AAP recommendation of 4-6 months. More effective discussion of solid food introduction linked to counseling and support of breastfeeding by the primary health care provider may reduce early introduction of solids.

  2. Predictors for early introduction of solid food among Danish mothers and infants: an observational study

    DEFF Research Database (Denmark)

    Kronborg, Hanne; Foverskov, Else; Væth, Michael

    2014-01-01

    introduced to solid food. Full breastfeeding at five weeks was the most influential predictor for later introduction of solid food (OR = 2.52 CI: 1.93-3.28). Among infant factors male gender, increased gestational age at birth, and higher birth weight were found to be statistically significant predictors......BACKGROUND: Early introduction of complementary feeding may interfere with breastfeeding and the infant's self-controlled appetite resulting in increased growth. The aim of the present study was to investigate predictors for early introduction of solid food. METHODS: In an observational study...... Danish mothers filled in a self-administered questionnaire approximately six months after birth. The questionnaire included questions about factors related to the infant, the mother, attachment and feeding known to influence time for introduction of solid food. The study population consisted of 4503...

  3. Determinants of Early Introduction of Solid, Semi-Solid or Soft Foods among Infants Aged 3–5 Months in Four Anglophone West African Countries

    Directory of Open Access Journals (Sweden)

    Abukari I. Issaka

    2014-07-01

    Full Text Available This study was conducted to explore and identify factors associated with the practice of early introduction of solid, semi-solid or soft foods among infants aged 3–5 months in four Anglophone West African countries. Data sources for the analyses were the latest Demographic and Health Survey datasets of the 4 countries, namely Ghana (GDHS, 2008, Liberia (LDHS, 2007, Nigeria (NDHS, 2013 and Sierra Leone (SLDHS, 2008. Multiple logistic regression methods were used to analyze the factors associated with early introduction of solid, semi-solid or soft foods among infants aged 3–5 months, using individual-, household- and community-level determinants. The sample consisted of 2447 infants aged 3–5 months from four Anglophone West African countries: 166 in Ghana, 263 in Liberia, 1658 in Nigeria and 360 in Sierra Leone. Multivariable analyses revealed the individual factors associated with early introduction of solid, semi-solid or soft foods in these countries. These included increased infant’s age, diarrhea, acute respiratory infection and newborns perceived to be small by their mothers. Other predictors of early introduction of solid, semi-solid or soft foods were: mothers with no schooling, young mothers and fathers who worked in an agricultural industry. Public health interventions to improve exclusive breastfeeding practices by discouraging early introduction of solid, semi-solid or soft foods are needed in all 4 countries, targeting especially mothers at risk of introducing solid foods to their infants early.

  4. Beliefs and practices regarding solid food introduction among Latino parents in Northern California.

    Science.gov (United States)

    Beck, Amy L; Hoeft, Kristin S; Takayama, John I; Barker, Judith C

    2018-01-01

    Latino children are more likely to be obese than non-Hispanic white children, and feeding patterns that begin in infancy may contribute to this disparity. The objective of this study was to elucidate beliefs and practices related to the introduction of solids and solid food feeding in the first year of life among low-income Latino parents residing in Northern California. We conducted 26 semi-structured interviews that explored the timing of introduction of solids, selection of foods to serve to infants, feeding strategies, sources of information on solid food feeding and concerns about infant weight. We found that most parents relied on traditional practices in selecting first foods for infants and had a strong preference for homemade food, which was often chicken soup with vegetables. Parents generally described responsive feeding practices; however a minority used pressuring practices to encourage infants to eat more. Very few parents practiced repeated gentle introduction of unfamiliar food to increase acceptance. High calorie low nutrient foods were typically introduced at around 12 months of age and parents struggled to limit such foods once children were old enough to ask for them. Parents were concerned about the possibility of infants becoming overweight and considered health care providers to be an important source of information on infant weight status. The results of this study can be used to inform the development of interventions to prevent obesity in Latino children with similar demographics to our study population. Copyright © 2017 Elsevier Ltd. All rights reserved.

  5. Introducing complementary foods in the first year of life

    Directory of Open Access Journals (Sweden)

    Francesco Tandoi

    2017-12-01

    Full Text Available Introduction of solid foods is a fundamental step in the development of an individual. There are many implications that weaning contains not only on a nutritional plan, but also on the contingent and long-term health of an individual. Over time this nutritional passage has evolved through the acquisition of new knowledge about maturation of anatomical and neurosensory structures involved in all the phases of such a complex process. The understanding of a maturing taste of infant and cultural changes is another key to understand the evolution of introduction of solid foods in infants. What is contained in this text encapsulates thus the evolutionary path of weaning in recent years, showing current trends in the light of cultural changes and new scientific acquisitions.

  6. Comparison of solid food markers in gastric emptying studies

    International Nuclear Information System (INIS)

    Knight, L.C.; Fisher, R.S.; Malmud, L.S.

    1982-01-01

    In studies of gastric emptying of solid foods, it is essential that the radiolabel remain firmly bound to the food to trace its behavior. Initial studies with radiolabeled solid meals suffered from the apparent dissociation of the radiolabel from the solid food and actually traced the liquid phase of the gastric contents rather than the solid phase. This problem was eventually overcome by the introduction of technetium-99m-sulfur colloid labeled in vivo chicken liver, in which the radiocolloid is believed to the trapped intracellularly in the chicken liver. Although the in vivo chicken liver gives good results clinically, many patients do not care for chicken liver, and the agent requires the housing and slaughtering of live chickens, a process for which most Nuclear Medicine departments are not equipped. Some alternative radiolabeled solid foods have been evaluated for their stability in vitro and the best of these were then compared in vivo in normal subjects. When tested in vitro, the firmest label for solid food appears to be in vivo chicken liver, although Tc-ovalbumin-egg and Tc-sulfur colloid egg are almost as stable. Evaluation of solid food labels in vitro should be done in gastric juice, not HCl. Based on the studies of normal subjects, Tc-sulfur colloid-egg is equivalent to in vivo chicken liver for gastric emptying studies. In addition, it is more convenient to prepare, and has better patient acceptance

  7. Timing of solid food introduction and association with later childhood overweight and obesity: The IDEFICS study.

    Science.gov (United States)

    Papoutsou, Stalo; Savva, Savvas C; Hunsberger, Monica; Jilani, Hannah; Michels, Nathalie; Ahrens, Wolfgang; Tornaritis, Michael; Veidebaum, Toomas; Molnár, Dénes; Siani, Alfonso; Moreno, Luis A; Hadjigeorgiou, Charis

    2018-01-01

    This study investigated associations between timing of solid food introduction and childhood obesity and explored maternal characteristics influencing early feeding practices. Cross-sectional data from children 2-9 years (n = 10,808; 50.5% boys) residing in 8 European countries of the IDEFICS study (2007-2008) were included. Late solid food introduction (≥7 months of age) was associated with an increased prevalence of later childhood overweight/obesity among exclusively breastfed children (OR [odds ratio]: 1.38, 95% CI [confidence interval] [1.01, 1.88]). In contrast, early solid food introduction (associated with lower prevalence of overweight/obesity among children that ceased exclusive breastfeeding earlier than 4 months (OR: 0.63, 95% CI [0.47, 0.84]). Children that were introduced to solids right after 6 months exclusive breastfeeding and continued to receive breastmilk (≥12 months) were less likely to become overweight/obese (OR: 0.67, 95% CI [0.51, 0.88]) compared to children that discontinued to receive breastmilk. Analyses were adjusted for age, sex, country, birth weight, parental education level, parental body mass index, tobacco use in pregnancy, gestational weight gain, and gestational diabetes. Underweight mothers, overweight mothers, mothers who reported daily smoking during pregnancy, and low-educated mothers were less likely to follow recommendations on breastfeeding and timely solids introduction. Future studies should examine whether guidelines for solid food introduction timing have to distinguish between exclusively breastfed, formula fed, and too early exclusive breastfeeding-ceased infants. There is also need for more prospective studies; recall bias was an important current limitation. In conclusion, health professionals should emphasize benefits of breastfeeding and appropriate solid food introduction, especially to mothers that are less likely to follow recommendations. © 2017 John Wiley & Sons Ltd.

  8. Introduction of Solid Food to Young Infants

    OpenAIRE

    Kuo, Alice A.; Inkelas, Moira; Slusser, Wendelin M.; Maidenberg, Molly; Halfon, Neal

    2010-01-01

    Timing of the first introduction of solid food during infancy may have potential effects on life-long health. To understand the characteristics that are associated with the timing of infants? initial exposure to solid foods. The 2000 National Survey of Early Childhood Health (NSECH) was a nationally representative telephone survey of 2,068 parents of children aged 4?35?months, which profiled content and quality of health care for young children. African-American and Latino families were over-...

  9. Toxicological evaluation of proteins introduced into food crops

    Science.gov (United States)

    Kough, John; Herouet-Guicheney, Corinne; Jez, Joseph M.

    2013-01-01

    This manuscript focuses on the toxicological evaluation of proteins introduced into GM crops to impart desired traits. In many cases, introduced proteins can be shown to have a history of safe use. Where modifications have been made to proteins, experience has shown that it is highly unlikely that modification of amino acid sequences can make a non-toxic protein toxic. Moreover, if the modified protein still retains its biological function, and this function is found in related proteins that have a history of safe use (HOSU) in food, and the exposure level is similar to functionally related proteins, then the modified protein could also be considered to be “as-safe-as” those that have a HOSU. Within nature, there can be considerable evolutionary changes in the amino acid sequence of proteins within the same family, yet these proteins share the same biological function. In general, food crops such as maize, soy, rice, canola etc. are subjected to a variety of processing conditions to generate different food products. Processing conditions such as cooking, modification of pH conditions, and mechanical shearing can often denature proteins in these crops resulting in a loss of functional activity. These same processing conditions can also markedly lower human dietary exposure to (functionally active) proteins. Safety testing of an introduced protein could be indicated if its biological function was not adequately characterized and/or it was shown to be structurally/functionally related to proteins that are known to be toxic to mammals. PMID:24164515

  10. Factors Associated with Early Introduction of Formula and/or Solid, Semi-Solid or Soft Foods in Seven Francophone West African Countries

    Directory of Open Access Journals (Sweden)

    Abukari I. Issaka

    2015-01-01

    Full Text Available The aim of this study was to identify factors associated with early introduction of formula and/or solid, semi-solid or soft foods to infants aged three to five months in seven Francophone West African countries. The sources of data for the analyses were the most recent Demographic and Health Survey datasets of the seven countries, namely Benin (BDHS, 2012, Burkina Faso (BFDHS, 2010, Cote d’Ivoire (CIDHS, 2011–2012, Guinea (GDHS, 2012, Mali (MDHS, 2012–2013, Niger (NDHS, 2012 and Senegal (SDHS, 2010. The study used multiple logistic regression methods to analyse the factors associated with early introduction of complementary feeding using individual-, household- and community-level determinants. The sample was composed of 4158 infants aged between three and five months with: 671 from Benin, 811 from Burkina Faso, 362 from Cote d’Ivoire, 398 from Guinea, 519 from Mali, 767 from Niger and 630 from Senegal. Multiple analyses indicated that in three of the seven countries (Benin, Guinea and Senegal, infants who suffered illnesses, such as diarrhoea and acute respiratory infection, were significantly more likely to be introduced to formula and/or solid, semi-solid or soft foods between the age of three and five months. Other significant factors included infants who: were born in second to fourth position (Benin, whose mothers did not attend any antenatal clinics (Burkina Faso and Niger, were male (Cote d’Ivoire and Senegal, lived in an urban areas (Senegal, or were delivered by traditional birth attendants (Guinea, Niger and Senegal. Programmes to discourage early introduction of formula and/or solid, semi-solid or soft foods in these countries should target the most vulnerable segments of the population in order to improve exclusive breastfeeding practices and reduce infant mortality.

  11. Food allergies developing after solid organ transplant.

    Science.gov (United States)

    Needham, J M; Nicholas, S K; Davis, C M

    2015-12-01

    The development of food allergy is an increasingly recognized form of morbidity after solid organ transplant. It occurs more commonly in liver transplant recipients, although it has also been reported in heart, lung, kidney, and intestinal transplants. Pediatric transplant recipients are more likely to develop symptoms compared to adults, and reports of frequency vary widely from 5% to 38% in pediatric liver transplant recipients. Multiple mechanisms have been proposed in the literature, although no single mechanism can yet account for all reported observations. As food allergy can have at worst potentially fatal consequences, and at best require lifestyle adjustment through food avoidance, it is important for recipients to be aware of the donor's food allergies and particularly in pediatrics, the possibility of completely de novo allergies. This review explores the recent reports surrounding food allergy after solid organ transplant, including epidemiology, proposed mechanisms, and implications for practice. © 2015 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

  12. Solid state fermentation for foods and beverages

    NARCIS (Netherlands)

    Chen, J.; Zhu, Y.; Nout, M.J.R.; Sarkar, P.K.

    2013-01-01

    The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional

  13. Perceived creaminess of semi-solid foods

    NARCIS (Netherlands)

    Wijk, R.A.de; Terpstra, M.E.J.; Janssen, A.M.; Prinz, J.F.

    2006-01-01

    Results of sensory, physiological and physico-chemical studies from our laboratory on perceived creaminess of semi-solids foods are reviewed. Most results stem from studies using model vanilla custard desserts, allowing systematic variation of fat, flavor and thickener properties. The

  14. Determination of 8 Synthetic Food Dyes by Solid Phase Extraction ...

    African Journals Online (AJOL)

    Keywords: Synthetic colors, Food, Fruit flavored drinks, Solid phase extraction, RP-HPLC. Tropical Journal of ..... food dyes by thin-layer chromatography-fast atom bombardment ... food dyes in soft drinks containing natural pigments by.

  15. Effect of a food waste disposer policy on solid waste and wastewater management with economic implications of environmental externalities.

    Science.gov (United States)

    Maalouf, Amani; El-Fadel, Mutasem

    2017-11-01

    In this study, the carbon footprint of introducing a food waste disposer (FWD) policy was examined in the context of its implications on solid waste and wastewater management with economic assessment of environmental externalities emphasizing potential carbon credit and increased sludge generation. For this purpose, a model adopting a life cycle inventory approach was developed to integrate solid waste and wastewater management processes under a single framework and test scenarios for a waste with high organic food content typical of developing economies. For such a waste composition, the results show that a FWD policy can reduce emissions by nearly ∼42% depending on market penetration, fraction of food waste ground, as well as solid waste and wastewater management schemes, including potential energy recovery. In comparison to baseline, equivalent economic gains can reach ∼28% when environmental externalities including sludge management and emissions variations are considered. The sensitivity analyses on processes with a wide range in costs showed an equivalent economic impact thus emphasizing the viability of a FWD policy although the variation in the cost of sludge management exhibited a significant impact on savings. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. Predictive model to describe water migration in cellular solid foods during storage

    NARCIS (Netherlands)

    Voogt, J.A.; Hirte, A.; Meinders, M.B.J.

    2011-01-01

    BACKGROUND: Water migration in cellular solid foods during storage causes loss of crispness. To improve crispness retention, physical understanding of this process is needed. Mathematical models are suitable tools to gain this physical knowledge. RESULTS: Water migration in cellular solid foods

  17. Predictive model to describe water migration in cellular solid foods during storage

    NARCIS (Netherlands)

    Voogt, J.A.; Hirte, A.; Meinders, M.B.J.

    2011-01-01

    Background: Water migration in cellular solid foods during storage causes loss of crispness. To improve crispness retention, physical understanding of this process is needed. Mathematical models are suitable tools to gain this physical knowledge. Results: Water migration in cellular solid foods

  18. supplementary foods for weaning purposes

    African Journals Online (AJOL)

    DR. AMINU

    Nigeria. ABSTRACT. The paper focuses on complementary and supplementary foods for weaning purposes. While ... decision, which guides when to introduce semi-solid foods to infants. It considers the .... readiness of many healthy infants. ... foods. However, caution should be exercised .... Attitudes and practices of infants.

  19. Developing and modelling of ohmic heating for solid food products

    DEFF Research Database (Denmark)

    Feyissa, Aberham Hailu; Frosch, Stina

    Heating of solid foods using the conventional technologies is time-consuming due to the fact that heat transfer is limited by internal conduction within the product. This is a big challenge to food manufactures who wish to heat the product faster to the desired core temperature and to ensure more...... uniform quality across the product. Ohmic heating is one of the novel technologies potentially solving this problem by allowing volumetric heating of the product and thereby reducing or eliminating temperature gradients within the product. However, the application of ohmic heating for solid food products...... such as meat and seafood is not industrially utilized yet. Therefore, the aim of the current work is to model and develop the ohmic heating technology for heating of solid meat and seafood. A 3D mathematical model of coupled heat transfer and electric field during ohmic heating of meat products has been...

  20. A comparison of 111In-labelled polymer beads and 99mTc-Sn-colloid as solid food and semi-solid food tracers for scintigraphic gastric emptying studies

    International Nuclear Information System (INIS)

    Dormehl, I.C.; Du Plessis, M.; Maree, M.; Pilloy, W.J.

    1986-01-01

    In order to establish the efficacy of labelling a solid meal and a semi-solid meal with either 111 In-labelled polymer beads or 99m Tc-tin colloid beagle dogs were fed variously labelled meals of different consistencies and then monitored by scintigraphy for gastric motility patterns. The labelling with each tracer was either performed by thoroughly mixing it into the food before cooking, or alternatively by surface labelling after the food had been cooked. For the 99m Tc-Sn-colloid tracer no difference was found in the measured gastric emptying times resulting from either pre-cooking labelling or surface labelling of the meals. Cooking the tracer together with the ingredients does however seem to promote a firm entrapment of the 111 In-polymer beads into a solid protein, and in this manner the 111 In-labelled resin appears to be a reliable solid food tracer. Surface labelling with 111 In-polymer beads of a solid meal with a smooth texture fails totally and the tracer empties with the liquid phase. (orig.) [de

  1. Comparison of /sup 111/In-labelled polymer beads and /sup 99/mTc-Sn-colloid as solid food and semi-solid food tracers for scintigraphic gastric emptying studies

    Energy Technology Data Exchange (ETDEWEB)

    Dormehl, I.C.; Du Plessis, M.; Maree, M.; Pilloy, W.J.

    1986-04-01

    In order to establish the efficacy of labelling a solid meal and a semi-solid meal with either /sup 111/In-labelled polymer beads or /sup 99m/Tc-tin colloid beagle dogs were fed variously labelled meals of different consistencies and then monitored by scintigraphy for gastric motility patterns. The labelling with each tracer was either performed by thoroughly mixing it into the food before cooking, or alternatively by surface labelling after the food had been cooked. For the /sup 99m/Tc-Sn-colloid tracer no difference was found in the measured gastric emptying times resulting from either pre-cooking labelling or surface labelling of the meals. Cooking the tracer together with the ingredients does however seem to promote a firm entrapment of the /sup 111/In-polymer beads into a solid protein, and in this manner the /sup 111/In-labelled resin appears to be a reliable solid food tracer. Surface labelling with /sup 111/In-polymer beads of a solid meal with a smooth texture fails totally and the tracer empties with the liquid phase.

  2. Effect of decompression drying treatment on physical properties of solid foods.

    Science.gov (United States)

    Morikawa, Takuya; Takada, Norihisa; Miura, Makoto

    2017-04-01

    This study used a decompression drying instrument to investigate the effects of a drying treatment on the physical properties of solid foods. Commercial tofu was used as a model food and was treated at different temperature and pressure conditions in a drying chamber. Overall, high temperatures resulted in better drying. Additionally, pressure in the chamber influenced the drying conditions of samples. Differences in physical properties, such as food texture, shrinkage, and color were observed among some samples, even with similar moisture content. This was caused by differences in moisture distribution in the food, which seems to have manifested as a thin, dried film on the surfaces of samples. It caused inefficient drying and changes in physical properties. Control of the drying conditions (i.e. pressure and heat supply) has relations with not only physical properties, but also the drying efficiency of solid foods.

  3. An exploration of knowledge, attitudes and advice given by health professionals to parents in Ireland about the introduction of solid foods. A pilot study

    Directory of Open Access Journals (Sweden)

    Sweeney Mary-Rose

    2010-04-01

    Full Text Available Abstract Background For the purposes of this paper "weaning is defined as the introduction of the first solid foods to infants". Global recommendations by the World Health Organisation (WHO recommend that all infants be exclusively breast-fed for the first six months of life. No global recommendations have been made for formula fed infants. In Europe it is recommended that weaning foods should be introduced between 18 weeks and 26 weeks regardless of whether infants are breast or formula fed. In the United Kingdom it is recommended that solids be introduced at around six-months for both breast and formula fed infants. In Ireland official guidelines recommend that breast fed infants should be introduced solids at 6 months of age while for formula fed infants the recommendation is for 4 months. The disparity between these global, European, UK and local recommendations may be a source of confusion for parents and health care professional based in Ireland. Emerging evidence suggests that babies in Ireland are given solid foods before the recommended age but there has been little investigation of the weaning advice provided by health professionals. Since community health professionals have routine parent interactions in the pre-weaning and early-weaning period and hence are in a unique position to positively influence parental weaning decisions, this study aimed to explore their knowledge, attitudes and advice practices about weaning. Methods A mixed-methods approach was used for the research, commencing with a multi-disciplinary focus group to guide and develop a questionnaire. Questionnaires were then distributed in a postal survey to General Practitioners (GPs (n 179, Practice Nurses (PNs (n 121, Public Health Nurses (PHNs (n 107 and Community Dieticians (CDs (n 8. Results The results indicate varying levels of knowledge of official weaning recommendations and a variety of advice practices. CDs and PHNs acknowledged a clear role in providing

  4. An exploration of knowledge, attitudes and advice given by health professionals to parents in Ireland about the introduction of solid foods. A pilot study.

    LENUS (Irish Health Repository)

    Allcutt, Claire

    2010-04-21

    ABSTRACT: BACKGROUND: For the purposes of this paper "weaning is defined as the introduction of the first solid foods to infants". Global recommendations by the World Health Organisation (WHO) recommend that all infants be exclusively breast-fed for the first six months of life. No global recommendations have been made for formula fed infants. In Europe it is recommended that weaning foods should be introduced between 18 weeks and 26 weeks regardless of whether infants are breast or formula fed. In the United Kingdom it is recommended that solids be introduced at around six-months for both breast and formula fed infants. In Ireland official guidelines recommend that breast fed infants should be introduced solids at 6 months of age while for formula fed infants the recommendation is for 4 months. The disparity between these global, European, UK and local recommendations may be a source of confusion for parents and health care professional based in Ireland. Emerging evidence suggests that babies in Ireland are given solid foods before the recommended age but there has been little investigation of the weaning advice provided by health professionals. Since community health professionals have routine parent interactions in the pre-weaning and early-weaning period and hence are in a unique position to positively influence parental weaning decisions, this study aimed to explore their knowledge, attitudes and advice practices about weaning. METHODS: A mixed-methods approach was used for the research, commencing with a multi-disciplinary focus group to guide and develop a questionnaire. Questionnaires were then distributed in a postal survey to General Practitioners (GPs) (n 179), Practice Nurses (PNs) (n 121), Public Health Nurses (PHNs) (n 107) and Community Dieticians (CDs) (n 8). RESULTS: The results indicate varying levels of knowledge of official weaning recommendations and a variety of advice practices. CDs and PHNs acknowledged a clear role in providing weaning

  5. Robust Modelling of Heat and Mass Transfer in Processing of Solid Foods

    DEFF Research Database (Denmark)

    Feyissa, Aberham Hailu

    The study is focused on combined heat and mass transfer during processing of solid foods such as baking and frying processes. Modelling of heat and mass transfer during baking and frying is a significant scientific challenge. During baking and frying, the food undergoes several changes...... in microstructure and other physical properties of the food matrix. The heat and water transport inside the food is coupled in a complex way, which for some food systems it is not yet fully understood. A typical example of the latter is roasting of meat in convection oven, where the mechanism of water transport...... is unclear. Establishing the robust mathematical models describing the main mechanisms reliably is of great concern. A quantitative description of the heat and mass transfer during the solid food processing, in the form of mathematical equations, implementation of the solution techniques, and the value...

  6. The influence of a solid and liquid bolus on food-stimulated gastroesophageal reflux

    Energy Technology Data Exchange (ETDEWEB)

    Naeser, A.; Behrens, J.K.; Vejen-Christiansen, L.; Funch-Jensen, P.; Thommesen, P. (Aarhus Kommunehospital (Denmark). GI Motility Lab. Aarhus Kommunehospital (Denmark). Dept. of Diagnostic Radiology R)

    1992-02-01

    Using a radiological method to demonstrate food-stimulated gastroesophageal reflux (GER), a comparative study was carried out employing a solid, already validated bolus versus a liquid one. One hundred and four consecutive patients received both a solid and a liquid bolus in randomized order. GER was observed in 37 (35.6%) patients receiving the solid bolus versus 28 (26.9%) with the liquid one. This means that the solid bolus provokes significantly more reflux (P<0.02). GER, grade II (reflux above the level of the carina), occurred equally often as a result of both types of bolus, however. The study suggests that significant, food-stimulated GER is independent of the consistency of the foodstuffs and may be detected employing a liquid bolus. This result might be used in the examination of infants for GER, using milk as a food stimulus. (orig.).

  7. Weaning Onto Solid foods: Some of the Challenges

    OpenAIRE

    Bennett, Annemarie E; O'Connor, Annalouise; Canning, Nicola; Kenny, Alice; Keaveney, Edel; Younger, Katherine; Flynn, Mary

    2012-01-01

    Weaning - the transition from milk to solid food - influences life-long health. Dietary challenges during weaning include providing sufficient critical nutrients such as iron with minimal added sugar and fat and no added salt. This study assessed the inclusion of iron-containing red meat in infant diets before age one year, and the Irish commercial baby food environment. Of mothers with an infant under 30 months of age who were surveyed in shopping centres in Ireland (n195), 82% (n159) report...

  8. Timing of solid food introduction and obesity: Hong Kong's "children of 1997" birth cohort.

    Science.gov (United States)

    Lin, Shi Lin; Leung, Gabriel M; Lam, Tai Hing; Schooling, C Mary

    2013-05-01

    Some observational studies in Western settings show that early introduction of solid food is associated with subsequent obesity. However, introduction of solid food and obesity share social patterning. We examined the association of the timing of the introduction of solid food with BMI and overweight (including obesity) into adolescence in a developed non-Western setting, in which childhood obesity is less clearly socially patterned. We used generalized estimating equation models to estimate the adjusted associations of the timing of the introduction of solid food (8 months) with BMI z score and overweight (including obesity) at different growth phases (infancy, childhood, and puberty) in 7809 children (88% follow-up) from a Chinese birth cohort, "Children of 1997." We assessed if the associations varied with gender or breastfeeding. We used multiple imputation for missing exposure and confounders. The introduction of solid food at associated with lower family socioeconomic position (SEP) but was not clearly associated with BMI or overweight (including obesity) in infancy [mean difference in BMI z score: 0.01; 95% confidence interval (CI): -0.14 to 0.17], childhood (0.14; 95% CI: -0.11 to 0.40), or at puberty (0.22; 95% CI: -0.07 to 0.52), adjusted for SEP and infant and maternal characteristics. In a non-Western developed setting, there was no clear association of the early introduction of solid food with childhood obesity. Together with the inconsistent evidence from studies in Western settings, this finding suggests that any observed associations might simply be residual confounding by SEP.

  9. Final gastric emptying of solid food in healthy subjects: Determined by X-ray examination and radionuclide imaging

    International Nuclear Information System (INIS)

    Bolving, L.; Noer, I.; Soegaard, P.; Christensen, T.; Funch-Jensen, P.; Thommesen, P.; Kommunehospital, Aarhus

    1990-01-01

    In ten healthy subjects final gastric emptying of solid food was measured by a new scintigraphic mehtod, employing 99m Tc labelled pellets, and compared to a radiologic method, employing food with incorporated barium suspension. Final gastric emptying of solid food, measured by the scintigraphic technique, was 5.2 hours and with the radiographic technique 5.5 hours, with no significant difference. It is concluded that significant information concerning gastric emptying of solid food can be obtained by the radiological method. (orig.) [de

  10. Climate, migration, and the local food security context: Introducing Terra Populus

    Science.gov (United States)

    Schlak, Allison M.; Kugler, Tracy A.

    2016-01-01

    Studies investigating the connection between environmental factors and migration are difficult to execute because they require the integration of microdata and spatial information. In this article, we introduce the novel, publically available data extraction system Terra Populus (TerraPop), which was designed to facilitate population-environment studies. We showcase the use of TerraPop by exploring variations in the climate-migration association in Burkina Faso and Senegal based on differences in the local food security context. Food security was approximated using anthropometric indicators of child stunting and wasting derived from Demographic and Health Surveys (DHS) and linked to the TerraPop extract of climate and migration information. We find that an increase in heat waves was associated with a decrease in international migration from Burkina Faso, while excessive precipitation increased international moves from Senegal. Significant interactions reveal that the adverse effects of heat waves and droughts are strongly amplified in highly food insecure Senegalese departments. PMID:27974863

  11. Instrumental and sensory quantification of oral coatings retained after swallowing semi-solid foods

    NARCIS (Netherlands)

    Prinz, J.F.; Huntjens, L.; Wijk, de R.A.

    2006-01-01

    After a mouthful of food has been swallowed, some food material is always retained in the mouth. With semi-solid foods this is in the form of a coating that adheres to the oral mucosa. The amount and location of this material may play an important role in food sensations. In this study two

  12. Associations Between Breast Milk Feeding, Introduction of Solid Foods, and Weight Gain in the First 12 Months of Life.

    Science.gov (United States)

    Klag, Elizabeth A; McNamara, Kelly; Geraghty, Sheela R; Keim, Sarah A

    2015-10-01

    Breast milk feeding and solid food introduction can influence infant growth, but are rarely examined together. The objectives were to describe relationships between feeding practices, feeding practices and weight gain, and how the relationship of breast milk feeding and growth may change when breastfed infants start solid foods before 6 months. Data were analyzed on 438 infants from the Moms2Moms Study (2011-2012, Ohio), using multivariable linear and logistic regression models to explore each of the relationships. For each additional month of breast milk feeding, solid food introduction was delayed by 1.32 days (95% CI 0.11 to 2.53) and average weight gain per month decreased by 5.05 g (95% CI 7.39 to 2.17). There was no association between solid food introduction and growth. Longer breastfeeding duration was associated with slower growth regardless of solid food introduction. Age at solid food introduction was not associated with growth. © The Author(s) 2015.

  13. Weaning onto solid foods: some of the challenges.

    Science.gov (United States)

    Bennett, A E; O'Connor, A L; Canning, N; Kenny, A; Keaveney, E; Younger, K; Flynn, M A T

    2012-09-01

    Weaning--the transition from milk to solid food--influences life-long health. Dietary challenges during weaning include providing sufficient critical nutrients such as iron with minimal added sugar and fat and no added salt. This study assessed the inclusion of iron-containing red meat in infant diets before age one year, and the Irish commercial baby food environment. Of mothers with an infant under 30 months of age who were surveyed in shopping centres in Ireland (n195), 82% (n159) reported wanting more weaning information. A quarter (n24) of infants over age 12 months (n97) received no iron-containing red meat before age one year. A scan of commercial baby foods in Ireland identified 448 products. While all complied with baby food legislation, 15% (n69) were intrinsically high in sugar and fat, or contained added salt. This study indicates the need for specific guidance on best infant feeding practice in Ireland.

  14. Analysis of feeding behavior of Drosophila larvae on solid food.

    Science.gov (United States)

    Shen, Ping

    2012-05-01

    The food responses of Drosophila larvae offer an excellent opportunity to study the genetic and neural regulation of feeding behavior. Compared with fed larvae, hungry larvae are more likely to display aggressive foraging, rapid food intake, compensatory feeding, and stress-resistant food procurement. Behavioral assays have been developed to quantitatively assess particular aspects of the hunger-driven food response. In combination, these assays help define the specific role of signaling molecules or neurons in the regulation of feeding behavior in foraging larvae. This protocol is designed for quantitative assessment of the willingness of individual larvae to procure solid food under different energy states. It provides a simple and reliable way to measure the graded modification of the baseline feeding rate of larvae as the period of food deprivation is increased. The test is applicable to routine functional testing and larger-scale screening of genetic mutations and biologics that might affect food consumption.

  15. The influence of a solid and liquid bolus on food-stimulated gastroesophageal reflux

    International Nuclear Information System (INIS)

    Naeser, A.; Behrens, J.K.; Vejen-Christiansen, L.; Funch-Jensen, P.; Thommesen, P.; Aarhus Kommunehospital

    1992-01-01

    Using a radiological method to demonstrate food-stimulated gastroesophageal reflux (GER), a comparative study was carried out employing a solid, already validated bolus versus a liquid one. One hundred and four consecutive patients received both a solid and a liquid bolus in randomized order. GER was observed in 37 (35.6%) patients receiving the solid bolus versus 28 (26.9%) with the liquid one. This means that the solid bolus provokes significantly more reflux (P [de

  16. The effect of food waste disposers on municipal waste and wastewater management.

    Science.gov (United States)

    Marashlian, Natasha; El-Fadel, Mutasem

    2005-02-01

    This paper examines the feasibility of introducing food waste disposers as a waste minimization option within urban waste management schemes, taking the Greater Beirut Area (GBA) as a case study. For this purpose, the operational and economic impacts of food disposers on the solid waste and wastewater streams are assessed. The integration of food waste disposers can reduce the total solid waste to be managed by 12 to 43% under market penetration ranging between 25 and 75%, respectively. While the increase in domestic water consumption (for food grinding) and corresponding increase in wastewater flow rates are relatively insignificant, wastewater loadings increased by 17 to 62% (BOD) and 1.9 to 7.1% (SS). The net economic benefit of introducing food disposers into the waste and wastewater management systems constitutes 7.2 to 44.0% of the existing solid waste management cost under the various scenarios examined. Concerns about increased sludge generation persist and its potential environmental and economic implications may differ with location and therefore area-specific characteristics must be taken into consideration when contemplating the adoption of a strategy to integrate food waste disposers in the waste-wastewater management system.

  17. Tribological properties of rice starch in liquid and semi-solid food model systems

    NARCIS (Netherlands)

    Liu, K.; Stieger, M.A.; Linden, van der E.; Velde, van de Fred

    2016-01-01

    This study investigated the tribological and rheological properties of liquid and semi-solid food model systems containing micro-granular rice starch. Native (uncooked) and gelatinized rice starch dispersions, o/w emulsions and emulsion-filled gelatin gels were studied as food model systems. Native

  18. A holistic approach for food waste management towards zero-solid disposal and energy/resource recovery.

    Science.gov (United States)

    Ma, Yingqun; Yin, Yao; Liu, Yu

    2017-03-01

    This study developed a holistic approach which was based on the ultra-fast hydrolysis of food waste with the fungal mash rich in various hydrolytic enzymes produced in situ from food waste as well. After the 8-h hydrolytic treatment, the solid residue and liquor were separated. It was found that the produced solid residue can meet all the requirements for biofertilizer in terms of NPK and heavy metal contents, while the separated liquor with high soluble organics concentration was further subject to anaerobic digestion for enhanced biomethane production. The results showed that 0.41kg of biofertilizer with a moisture content of 76.9% and 54.4L of biomethane could be produced from 1kg of food waste. As such, it is expected that this study may lead to the paradigm shift in food waste management with the ultimate target of zero-solid discharge. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Liquid and Solid Meal Replacement Products Differentially Affect Postprandial Appetite and Food Intake in Older Adults

    Science.gov (United States)

    Stull, April J.; Apolzan, John W.; Thalacker-Mercer, Anna E.; Iglay, Heidi B.; Campbell, Wayne W.

    2008-01-01

    Liquid and solid foods are documented to elicit differential appetitive and food intake responses. This study was designed to assess the influences of liquid vs solid meal replacement products on postprandial appetite ratings and subsequent food intake in healthy older adults. This study used a randomized and crossover design with two 1-day trials (1 week between trials), and 24 adults (12 men and 12 women) aged 50 to 80 years with body mass index (calculated as kg/m2) between 22 and 30 participated. After an overnight fast, the subjects consumed meal replacement products as either a beverage (liquid) or a bar (solid). The meal replacement products provided 25% of each subject's daily estimated energy needs with comparable macro-nutrient compositions. Subjects rated their appetite on a 100 mm quasilogarithmic visual analog scale before and 15, 30, 45, 60, 90, 120, and 150 minutes after consuming the meal replacement product. At minute 120, each subject consumed cooked oatmeal ad libitum to a “comfortable level of fullness.” Postprandial composite (area under the curve from minute 15 to minute 120) hunger was higher (P=0.04) for the liquid vs solid meal replacement products and desire to eat (P=0.15), preoccupation with thoughts of food (P=0.07), and fullness (P=0.25) did not differ for the liquid vs solid meal replacement products. On average, the subjects consumed 13.4% more oatmeal after the liquid vs solid (P=0.006) meal replacement product. These results indicate that meal replacement products in liquid and solid form do not elicit comparable appetitive and ingestive behavior responses and that meal replacement products in liquid form blunt the postprandial decline in hunger and increase subsequent food intake in older adults. PMID:18589034

  20. Improve biogas production from low-organic-content sludge through high-solids anaerobic co-digestion with food waste.

    Science.gov (United States)

    Liu, Chuanyang; Li, Huan; Zhang, Yuyao; Liu, Can

    2016-11-01

    Anaerobic co-digestion of sewage sludge and food waste was tested at two different total solid (TS) concentrations. In the low-solids group with TS 4.8%, the biogas production increased linearly as the ratio of food waste in substrate increased from 0 to 100%, but no synergetic effect was found between the two substrates. Moreover, the additive food waste resulted in the accumulation of volatile fatty acids and decelerated biogas production. Thus, the blend ratio of food waste should be lower than 50%. While in the high-solids group with TS 14%, the weak alkaline environment with pH 7.5-8.5 avoided excessive acidification but high concentration of free ammonia was a potential risk. However, good synergetic effect was found between the two substrates because the added food waste improved mass transfer in sludge cake. Thus, 50% was recommended as the optimum ratio of food waste in substrate because of the best synergetic effect. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Retardation of gastric emptying of solid food by secretin

    Energy Technology Data Exchange (ETDEWEB)

    Kleibeuker, J.H.; Beekhuis, H.; Piers, D.A.; Schaffalitzky de Muckadell, O.B.

    1988-01-01

    The effect of secretin at nearly physiologic plasma concentrations on the gastric emptying rate of solid food was studied in 12 healthy men. A /sup 99m/Tc colloid-labeled pancake was used as the test meal. The gastric emptying rate was measured during 1 h using a dual-headed gamma-camera, and was expressed as the half-time of the emptying curve. To prevent endogenous secretin release, 400 mg of cimetidine was given before the meal. Subjects were studied under three conditions: (1) during infusion of saline; (2) during continuous infusion of secretin, 6.6 pmol/kg.h; and (3) during three intermittent 10-min periods of secretin infusion, 7.6 pmol/kg.h during each period. Both continuous and intermittent infusion of secretin increased half-emptying time, by 133% and 55%, respectively. The plasma secretin concentration in condition 1 was 0.8 pM; plateau concentration in condition 2 was 9.8 pM; and integrated mean concentration in condition 3 was 4.8 pM. It is concluded that secretin at approximately physiologic plasma concentrations retards gastric emptying of solid food in humans.

  2. Hospital food service: a comparative analysis of systems and introducing the 'Steamplicity' concept.

    Science.gov (United States)

    Edwards, J S A; Hartwell, H J

    2006-12-01

    Patient meals are an integral part of treatment hence the provision and consumption of a balanced diet, essential to aid recovery. A number of food service systems are used to provide meals and the Steamplicity concept has recently been introduced. This seeks, through the application of a static, extended choice menu, revised patient ordering procedures, new cooking processes and individual patient food heated/cooked at ward level, to address some of the current hospital food service concerns. The aim of this small-scale study, therefore, was to compare a cook-chill food service operation against Steamplicity. Specifically, the goals were to measure food intake and wastage at ward level; 'stakeholders' (i.e. patients, staff, etc.) satisfaction with both systems; and patients' acceptability of the food provided. The study used both quantitative (self-completed patient questionnaires, n = 52) and qualitative methods (semi-structured interviews, n = 16) with appropriate stakeholders including medical and food service staff, patients and their visitors. Patients preferred the Steamplicity system overall and in particular in terms of food choice, ordering, delivery and food quality. Wastage was considerably less with the Steamplicity system, although care must be taken to ensure that poor operating procedures do not negate this advantage. When the total weight of food consumed in the ward at each meal is divided by the number of main courses served, at lunch, the mean intake with the cook-chill system was 202 g whilst that for the Steamplicity system was 282 g and for the evening meal, 226 g compared with 310 g. The results of this small study suggest that Steamplicity is more acceptable to patients and encourages the consumption of larger portions. Further evaluation of the Steamplicity system is warranted.

  3. Solid-phase microextraction for the analysis of biological samples

    NARCIS (Netherlands)

    Theodoridis, G; Koster, EHM; de Jong, GJ

    2000-01-01

    Solid-phase microextraction (SPME) has been introduced for the extraction of organic compounds from environmental samples. This relatively new extraction technique has now also gained a lot of interest in a broad field of analysis including food, biological and pharmaceutical samples. SPME has a

  4. Quantification of VX Nerve Agent in Various Food Matrices by Solid-Phase Extraction Ultra-Performance Liquid ChromatographyTime-of-Flight Mass Spectrometry

    Science.gov (United States)

    2016-04-01

    QUANTIFICATION OF VX NERVE AGENT IN VARIOUS FOOD MATRICES BY SOLID - PHASE EXTRACTION ULTRA-PERFORMANCE...TITLE AND SUBTITLE Quantification of VX Nerve Agent in Various Food Matrices by Solid - Phase Extraction Ultra-Performance Liquid Chromatography...QUANTIFICATION OF VX NERVE AGENT IN VARIOUS FOOD MATRICES BY SOLID - PHASE EXTRACTION ULTRA-PERFORMANCE LIQUID CHROMATOGRAPHY–TIME-OF-FLIGHT MASS

  5. Methanization potential of anaerobic biodigestion of solid food waste

    Directory of Open Access Journals (Sweden)

    Laís R. G. de Oliveira

    Full Text Available ABSTRACT Anaerobic biodigestion of solid and semi-solid wastes has been widely used for the treatment of these residues and methane production; however, during the process (more specifically in the acidogenic phase, there is a tendency of pH reduction, an unfavorable condition to methanogenic bacteria. Thus, the present work aims to evaluate the methanization potential of an agroindustrial anaerobic granular sludge (AIS from UASB (Upflow Anaerobic Sludge Blanket reactor, individually and biodigested with food waste (FW from the University Restaurant of the Federal University of Pernambuco with buffering agent (AIS + FW + b and without it (AIS + FW. After the laboratory tests, the AIS + FW + b configuration obtained a cumulative methane production approximately six times greater than that of AIS + FW, and approximately twice that of the inoculum alone (AIS.

  6. 99mTc-tagged chicken liver as a marker of solid food in the human stomach.

    Science.gov (United States)

    Meyer, J H; MacGregor, I L; Gueller, R; Martin, P; Cavalieri, R

    1976-04-01

    Past measurement of gastric emptying of solid food in man has depended on external counting of surface-absorbed isotopes without verification that isotopic labels remain attached to solid food in the stomach. In this study chicken liver was isotopically labeled with 99mTc incorporated uniformly and intracellularly throughout the liver substance. In vitro studies showed less than 10% loss of 99mTc from liver incubated with pepsin HC1. By contrast, up to 90% of 51Cr absorbed to scrambled eggs became detached under similar conditions. In feeding experiments less than 10% of 99mTc was liberated from fed 99mTc liver, while significantly more 51Cr became detached from egg under identical intragastric conditions. We conclude that 99mTc-tagged chicken liver is an adequate marker of the rate of emptying of solid food and appears to be more reliable than 51Cr-labeled scrambled eggs from which 51Cr dissociates in the stomach.

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

    Science.gov (United States)

    2016-06-01

    WP-200816) Nanotechnology for the Solid Waste Reduction of Military Food Packaging June 2016 This document has been cleared for public release...NAME OF RESPONSIBLE PERSON 19b. TELEPHONE NUMBER (Include area code) 01/06/2016 Cost and Performance Report 04/01/2008 - 01/01/2015 Nanotechnology for...Soldier Research, Development and Engineering Center Robin Altmeyer - AmeriQual U.S. Army Natick Soldier Research, Development and Engineering

  8. Optimization of solid content, carbon/nitrogen ratio and food/inoculum ratio for biogas production from food waste.

    Science.gov (United States)

    Dadaser-Celik, Filiz; Azgin, Sukru Taner; Yildiz, Yalcin Sevki

    2016-12-01

    Biogas production from food waste has been used as an efficient waste treatment option for years. The methane yields from decomposition of waste are, however, highly variable under different operating conditions. In this study, a statistical experimental design method (Taguchi OA 9 ) was implemented to investigate the effects of simultaneous variations of three parameters on methane production. The parameters investigated were solid content (SC), carbon/nitrogen ratio (C/N) and food/inoculum ratio (F/I). Two sets of experiments were conducted with nine anaerobic reactors operating under different conditions. Optimum conditions were determined using statistical analysis, such as analysis of variance (ANOVA). A confirmation experiment was carried out at optimum conditions to investigate the validity of the results. Statistical analysis showed that SC was the most important parameter for methane production with a 45% contribution, followed by F/I ratio with a 35% contribution. The optimum methane yield of 151 l kg -1 volatile solids (VS) was achieved after 24 days of digestion when SC was 4%, C/N was 28 and F/I were 0.3. The confirmation experiment provided a methane yield of 167 l kg -1 VS after 24 days. The analysis showed biogas production from food waste may be increased by optimization of operating conditions. © The Author(s) 2016.

  9. Recent Developments and Applications of Solid Phase Microextraction (SPME in Food and Environmental Analysis—A Review

    Directory of Open Access Journals (Sweden)

    Sybille Merkle

    2015-06-01

    Full Text Available Solid-phase microextraction (SPME is a simple, sensitive, rapid and solvent-free technique for the extraction of analytes from gaseous, liquid and solid samples and takes a leading position among microextraction methods. Application of SPME in sample preparation has been increasing continuously over the last decade. It is most often used as an automatized fiber injection system coupled to chromatographic separation modules for the extraction of volatile and semivolatile organic compounds and also allows for the trace analysis of compounds in complex matrices. Since SPME was first introduced in the early 1990s, several modifications have been made to adapt the procedure to specific application requirements. More robust fiber assemblies and coatings with higher extraction efficiencies, selectivity and stability have been commercialized. Automation and on-line coupling to analytical instruments have been achieved in many applications and new derivatization strategies as well as improved calibration procedures have been developed to overcome existing limitations regarding quantitation. Furthermore, devices using tubes, needles or tips for extraction instead of a fiber have been designed. In the field of food analysis, SPME has been most often applied to fruit/vegetables, fats/oils, wine, meat products, dairy and beverages whereas environmental applications focus on the analysis of air, water, soil and sediment samples.

  10. Simultaneous gastric emptying of two solid foods

    International Nuclear Information System (INIS)

    Weiner, K.; Graham, L.S.; Reedy, T.; Elashoff, J.; Meyer, J.H.

    1981-01-01

    A variety of radionuclide-labeled, solid foods have been used to measure gastric emptying. Implicit is the idea that the nuclide label identifies the rate of emptying of meal contents. The present studies tested whether different foods empty from the human stomach at different rates. Eight volunteers were fed meals of 200 ml of water + 213 g of beef stew + 52 g of chicken liver, with half the liver as 0.25-mm particles and half as 10-mm chunks, labeled with /sup 99m/Tc and /sup 113m/In, respectively, or the reverse. Another 8 subjects ingested 200 ml of water + 75 g of noodles, labeled with /sup 123/I, + 30 g of liver, labeled with /sup 113/In. Gastric emptying of each radionuclide was determined for 3 h by measuring the decline of counts in the gastric region of interest, using an Ohio Nuclear S410 gamma camera interfaced to a DEC computer. In each case, appropriate corrections were made for nuclear decay, down-scatter from /sup 113m/In, and septal penetration. Seven of 8 subjects emptied 0.25-mm liver particles more quickly than 10-mm chunks of liver, while 1 subject emptied the two sizes of liver at the same rate. The t 1/2 for the 0.25-mm liver was 70 +/- 10 min; and for the 10-mm liver, 117 +/- 19 min (p less than 0.05). Six of 8 subjects emptied noodles much faster than liver, while 2 emptied the two foods at similar rates. The t 1/2 for the noodles was 52 +/- 8 min; and for the liver, 82 +/- 5 min (p less than 0.02). Since different foods in the same meal were found to empty at different rates, we conclude the gastric emptying of every food in a meal is not accurately represented by the emptying of a single, nuclide-labeled food. The different t 1/2s for the emptying of 10-mm liver in the two meals (p less than 0.05) probably reflected the influence of other meal components on gastric motility

  11. Simultaneous gastric emptying of two solid foods

    Energy Technology Data Exchange (ETDEWEB)

    Weiner, K.; Graham, L.S.; Reedy, T.; Elashoff, J.; Meyer, J.H.

    1981-08-01

    A variety of radionuclide-labeled, solid foods have been used to measure gastric emptying. Implicit is the idea that the nuclide label identifies the rate of emptying of meal contents. The present studies tested whether different foods empty from the human stomach at different rates. Eight volunteers were fed meals of 200 ml of water + 213 g of beef stew + 52 g of chicken liver, with half the liver as 0.25-mm particles and half as 10-mm chunks, labeled with /sup 99m/Tc and /sup 113m/In, respectively, or the reverse. Another 8 subjects ingested 200 ml of water + 75 g of noodles, labeled with /sup 123/I, + 30 g of liver, labeled with /sup 113/In. Gastric emptying of each radionuclide was determined for 3 h by measuring the decline of counts in the gastric region of interest, using an Ohio Nuclear S410 gamma camera interfaced to a DEC computer. In each case, appropriate corrections were made for nuclear decay, down-scatter from /sup 113m/In, and septal penetration. Seven of 8 subjects emptied 0.25-mm liver particles more quickly than 10-mm chunks of liver, while 1 subject emptied the two sizes of liver at the same rate. The t 1/2 for the 0.25-mm liver was 70 +/- 10 min; and for the 10-mm liver, 117 +/- 19 min (p less than 0.05). Six of 8 subjects emptied noodles much faster than liver, while 2 emptied the two foods at similar rates. The t 1/2 for the noodles was 52 +/- 8 min; and for the liver, 82 +/- 5 min (p less than 0.02). Since different foods in the same meal were found to empty at different rates, we conclude the gastric emptying of every food in a meal is not accurately represented by the emptying of a single, nuclide-labeled food. The different t 1/2s for the emptying of 10-mm liver in the two meals (p less than 0.05) probably reflected the influence of other meal components on gastric motility.

  12. Effect of increasing total solids contents on anaerobic digestion of food waste under mesophilic conditions: performance and microbial characteristics analysis.

    Directory of Open Access Journals (Sweden)

    Jing Yi

    Full Text Available The total solids content of feedstocks affects the performances of anaerobic digestion and the change of total solids content will lead the change of microbial morphology in systems. In order to increase the efficiency of anaerobic digestion, it is necessary to understand the role of the total solids content on the behavior of the microbial communities involved in anaerobic digestion of organic matter from wet to dry technology. The performances of mesophilic anaerobic digestion of food waste with different total solids contents from 5% to 20% were compared and the microbial communities in reactors were investigated using 454 pyrosequencing technology. Three stable anaerobic digestion processes were achieved for food waste biodegradation and methane generation. Better performances mainly including volatile solids reduction and methane yield were obtained in the reactors with higher total solids content. Pyrosequencing results revealed significant shifts in bacterial community with increasing total solids contents. The proportion of phylum Chloroflexi decreased obviously with increasing total solids contents while other functional bacteria showed increasing trend. Methanosarcina absolutely dominated in archaeal communities in three reactors and the relative abundance of this group showed increasing trend with increasing total solids contents. These results revealed the effects of the total solids content on the performance parameters and the behavior of the microbial communities involved in the anaerobic digestion of food waste from wet to dry technologies.

  13. Effect of Increasing Total Solids Contents on Anaerobic Digestion of Food Waste under Mesophilic Conditions: Performance and Microbial Characteristics Analysis

    Science.gov (United States)

    Jin, Jingwei; Dai, Xiaohu

    2014-01-01

    The total solids content of feedstocks affects the performances of anaerobic digestion and the change of total solids content will lead the change of microbial morphology in systems. In order to increase the efficiency of anaerobic digestion, it is necessary to understand the role of the total solids content on the behavior of the microbial communities involved in anaerobic digestion of organic matter from wet to dry technology. The performances of mesophilic anaerobic digestion of food waste with different total solids contents from 5% to 20% were compared and the microbial communities in reactors were investigated using 454 pyrosequencing technology. Three stable anaerobic digestion processes were achieved for food waste biodegradation and methane generation. Better performances mainly including volatile solids reduction and methane yield were obtained in the reactors with higher total solids content. Pyrosequencing results revealed significant shifts in bacterial community with increasing total solids contents. The proportion of phylum Chloroflexi decreased obviously with increasing total solids contents while other functional bacteria showed increasing trend. Methanosarcina absolutely dominated in archaeal communities in three reactors and the relative abundance of this group showed increasing trend with increasing total solids contents. These results revealed the effects of the total solids content on the performance parameters and the behavior of the microbial communities involved in the anaerobic digestion of food waste from wet to dry technologies. PMID:25051352

  14. Effect of increasing total solids contents on anaerobic digestion of food waste under mesophilic conditions: performance and microbial characteristics analysis.

    Science.gov (United States)

    Yi, Jing; Dong, Bin; Jin, Jingwei; Dai, Xiaohu

    2014-01-01

    The total solids content of feedstocks affects the performances of anaerobic digestion and the change of total solids content will lead the change of microbial morphology in systems. In order to increase the efficiency of anaerobic digestion, it is necessary to understand the role of the total solids content on the behavior of the microbial communities involved in anaerobic digestion of organic matter from wet to dry technology. The performances of mesophilic anaerobic digestion of food waste with different total solids contents from 5% to 20% were compared and the microbial communities in reactors were investigated using 454 pyrosequencing technology. Three stable anaerobic digestion processes were achieved for food waste biodegradation and methane generation. Better performances mainly including volatile solids reduction and methane yield were obtained in the reactors with higher total solids content. Pyrosequencing results revealed significant shifts in bacterial community with increasing total solids contents. The proportion of phylum Chloroflexi decreased obviously with increasing total solids contents while other functional bacteria showed increasing trend. Methanosarcina absolutely dominated in archaeal communities in three reactors and the relative abundance of this group showed increasing trend with increasing total solids contents. These results revealed the effects of the total solids content on the performance parameters and the behavior of the microbial communities involved in the anaerobic digestion of food waste from wet to dry technologies.

  15. Comparison of high-solids to liquid anaerobic co-digestion of food waste and green waste.

    Science.gov (United States)

    Chen, Xiang; Yan, Wei; Sheng, Kuichuan; Sanati, Mehri

    2014-02-01

    Co-digestion of food waste and green waste was conducted with six feedstock mixing ratios to evaluate biogas production. Increasing the food waste percentage in the feedstock resulted in an increased methane yield, while shorter retention time was achieved by increasing the green waste percentage. Food waste/green waste ratio of 40:60 was determined as preferred ratio for optimal biogas production. About 90% of methane yield was obtained after 24.5 days of digestion, with total methane yield of 272.1 mL/g VS. Based the preferred ratio, effect of total solids (TS) content on co-digestion of food waste and green waste was evaluated over a TS range of 5-25%. Results showed that methane yields from high-solids anaerobic digestion (15-20% TS) were higher than the output of liquid anaerobic digestion (5-10% TS), while methanogenesis was inhibited by further increasing the TS content to 25%. The inhibition may be caused by organic overloading and excess ammonia. Copyright © 2013 Elsevier Ltd. All rights reserved.

  16. Timing of Introduction of Complementary Foods to US Infants, National Health and Nutrition Examination Survey 2009-2014.

    Science.gov (United States)

    Barrera, Chloe M; Hamner, Heather C; Perrine, Cria G; Scanlon, Kelley S

    2018-03-01

    Although there has been inconsistency in recommendations regarding the optimal time for introducing complementary foods, most experts agree that introduction should not occur before 4 months. Despite recommendations, studies suggest that 20% to 40% of US infants are introduced to foods at younger than 4 months. Previous studies focused on the introduction of solid foods and are not nationally representative. Our aims were to provide a nationally representative estimate of the timing of introduction of complementary foods and to describe predictors of early (introduction. We conducted a cross-sectional analysis of 2009-2014 National Health and Nutrition Examination Survey data. The study included 1,482 children aged 6 to 36 months. Timing of first introduction to complementary foods (anything other than breast milk or formula) was analyzed. Prevalence estimates of first introduction to complementary foods are presented by month. Logistic regression was used to assess characteristics associated with early (introduction. In this sample, 16.3% of US infants were introduced to complementary foods at introduction varied by breastfeeding status; race/Hispanic origin; Special Supplemental Nutrition Program for Women, Infants, and Children participation; and maternal age. In adjusted analyses, only breastfeeding status remained significant; infants who never breastfed or stopped at introduction in this nationally representative sample than previous studies that included only solids. However, many young children were still introduced to complementary foods earlier than recommended. Strategies to support caregivers to adhere to infant feeding guidelines may be needed. Copyright © 2018 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  17. Automated headspace solid-phase dynamic extraction to analyse the volatile fraction of food matrices.

    Science.gov (United States)

    Bicchi, Carlo; Cordero, Chiara; Liberto, Erica; Rubiolo, Patrizia; Sgorbini, Barbara

    2004-01-23

    High concentration capacity headspace techniques (headspace solid-phase microextraction (HS-SPME) and headspace sorptive extraction (HSSE)) are a bridge between static and dynamic headspace, since they give high concentration factors as does dynamic headspace (D-HS), and are as easy to apply and as reproducible as static headspace (S-HS). In 2000, Chromtech (Idstein, Germany) introduced an inside-needle technique for vapour and liquid sampling, solid-phase dynamic extraction (SPDE), also known as "the magic needle". In SPDE, analytes are concentrated on a 50 microm film of polydimethylsiloxane (PDMS) and activated carbon (10%) coated onto the inside wall of the stainless steel needle (5 cm) of a 2.5 ml gas tight syringe. When SPDE is used for headspace sampling (HS-SPDE), a fixed volume of the headspace of the sample under investigation is sucked up an appropriate number of times with the gas tight syringe and an analyte amount suitable for a reliable GC or GC-MS analysis accumulates in the polymer coating the needle wall. This article describes the preliminary results of both a study on the optimisation of sampling parameters conditioning HS-SPDE recovery, through the analysis of a standard mixture of highly volatile compounds (beta-pinene, isoamyl acetate and linalool) and of the HS-SPDE-GC-MS analyses of aromatic plants and food matrices. This study shows that HS-SPDE is a successful technique for HS-sampling with high concentration capability, good repeatability and intermediate precision, also when it is compared to HS-SPME.

  18. Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003-2010.

    Science.gov (United States)

    Rehm, Colin D; Drewnowski, Adam

    2016-12-13

    Energy intakes from fast food restaurants (FFRs) have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs). Using data from a single 24-h dietary recall among 12,378 children aged 4-19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES), 2003-2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (-32 kcal/day, p -trend restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of children's diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures.

  19. Halloysite Nanotubes as a New Adsorbent for Solid Phase Extraction and Spectrophotometric Determination of Iron in Water and Food Samples

    Science.gov (United States)

    Samadi, A.; Amjadi, M.

    2016-07-01

    Halloysite nanotubes (HNTs) have been introduced as a new solid phase extraction adsorbent for preconcentration of iron(II) as a complex with 2,2-bipyridine. The cationic complex is effectively adsorbed on the sorbent in the pH range of 3.5-6.0 and efficiently desorbed by trichloroacetic acid. The eluted complex has a strong absorption around 520 nm, which was used for determination of Fe(II). After optimizing extraction conditions, the linear range of the calibration graph was 5.0-500 μg/L with a detection limit of 1.3 μg/L. The proposed method was successfully applied for the determination of trace iron in various water and food samples, and the accuracy was assessed through the recovery experiments and analysis of a certified reference material (NIST 1643e).

  20. Learning about the energy density of liquid and semi-solid foods.

    Science.gov (United States)

    Hogenkamp, P S; Stafleu, A; Mars, M; de Graaf, C

    2012-09-01

    People learn about a food's satiating capacity by exposure and consequently adjust their energy intake. To investigate the effect of energy density and texture on subsequent energy intake adjustments during repeated consumption. In a randomized crossover design, participants (n=27, age: 21±2.4 years, body mass index: 22.2±1.6 kg m(-2)) repeatedly consumed highly novel foods that were either low-energy-dense (LE: 30 kcal per 100 g) or high-energy-dense (HE: 130 kcal per 100 g), and either liquid or semi-solid, resulting in four product conditions. In each condition, a fixed portion of test food was consumed nine times as an obligatory part of breakfast, lunch and dinner on 3 consecutive days. All meals continued with an ad libitum buffet; food items for evening consumption were provided and the intake (kcal per day) was measured. Buffet intake depended on energy density and day of consumption of the test foods (day*energy interaction: P=0.02); daily buffet intake increased from day 1 (1745±577 kcal) to day 3 (1979±567 kcal) in the LE conditions; intake did not change in the HE conditions (day 1: 1523±429 kcal, day 3: 1589±424 kcal). Food texture did not affect the intake (P=0.56). Intake did depend on energy density of the test foods; participants increased their buffet intake over days in response to learning about the satiating capacity of the LE foods, but did not change buffet intake over days when repeatedly consuming a HE food as part of their meal. The adjustments in intake were made irrespective of the food texture.

  1. Surface-enhanced Raman spectroscopy introduced into the International Standard Organization (ISO) regulations as an alternative method for detection and identification of pathogens in the food industry.

    Science.gov (United States)

    Witkowska, Evelin; Korsak, Dorota; Kowalska, Aneta; Księżopolska-Gocalska, Monika; Niedziółka-Jönsson, Joanna; Roźniecka, Ewa; Michałowicz, Weronika; Albrycht, Paweł; Podrażka, Marta; Hołyst, Robert; Waluk, Jacek; Kamińska, Agnieszka

    2017-02-01

    We show that surface-enhanced Raman spectroscopy (SERS) coupled with principal component analysis (PCA) can serve as a fast, reliable, and easy method for detection and identification of food-borne bacteria, namely Salmonella spp., Listeria monocytogenes, and Cronobacter spp., in different types of food matrices (salmon, eggs, powdered infant formula milk, mixed herbs, respectively). The main aim of this work was to introduce the SERS technique into three ISO (6579:2002; 11290-1:1996/A1:2004; 22964:2006) standard procedures required for detection of these bacteria in food. Our study demonstrates that the SERS technique is effective in distinguishing very closely related bacteria within a genus grown on solid and liquid media. The advantages of the proposed ISO-SERS method for bacteria identification include simplicity and reduced time of analysis, from almost 144 h required by standard methods to 48 h for the SERS-based approach. Additionally, PCA allows one to perform statistical classification of studied bacteria and to identify the spectrum of an unknown sample. Calculated first and second principal components (PC-1, PC-2) account for 96, 98, and 90% of total variance in the spectra and enable one to identify the Salmonella spp., L. monocytogenes, and Cronobacter spp., respectively. Moreover, the presented study demonstrates the excellent possibility for simultaneous detection of analyzed food-borne bacteria in one sample test (98% of PC-1 and PC-2) with a goal of splitting the data set into three separated clusters corresponding to the three studied bacteria species. The studies described in this paper suggest that SERS represents an alternative to standard microorganism diagnostic procedures. Graphical Abstract New approach of the SERS strategy for detection and identification of food-borne bacteria, namely S. enterica, L. monocytogenes, and C. sakazakii in selected food matrices.

  2. Fate of selected microorganisms when introduced as cross-contamination inocula into simulated food trash compartment waste

    Science.gov (United States)

    Strayer, Richard; Hummerick, Mary; Richards, Jeffrey; Birmele, Michele; Roberts, Michael

    AdHocReviewCycleID-309796538 NewReviewCycle EmailSubjectPlease review this (?today?) AuthorEm Richard F. (KSC)[DYNAMAC CORP] ReviewingToolsShownOnceurn:schemas-microsoft-com:office:smart One goal of Exploration Life Support solid waste processing is to stabilize wastes for storage, mitigate crew risks, and enable resource recovery. Food and crew fecal wastes contain easily biodegraded organic components that support microbial growth. Our objective is to determine a baseline for the fate of selected microbes in wastes prior to processing treatments. Challenge microbes, including human-associated pathogens, were added to unsterilized, simulated food trash solid waste containing a mixed microbial community. The fate of the microbial community and challenge microbes was determined over a 6 week time course of waste storage. Challenge microbes were selected from a list of microorganisms common to residual food or fecal wastes and included: Escherichia coli, Salmonella enterica serovar typhimurium, Staphylococcus aureus, Pseudomonas aeruginosa, Aspergillus niger (a common mold), and Bacillus pumilus SAFR-032, a spore-forming bacterium previously isolated from spacecraft assembly facilities selected for its resistance to heat, uv, and desiccation. The trash model simulant contained 80% food trash (food waste and containers) and 20% hygiene wipes. Cultures of challenge microbes were grown overnight on Nutrient Agar (Difco), harvested, re-suspended in physiological saline, and diluted to achieve the desired optical density for inoculation. The six organisms were pooled and inoculated into the simulated food wastes and packaging before manual mixing. Inoculated simulated waste was stored in custom FlexfoilTM gas sampling bags (SKC, Inc.) which were then connected to a gas analysis system designed to supply fresh air to each bag to maintain O2 above 1%. Bag headspace was monitored for CO2 (PP Systems) and O2 (Maxtec). Total microbes were quantified by microscopic direct

  3. Seasonal food habits of introduced blue catfish in Lake Oconee, Georgia

    Science.gov (United States)

    Jennings, Cecil A.; Mitchell, Geoffrey E.; Nelson, Chris

    2018-01-01

    Blue catfish (Ictalurus furcatus) are native to the Coosa River drainage in northwest Georgia but have been widely introduced outside of this range including Lake Oconee, a 7677-ha impoundment on the Oconee River in central Georgia. Blue catfish abundance and growth rates have increased dramatically since their introduction in Lake Oconee, but their food habits are unknown. Therefore, food habits of blue catfish in this impoundment were determined by examining the stomachs of 808 specimens in the reservoir’s upper and lower regions across all seasons from summer 2012 to summer 2013. Diet was summarized using the Relative Importance of specific prey by weight. In the upper region of the reservoir, Asian clams (Corbicula fluminea) were the dominant prey item during the summer (75.7%), fall (66.4%), and winter (37.6%); whereas crappie (Pomoxis spp.) was the dominant prey item in the spring (38.7%). Asian clams also were the dominant prey items in the lower region during the fall (68.4%), winter (33.9%), and spring (36.4%). Blue catfish seemed to feed opportunistically on seasonally abundant prey items in both the upper riverine and lower lacustrine portions of the reservoir. Of the many sportfishes in the reservoir, only crappie was an important prey item, and then only in the upper region during the spring. Our results do not support concerns that blue catfish are an apex predator that would decimate the sportfish assemblage in this recently colonized reservoir.

  4. Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003–2010

    Science.gov (United States)

    Rehm, Colin D.; Drewnowski, Adam

    2016-01-01

    Energy intakes from fast food restaurants (FFRs) have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs). Using data from a single 24-h dietary recall among 12,378 children aged 4–19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES), 2003–2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (−32 kcal/day, p-trend restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of children’s diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures. PMID:27983573

  5. Ethanol production from food waste at high solids content with vacuum recovery technology.

    Science.gov (United States)

    Huang, Haibo; Qureshi, Nasib; Chen, Ming-Hsu; Liu, Wei; Singh, Vijay

    2015-03-18

    Ethanol production from food wastes does not only solve environmental issues but also provides renewable biofuels. This study investigated the feasibility of producing ethanol from food wastes at high solids content (35%, w/w). A vacuum recovery system was developed and applied to remove ethanol from fermentation broth to reduce yeast ethanol inhibition. A high concentration of ethanol (144 g/L) was produced by the conventional fermentation of food waste without a vacuum recovery system. When the vacuum recovery is applied to the fermentation process, the ethanol concentration in the fermentation broth was controlled below 100 g/L, thus reducing yeast ethanol inhibition. At the end of the conventional fermentation, the residual glucose in the fermentation broth was 5.7 g/L, indicating incomplete utilization of glucose, while the vacuum fermentation allowed for complete utilization of glucose. The ethanol yield for the vacuum fermentation was found to be 358 g/kg of food waste (dry basis), higher than that for the conventional fermentation at 327 g/kg of food waste (dry basis).

  6. Estimating human exposure to perfluoroalkyl acids via solid food and drinks: Implementation and comparison of different dietary assessment methods.

    Science.gov (United States)

    Papadopoulou, Eleni; Poothong, Somrutai; Koekkoek, Jacco; Lucattini, Luisa; Padilla-Sánchez, Juan Antonio; Haugen, Margaretha; Herzke, Dorte; Valdersnes, Stig; Maage, Amund; Cousins, Ian T; Leonards, Pim E G; Småstuen Haug, Line

    2017-10-01

    Diet is a major source of human exposure to hazardous environmental chemicals, including many perfluoroalkyl acids (PFAAs). Several assessment methods of dietary exposure to PFAAs have been used previously, but there is a lack of comparisons between methods. To assess human exposure to PFAAs through diet by different methods and compare the results. We studied the dietary exposure to PFAAs in 61 Norwegian adults (74% women, average age: 42 years) using three methods: i) by measuring daily PFAA intakes through a 1-day duplicate diet study (separately in solid and liquid foods), ii) by estimating intake after combining food contamination with food consumption data, as assessed by 2-day weighted food diaries and iii) by a Food Frequency Questionnaire (FFQ). We used existing food contamination data mainly from samples purchased in Norway and if not available, data from food purchased in other European countries were used. Duplicate diet samples (n=122) were analysed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) to quantify 15 PFAAs (11 perfluoroalkyl carboxylates and 4 perfluoroalkyl sulfonates). Differences and correlations between measured and estimated intakes were assessed. The most abundant PFAAs in the duplicate diet samples were PFOA, PFOS and PFHxS and the median total intakes were 5.6ng/day, 11ng/day and 0.78ng/day, respectively. PFOS and PFOA concentrations were higher in solid than liquid samples. PFOS was the main contributor to the contamination in the solid samples (median concentration 14pg/g food), while it was PFOA in the liquid samples (median concentrations: 0.72pg/g food). High intakes of fats, oils, and eggs were statistically significantly related to high intakes of PFOS and PFOA from solid foods. High intake of milk and consumption of alcoholic beverages, as well as food in paper container were related to high PFOA intakes from liquid foods. PFOA intakes derived from food diary and FFQ were significantly higher than

  7. Household food waste to wastewater or to solid waste? That is the question.

    Science.gov (United States)

    Diggelman, Carol; Ham, Robert K

    2003-12-01

    Decision makers need sound analyses of economic and environmental impacts of options for managing household food waste. Food waste impacts public health (it rots, smells, and attracts rodents) and costs (it drives collection frequency). A life cycle inventory is used to quantify total materials, energy, costs and environmental flows for three municipal solid waste systems (collection followed by compost, waste-to-energy or landfill) and two wastewater systems (kitchen food waste disposer followed by rural on-site or municipal wastewater treatment) for food waste management. Inventory parameters are expressed per 100 kg of food waste (wet weight) to place data on a normalised basis for comparison. System boundaries include acquisition, use and decommissioning. Parameters include inputs (land, materials, water) and output emissions to air, water and land. Parameters are ranked simply from high to low. Ranking highest overall was the rural wastewater system, which has a high amount of food waste and carrier water relative to the total throughput over its design life. Waste-to-energy was second; burning food waste yields little exportable energy and is costly. Next, municipal wastewater tied with landfill. Municipal wastewater is low for land, material, energy and cost, but is highest for food waste by-product (sludge). Landfill ranks low for air emissions and cost. Compost ranks lowest; it has the lowest material and water inputs and generates the least wastewater and waterborne waste.

  8. Energy supply of food processing plants and breweries from its specific solid wastes

    Energy Technology Data Exchange (ETDEWEB)

    Behmel, U.; Leupold, G.; Meyer-Pittroff, R. [Technische Universitaet Muenchen, Weihenstephan (Germany)

    1993-12-31

    Disposal of solid wastes in the food processing industry causes problems. Constant utilization as animal food is not guaranteed any longer and costs for disposal will increase. Biogas production is an alternative for disposal of brewery wastes. Recent investigations have reduced retention time for hydrolysis and total retention time. Retention time is directly proportional to fermenter size consequently resulting in drastic cost reductions. Yielded energy can be utilized in the production line so that fossil fuel use can be reduced with reductions in carbon dioxide emissions. However, some problems remain: sumptous technology; highly qualified specialists; need to reduce ammonia to prevent inhibition of biogas production; cost of technology.

  9. Glucoamylase production from food waste by solid state fermentation and its evaluation in the hydrolysis of domestic food waste

    Directory of Open Access Journals (Sweden)

    Esra Uçkun Kiran

    2014-08-01

    Full Text Available In this study, food wastes such as waste bread, savory, waste cakes, cafeteria waste, fruits, vegetables and potatoes were used as sole substrate for glucoamylase production by solid state fermentation. Response surface methodology was employed to optimize the fermentation conditions for improving the production of high activity enzyme. It was found that waste cake was the best substrate for glucoamylase production. Among all the parameters studied, glucoamylase activity was significantly affected by the initial pH and incubation time. The highest glucoamylase activity of 108.47 U/gds was achieved at initial pH of 7.9, moisture content of 69.6% wt., inoculum loading of 5.2×105 cells/gram substrate (gs and incubation time of 6 d. The enzyme preparation could effectively digest 50% suspension of domestic food waste in 24 h with an almost complete saccharification using an enzyme dose of only 2U/g food waste at 60°C.

  10. Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing.

    Science.gov (United States)

    Fardet, Anthony; Rock, Edmond; Bassama, Joseph; Bohuon, Philippe; Prabhasankar, Pichan; Monteiro, Carlos; Moubarac, Jean-Claude; Achir, Nawel

    2015-11-01

    To date, observational studies in nutrition have categorized foods into groups such as dairy, cereals, fruits, and vegetables. However, the strength of the association between food groups and chronic diseases is far from convincing. In most international expert surveys, risks are most commonly scored as probable, limited, or insufficient rather than convincing. In this position paper, we hypothesize that current food classifications based on botanical or animal origins can be improved to yield solid recommendations. We propose using a food classification that employs food processes to rank foods in epidemiological studies. Indeed, food health potential results from both nutrient density and food structure (i.e., the matrix effect), both of which can potentially be positively or negatively modified by processing. For example, cereal-based foods may be more or less refined, fractionated, and recombined with added salt, sugars, and fats, yielding a panoply of products with very different nutritional values. The same is true for other food groups. Finally, we propose that from a nutritional perspective, food processing will be an important issue to consider in the coming years, particularly in terms of strengthening the links between food and health and for proposing improved nutritional recommendations or actions. © 2015 American Society for Nutrition.

  11. Composition of municipal solid waste in Denmark

    DEFF Research Database (Denmark)

    Edjabou, Vincent Maklawe Essonanawe; Petersen, Claus; Scheutz, Charlotte

    2014-01-01

    Data for the composition of municipal solid waste is a critical basis for any assessment of waste technologies and waste management systems. The detailed quantification of waste fractions is absolutely needed for a better technological development of waste treatment. The current waste composition...... comparability to characterize municipal solid waste. This methodology was applied to residual waste collected from 1,442 households in three municipalities in Denmark. The main fractions contributing to the residual household waste were food waste and miscellaneous waste. Statistical analysis suggested...... of standardised and commonly accepted waste characterization methodologies, various approaches have been reported in literature. This limits both comparability and applicability of the results. The purpose of this study was to introduce a consistent methodology that reduces uncertainties and ensures data...

  12. Determination of residual volatile organic compounds migrated from polystyrene food packaging into food simulant by headspace solid phase micro extraction-gas chromatography

    International Nuclear Information System (INIS)

    Mohd Marsin Sanagi; Ling, Susie Lu; Zalilah Nasir; Wan Aini Wan Ibrahim; Abu Naim, Ahmedy

    2008-01-01

    The residual styrene and other volatile organic compounds (VOCs) present in the polystyrene food packaging are of concern as these compounds have the potential to migrate into the food in contact. This work describes a method for quantitative determination of VOCs, namely styrene, toluene, ethyl benzene, iso-propylbenzene and n-propylbenzene that have migrated from polystyrene food packaging into food stimulant by gas chromatography-flame ionization detection (GC-FID). Headspace solid phase micro extraction (HS-SPME) technique was applied for migration test using water as food stimulant. The effects of extraction variables including sample volume, eluotropic strength, extraction temperature, extraction time, desorption time, sample agitation, and salt addition on the amounts of the extracted analyses were studied to obtain the optimal HS-SPME conditions. The optimized method was applied to test the VOCs migrated from polystyrene bowls and cups at storage temperatures ranging from 24 to 80 degree Celsius for 30 min. Styrene and ethyl benzene were found to migrate from the samples into the food stimulant. The migration of analyze was found to be strongly dependent upon the storage temperature. The HS-SPME is useful as an alternative method to determine the migration of VOCs from food packaging material into food stimulant. (author)

  13. Colorectal surgery patients prefer simple solid foods to clear fluids as the first postoperative meal.

    Science.gov (United States)

    Yeung, Sophia E; Fenton, Tanis R

    2009-09-01

    Randomized controlled trials have established that there is no benefit to withholding oral food and fluids from colorectal surgery patients postoperatively. The aim of this survey was to determine food preferences for the first postoperative meal and compare these with a traditional clear-fluid diet. One hundred forty-five elective colorectal surgery patients were surveyed about their preferences for 35 common foods within 72 hours of surgery and their levels of nausea, hunger, and pain. Preferences were examined by postoperative day (one vs. two) and levels of nausea, hunger, and pain. The survey showed that patients significantly preferred solid foods as early as the first postoperative day and their preferences had little congruency with the traditional clear-fluid diet. Foods highest in preference, such as eggs, regular broth soup (e.g., chicken noodle soup), toast, and potatoes, were significantly more preferred than common clear-fluid diet items such as gelatin, clear broth, and carbonated beverages (P clear-fluid diet as their first postoperative meal.

  14. A model stomach system to investigate disintegration kinetics of solid foods during gastric digestion.

    Science.gov (United States)

    Kong, F; Singh, R P

    2008-06-01

    Knowledge of the disintegration kinetics of food particulates in the human stomach is essential for assessing the bioaccessibility of nutrients in solid foods and understanding stomach emptying. The objective of this study was to develop a model stomach system and to investigate the kinetics of food disintegration. Our system consisted mainly of a turntable and a jacketed glass chamber containing simulated gastric juice in which plastic beads were added to simulate food particulates as well as provide a suitable mechanical destructive force on food samples. The mechanical force on the samples was simultaneously measured using the load cell of a TA-XT2 texture analyzer. Cylindrical carrots and ham samples were used as representative foods. The system is capable of simulating the in vivo stomach in terms of providing a wide range of continuous and periodic forces comparable to those measured in vivo. The modified power exponential function of the form y(t)= 1 - (1 -e(-kt))(beta), where y(t) is the mass retention ratio at time t, provided a reasonable description for the disintegration performance of tested foods. The mass retention curve can be either a sigmoidal decay with an initial delay or an exponential decay, which are decided largely by the hardness of the foods during digestion and the extent of physical force acting on the foods. A good match was observed between the kinetics of food disintegration and in vivo stomach emptying.

  15. Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing12

    Science.gov (United States)

    Fardet, Anthony; Rock, Edmond; Bassama, Joseph; Bohuon, Philippe; Prabhasankar, Pichan; Monteiro, Carlos; Moubarac, Jean-Claude; Achir, Nawel

    2015-01-01

    To date, observational studies in nutrition have categorized foods into groups such as dairy, cereals, fruits, and vegetables. However, the strength of the association between food groups and chronic diseases is far from convincing. In most international expert surveys, risks are most commonly scored as probable, limited, or insufficient rather than convincing. In this position paper, we hypothesize that current food classifications based on botanical or animal origins can be improved to yield solid recommendations. We propose using a food classification that employs food processes to rank foods in epidemiological studies. Indeed, food health potential results from both nutrient density and food structure (i.e., the matrix effect), both of which can potentially be positively or negatively modified by processing. For example, cereal-based foods may be more or less refined, fractionated, and recombined with added salt, sugars, and fats, yielding a panoply of products with very different nutritional values. The same is true for other food groups. Finally, we propose that from a nutritional perspective, food processing will be an important issue to consider in the coming years, particularly in terms of strengthening the links between food and health and for proposing improved nutritional recommendations or actions. PMID:26567188

  16. Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003–2010

    Directory of Open Access Journals (Sweden)

    Colin D. Rehm

    2016-12-01

    Full Text Available Energy intakes from fast food restaurants (FFRs have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs. Using data from a single 24-h dietary recall among 12,378 children aged 4–19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES, 2003–2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (−32 kcal/day, p-trend < 0.001, added sugars (−16 kcal/day; p-trend < 0.001, SSBs (−0.12 servings (12 fluid ounces or 355 mL/day; p-trend < 0.001, and sodium (−166 mg/day; p-trend < 0.001. Declines were observed when restricted to fast food consumers alone. Sharp declines were observed for pizza restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of children’s diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures.

  17. KETERKAITAN BERBAGAI KONSEP INTERAKSI AIR DALAM PRODUK PANGAN [Interrelation on Water Interaction Concepts in Foods]--Komunikasi Singkat

    Directory of Open Access Journals (Sweden)

    Dede R. Adawiyah

    2012-06-01

    Full Text Available The idea of water interaction with chemicals in the food dry matter or solid was inspired from gas interaction with surface active chemicals, almost a hundred years ago, such as association of gases with active carbon. However, until now the mechanisms and consequences of water molecule associated with chemicals in food solid is still in debate among the food scientists. The concept of water interaction or association with chemicals in the food solid or dry matter was initially introduced as water activity (aw, then in the terminology of “Bound Water”. Water activity concept was further developed by Labuza in 1960s. The concept or idea of glass transition temperature (Tg from Polymers Science discipline was applied to foods in decade of 1980 by Slade & Levine, who denied or negated the earlier concepts of bound water and water activity. In glass transition concept of food products, water functions as a plasticizer related to the textural properties and safety of the products. Knowledge of structure and behaviours of water molecule is required to understand how water interacts or associates with chemicals in food solid. The unique nature of water molecule is a tetrahedral structure with 4 polar angles, which behaves strongly binding or being bound by polar or ionic chemicals in food solid. A number of physicochemical forces act how water molecules interact in complex ways with chemicals in food solid, and the interaction among water molecules in foods. Both types of water interaction lead to the consept of three fractions of bound water as well as to the varities of food characteristics, including preservability and food qualities, either appraisable or unacceptable by consummers. Relationship analyses among various parameter data of associated water in foods such as aw, Me, Tg, and enriched by NMR data, specific weight and specific heat of bound water, indicated that among the different concepts of water interaction in foods were

  18. Gastric emptying and sieving of solid food and pancreatic and biliary secretions after solid meals in patients with nonresective ulcer surgery

    Energy Technology Data Exchange (ETDEWEB)

    Mayer, E.A.; Thomson, J.B.; Jehn, D.; Reedy, T.; Elashoff, J.; Deveny, C.; Meyer, J.H.

    1984-12-01

    This study was undertaken to compare with previously published findings in normal subjects and subjects after truncal vagotomy and antrectomy the effects of nonresective ulcer surgery on (a) gastric emptying, grinding, and sieving of solid food and on (b) pancreatic and biliary secretions. Six subjects with proximal gastric vagotomy and 7 subjects with truncal vagotomy with pyloroplasty were studied using a previously validated indicator perfusion system with its aspiration port placed in the proximal jejunum. All subjects were given a meal of 30 g of /sup 99m/Tc-liver, 60 g of beefsteak, and 100 ml of H/sub 2/O. In conjunction with a gamma-camera to measure total gastric emptying of /sup 99m/Tc-liver, this method allowed the estimation of the fraction of 99mTc-liver emptied from the stomach as particles of less than 1-mm diameter; in addition, it was possible to measure jejunal concentrations and outputs of bile salts and pancreatic enzymes. In subjects with proximal gastric vagotomy, all parameters studied were indistinguishable from normal. Subjects with truncal vagotomy and pyloroplasty behaved similarly to subjects with vagotomy and antrectomy, showing (a) early precipitous emptying of food, (b) heterogeneous distribution of half-emptying times, (c) near normal concentration of biliary and pancreatic secretions, (d) markedly reduced jejunal flow rates, and (e) a reduction in postcibal trypsin secretion. In contrast to subjects after truncal vagotomy and antrectomy, however, the majority of subjects with vagotomy and pyloroplasty did not show a persistent defect in grinding and sieving of solid food.

  19. Abrupt changes in the patterns and complexity of anterior cingulate cortex activity when food is introduced into an environment

    Directory of Open Access Journals (Sweden)

    Barak Francisco Caracheo

    2013-05-01

    Full Text Available AbstractForaging typically involves two distinct phases, an exploration phase where an organism explores its local environment in search of needed resources and an exploitation phase where a discovered resource is consumed. The behavior and cognitive requirements of exploration and exploitation are quite different and yet organisms can quickly and efficiently switch between them many times during a foraging bout. The present study investigated neural activity state dynamics in the anterior cingulate sub-region of the rat medial prefrontal cortex (mPFC when a reliable food source was introduced into an environment. Distinct and largely independent states were detected using a Hidden Markov Model (HMM when food was present or absent in the environment. Measures of neural entropy or complexity decreased when rats went from exploring the environment to exploiting a reliable food source. Exploration in the absence of food was associated with many weak activity states, while bouts of food consumption were characterized by fewer stronger states. Widespread activity state changes in the mPFC may help to inform foraging decisions and focus behavior on what is currently most prominent or valuable in the environment.

  20. Cardboard proportions and total solids contents as driving factors in dry co-fermentation of food waste.

    Science.gov (United States)

    Capson-Tojo, Gabriel; Trably, Eric; Rouez, Maxime; Crest, Marion; Bernet, Nicolas; Steyer, Jean-Philippe; Delgenès, Jean-Philippe; Escudié, Renaud

    2018-01-01

    This study evaluated the influence of the co-substrate proportions (0-60% of cardboard in dry basis) and the initial total solid contents (20-40%) on the batch fermentation performance. Maximum hydrogen yields were obtained when mono-fermenting food waste at high solids contents (89mlH 2 ·gVS -1 ). The hydrogen yields were lower when increasing the proportions of cardboard. The lower hydrogen yields at higher proportions of cardboard were translated into higher yields of caproic acid (up to 70.1gCOD·kgCOD bio -1 ), produced by consumption of acetic acid and hydrogen. The highest substrate conversions were achieved at low proportions of cardboard, indicating a stabilization effect due to higher buffering capacities in co-fermentation. Clostridiales were predominant in all operational conditions. This study opens up new possibilities for using the cardboard proportions for controlling the production of high added-value products in dry co-fermentation of food waste. Copyright © 2017 Elsevier Ltd. All rights reserved.

  1. Effect of Increasing Total Solids Contents on Anaerobic Digestion of Food Waste under Mesophilic Conditions: Performance and Microbial Characteristics Analysis

    OpenAIRE

    Yi, Jing; Dong, Bin; Jin, Jingwei; Dai, Xiaohu

    2014-01-01

    The total solids content of feedstocks affects the performances of anaerobic digestion and the change of total solids content will lead the change of microbial morphology in systems. In order to increase the efficiency of anaerobic digestion, it is necessary to understand the role of the total solids content on the behavior of the microbial communities involved in anaerobic digestion of organic matter from wet to dry technology. The performances of mesophilic anaerobic digestion of food waste...

  2. Introducing Urban Food Forestry: A Multifunctional Strategy for Enhancing Urban Sustainability

    Science.gov (United States)

    Nicholas, K. A.; Clark, K.

    2012-12-01

    We propose combining elements of urban agriculture and urban forestry into what we call "urban food forestry" (UFF), the practice of growing perennial woody food-producing species ("food trees") in cities. We used four approaches at different scales to gauge the potential of UFF to enhance urban sustainability, in the context of trends including increasing urbanization, resource demands, and climate change. First, we analyzed 37 current international initiatives based around urban food trees, finding that core activities included planting, mapping, and harvesting food trees, but that only about a quarter of initiatives engaged in more than one of these activities necessary to fully utilize the food potential of urban trees. Second, we analyzed 30 urban forestry master plans, finding that only 13% included human food security among their objectives. Third, we used Burlington, Vermont as a case study to quantify the potential caloric output of publicly accessible open space if planted with Malus domestica (the common apple) under 9 different scenarios. We found that the entire caloric deficit of the very low food security population could be met on as few as 29 hectares (representing 16% of total open space), and that 98% of the daily recommended minimum intake of fruit for the entire city's population could be met under the most ambitious planting scenario. Finally, we developed a decision-making tool for selecting potential food trees appropriate for temperate urban environments, the Climate-Food-Species Matrix. We identified a total of 70 species, 30 of which we deemed "highly suitable" for urban food forestry based on their cold hardiness, drought tolerance, and edibility. We conclude that urban food forestry provides multiple pathways for building urban sustainability through local food production, and that our framework can be used to increase the coordination between and effectiveness of a growing number of related initiatives.

  3. Digestion of frozen/thawed food waste in the hybrid anaerobic solid-liquid system

    International Nuclear Information System (INIS)

    Stabnikova, O.; Liu, X.Y.; Wang, J.Y.

    2008-01-01

    The hybrid anaerobic solid-liquid (HASL) system, which is a modified two-phase anaerobic digester, is to be used in an industrial scale operation to minimize disposal of food waste at incineration plants in Singapore. The aim of the present research was to evaluate freezing/thawing of food waste as a pre-treatment for its anaerobic digestion in the HASL system. The hydrolytic and fermentation processes in the acidogenic reactor were enhanced when food waste was frozen for 24 h at -20 deg. C and then thawed for 12 h at 25 deg. C (experiment) in comparison with fresh food waste (control). The highest dissolved COD concentrations in the leachate from the acidogenic reactors were 16.9 g/l on day 3 in the control and 18.9 g/l on day 1 in the experiment. The highest VFA concentrations in the leachate from the acidogenic reactors were 11.7 g/l on day 3 in the control and 17.0 g/l on day 1 in the experiment. The same volume of methane was produced during 12 days in the control and 7 days in the experiment. It gave the opportunity to diminish operational time of batch process by 42%. The effect of freezing/thawing of food waste as pre-treatment for its anaerobic digestion in the HASL system was comparable with that of thermal pre-treatment of food waste at 150 deg. C for 1 h. However, estimation of energy required either to heat the suspended food waste to 150 deg. C or to freeze the same quantity of food waste to -20 deg. C showed that freezing pre-treatment consumes about 3 times less energy than thermal pre-treatment

  4. Effect of Introducing Second Reduced Rate of VAT on Consumer Purchase Behaviour with Gluten‑free Food

    Directory of Open Access Journals (Sweden)

    Daniela Šálková

    2017-01-01

    Full Text Available The aim of the paper is to assess the effect of introducing the second reduced rate of VAT of 10 % since 1 January 2015 on consumer behaviour when purchasing gluten‑free food. Monitoring the effect of the VAT rate reduction on selected gluten‑free food and products was a part of a research focused on gluten‑free consumer preferences when eating in restaurants (960 respondents were interviewed. Further research which was focused on the effect of the VAT rate reduction and which surveyed the consumer criteria when purchasing gluten‑free products addressed a total of 160 respondents with a gluten‑free diet. According to the respondents’ experience, the introduction of the second reduced VAT rate of 10 % has not significantly affected the prices for the final consumers. The reason for that may be the fact that the second reduced VAT rate applies mostly to ingredients used in gluten‑free production and only a few final products. A large group of coeliacs is not even aware of or has not registered the VAT change.

  5. Direct determination of cadmium in foods by solid sampling electrothermal vaporization inductively coupled plasma mass spectrometry using a tungsten coil trap

    Science.gov (United States)

    Zhang, Ying; Mao, Xuefei; Liu, Jixin; Wang, Min; Qian, Yongzhong; Gao, Chengling; Qi, Yuehan

    2016-04-01

    In this work, a solid sampling device consisting of a tungsten coil trap, porous carbon vaporizer and on-line ashing furnace of a Ni-Cr coil was interfaced with inductively coupled plasma mass spectrometry (ICP-MS). A modified double gas circuit system was employed that was composed of carrier and supplemental gas lines controlled by separate gas mass flow controllers. For Cd determination in food samples using the assembled solid sampling ICP-MS, the optimal ashing and vaporization conditions, flow rate of the argon-hydrogen (Ar/H2) (v:v = 24:1) carrier gas and supplemental gas, and minimum sampling mass were investigated. Under the optimized conditions, the limit of quantification was 0.5 pg and the relative standard deviation was within a 10.0% error range (n = 10). Furthermore, the mean spiked recoveries for various food samples were 99.4%-105.9% (n = 6). The Cd concentrations measured by the proposed method were all within the certified values of the reference materials or were not significantly different (P > 0.05) from those of the microwave digestion ICP-MS method, demonstrating the good accuracy and precision of the solid sampling ICP-MS method for Cd determination in food samples.

  6. Municipal solid waste composition: Sampling methodology, statistical analyses, and case study evaluation

    International Nuclear Information System (INIS)

    Edjabou, Maklawe Essonanawe; Jensen, Morten Bang; Götze, Ramona; Pivnenko, Kostyantyn; Petersen, Claus; Scheutz, Charlotte; Astrup, Thomas Fruergaard

    2015-01-01

    Highlights: • Tiered approach to waste sorting ensures flexibility and facilitates comparison of solid waste composition data. • Food and miscellaneous wastes are the main fractions contributing to the residual household waste. • Separation of food packaging from food leftovers during sorting is not critical for determination of the solid waste composition. - Abstract: Sound waste management and optimisation of resource recovery require reliable data on solid waste generation and composition. In the absence of standardised and commonly accepted waste characterisation methodologies, various approaches have been reported in literature. This limits both comparability and applicability of the results. In this study, a waste sampling and sorting methodology for efficient and statistically robust characterisation of solid waste was introduced. The methodology was applied to residual waste collected from 1442 households distributed among 10 individual sub-areas in three Danish municipalities (both single and multi-family house areas). In total 17 tonnes of waste were sorted into 10–50 waste fractions, organised according to a three-level (tiered approach) facilitating comparison of the waste data between individual sub-areas with different fractionation (waste from one municipality was sorted at “Level III”, e.g. detailed, while the two others were sorted only at “Level I”). The results showed that residual household waste mainly contained food waste (42 ± 5%, mass per wet basis) and miscellaneous combustibles (18 ± 3%, mass per wet basis). The residual household waste generation rate in the study areas was 3–4 kg per person per week. Statistical analyses revealed that the waste composition was independent of variations in the waste generation rate. Both, waste composition and waste generation rates were statistically similar for each of the three municipalities. While the waste generation rates were similar for each of the two housing types (single

  7. Municipal solid waste composition: Sampling methodology, statistical analyses, and case study evaluation

    Energy Technology Data Exchange (ETDEWEB)

    Edjabou, Maklawe Essonanawe, E-mail: vine@env.dtu.dk [Department of Environmental Engineering, Technical University of Denmark, 2800 Kgs. Lyngby (Denmark); Jensen, Morten Bang; Götze, Ramona; Pivnenko, Kostyantyn [Department of Environmental Engineering, Technical University of Denmark, 2800 Kgs. Lyngby (Denmark); Petersen, Claus [Econet AS, Omøgade 8, 2.sal, 2100 Copenhagen (Denmark); Scheutz, Charlotte; Astrup, Thomas Fruergaard [Department of Environmental Engineering, Technical University of Denmark, 2800 Kgs. Lyngby (Denmark)

    2015-02-15

    Highlights: • Tiered approach to waste sorting ensures flexibility and facilitates comparison of solid waste composition data. • Food and miscellaneous wastes are the main fractions contributing to the residual household waste. • Separation of food packaging from food leftovers during sorting is not critical for determination of the solid waste composition. - Abstract: Sound waste management and optimisation of resource recovery require reliable data on solid waste generation and composition. In the absence of standardised and commonly accepted waste characterisation methodologies, various approaches have been reported in literature. This limits both comparability and applicability of the results. In this study, a waste sampling and sorting methodology for efficient and statistically robust characterisation of solid waste was introduced. The methodology was applied to residual waste collected from 1442 households distributed among 10 individual sub-areas in three Danish municipalities (both single and multi-family house areas). In total 17 tonnes of waste were sorted into 10–50 waste fractions, organised according to a three-level (tiered approach) facilitating comparison of the waste data between individual sub-areas with different fractionation (waste from one municipality was sorted at “Level III”, e.g. detailed, while the two others were sorted only at “Level I”). The results showed that residual household waste mainly contained food waste (42 ± 5%, mass per wet basis) and miscellaneous combustibles (18 ± 3%, mass per wet basis). The residual household waste generation rate in the study areas was 3–4 kg per person per week. Statistical analyses revealed that the waste composition was independent of variations in the waste generation rate. Both, waste composition and waste generation rates were statistically similar for each of the three municipalities. While the waste generation rates were similar for each of the two housing types (single

  8. Solid waste management

    OpenAIRE

    Srebrenkoska, Vineta; Golomeova, Saska; Zhezhova, Silvana

    2013-01-01

    Waste is unwanted or useless materials from households, industry, agriculture, hospitals. Waste materials in solid state are classified as solid waste. Increasing of the amount of solid waste and the pressure what it has on the environment, impose the need to introduce sustainable solid waste management. Advanced sustainable solid waste management involves several activities at a higher level of final disposal of the waste management hierarchy. Minimal use of material and energy resources ...

  9. Second Order Kinetic Modeling of Headspace Solid Phase Microextraction of Flavors Released from Selected Food Model Systems

    Directory of Open Access Journals (Sweden)

    Jiyuan Zhang

    2014-09-01

    Full Text Available The application of headspace-solid phase microextraction (HS-SPME has been widely used in various fields as a simple and versatile method, yet challenging in quantification. In order to improve the reproducibility in quantification, a mathematical model with its root in psychological modeling and chemical reactor modeling was developed, describing the kinetic behavior of aroma active compounds extracted by SPME from two different food model systems, i.e., a semi-solid food and a liquid food. The model accounted for both adsorption and release of the analytes from SPME fiber, which occurred simultaneously but were counter-directed. The model had four parameters and their estimated values were found to be more reproducible than the direct measurement of the compounds themselves by instrumental analysis. With the relative standard deviations (RSD of each parameter less than 5% and root mean square error (RMSE less than 0.15, the model was proved to be a robust one in estimating the release of a wide range of low molecular weight acetates at three environmental temperatures i.e., 30, 40 and 60 °C. More insights of SPME behavior regarding the small molecule analytes were also obtained through the kinetic parameters and the model itself.

  10. Effects of introducing energy recovery processes to the municipal solid waste management system in Ulaanbaatar, Mongolia.

    Science.gov (United States)

    Toshiki, Kosuke; Giang, Pham Quy; Serrona, Kevin Roy B; Sekikawa, Takahiro; Yu, Jeoung-soo; Choijil, Baasandash; Kunikane, Shoichi

    2015-02-01

    Currently, most developing countries have not set up municipal solid waste management systems with a view of recovering energy from waste or reducing greenhouse gas emissions. In this article, we have studied the possible effects of introducing three energy recovery processes either as a single or combination approach, refuse derived fuel production, incineration and waste power generation, and methane gas recovery from landfill and power generation in Ulaanbaatar, Mongolia, as a case study. We concluded that incineration process is the most suitable as first introduction of energy recovery. To operate it efficiently, 3Rs strategies need to be promoted. And then, RDF production which is made of waste papers and plastics in high level of sorting may be considered as the second step of energy recovery. However, safety control and marketability of RDF will be required at that moment. Copyright © 2014. Published by Elsevier B.V.

  11. Mothers’ Negative Affectivity During Pregnancy and Food Choices for Their Infants

    Science.gov (United States)

    Hampson, Sarah E.; Tonstad, Serena; Irgens, Lorentz M.; Meltzer, Helle Margrete; Vollrath, Margarete

    2009-01-01

    Objective To investigate whether maternal negative affectivity assessed in pregnancy is related to subsequent infant food choices. Design Cohort study. Subjects Mothers (N = 37, 919) and their infants participating in the Norwegian Mother and Child Cohort Study conducted by the Norwegian Institute of Public Health. Measurements Maternal negative affectivity assessed pre-partum (SCL-5 at week 17 and 30 of pregnancy), introduction of solid foods by month 3, and feeding of sweet drinks by month 6 (by mothers’ reports). Results Mothers with higher negative affectivity were 64% more likely (95% CI 1.5–1.8) to feed sweet drinks by month 6, and 79% more likely (95% CI 1.6–2.0) to introduce solid foods by month 3. These odds decreased to 41% and 30%, respectively, after adjusting for mother’s age, body mass index, and education. Conclusion The maternal trait of negative affectivity is an independent predictor of infant feeding practices that may be related to childhood weight gain, overweight, and obesity. PMID:19918247

  12. Modelling of coupled heat and electric field distribution during ohmic heating of solid foods with varying sizes

    DEFF Research Database (Denmark)

    Feyissa, Aberham Hailu; Bøknæs, Niels; Nielsen, P.L.

    factors leading to variations and uncertainties in prediction of the right process parameters. The current work is focused on modelling of OH of solid food pieces of varying sizes cooked in one batch. A 3D mathematical model of coupled heat transfer and electric field during OH of shrimps has been...

  13. Background analysis and comparison of two solid food markers (DTPA and HSA) in the measurement of human gastric emptying

    International Nuclear Information System (INIS)

    Jonderko, K.; Rudzki, K.; Skrzypek, D.

    1986-01-01

    The measurement of gastric emptying of radiolabelled solid food is described. A procedure enabling the assessment of background radiation, and connected with it corrections of the parameters characterizing gastric emptying curves are discussed in detail. Considering background radiation, /sup 99m/Tc/labelled DTPA and HSA are shown to be equivalent as solid meal markers in studying gastric emptying. Corrections for background radiation can be neglected, if the background to total count ratio has been sufficiently reduced. (author)

  14. The importance of accurate and understandable food allergen labelling for food-allergic consumers

    NARCIS (Netherlands)

    Cornelisse-Vermaat, J.R.; Botjes, E.; Frewer, L.J.; Voordouw, J.

    2007-01-01

    New EU regulations regarding food allergen labelling were introduced in 2005. These rules were introduced to ensure that 12 potential food allergens are labelled if they are included as ingredients in food products. The question arises as to whether food-allergic consumers will benefit from the new

  15. Solid Matter

    CERN Document Server

    Angelo, Joseph A

    2011-01-01

    Supported by a generous quantity of full-color illustrations and interesting sidebars, Solid Matter introduces the basic characteristics and properties of solid matter. It briefly describes the cosmic connection of the elements, leading readers through several key events in human pre-history that resulted in more advanced uses of matter in the solid state. Chapters include:. -Solid Matter: An Initial Perspective. -Physical Behavior of Matter. -The Gravity of Matter. -Fundamentals of Materials Science. -Rocks and Minerals. -Metals. -Building Materials. -Carbon Earth's Most Versatile Element. -S

  16. Solid phase microbial fuel cell (SMFC) for harnessing bioelectricity from composite food waste fermentation: influence of electrode assembly and buffering capacity.

    Science.gov (United States)

    Mohan, S Venkata; Chandrasekhar, K

    2011-07-01

    Solid phase microbial fuel cells (SMFC; graphite electrodes; open-air cathode) were designed to evaluate the potential of bioelectricity production by stabilizing composite canteen based food waste. The performance was evaluated with three variable electrode-membrane assemblies. Experimental data depicted feasibility of bioelectricity generation from solid state fermentation of food waste. Distance between the electrodes and presence of proton exchange membrane (PEM) showed significant influence on the power yields. SMFC-B (anode placed 5 cm from cathode-PEM) depicted good power output (463 mV; 170.81 mW/m(2)) followed by SMFC-C (anode placed 5 cm from cathode; without PEM; 398 mV; 53.41 mW/m(2)). SMFC-A (PEM sandwiched between electrodes) recorded lowest performance (258 mV; 41.8 mW/m(2)). Sodium carbonate amendment documented marked improvement in power yields due to improvement in the system buffering capacity. SMFCs operation also documented good substrate degradation (COD, 76%) along with bio-ethanol production. The operation of SMFC mimicked solid-sate fermentation which might lead to sustainable solid waste management practices. Copyright © 2011 Elsevier Ltd. All rights reserved.

  17. Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation.

    Science.gov (United States)

    Forde, C G; van Kuijk, N; Thaler, T; de Graaf, C; Martin, N

    2013-01-01

    The modern food supply is often dominated by a large variety of energy dense, softly textured foods that can be eaten quickly. Previous studies suggest that particular oral processing characteristics such as large bite size and lack of chewing activity contribute to the low satiating efficiency of these foods. To better design meals that promote greater feelings of satiation, we need an accurate picture of the oral processing characteristics of a range of solid food items that could be used to replace softer textures during a normal hot meal. The primary aim of this study was to establish an accurate picture of the oral processing characteristics of a set of solid savoury meal components. The secondary aim was to determine the associations between oral processing characteristics, food composition, sensory properties, and expected satiation. In a within subjects design, 15 subjects consumed 50 g of 35 different savoury food items over 5 sessions. The 35 foods represented various staples, vegetables and protein rich foods such a meat and fish. Subjects were video-recorded during consumption and measures included observed number of bites, number of chews, number of swallows and derived measures such as chewing rate, eating rate, bite size, and oral exposure time. Subjects rated expected satiation for a standard 200 g portion of each food using a 100mm and the sensory differences between foods were quantified using descriptive analysis with a trained sensory panel. Statistical analysis focussed on the oral processing characteristics and associations between nutritional, sensory and expected satiation parameters of each food. Average number of chews for 50 g of food varied from 27 for mashed potatoes to 488 for tortilla chips. Oral exposure time was highly correlated with the total number of chews, and varied from 27 s for canned tomatoes to 350 s for tortilla chips. Chewing rate was relatively constant with an overall average chewing rate of approximately 1 chew

  18. Radioisotopic documentation of different solid food transit in gastrectomized patients with dumping syndrome

    International Nuclear Information System (INIS)

    Palermo, F.; Boccaletto, F.; Allegri, F.; Tommaseo, T.; Chiara, G.

    1988-01-01

    Scintigraphy was performed on a group of patients following the administration of a solid radiolabelled meal. As a tracer, human albumin microspheres were used with 99m Tc, mixed with fresh scrambled eggs, eaten as a sandwich in two slices of white bread. The analysis of transit and emptying-rate of the radiolabelled meal in the gastric or derivate loop areas was performed by means of a medium field (300 mm) gamma camera interfaced with a digital computer; the data were collected at 15'' frames for 90'-120'.Twenty-nine patients were examined who had undergone sub-total gastrectomy: 11 of them were ''dumpers'' and 18 ''non-dumpers''; moreover, 9 volounteers without any history of gastrointestinal diseases and 11 patients with different gastric disorders were checked. In the first group of gastrectomized patients the half-emptying time (T50) was significantly shorter than in the 11 people being checked (Md=27.5±10.8 versus 69.6±19 minutes); in ''non-dumpers'' T50 was even shorter (Md=24.2±13 minutes). There was no significant statistical difference between the two classes of gastroresected patients in both T50 and emptying-rate of the radioactive solid food, which excludes the accelerated transit as a factor in the functional post-prandial symptoms of the dumping syndrome. On the contrary, the dynamic selective analysis of the radiolabelled food transit through derivate afferent and efferent loops showed different patterns in the two groups of gastroresected patients: the prograssion of the propulsive wave was very irregular and constantly hyperperistaltic only in the dumpers

  19. Solid fat and added sugar intake among U.S. children: The role of stores, schools, and fast food, 1994-2010.

    Science.gov (United States)

    Poti, Jennifer M; Slining, Meghan M; Popkin, Barry M

    2013-11-01

    Little is known about the role of location in U.S. children's excess intake of energy from solid fat and added sugar, collectively referred to as SoFAS. The goal of this study was to compare the SoFAS content of foods consumed by children from stores, schools, and fast-food restaurants and to determine whether trends from 1994 to 2010 differ across these locations. Children aged 2-18 years (N=22,103) from five nationally representative surveys of dietary intake from 1994 to 2010 were studied. SoFAS content was compared across locations for total intake and key foods. Regression models were used to test and compare linear trends across locations. Data were analyzed in 2012. The mean percentage of total energy intake consumed from each location that was provided by SoFAS remained above recommendations, despite significant improvements between 1994 and 2010 at stores (1994, 38.3%; 2004, 33.2%); schools (1994, 38.7%; 2004, 31.2%); and fast-food restaurants (1994, 34.6%; 2004, 34.6%). For each key food, SoFAS content decreased significantly at stores and schools, yet progress at schools was comparatively slower. Milk was higher in SoFAS at schools compared to stores because of shifts toward flavored milk at schools. Schools provided french fries that were higher in solid fat than store-bought versions and pizza that was not significantly different in SoFAS content than fast-food pizza. However, schools made significantly greater progress for sugar-sweetened beverages, as lower-sugar beverages replaced regular sodas. Key fast foods showed little improvement. These findings can inform future strategies targeted to the specific locations and foods where continued progress is needed to reduce children's SoFAS consumption. © 2013 American Journal of Preventive Medicine.

  20. Mathematical model of solid food pasteurization by ohmic heating: influence of process parameters.

    Science.gov (United States)

    Marra, Francesco

    2014-01-01

    Pasteurization of a solid food undergoing ohmic heating has been analysed by means of a mathematical model, involving the simultaneous solution of Laplace's equation, which describes the distribution of electrical potential within a food, the heat transfer equation, using a source term involving the displacement of electrical potential, the kinetics of inactivation of microorganisms likely to be contaminating the product. In the model, thermophysical and electrical properties as function of temperature are used. Previous works have shown the occurrence of heat loss from food products to the external environment during ohmic heating. The current model predicts that, when temperature gradients are established in the proximity of the outer ohmic cell surface, more cold areas are present at junctions of electrodes with lateral sample surface. For these reasons, colder external shells are the critical areas to be monitored, instead of internal points (typically geometrical center) as in classical pure conductive heat transfer. Analysis is carried out in order to understand the influence of pasteurisation process parameters on this temperature distribution. A successful model helps to improve understanding of these processing phenomenon, which in turn will help to reduce the magnitude of the temperature differential within the product and ultimately provide a more uniformly pasteurized product.

  1. Gastric emptying of solid food in patients with gastroesophageal reflux

    International Nuclear Information System (INIS)

    Shay, S.; Eggli, D.; Van Nostrand, D.; Johnson, L.

    1985-01-01

    While delayed solid gastric emptying (GE) has been reported in patients with gastroesophageal reflux (GER), the relationship of GE to daytime and/or nighttime reflux patterns, and the severity of endoscopic esophagitis are unknown. The authors measured GE in a study population of symptomatic patients (n=33) with abnormal 24 hour pH monitoring (24 hr pH). The study population was divided into two groups by esophagoscopy; those with (E+=22); and 2) those without (E-=11) erosive esophagitis and/or Barrett's esophagus. GE was measured in all patients and in 15 normal volunteers (NL) by the in vivo labelling of chicken liver with Tc-99m-SC, which was in turn diced into 1 cm. cubes and given in 7 1/2 oz. of beef stew. Upright one minute anterior and posterior digital images were obtained every 15 min. for 2.5 hours. 24 hour pH was divided into daytime (upright) and nighttime (supine) segments, and acid exposure was defined as % time pH < 4 for that posture. There was no correlation between GE T 1/2 and acid exposure, daytime or nighttime, for the patient population as a whole. However, patients with the longest GE T1/2 tended to have severe daytime reflux. The authors rarely found delayed solid food gastric emptying in patients with reflux; moreover, they found no association between GE and either diurnal reflux patterns on 24 hr pH or the severity of endoscopic esophagitis

  2. Purpose of Introduction as a Predictor of Invasiveness among Introduced Shrubs in Rwanda

    Directory of Open Access Journals (Sweden)

    Jean Leonard Seburanga

    2015-01-01

    Full Text Available The introduced shrub flora in Rwanda was analyzed and the risk of invasion was assessed based on the species’ purposes of introduction. The results showed that more than half of invasive alien shrubs in Rwanda were introduced as ornamentals. They include Agave americana L., Bryophyllum proliferum Bowie ex Hook., Caesalpinia decapetala (Roth Alston, Lantana camara L., and Tithonia diversifolia (Hemsley A. Gray. However, these represented only 3.16% of the total number of introduced ornamental shrubs. At the time when the study was conducted, no introduced food crop had become invasive. Species introduced for purposes other than food or culinary use showed higher likelihood of becoming invasive.

  3. Thermophilic anaerobic co-digestion of organic fraction of municipal solid waste (OFMSW) with food waste (FW): Enhancement of bio-hydrogen production.

    Science.gov (United States)

    Angeriz-Campoy, Rubén; Álvarez-Gallego, Carlos J; Romero-García, Luis I

    2015-10-01

    Bio-hydrogen production from dry thermophilic anaerobic co-digestion (55°C and 20% total solids) of organic fraction of municipal solid waste (OFMSW) and food waste (FW) was studied. OFMSW coming from mechanical-biological treatment plants (MBT plants) presents a low organic matter concentration. However, FW has a high organic matter content but several problems by accumulation of volatile fatty acids (VFAs) and system acidification. Tests were conducted using a mixture ratio of 80:20 (OFSMW:FW), to avoid the aforementioned problems. Different solid retention times (SRTs) - 6.6, 4.4, 2.4 and 1.9 days - were tested. It was noted that addition of food waste enhances the hydrogen production in all the SRTs tested. Best results were obtained at 1.9-day SRT. It was observed an increase from 0.64 to 2.51 L H2/L(reactor) day in hydrogen productivity when SRTs decrease from 6.6 to 1.9 days. However, the hydrogen yield increases slightly from 33.7 to 38 mL H2/gVS(added). Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. On-cartridge derivatisation using matrix solid phase dispersion for the determination of cyclamate in foods

    International Nuclear Information System (INIS)

    Li, Jianjun; Liu, Yun; Liu, Qianping; Hui, Junfeng; Liu, Yangzi

    2017-01-01

    A novel method for determination of sodium cyclamate in foods was developed. In this method, a syringe was loaded with the homogeneous mixture of the sample, KMnO 4 powder and silica dispersant and used as a matrix solid phase dispersion (MSPD) reactor. As the reactor was infiltrated with small amounts of concentrated HCl, cyclamate was converted to 2-chlorocyclohexanone quickly and effectively within 5 min and determined by HPLC on a reversed-phase column using UV detection at a wavelength of 310 nm. Comparing with the traditional derivatisation in solution, the better clean-up was provided using on-cartridge derivatisation of MSPD, and much time, labor, and expense were saved. The results showed good linearity (r 2  = 0.9998) over the concentration range of 1–500 mg/L. The limit of detection (LOD) and limits of quantification (LOQ) of the cyclamate were 0.3 mg/L and 1 mg/L respectively. The recoveries ranged from 91.6% to 101.3% with the relative standard deviations (RSDs) in the range of 2.5%–4.3%. - Highlights: • A novel method was developed for the determination of cyclamate in foods. • On cartridge derivatisation, using matrix solid phase dispersion, was developed. • A new derivatisation reaction for cyclamate conversion to 2-chlorocyclohexanone was developed. • The method was rapid, simple, inexpensive, effective.

  5. Introducing the idea of 'assumed shared food narratives' in the context of social networks: reflections from a qualitative study conducted in Nottingham, England.

    Science.gov (United States)

    Bissell, Paul; Peacock, Marian; Holdsworth, Michelle; Powell, Katie; Wilcox, John; Clonan, Angie

    2018-06-19

    This study explores the ways in which social networks might shape accounts about food practices. Drawing on insights from the work of Christakis and Fowler () whose claims about the linkages between obesity and social networks have been the subject of vigorous debate in the sociological literature, we present qualitative data from a study of women's' accounts of social networks and food practices, conducted in Nottingham, England. We tentatively suggest that whilst social networks in their broadest sense, might shape what was perceived to be normal and acceptable in relation to food practices (and provide everyday discursive resources which normalise practice), the relationship between the two is more complex than the linear relationship proposed by Christakis and Fowler. Here, we introduce the idea of assumed shared food narratives (ASFNs), which, we propose, sheds light on motive talk about food practices, and which also provide practical and discursive resources to actors seeking to protect and defend against 'untoward' behaviour, in the context of public health messages around food and eating. We suggest that understanding ASFNs and the ways in which they are embedded in social networks represents a novel way of understanding food and eating practices from a sociological perspective. © 2018 Foundation for the Sociology of Health & Illness.

  6. Energy issues in microwave food processing: A review of developments and the enabling potentials of solid-state power delivery.

    Science.gov (United States)

    Atuonwu, J C; Tassou, S A

    2018-01-23

    The enormous magnitude and variety of microwave applications in household, commercial and industrial food processing creates a strong motivation for improving the energy efficiency and hence, sustainability of the process. This review critically assesses key energy issues associated with microwave food processing, focusing on previous energy performance studies, energy performance metrics, standards and regulations. Factors affecting energy-efficiency are categorised into source, load and source-load matching factors. This highlights the need for highly-flexible and controllable power sources capable of receiving real-time feedback on load properties, and effecting rapid control actions to minimise reflections, heating non-uniformities and other imperfections that lead to energy losses. A case is made for the use of solid-state amplifiers as alternatives to conventional power sources, magnetrons. By a full-scale techno-economic analysis, including energy aspects, it is shown that the use of solid-state amplifiers as replacements to magnetrons is promising, not only from an energy and overall technical perspective, but also in terms of economics.

  7. A solid-phase microextraction GC/MS/MS method for rapid quantitative analysis of food and beverages for the presence of legally restricted biologically active flavorings.

    Science.gov (United States)

    Bousova, Katerina; Mittendorf, Klaus; Senyuva, Hamide

    2011-01-01

    A method was developed using automated headspace solid-phase microextraction coupled with GC/MS/MS to simultaneously determine the presence of seven biologically active flavoring substances whose levels of use in processed foods is controlled by statutory limits. The method can be applied to identify and quantify the presence of 1,2-benzopyrone (coumarin), beta-asarone, 1-allyl-4-methoxybenzene (estragole), menthofuran, 4-allyl-1 ,2-dimethoxybenzene (methyl eugenol), pulegone, and thujone at levels ranging from 0.5 to 3000 mg/kg. The method has been optimized and validated for three different generic food types categorized on the basis of composition and anticipated use levels of flavorings and food ingredients. The food categories are alcoholic and nonalcoholic beverages; semisolid processed foods (e.g., soups, sauces, confectionary, etc.); and solid foods (muesli, bakery products, etc.). The method is simple, inexpensive, and rapid, and eliminates the use of flammable and toxic solvents. There is no sample preparation, and using MSIMS, unequivocal confirmation of identification is achieved even in highly complex matrixes containing many potential interfering volatiles. The method precision for spiked samples ranged from 2 to 21%, with the greatest variability associated with solid matrixes. The LOD and LOQ values were well below 0.1 and 0.5 mg/kg, respectively, in all cases for individual substances, fulfilling requirements for enforcement purposes. The robustness of the method was demonstrated in a small survey of retail samples of four spirits, five flavored milks, three energy drinks, five liqueurs, five soups, 10 sauces, five herbal teas, and three breakfast cereals.

  8. Food Pedagogy, Food Symposium - What is food about? A new approach for promoting changes in food related behaviour

    OpenAIRE

    Thuv, Sølvi

    2009-01-01

    PURPOSE Guidelines suggest food related competency as a measure to develop better and more sustainable eating habits. Norwegian schools have got a new subject, Food and Health. Our purpose is to exemplify coherence in our teaching program and introduce the concept of Food Pedagogy. METHODS Literature research was used to discuss concepts of nutrition, food and "food culture". We arranged a pilot study and wrote a final teaching program for study Food and Health (60ECTS). We are work...

  9. Application of zein-modified magnetite nanoparticles in dispersive magnetic micro-solid-phase extraction of synthetic food dyes in foodstuffs.

    Science.gov (United States)

    Jangju, Azam; Farhadi, Khalil; Hatami, Mehdi; Amani, Samireh; Esma-Ali, Farzan; Moshkabadi, Aisan; Hajilari, Fatemeh

    2017-03-01

    A simple method for the simultaneous and trace analysis of four synthetic food azo dyes including carmoisine, ponceau 4R, sunset yellow, and allura red from some foodstuff samples was developed by combining dispersive μ-solid-phase extraction and high-performance liquid chromatography with diode array detection. Zein-modified magnetic Fe 3 O 4 nanoparticles were prepared and used for μ-solid-phase extraction of trace amounts of mentioned food dyes. The prepared modified magnetic nanoparticles were characterized by scanning electron microscopy and FTIR spectroscopy. The factors affecting the extraction of the target analytes such as pH, amount of sorbent, extraction time, type and volume of the desorption eluent, and desorption time were investigated. Under the optimized conditions, the method provided good repeatability with relative standard deviations lower than 5.8% (n = 9). Limit of detection values ranged between 0.3 and 0.9 ng/mL with relatively high enrichment factors (224-441). Comparing the obtained results indicated that Fe 3 O 4 nanoparticles modified by zein biopolymer show better analytical application than bare magnetic nanoparticles. The proposed method was also applied for the determination of target synthetic food dyes in foodstuff samples such as carbonated beverage, snack, and candy samples. © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  10. Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003–2010

    OpenAIRE

    Colin D. Rehm; Adam Drewnowski

    2016-01-01

    Energy intakes from fast food restaurants (FFRs) have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs). Using data from a single 24-h dietary recall among 12,378 children aged 4–19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES), 2003–2010 a custom algorithm se...

  11. Food-processes wastewaters treatment using food solid-waste materials as adsorbents or absorbents

    Science.gov (United States)

    Rapti, Ilaira; Georgopoulos, Stavros; Antonopoulou, Maria; Konstantinou, Ioannis; Papadaki, Maria

    2016-04-01

    The wastewaters generated by olive-mills during the production of olive oil, wastewaters from a dairy and a cow-farm unit and wastewaters from a small food factory have been treated by means of selected materials, either by-products of the same units, or other solid waste, as absorbents or adsorbents in order to identify the capacity of those materials to remove organic load and toxicity from the aforementioned wastewaters. The potential of both the materials used as absorbents as well as the treated wastewaters to be further used either as fertilizers or for agricultural irrigation purposes are examined. Dry olive leaves, sheep wool, rice husks, etc. were used either in a fixed-bed or in a stirred batch arrangemen,t employing different initial concentrations of the aforementioned wastewaters. The efficiency of removal was assessed using scpectrophotometric methods and allium test phytotoxicity measurements. In this presentation the response of each material employed is shown as a function of absorbent/adsorbent quantity and kind, treatment time and wastewater kind and initial organic load. Preliminary results on the potential uses of the adsorbents/absorbents and the treated wastewaters are also shown. Keywords: Olive-mill wastewaters, dairy farm wastewaters, olive leaves, zeolite, sheep wool

  12. On-cartridge derivatisation using matrix solid phase dispersion for the determination of cyclamate in foods

    Energy Technology Data Exchange (ETDEWEB)

    Li, Jianjun, E-mail: bootan12@126.com [Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, Northwest University, Xi' an 710069 (China); National Engineering Research Center for Miniaturized Detection Systems, Xi' an 710069 (China); Liu, Yun [College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi' an 710062 (China); Liu, Qianping [National Engineering Research Center for Miniaturized Detection Systems, Xi' an 710069 (China); Hui, Junfeng [Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, Northwest University, Xi' an 710069 (China); Liu, Yangzi [National Engineering Research Center for Miniaturized Detection Systems, Xi' an 710069 (China)

    2017-06-15

    A novel method for determination of sodium cyclamate in foods was developed. In this method, a syringe was loaded with the homogeneous mixture of the sample, KMnO{sub 4} powder and silica dispersant and used as a matrix solid phase dispersion (MSPD) reactor. As the reactor was infiltrated with small amounts of concentrated HCl, cyclamate was converted to 2-chlorocyclohexanone quickly and effectively within 5 min and determined by HPLC on a reversed-phase column using UV detection at a wavelength of 310 nm. Comparing with the traditional derivatisation in solution, the better clean-up was provided using on-cartridge derivatisation of MSPD, and much time, labor, and expense were saved. The results showed good linearity (r{sup 2} = 0.9998) over the concentration range of 1–500 mg/L. The limit of detection (LOD) and limits of quantification (LOQ) of the cyclamate were 0.3 mg/L and 1 mg/L respectively. The recoveries ranged from 91.6% to 101.3% with the relative standard deviations (RSDs) in the range of 2.5%–4.3%. - Highlights: • A novel method was developed for the determination of cyclamate in foods. • On cartridge derivatisation, using matrix solid phase dispersion, was developed. • A new derivatisation reaction for cyclamate conversion to 2-chlorocyclohexanone was developed. • The method was rapid, simple, inexpensive, effective.

  13. Food irradiation

    International Nuclear Information System (INIS)

    Sato, Tomotaro; Aoki, Shohei

    1976-01-01

    Definition and significance of food irradiation were described. The details of its development and present state were also described. The effect of the irradiation on Irish potatoes, onions, wiener sausages, kamaboko (boiled fish-paste), and mandarin oranges was evaluated; and healthiness of food irradiation was discussed. Studies of the irradiation equipment for Irish potatoes in a large-sized container, and the silo-typed irradiation equipment for rice and wheat were mentioned. Shihoro RI center in Hokkaido which was put to practical use for the irradiation of Irish potatoes was introduced. The state of permission of food irradiation in foreign countries in 1975 was introduced. As a view of the food irradiation in the future, its utilization for the prevention of epidemics due to imported foods was mentioned. (Serizawa, K.)

  14. Salivary protein levels as a predictor of perceived astringency in model systems and solid foods.

    Science.gov (United States)

    Fleming, Erin E; Ziegler, Gregory R; Hayes, John E

    2016-09-01

    Salivary protein difference value (SP D-value) is a quantitative measure of salivary protein replenishment, which reportedly relates to individual differences in perceived astringency. This in vitro measure is calculated as the difference in total salivary protein before (S1) and after (S2) stimulation with tannic acid, with a greater absolute value (S2-S1) indicating less protein replenishment. Others report that this measure predicts perceived astringency and liking of liquid model systems and beverages containing added polyphenols. Whether this relationship generalizes to astringent compounds other than polyphenols, or to solid foods is unknown. Here, the associations between SP D-values and perceived astringency and overall liking/disliking for alum and tannic acid (experiment 1) as well as solid chocolate-flavored compound coating with added tannic acid or grape seed extract (GSE) (experiment 2) were examined. In both experiments, participants (n=84 and 81, respectively) indicated perceived intensity of astringency, bitterness, sweetness, and sourness, and degree of liking of either aqueous solutions, or solid chocolate-flavored compound coating with added astringents. Data were analyzed via linear regression, and as discrete groups for comparison to prior work. Three discrete groups were formed based on first and third quartile splits of the SP D-value distribution: low (LR), medium (MR), and high responding (HR) individuals. In experiment 1, significantly higher mean astringency ratings were observed for the HR as compared to the LR/MR groups for alum and tannic acid, confirming and extending prior work. In experiment 2, significantly higher mean astringency ratings were also observed for HR as compared to LR groups in solid chocolate-flavored compound containing added tannic acid or GSE. Significant differences in liking were found between HR and LR groups for alum and tannic acid in water, but no significant differences in liking were observed for

  15. Biological and communication skills needed for introduced fish biologists

    Science.gov (United States)

    Bonar, Scott A.

    2016-01-01

    What skills and knowledge will a new graduate seeking employment need to work with introduced fishes? Clearly, success in introduced species management—similar to other disciplines in fisheries—requires a mixture of scientific and communication skills. However, specific abilities especially important to a biologist who manages introduced fishes should be highlighted. Unlike most other management strategies, stocking an introduced species can result in unintended and irreversible impacts, so particular care must be employed when stocking is considered. Furthermore, fish populations in areas outside of the introduced species management area might also be affected, usually negatively, if the introduced fish escapes. Therefore, rock-solid knowledge of basic aquatic ecology, including risk management; fish taxonomy (so the wrong fish species is not mistakenly stocked!); familiarity with human values of both the time and the place (which requires communication skills); and a strong understanding of human history are all important.

  16. Rheology and Fracture Mechanics of Foods

    NARCIS (Netherlands)

    Vliet, van T.

    2013-01-01

    The mechanical properties of food play an important role during manufacturing, storage, handling, and last but not least, during consumption. For an adequate understanding of the mechanical properties of liquid, liquid-like, soft solid, and solid foods, a basic understanding of relevant aspects of

  17. Methods for Recovering Microorganisms from Solid Surfaces Used in the Food Industry: A Review of the Literature

    Directory of Open Access Journals (Sweden)

    Perrine Gay-Perret

    2013-11-01

    Full Text Available Various types of surfaces are used today in the food industry, such as plastic, stainless steel, glass, and wood. These surfaces are subject to contamination by microorganisms responsible for the cross-contamination of food by contact with working surfaces. The HACCP-based processes are now widely used for the control of microbial hazards to prevent food safety issues. This preventive approach has resulted in the use of microbiological analyses of surfaces as one of the tools to control the hygiene of products. A method of recovering microorganisms from different solid surfaces is necessary as a means of health prevention. No regulation exists for surface microbial contamination, but food companies tend to establish technical specifications to add value to their products and limit contamination risks. The aim of this review is to present the most frequently used methods: swabbing, friction or scrubbing, printing, rinsing or immersion, sonication and scraping or grinding and describe their advantages and drawbacks. The choice of the recovery method has to be suitable for the type and size of the surface tested for microbiological analysis. Today, quick and cheap methods have to be standardized and especially easy to perform in the field.

  18. Solid Waste Activity Packet for Teachers.

    Science.gov (United States)

    Illinois Univ., Urbana. Cooperative Extension Service.

    This solid waste activity packet introduces students to the solid waste problem in Illinois. Topics explore consumer practices in the market place, packaging, individual and community garbage generation, and disposal practices. The activities provide an integrated approach to incorporating solid waste management issues into subject areas. The…

  19. Solid-soluted content of cerium in solid solution of sphene

    International Nuclear Information System (INIS)

    Zhao Wei; Teng Yuancheng; Li Yuxiang; Ren Xuetan; Huang Junjun

    2010-01-01

    The sphene solid solution was synthesized by solid-state method,with calcium carbonate, silica, titanium dioxide, cerium oxalate and alumina as raw materials. The solid-soluted content of cerium in sphene was researched by means of X-ray diffraction (XRD), backscattering scanning electron microscopy (BSE), energy dispersive spectroscopy (EDS) and so on. The influence of A l3+ ion introduction to sphene on the solid-soluted content of cerium in sphene solid solution was studied. The results indicate that when introducing Al 3+ to sphene as electrovalence compensation, Ce 4+ could be well solidified to Ca 1-x Ce x Ti 1-2x A l2x SiO 5 , and the solid-soluted content is approximately 12.61%. With no electrovalence compensation, Ce 4+ could be solidified to Ca 1-2x Ce x TiSiO 5 , and the solid-soluted content is approximately 10.98%. The appropriate synthesis temperature of sphene solid solution is 1 260 degree C.(authors)

  20. Solid waste management: an overview

    International Nuclear Information System (INIS)

    Ayoub, G.M.

    1995-01-01

    The source, effect and characterization of solid wastes are discussed. Constituents of municipal solid wastes and a comparative compositions of municipal solid waste with some data on Lebanon are given. Collection, transport and processing practices are next introduced. Finally treatment and disposal techniques are presented with emphasis on the solid waste as energy source and as material source. Methods of recycling are evaluated in respect with their environmental impact. 7 refs. 2 tabs

  1. Is baby-led weaning feasible? When do babies first reach out for and eat finger foods?

    Science.gov (United States)

    Wright, Charlotte M; Cameron, Kirsty; Tsiaka, Maria; Parkinson, Kathryn N

    2011-01-01

    The baby-led weaning philosophy proposes that when solids are introduced, infants should be encouraged to self-feed with solid food, as opposed to spoon-feeding purees. We used data from the Gateshead Millennium Study (GMS) to define the range of ages at which infants reach out for and eat finger foods and related this to developmental status. GMS recruited infants shortly after birth and followed them prospectively using postal questionnaires. Of the 923 eligible children, 602 had data on when they first reached out for food, and 340 (56%) had done so before age 6 months, but 36 (6%) were still not reaching for food at age 8 months. Infants who had not reached out for food by 6 months were less likely to be walking unaided at age 1 year (85 out of 224, 38%) compared with those who did (155 out of 286, 54%; P bread, rusks or biscuits. Of the 604 with information at age 8 months about current intake, all but 58 (9.6%) were having some finger foods at least daily, but only 309 (51%) were having them more than once per day. Baby-led weaning is probably feasible for a majority of infants, but could lead to nutritional problems for infants who are relatively developmentally delayed. © 2010 Blackwell Publishing Ltd.

  2. Management of solid wastes

    Energy Technology Data Exchange (ETDEWEB)

    Williams, D.J. [University of Queensland, St. Lucia, Qld. (Australia). Dept. of Civil Engineering

    1996-12-31

    This chapter introduces the range of solid waste materials produced in the mining and mineral processing industries, with particular reference to Australia. The waste materials are characterised and their important geotechnical engineering properties are discussed. Disposal management techniques for metalliferous, coal, heavy mineral sand, fly ash and bauxite solid wastes are described. Geo-technical techniques for the management of potential contaminants are presented. Minimisation and utilisation of solid wastes, and the economics of solid waste management, are discussed from the perspectives of policy, planning, costing and rehabilitation. 19 figs., 2 tabs.

  3. Bioenergy Potential from Food Waste in California.

    Science.gov (United States)

    Breunig, Hanna M; Jin, Ling; Robinson, Alastair; Scown, Corinne D

    2017-02-07

    Food waste makes up approximately 15% of municipal solid waste generated in the United States, and 95% of food waste is ultimately landfilled. Its bioavailable carbon and nutrient content makes it a major contributor to landfill methane emissions, but also presents an important opportunity for energy recovery. This paper presents the first detailed analysis of monthly food waste generation in California at a county level, and its potential contribution to the state's energy production. Scenarios that rely on excess capacity at existing anaerobic digester (AD) and solid biomass combustion facilities, and alternatives that allow for new facility construction, are developed and modeled. Potential monthly electricity generation from the conversion of gross food waste using a combination of AD and combustion varies from 420 to 700 MW, averaging 530 MW. At least 66% of gross high moisture solids and 23% of gross low moisture solids can be treated using existing county infrastructure, and this fraction increases to 99% of high moisture solids and 55% of low moisture solids if waste can be shipped anywhere within the state. Biogas flaring practices at AD facilities can reduce potential energy production by 10 to 40%.

  4. Food Allergies: Understanding Food Labels

    Science.gov (United States)

    ... Manufacturers aren't required to include warnings about food allergens accidentally introduced during manufacturing or packaging (cross-contamination). This potentially can cause trouble if you're ...

  5. High solids co-digestion of food and landscape waste and the potential for ammonia toxicity.

    Science.gov (United States)

    Drennan, Margaret F; DiStefano, Thomas D

    2014-07-01

    A pilot-scale study was completed to determine the feasibility of high-solids anaerobic digestion (HSAD) of a mixture of food and landscape wastes at a university in central Pennsylvania (USA). HSAD was stable at low loadings (2g COD/L-day), but developed inhibitory ammonia concentrations at high loadings (15 g COD/L-day). At low loadings, methane yields were 232 L CH4/kg COD fed and 229 L CH4/kg VS fed, and at high loadings yields were 211 L CH4/kg COD fed and 272 L CH4/kg VS fed. Based on characterization and biodegradability studies, food waste appears to be a good candidate for HSAD at low organic loading rates; however, the development of ammonia inhibition at high loading rates suggests that the C:N ratio is too low for use as a single substrate. The relatively low biodegradability of landscape waste as reported herein made it an unsuitable substrate to increase the C:N ratio. Codigestion of food waste with a substrate high in bioavailable carbon is recommended to increase the C:N ratio sufficiently to allow HSAD at loading rates of 15 g COD/L-day. Copyright © 2014 Elsevier Ltd. All rights reserved.

  6. Solid phase radioimmunoassays

    International Nuclear Information System (INIS)

    Wide, L.

    1977-01-01

    Solid phase coupled antibodies were introduced to facilitate the separation of bound and free labelled ligand in the competitive inhibition radioimmunoassay. Originally, the solid matrix used was in the form of small particles and since then a number of different matrices have been used such as very fine powder particles, gels, paper and plastic discs, magnetic particles and the inside surface of plastic tubes. The coupling of antibodies may be that of a covalent chemical binding, a strong physical adsorbtion, or an immunological binding to a solid phase coupled antigen. New principles of radioimmunoassay such as the solid phase sandwich techniques and the immunoradiometric assay were developped from the use of solid phase coupled antigens and antibodies. The solid phase sandwich techniques are reagent excess methods with a very wide applicability. Several of the different variants of solid phase techniques are suitable for automation. Advantages and disadvantages of solid phase radioimmunoassays when compared with those using soluble reagents are discussed. (orig.) [de

  7. Quantification of Food Waste Disposal in the United States: A Meta-Analysis.

    Science.gov (United States)

    Thyberg, Krista L; Tonjes, David J; Gurevitch, Jessica

    2015-12-15

    Food waste has major consequences for social, nutritional, economic, and environmental issues, and yet the amount of food waste disposed in the U.S. has not been accurately quantified. We introduce the transparent and repeatable methods of meta-analysis and systematic reviewing to determine how much food is discarded in the U.S., and to determine if specific factors drive increased disposal. The aggregate proportion of food waste in U.S. municipal solid waste from 1995 to 2013 was found to be 0.147 (95% CI 0.137-0.157) of total disposed waste, which is lower than that estimated by U.S. Environmental Protection Agency for the same period (0.176). The proportion of food waste increased significantly with time, with the western U.S. region having consistently and significantly higher proportions of food waste than other regions. There were no significant differences in food waste between rural and urban samples, or between commercial/institutional and residential samples. The aggregate disposal rate for food waste was 0.615 pounds (0.279 kg) (95% CI 0.565-0.664) of food waste disposed per person per day, which equates to over 35.5 million tons (32.2 million tonnes) of food waste disposed annually in the U.S.

  8. Molecularly imprinted solid-phase extraction for selective extraction of bisphenol analogues in beverages and canned food.

    Science.gov (United States)

    Yang, Yunjia; Yu, Jianlong; Yin, Jie; Shao, Bing; Zhang, Jing

    2014-11-19

    This study aimed to develop a selective analytical method for the simultaneous determination of seven bisphenol analogues in beverage and canned food samples by using a new molecularly imprinted polymer (MIP) as a sorbent for solid-phase extraction (SPE). Liquid chromatography coupled to triple-quadruple tandem mass spectrometry (LC-MS/MS) was used to identify and quantify the target analytes. The MIP-SPE method exhibited a higher level of selectivity and purification than the traditional SPE method. The developed procedures were further validated in terms of accuracy, precision, and sensitivity. The obtained recoveries varied from 50% to 103% at three fortification levels and yielded a relative standard deviation (RSD, %) of less than 15% for all of the analytes. The limits of quantification (LOQ) for the seven analytes varied from 0.002 to 0.15 ng/mL for beverage samples and from 0.03 to 1.5 ng/g for canned food samples. This method was used to analyze real samples that were collected from a supermarket in Beijing. Overall, the results revealed that bisphenol A and bisphenol F were the most frequently detected bisphenols in the beverage and canned food samples and that their concentrations were closely associated with the type of packaging material. This study provides an alternative method of traditional SPE extraction for screening bisphenol analogues in food matrices.

  9. [Infant food diversification. Assessment of practices in relation to French recommendations in pediatricians and pediatric residents in southern France].

    Science.gov (United States)

    Banti, T; Carsin, A; Chabrol, B; Reynaud, R; Fabre, A

    2016-10-01

    Infant food diversification has undergone a rapid succession of good practice recommendations in France, but there has been no assessment of pediatrician practices on food diversification. To assess the practices of pediatricians in relation to current recommendations of the French Society of Pediatrics on infant food diversification. This was an observational study conducted from 1 November 2014 to 31 March 2015. The study population consisted of 97 pediatricians in the Var department and 84 pediatric residents assigned to the University of Aix-Marseille in France. A questionnaire was sent by email or post to determine physician characteristics, food diversification methods in healthy children and those at atopic risk, and how the pediatric consultation was conducted. The expected answers were based on the most recent recommendations of the French Society of Pediatrics published in 2008, updated from 2003. In summary, breastfeeding is recommended up to 6 months. Food diversification can be started between 4 and 6 months in children with no allergy risk. Gluten, honey, legumes and cow's milk are introduced between 4 and 7 months, after 12 months and after 36 months, respectively. In atopic children, food diversification is delayed until after 6 months and the most allergenic foods (nuts, exotic fruits, peanuts, and shellfish) are introduced after the age of 12 months. Eighty-four responses were obtained (51%): 50 pediatricians and 34 pediatric residents. Sixteen items were classified depending on whether or not an update after 2003 existed. Over 80% of the physicians responded as recommended for the recently updated items for the age of introduction of "solid food in healthy children", "gluten", "cow's milk protein hydrolysates", and "the time until introduction of cow's milk in the atopic child". At best, 65% of physicians responded in accordance with recommendations for items without a recent update, age of introduction of "cow's milk", "milk desserts

  10. [Determination of 3-monochloropropane-1,2-diol in grease food by solid phase extraction-derivatization-gas chromatography-mass spectrometry].

    Science.gov (United States)

    Xiang, Xiaoling; Wang, Liyuan; Shen, Xianghong; Li, Chunsong; Shen, Jianfu; Wu, Pinggu

    2017-09-01

    To establish the method of determination of 3-monochloropropane-1,2-diol( 3-MCPD) in grease food by gas chromatography-mass spectrometry( GC-MS). 3-MCPD in grease food represented by bean paste was extracted by ultrasound,purified by alkaline earth solid phase extraction column,derivatived using phenylboronic acid( PBA) and detected by GC-MS. The linearity of 3-MCPD ranged from 1-100 ng/mL,with correlation coefficient at 0. 9993.The limits of quantitation( LOQ) in soy sauce,bean paste,pepper oil were 0. 6,0. 5 and7. 0 μg/kg and limits of detection( LOD) were 1. 9,1. 6 and 18. 8 μg/kg,respectively.Average recovery rate and relative standard deviation was 78. 3%-106. 7% and 1. 9%-11. 6%( n = 6), when 3-MCPD was added in grease food at 2. 5-1000 μg/kg. The method has good purification effect and the detection sensitivity and accuracy,and can be used for the determination of 3-MCPD in grease food.

  11. Effect of total solids content on methane and volatile fatty acid production in anaerobic digestion of food waste.

    Science.gov (United States)

    Liotta, Flavia; d'Antonio, Giuseppe; Esposito, Giovanni; Fabbricino, Massimiliano; van Hullebusch, Eric D; Lens, Piet N L; Pirozzi, Francesco; Pontoni, Ludovico

    2014-10-01

    This work investigates the role of the moisture content on anaerobic digestion of food waste, as representative of rapidly biodegradable substrates, analysing the role of volatile fatty acid production on process kinetics. A range of total solids from 4.5% to 19.2% is considered in order to compare methane yields and kinetics of reactors operated under wet to dry conditions. The experimental results show a reduction of the specific final methane yield of 4.3% and 40.8% in semi-dry and dry conditions compared with wet conditions. A decreasing trend of the specific initial methane production rate is observed when increasing the total solids concentration. Because of lack of water, volatile fatty acids accumulation occurs during the first step of the process at semi-dry and dry conditions, which is considered to be responsible for the reduction of process kinetic rates. The total volatile fatty acids concentration and speciation are proposed as indicators of process development at different total solids content. © The Author(s) 2014.

  12. Food consumption value: developing a consumer-centred concept of value in the field of food

    NARCIS (Netherlands)

    Dagevos, H.; Ophem, van J.A.C.

    2013-01-01

    Purpose – This paper seeks to argue that a new and broader definition of food value should be introduced that includes other factors than the traditional mantra of nutritional value, appearance, and the like. This paper introduces the concept of food consumption value (FCV).

  13. Sulfonated nanocellulose for the efficient dispersive micro solid-phase extraction and determination of silver nanoparticles in food products.

    Science.gov (United States)

    Ruiz-Palomero, Celia; Soriano, M Laura; Valcárcel, Miguel

    2016-01-08

    This paper reports a simple approach to Analytical Nanoscience and Nanotechnology (AN&N) that integrates the nanotool, sulfonated nanocellulose (s-NC), and nanoanalyte, silver nanoparticles (AgNPs), in the same analytical process by using an efficient, environmentally friendly dispersive micro solid-phase extraction (D-μSPE) capillary electrophoresis (CE) method with s-NC as sorbent material. Introducing negatively charged sulfate groups onto the surface of cellulose enhances its surface chemistry and enables the extraction and preconcentration of AgNPs of variable diameter (10, 20 and 60nm) and shell composition (citrate and polyvinylpyrrolidone coatings) from complex matrices into a cationic surfactant. In this way, AgNPs of diverse nature were successfully extracted onto the s-NC sorbent and then desorbed into an aqueous solution containing thiotic acid (TA) prior to CE without the need for any labor-intensive cleanup. The ensuing eco-friendly D-μSPE method exhibited a linear response to AgNPs with a limit of detection (LOD) of 20μg/L. Its ability to specifically recognize AgNPs of different sizes was checked in orange juice and mussels, which afforded recoveries of 70.9-108.4%. The repeatability of the method at the limit of quantitation (LOQ) level was 5.6%. Based on the results, sulfonated nanocellulose provides an efficient, cost-effective analytical nanotool for the extraction of AgNPs from food products. Copyright © 2015 Elsevier B.V. All rights reserved.

  14. 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

  15. Duration of Breastfeeding, but Not Timing of Solid Food, Reduces the Risk of Overweight and Obesity in Children Aged 24 to 36 Months: Findings from an Australian Cohort Study.

    Science.gov (United States)

    Bell, Sarah; Yew, Sarah Siau Yi; Devenish, Gemma; Ha, Diep; Do, Loc; Scott, Jane

    2018-03-26

    This study aimed to determine whether breastfeeding duration and the timing of solid food were independently associated with being overweight or obese in early childhood. Subjects were 953 children participating in the Study of Mothers and Infants Life Events Affecting Oral Health (SMILE) birth cohort study, based in Adelaide, Australia. Socio-demographic information and data on breastfeeding duration and age of introduction of solid food were collected at birth, 3, 4, 6, 12, and 24 months via mailed or online questionnaires completed by mothers. The weight and height of children were measured at a dental examination when children were aged between 24 and 36 months. Body mass index was calculated, and children were categorised into weight groups according to the World Health Organization growth standards. Multivariable logistic regression analysis was conducted, adjusting for maternal age at birth, education, socio-economic status, pre-pregnancy weight, smoking in pregnancy, method of delivery, and child's birthweight. Risk of overweight/obesity was independently associated with maternal pre-pregnancy BMI, smoking in pregnancy, and birthweight. Children that were breastfed for 12 months or more had a significantly lower risk of being overweight/obese than those breastfed for less than 17 weeks (AOR 0.49; 95%CI 0.27, 0.90; p for trend =0.009). Age of introduction of solid food, however, was not associated with the risk of being overweight/obese at 24 to 36 months. This study provides further evidence of an inverse relationship between breastfeeding and risk of overweight/obesity, however, no association with the timing of solid food was detected.

  16. High proportions of foods recommended for consumption by United States Dietary Guidance contain solid fats and added sugar: Results from the National Health and Nutrition Examination Survey (2007-2008)

    Science.gov (United States)

    The 2010 Dietary Guidelines for Americans (DGA) recommend that individuals older than one year reduce intakes of solid fats (SoF) and added sugars (AS; together SoFAS). MyPlate, illustrates the proportions of five major food groups to promote healthy eating (Vegetables, Grains, Protein Foods, Fruit...

  17. 99mTc ovalbumin labelled eggs for gastric emptying scintigraphy: in-vitro comparison of solid food markers.

    Science.gov (United States)

    Blanc, Frédérique; Salaun, Pierre Y; Couturier, Olivier; Querellou, Solène; Le Duc-Pennec, Alexandra; Mougin-Degraef, Marie; Bizais, Yves; Legendre, Jean M

    2005-11-01

    The reliability of solid phase gastric emptying measurements by scintigraphy requires a marker that remains within the solid component of the test meal, and which is not degraded by the gastric juice throughout the scintigraphic procedure. In Europe, foods are most often labelled with 99mTc rhenium sulfide macrocolloid (RSMC) but this solid phase marker was withdrawn from the market in January 2004. To test other potential solid phase markers and to compare them to the reference marker RSMC. These markers were rhenium sulfide nanocolloid (RSNC), tin fluoride colloid (TFC), phytates and two albumins (Alb and AlbC). All were radiolabelled with 99mTc. After quality control, each 99mTc marker was incorporated into the albumin of one egg. Then, egg white and yolk were mixed together, and a well-cooked omelette was prepared. Aliquots of the omelette were incubated with an acidic solution of pepsin at 37 degrees C which mimicked gastric juice. Unbound radioactivity in the supernatant fraction was measured at various times up to 3 h. The radiochemical purity was > 95% for all radiopharmaceuticals. During the in-vitro incubation, the percentage of 99mTc labelled colloids released from the omelette increased continuously: after 3 h, 5% for TFC and RSMC, 8% for phytates, and > 9% for the two albumins and RSNC. Considering quality controls and release of 99mTc during in-vitro incubation of the omelette, TFC showed the same behaviour as the reference marker RSMC. Thus, TFC seems to be the best candidate to replace RSMC for the radiolabelling of the solid phase of the gastric emptying test meal.

  18. Post-transplantation Development of Food Allergies.

    Science.gov (United States)

    Newman, Erik N; Firszt, Rafael

    2018-01-29

    The development of food allergies is increasingly being recognized as a post-solid organ transplant complication. In this article, we review the spectrum of post-transplant food allergy development and the proposed mechanisms for de novo food allergies and the clinical significance they pose. The development of new food allergies is disproportionately associated with pediatric liver transplants, where it occurs in up to 38% of select populations. The mechanism of food allergy development is not completely understood; however, it is likely promoted by unbalanced immune suppression. De novo food allergy development is a common complication of solid organ transplants with the highest risk occurring in pediatric liver transplant recipients. There are likely multiple mechanisms for food allergy development including passive transfer of membrane-bound IgE and lymphocytes from donor to recipient, as well as loss of food tolerance and active development of new food allergies. The optimal management of food allergies following organ transplants has not been well researched but may include changing the immune suppression regimen if the food allergy does not resolve without intervention.

  19. High solids co-digestion of food and landscape waste and the potential for ammonia toxicity

    Energy Technology Data Exchange (ETDEWEB)

    Drennan, Margaret F.; DiStefano, Thomas D., E-mail: thomas.distefano@bucknell.edu

    2014-07-15

    Highlights: • We evaluated co-digestion of food and landscape waste with a pilot-scale anaerobic dry digester. • We evaluated reactor performance at 35 °C under low and high organic loading rates. • Performance was stable under low organic loading rate, but declined under high organic loading rate. • Respirometry was employed to investigate potential inhibition due to ammonia. • Landscape waste was unsuitable in increasing the C:N ratio during codigestion. - Abstract: A pilot-scale study was completed to determine the feasibility of high-solids anaerobic digestion (HSAD) of a mixture of food and landscape wastes at a university in central Pennsylvania (USA). HSAD was stable at low loadings (2 g COD/L-day), but developed inhibitory ammonia concentrations at high loadings (15 g COD/L-day). At low loadings, methane yields were 232 L CH{sub 4}/kg COD fed and 229 L CH{sub 4}/kg VS fed, and at high loadings yields were 211 L CH{sub 4}/kg COD fed and 272 L CH{sub 4}/kg VS fed. Based on characterization and biodegradability studies, food waste appears to be a good candidate for HSAD at low organic loading rates; however, the development of ammonia inhibition at high loading rates suggests that the C:N ratio is too low for use as a single substrate. The relatively low biodegradability of landscape waste as reported herein made it an unsuitable substrate to increase the C:N ratio. Codigestion of food waste with a substrate high in bioavailable carbon is recommended to increase the C:N ratio sufficiently to allow HSAD at loading rates of 15 g COD/L-day.

  20. Solid lipid dispersions: potential delivery system for functional ingredients in foods.

    Science.gov (United States)

    Asumadu-Mensah, Aboagyewa; Smith, Kevin W; Ribeiro, Henelyta S

    2013-07-01

    Structured solid lipid (SL) systems have the advantages of long-term physical stability, low surfactant concentrations, and may exhibit controlled release of active ingredients. In this research work, the potential use of high-melting SLs for the production of the above structured SL carrier systems was investigated. Dispersions containing either SL or blend of solid lipid and oil (SL+O) were produced by a hot melt high-pressure homogenization method. Experiments involved the use of 3 different SLs for the disperse phase: stearic acid, candelilla wax and carnauba wax. Sunflower oil was incorporated in the disperse phase for the production of the dispersions containing lipid and oil. In order to evaluate the practical aspects of structured particles, analytical techniques were used including: static light scattering to measure particle sizes, transmission electron microscopy (TEM) for investigating particle morphology and differential scanning calorimetry (DSC) to investigate the crystallization behavior of lipids in bulk and in dispersions. Results showed different mean particle sizes depending on the type of lipid used in the disperse phase. Particle sizes for the 3 lipids were: stearic acid (SL: 195 ± 2.5 nm; SL+O: 138 ± 6.0 nm); candelilla wax (SL: 178 ± 1.7 nm; SL+O: 144 ± 0.6 nm); carnauba wax (SL: 303 ± 1.5 nm; SL+O: 295 ± 5.0 nm). TEM results gave an insight into the practical morphology, showing plate-like and needle-like structures. DSC investigations also revealed that SL dispersions melted and crystallized at lower temperatures than the bulk. This decrease can be explained by the small particle sizes of the dispersion, the high-specific surface area, and the presence of a surfactant. © 2013 Institute of Food Technologists®

  1. Migration kinetics of four photo-initiators from paper food packaging to solid food simulants.

    Science.gov (United States)

    Cai, Huimei; Ji, Shuilin; Zhang, Juzhou; Tao, Gushuai; Peng, Chuanyi; Hou, Ruyan; Zhang, Liang; Sun, Yue; Wan, Xiaochun

    2017-09-01

    The migration behaviour of four photo-initiators (BP, EHA, MBP and Irgacure 907) was studied by 'printing' onto four different food-packaging materials (Kraft paper, white cardboard, Polyethylene (PE)-coated paper and composite paper) and tracking movement into the food simulant: Tenax-TA (porous polymer 2,6-diphenyl furan resin). The results indicated that the migration of the photo-initiators was related to the molecular weight and log K o/w of each photo-initiator. At different temperatures, the migration rates of the photo-initiators were different in papers with different thicknesses. The amount of each photo-initiator found in the food was closely related to the food matrix. The Weibull model was used to predict the migration load into the food simulants by calculating the parameters τ and β and determining the relationship of the two parameters with temperature and paper thickness. The established Weibull model was then used to predict the migration of each photo-initiator with respect to different foods. A two-parameter Weibull model fitted the actual situation, with some deviation from the actual migration amount.

  2. Macroscopic modelling of solid-state fermentation

    NARCIS (Netherlands)

    Hoogschagen, M.J.

    2007-01-01

    Solid-state fermentation is different from the more well known process of liquid fermentation because no free flowing water is present. The technique is primarily used in Asia. Well-known products are the foods tempe, soy sauce and saké. In industrial solid-state fermentation, the substrate usually

  3. The Development and Public Health Implications of Food Preferences in Children

    Directory of Open Access Journals (Sweden)

    Jacob P. Beckerman

    2017-12-01

    Full Text Available Food preferences are a primary determinant of dietary intake and behaviors, and they persist from early childhood into later life. As such, establishing preferences for healthy foods from a young age is a promising approach to improving diet quality, a leading contributor to cardiometabolic health. This narrative review first describes the critical period for food preference development starting in utero and continuing through early childhood. Infants’ innate aversion to sour and bitter tastes can lead them to initially reject some healthy foods such as vegetables. Infants can learn to like these foods through exposures to their flavors in utero and through breastmilk. As solid foods are introduced through toddlerhood, children’s food preferences are shaped by parent feeding practices and environmental factors such as food advertising. Next, we discuss two key focus areas to improve diet quality highlighted by the current understanding of food preferences: (1 promoting healthy food preferences through breastfeeding and early exposures to healthy foods and (2 limiting the extent to which innate preferences for sweet and salty tastes lead to poor diet quality. We use an ecological framework to summarize potential points of intervention and provide recommendations for these focus areas, such as worksite benefits that promote breastfeeding, and changes in food retail and service environments. Individuals’ choices around breastfeeding and diet may ultimately be influenced by policy and community-level factors. It is thus crucial to take a multilevel approach to establish healthy food preferences from a young age, which have the potential to translate into lifelong healthy diet.

  4. High-solid mesophilic methane fermentation of food waste with an emphasis on Iron, Cobalt, and Nickel requirements.

    Science.gov (United States)

    Qiang, Hong; Lang, Dong-Li; Li, Yu-You

    2012-01-01

    The effect of trace metals on the mesophilic methane fermentation of high-solid food waste was investigated using both batch and continuous experiments. The continuous experiment was conducted by using a CSTR-type reactor with three run. During the first run, the HRT of the reactor was stepwise decreased from 100 days to 30 days. From operation day 50, the reactor efficiency deteriorated due to the lack of trace metals. The batch experiment showed that iron, cobalt, and nickel combinations had a significant effect on food waste. According to the results of the batch experiment, a combination of iron, cobalt, and nickel was added into the CSTR reactor by two different methods at run II, and III. Based on experimental results and theoretical calculations, the most suitable values of Fe/COD, Co/COD, and Ni/COD in the substrate were identified as 200, 6.0, and 5.7 mg/kg COD, respectively. Copyright © 2011 Elsevier Ltd. All rights reserved.

  5. Microbial quality of some herbal solid dosage forms

    African Journals Online (AJOL)

    STORAGESEVER

    2010-03-15

    Mar 15, 2010 ... Key words: Microbial quality, herbal, contamination, solid dosage form ... The type of dosage form, packaging, manufacturing and expiration dates of subject solid herbal .... According to WHO report (2002), Salmonella food.

  6. Industrialization development of food irradiation in China

    International Nuclear Information System (INIS)

    Chen Dianhua

    2004-01-01

    This report introduces present status on food irradiation at home and abroad in detail. It also introduces the scientific research and application in reducing diseases caused by food borne pathogens, quarantine control of import and export products, grain store and killing insects in traditional Chinese medicine. The report also analyzes the problems in developing food irradiation in China and gives some suggestions

  7. Food Service System

    Science.gov (United States)

    1992-01-01

    The 3M Food Service System 2 employs a "cook/chill" concept for serving food in hospitals. The system allows staff to prepare food well in advance, maintain heat, visual appeal and nutritional value as well as reducing operating costs. The integral heating method, which keeps hot foods hot and cold foods cold, was developed by 3M for the Apollo Program. In the 1970s, the company commercialized the original system and in 1991, introduced Food Service System 2. Dishes are designed to resemble those used at home, and patient satisfaction has been high.

  8. Solid Loss of Carrots During Simulated Gastric Digestion

    OpenAIRE

    Kong, Fanbin; Singh, R. Paul

    2010-01-01

    The knowledge of solid loss kinetics of foods during digestion is crucial for understanding the factors that constrain the release of nutrients from the food matrix and their fate of digestion. The objective of this study was to investigate the solid loss of carrots during simulated gastric digestion as affected by pH, temperature, viscosity of gastric fluids, mechanical force present in stomach, and cooking. Cylindrical carrot samples were tested by static soaking method and using a model st...

  9. Determination of radiation-induced hydrocarbons in processed food and complex lipid matrices. A new solid phase extraction (SPE) method for detection of irradiated components in food

    International Nuclear Information System (INIS)

    Hartmann, M.; Ammon, J.; Berg, H.

    1997-01-01

    Detection of irradiated components in processed food with complex lipid matrices can be affected by two problems. First, the processed food may contain only a small amount of the irradiated component, and the radiation-induced hydrocarbons may be diluted throughout the lipid matrix of the whole food. Second, in complex lipid matrices, the detection of prior irradiation is often disturbed by fat-associated compounds. In these cases, common solid phase extraction (SPE) Florisil clean-up alone is inadequate in the detection of prior irradiation. Subsequent SPE argentation chromatography of the Florisil eluate allows the measurement of small amounts of irradiated lipid-containing ingredients in processed food as well as the detection of prior irradiation in complex lipid matrices such as paprika and chilli. SPE argetation chromatography is the first method available for the selective enrichment of radiation-specific hydrocarbons from even complex lipid matrices, thus enabling the detection of irradiation does as low as 0.025 kGy. Furthermore, by using radiation-induced hydrocarbons in the detection of prior irradiation of paprika and chilli powder, a second independent method, the first being measurement of thermoluminescence, is available for the analysis of these matrices. Such analysis could be achieved by using this highly sensitive, cheap and easy to perform combined SPE Florisil/argentation chromatography method, without the need for sophisticated techniques like SFE-GC/MS or LC-GC/MS, so that highly sensitive detection of prior irradiation colud be performed in almost every laboratory

  10. A straightforward method to determine flavouring substances in food by GC-MS

    NARCIS (Netherlands)

    Lopez Sanchez, P.; Sisseren, van M.; Marco, De S.; Jekel, A.A.; Nijs, de W.C.M.; Mol, J.G.J.

    2015-01-01

    A straightforward GC–MS method was developed to determine the occurrence of fourteen flavouring compounds in food. It was successfully validated for four generic types of food (liquids, semi-solids, dry solids and fatty solids) in terms of limit of quantification, linearity, selectivity, matrix

  11. Introducing integrated food-energy systems that work for people and climate

    Energy Technology Data Exchange (ETDEWEB)

    Bogdanski, Anne [Food and Agriculture Organisation of the United Nations (FAO), Rome (Italy)

    2011-07-01

    Bioenergy can be part of the implementation of climate-smart agricultural development. However, it is crucial to develop bioenergy operations in ways that mitigate risks and harness benefits. Integrated Food-Energy Systems (IFES) can play an important role in doing so. (orig.)

  12. Take off the heater: Utility effect and food environment effect in food consumption decisions

    OpenAIRE

    Lombardini-Riipinen, Chiara; Lankoski, Leena

    2010-01-01

    In this paper, we describe individual food consumption decisions as driven by a utility effect and a food environment effect. To outline the utility effect, we first develop a new theoretical model of individual food consumption. Next, we introduce the food environment effect by showing how the food environment can affect food consumption decisions and how this can skew the resulting food consumption vector. Finally, we analyse manipulations of the food environment as a potential form of poli...

  13. High-solids anaerobic co-digestion of sewage sludge and food waste in comparison with mono digestions: stability and performance.

    Science.gov (United States)

    Dai, Xiaohu; Duan, Nina; Dong, Bin; Dai, Lingling

    2013-02-01

    System stability and performance of high-solids anaerobic co-digestion of dewatered sludge (DS) and food waste (FW) in comparison with mono digestions were investigated. System stability was improved in co-digestion systems with co-substrate acting as a diluting agent to toxic chemicals like ammonia or Na(+). For high-solids digestion of DS, the addition of FW not only improved system stability but also greatly enhanced volumetric biogas production. For high-solids digestion of FW, the addition of DS could reduce Na(+) concentration and help maintain satisfactory stability during the conversion of FW into biogas. System performances of co-digestion systems were mainly determined by the mixing ratios of DS and FW. Biogas production and volatile solids (VSs) reduction in digestion of the co-mixture of DS and FW increased linearly with higher ratios of FW. A kinetic model, which aimed to forecast the performance of co-digestion and to assist reactor design, was developed from long-term semi-continuous experiments. Maximum VS reduction for DS and FW was estimated to be 44.3% and 90.3%, respectively, and first order constant k was found to be 0.17d(-1) and 0.50 d(-1), respectively. Experimental data of co-digestion were in good conformity to the predictions of the model. Copyright © 2012 Elsevier Ltd. All rights reserved.

  14. Automated mini-column solid-phase extraction cleanup for high-throughput analysis of chemical contaminants in foods by low-pressure gas chromatography – tandem mass spectrometry

    Science.gov (United States)

    This study demonstrated the application of an automated high-throughput mini-cartridge solid-phase extraction (mini-SPE) cleanup for the rapid low-pressure gas chromatography – tandem mass spectrometry (LPGC-MS/MS) analysis of pesticides and environmental contaminants in QuEChERS extracts of foods. ...

  15. Complementary feeding patterns in a developing country: a cross-sectional study across Lebanon.

    Science.gov (United States)

    Batal, M; Boulghourjian, C; Akik, C

    2010-02-01

    This first, large-scale study on complementary feeding in Lebanon analysed the timing and types of food introduced to infants according to mothers' demographic and socioeconomic and infants' characteristics. A cross-sectional survey over 10 months found that the majority of infants were introduced to solid foods at or after 4 months of age. A large number of infants were given liquids other than breast or formula milk earlier. Women in employment outside the home were almost twice as likely to introduce solid foods before age 4 months. The most common starting food was cereals. More than half the children consumed starchy foods and fruits every day, but not meats and fish.

  16. Toddlers' food preferences. The impact of novel food exposure, maternal preferences and food neophobia.

    Science.gov (United States)

    Howard, Anika J; Mallan, Kimberley M; Byrne, Rebecca; Magarey, Anthea; Daniels, Lynne A

    2012-12-01

    Food preferences have been identified as a key determinant of children's food acceptance and consumption. The aim of this study was to identify factors that influence children's liking for fruits, vegetables and non-core foods. Participants were Australian mothers (median age at delivery=31years, 18-46years) and their two-year-old children (M=24months, SD=1month; 52% female) allocated to the control group (N=245) of the NOURISH RCT. The effects of repeated exposure to new foods, maternal food preferences and child food neophobia on toddlers' liking of vegetables, fruits and non-core foods and the proportion never tried were examined via hierarchical regression models; adjusting for key maternal (age, BMI, education) and child covariates (birth weight Z-score, gender), duration of breastfeeding and age of introduction to solids. Maternal preferences corresponded with child preferences. Food neophobia among toddlers was associated with liking fewer vegetables and fruits, and trying fewer vegetables. Number of repeated exposures to new food was not significantly associated with food liking at this age. Results highlight the need to: (i) encourage parents to offer a wide range of foods, regardless of their own food preferences, and (ii) provide parents with guidance on managing food neophobia. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.

  17. Effect of total solid content and pretreatment on the production of lactic acid from mixed culture dark fermentation of food waste.

    Science.gov (United States)

    Yousuf, Ahasa; Bastidas-Oyanedel, Juan-Rodrigo; Schmidt, Jens Ejbye

    2018-04-28

    Food waste landfilling causes environmental degradation, and this work assesses a sustainable food valorization technique. In this study, food waste is converted into lactic acid in a batch assembly by dark fermentation without pH control and without the addition of external inoculum at 37 °C. The effect of total solid (TS), enzymatic and aeration pretreatment was investigated on liquid products concentration and product yield. The maximum possible TS content was 34% of enzymatic pretreated waste, and showed the highest lactic acid concentration of 52 g/L, with a lactic acid selectivity of 0.6 g lactic /g totalacids . The results indicated that aeration pretreatment does not significantly improve product concentration or yield. Non-pretreated waste in a 29% TS system showed a lactic acid concentration of 31 g/L. The results showed that enzymatic pretreated waste at TS of 34% results in the highest production of lactic acid. Copyright © 2018 Elsevier Ltd. All rights reserved.

  18. Determining chewing efficiency using a solid test food and considering all phases of mastication.

    Science.gov (United States)

    Liu, Ting; Wang, Xinmiao; Chen, Jianshe; van der Glas, Hilbert W

    2018-07-01

    Following chewing a solid food, the median particle size, X 50 , is determined after N chewing cycles, by curve-fitting of the particle size distribution. Reduction of X 50 with N is traditionally followed from N ≥ 15-20 cycles when using the artificial test food Optosil ® , because of initially unreliable values of X 50 . The aims of the study were (i) to enable testing at small N-values by using initial particles of appropriate size, shape and amount, and (ii) to compare measures of chewing ability, i.e. chewing efficiency (N needed to halve the initial particle size, N(1/2-Xo)) and chewing performance (X 50 at a particular N-value, X 50,N ). 8 subjects with a natural dentition chewed 4 types of samples of Optosil particles: (1) 8 cubes of 8 mm, border size relative to bin size (traditional test), (2) 9 half-cubes of 9.6 mm, mid-size; similar sample volume, (3) 4 half-cubes of 9.6 mm, and 2 half-cubes of 9.6 mm; reduced particle number and sample volume. All samples were tested with 4 N-values. Curve-fitting with a 2nd order polynomial function yielded log(X 50 )-log(N) relationships, after which N(1/2-Xo) and X 50,N were obtained. Reliable X 50 -values are obtained for all N-values when using half-cubes with a mid-size relative to bin sizes. By using 2 or 4 half-cubes, determination of N(1/2-Xo) or X 50,N needs less chewing cycles than traditionally. Chewing efficiency is preferable over chewing performance because of a comparison of inter-subject chewing ability at the same stage of food comminution and constant intra-subject and inter-subject ratios between and within samples respectively. Copyright © 2018 Elsevier Ltd. All rights reserved.

  19. Solid phase bio-electrofermentation of food waste to harvest value-added products associated with waste remediation.

    Science.gov (United States)

    Chandrasekhar, K; Amulya, K; Mohan, S Venkata

    2015-11-01

    A novel solid state bio-electrofermentation system (SBES), which can function on the self-driven bioelectrogenic activity was designed and fabricated in the laboratory. SBES was operated with food waste as substrate and evaluated for simultaneous production of electrofuels viz., bioelectricity, biohydrogen (H2) and bioethanol. The system illustrated maximum open circuit voltage and power density of 443 mV and 162.4 mW/m(2), respectively on 9 th day of operation while higher H2 production rate (21.9 ml/h) was observed on 19th day of operation. SBES system also documented 4.85% w/v bioethanol production on 20th day of operation. The analysis of end products confirmed that H2 production could be generally attributed to a mixed acetate/butyrate-type of fermentation. Nevertheless, the presence of additional metabolites in SBES, including formate, lactate, propionate and ethanol, also suggested that other metabolic pathways were active during the process, lowering the conversion of substrate into H2. SBES also documented 72% substrate (COD) removal efficiency along with value added product generation. Continuous evolution of volatile fatty acids as intermediary metabolites resulted in pH drop and depicted its negative influence on SBES performance. Bio-electrocatalytic analysis was carried out to evaluate the redox catalytic capabilities of the biocatalyst. Experimental data illustrated that solid-state fermentation can be effectively integrated in SBES for the production of value added products with the possibility of simultaneous solid waste remediation. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. Food crises, food regimes and food movements: rumblings of reform or tides of transformation?

    Science.gov (United States)

    Holt Giménez, Eric; Shattuck, Annie

    2011-01-01

    This article addresses the potential for food movements to bring about substantive changes to the current global food system. After describing the current corporate food regime, we apply Karl Polanyi's 'double-movement' thesis on capitalism to explain the regime's trends of neoliberalism and reform. Using the global food crisis as a point of departure, we introduce a comparative analytical framework for different political and social trends within the corporate food regime and global food movements, characterizing them as 'Neoliberal', 'Reformist', 'Progressive', and 'Radical', respectively, and describe each trend based on its discourse, model, and key actors, approach to the food crisis, and key documents. After a discussion of class, political permeability, and tensions within the food movements, we suggest that the current food crisis offers opportunities for strategic alliances between Progressive and Radical trends within the food movement. We conclude that while the food crisis has brought a retrenchment of neoliberalization and weak calls for reform, the worldwide growth of food movements directly and indirectly challenge the legitimacy and hegemony of the corporate food regime. Regime change will require sustained pressure from a strong global food movement, built on durable alliances between Progressive and Radical trends.

  1. Preparation and Evaluation of Core–Shell Magnetic Molecularly Imprinted Polymers for Solid-Phase Extraction and Determination of Sterigmatocystin in Food

    Directory of Open Access Journals (Sweden)

    Jing-Min Liu

    2017-10-01

    Full Text Available Magnetic molecularly imprinted polymers (MMIPs, combination of outstanding magnetism with specific selective binding capability for target molecules, have proven to be attractive in separation science and bio-applications. Herein, we proposed the core–shell magnetic molecularly imprinted polymers for food analysis, employing the Fe3O4 particles prepared by co-precipitation protocol as the magnetic core and MMIP film onto the silica layer as the recognition and adsorption of target analytes. The obtained MMIPs materials have been fully characterized by scanning electron microscope (SEM, Fourier transform infrared spectrometer (FT-IR, vibrating sample magnetometer (VSM, and re-binding experiments. Under the optimal conditions, the fabricated Fe3O4@MIPs demonstrated fast adsorption equilibrium, a highly improved imprinting capacity, and excellent specificity to target sterigmatocystin (ST, which have been successfully applied as highly efficient solid-phase extraction materials followed by high-performance liquid chromatography (HPLC analysis. The MMIP-based solid phase extraction (SPE method gave linear response in the range of 0.05–5.0 mg·L−1 with a detection limit of 9.1 µg·L−1. Finally, the proposed method was used for the selective isolation and enrichment of ST in food samples with recoveries in the range 80.6–88.7% and the relative standard deviation (RSD <5.6%.

  2. New approaches to food safety economics

    NARCIS (Netherlands)

    Velthuis, A.G.J.; Unnevehr, L.J.; Hogeveen, H.; Huirne, R.B.M.

    2002-01-01

    Food-safety economics is a new research field, which needs a solid framework of concepts, procedures and data to support the decision-making process in food-safety improvement. Food safety is a theme that plays at many levels in the community: at the consumer level, at the farm or business level, at

  3. Liquid fuels from food waste: An alternative process to co-digestion

    Science.gov (United States)

    Sim, Yoke-Leng; Ch'ng, Boon-Juok; Mok, Yau-Cheng; Goh, Sok-Yee; Hilaire, Dickens Saint; Pinnock, Travis; Adams, Shemlyn; Cassis, Islande; Ibrahim, Zainab; Johnson, Camille; Johnson, Chantel; Khatim, Fatima; McCormack, Andrece; Okotiuero, Mary; Owens, Charity; Place, Meoak; Remy, Cristine; Strothers, Joel; Waithe, Shannon; Blaszczak-Boxe, Christopher; Pratt, Lawrence M.

    2017-04-01

    Waste from uneaten, spoiled, or otherwise unusable food is an untapped source of material for biofuels. A process is described to recover the oil from mixed food waste, together with a solid residue. This process includes grinding the food waste to an aqueous slurry, skimming off the oil, a combined steam treatment of the remaining solids concurrent with extrusion through a porous cylinder to release the remaining oil, a second oil skimming step, and centrifuging the solids to obtain a moist solid cake for fermentation. The water, together with any resulting oil from the centrifuging step, is recycled back to the grinding step, and the cycle is repeated. The efficiency of oil extraction increases with the oil content of the waste, and greater than 90% of the oil was collected from waste containing at least 3% oil based on the wet mass. Fermentation was performed on the solid cake to obtain ethanol, and the dried solid fermentation residue was a nearly odorless material with potential uses of biochar, gasification, or compost production. This technology has the potential to enable large producers of food waste to comply with new laws which require this material to be diverted from landfills.

  4. Bioenergy Potential from Food Waste in California

    Energy Technology Data Exchange (ETDEWEB)

    Breunig, Hanna M. [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States). Energy Technologies Area; Jin, Ling [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States). Energy Technologies Area; Robinson, Alastair [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States). Energy Technologies Area; Scown, Corinne D. [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States). Energy Technologies Area; Joint BioEnergy Inst. (JBEI), Emeryville, CA (United States)

    2017-01-25

    This paper presents the first detailed analysis of monthly food waste generation in California at a county level, and its potential contribution to the state's energy production. Scenarios that rely on excess capacity at existing anaerobic digester (AD) and solid biomass combustion facilities, and alternatives that allow for new facility construction, are developed and modeled. Potential monthly electricity generation from the conversion of gross food waste using a combination of AD and combustion varies from 420 to 700 MW, averaging 530 MW. At least 66% of gross high moisture solids and 23% of gross low moisture solids can be treated using existing county infrastructure, and this fraction increases to 99% of high moisture solids and 55% of low moisture solids if waste can be shipped anywhere within the state. Biogas flaring practices at AD facilities can reduce potential energy production by 10 to 40%.

  5. Harwell's atomic, molecular and solid state computer programs

    International Nuclear Information System (INIS)

    Harker, A.H.

    1976-02-01

    This document is intended to introduce the computational facilities available in the fields of atomic, molecular the solid state theory on the IBM370/165 at Harwell. The programs have all been implemented and thoroughly tested by the Theory of Solid State Materials Group. (author)

  6. Failure of introduction of food allergens after negative oral food challenge tests in children

    NARCIS (Netherlands)

    J.P.M. van der Valk; R. Gerth van Wijk (Roy); Y. Vergouwe; N.W. de Jong (Nicolette)

    2015-01-01

    textabstractOne of the purposes to perform an oral food challenge (FC) test is to avoid unnecessary elimination of food allergens. In case of a negative FC test result, the food can be introduced. It is, however, unknown if patients act according to the outcome of the test. This study evaluates the

  7. Modes of Disintegration of Solid Foods in Simulated Gastric Environment

    Science.gov (United States)

    Kong, Fanbin

    2009-01-01

    A model stomach system was used to investigate disintegration of various foods in simulated gastric environment. Food disintegration modes and typical disintegration profiles are summarized in this paper. Mechanisms contributing to the disintegration kinetics of different foods were investigated as related to acidity, temperature, and enzymatic effect on the texture and changes in microstructure. Food disintegration was dominated by either fragmentation or erosion, depending on the physical forces acting on food and the cohesive force within the food matrix. The internal cohesive forces changed during digestion as a result of water penetration and acidic and enzymatic hydrolysis. When erosion was dominant, the disintegration data (weight retention vs. disintegration time) may be expressed with exponential, sigmoidal, and delayed-sigmoidal profiles. The different profiles are the result of competition among the rates of water absorption, texture softening, and erosion. A linear-exponential equation was used to describe the different disintegration curves with good fit. Acidity and temperature of gastric juice showed a synergistic effect on carrot softening, while pepsin was the key factor in disintegrating high-protein foods. A study of the change of carrot microstructure during digestion indicated that degradation of the pectin and cell wall was responsible for texture softening that contributed to the sigmoidal profile of carrot disintegration. PMID:20401314

  8. Breastfeeding FAQs: Solids and Supplementing

    Science.gov (United States)

    ... 1. Once your baby gets the hang of eating cereal, introduce a variety of puréed fruits, vegetables, and meats. Wait a few days between introducing a new food to make sure your baby doesn't have an allergic reaction . Note: There is no benefit to offering fruit juice , even to older babies. ...

  9. Health foods and foods with health claims in Japan

    International Nuclear Information System (INIS)

    Ohama, Hirobumi; Ikeda, Hideko; Moriyama, Hiroyoshi

    2006-01-01

    The terms 'nutraceuticals' and 'dietary or food supplements' are not very popular in Japan as compared to most of other countries. However, the concept of 'functional foods', which benefits the structure and function of the human body, is known as a result of research studies initiated on the health benefits of foods in 1984. The Ministry of Education organized a national research and development project to evaluate the functionalities of various foods. Researchers from diverse scientific fields succeeded to define new functions of food, successfully incorporating the previously recognized functions of nutrition, sensory/satisfaction and physiological effects of ingredients in foods. Some of the food manufacturers and distributors unfortunately capitalized on such food functionalities to promote 'health foods' by claiming drug-like effects and violating laws. In 1991, the Ministry of Health and Welfare (MHW) now as the Ministry of Health, Labor and Welfare (MHLW) introduced a 'foods for specified health uses' (FOSHU) system, for the control of such exaggerated and misleading claims. The other reason for such enforcement is due to an increase in the population of elderly people and lifestyle-related diseases that include obesity, diabetes mellitus, high blood pressure, cerebro- and cardiovascular diseases and cancer. In 2001, a new regulatory system, 'foods with health claims' (FHC) with a 'foods with nutrient function claims' (FNFC) system and newly established FOSHU was introduced. In addition, MHLW has changed the existing FOSHU, FNFC and other systems in 2005. Such changes include the new subsystems of FOSHU such as (1) standardized FOSHU (2) qualified FOSHU and (3) disease risk reduction claims for FOSHU. In the present chapter, two guidelines that require good manufacturing practice (GMP) and self-investigative systems for ensuring the safety of raw materials used for products in the dosage forms such as capsules, tablets, etc. have been discussed. Furthermore

  10. Solid-Phase S-Alkylation Promoted by Molecular Sieves.

    Science.gov (United States)

    Calce, Enrica; Leone, Marilisa; Mercurio, Flavia Anna; Monfregola, Luca; De Luca, Stefania

    2015-11-20

    A solid-phase S-alkylation procedure to introduce chemical modification on the cysteine sulfhydryl group of a peptidyl resin is reported. The reaction is promoted by activated molecular sieves and consists of a solid-solid process, since both the catalyst and the substrate are in a solid state. The procedure was revealed to be efficient and versatile, particularly when used in combination with the solution S-alkylation approach, allowing for the introduction of different molecular diversities on the same peptide molecule.

  11. Production and characterization of nanostructured lipid carriers and solid lipid nanoparticles containing lycopene for food fortification.

    Science.gov (United States)

    Akhoond Zardini, Ali; Mohebbi, Mohebbat; Farhoosh, Reza; Bolurian, Shadi

    2018-01-01

    In this study, lycopene, was loaded on nanostructured lipid carrier and solid lipid nanoparticles using combination of high shear homogenization and ultrasonication method. Effect of applied lipids types, nanocarrier's type and lycopene loading on physicochemical properties of developed nanocarriers were studied. Particle sizes of developed nanocarriers were between 74.93 and 183.40 nm. Encapsulation efficiency of nanostructured lipid carrier was significantly higher than solid lipid nanoparticles. Morphological study of developed nanocarriers using scanning electron microscopy showed spherical nanoparticles with smooth surface. Lycopene was entrapped in nanocarriers without any chemical interaction with coating material according to Fourier transform infrared spectroscopy spectrum and differential scanning calorimetry thermogram. Glycerol monostearate containing nanoparticles showed phase separation after 30 days in 6 and 25 °C, whereas this event was not observed in nanosuspensions that produced by glycerol distearate. Lycopene release in gastrointestinal condition was studied by the dialysis bag method. To evaluate nanocarrier's potential for food fortification, developed lycopene-loaded nanocarriers were added to orange drink. Results of sensory analysis indicated that nanoencapsulation could obviate the poor solubility and tomato after taste of lycopene. Fortified sample with lycopene nanocarriers didn't show significant difference with blank orange drink sample except in orange odor.

  12. Colonial vs planktonic type of growth: mathematical modeling of microbial dynamics on surfaces and in liquid, semi-liquid and solid foods

    Directory of Open Access Journals (Sweden)

    Panagiotis N. Skandamis

    2015-10-01

    Full Text Available Predictive models are mathematical expressions that describe the growth, survival, inactivation or biochemical processes of foodborne bacteria. During processing of contaminated raw materials and food preparation, bacteria are entrapped into the food residues, potentially transferred to the equipment surfaces (abiotic or inert surfaces or cross-contaminate other foods (biotic surfaces. Growth of bacterial cells can either occur planktonically in liquid or immobilized as colonies. Colonies are on the surface or confined in the interior (submerged colonies of structured foods. For low initial levels of bacterial population leading to large colonies, the immobilized growth differs from planktonic growth due to physical constrains and to diffusion limitations within the structured foods. Indeed, cells in colonies experience substrate starvation and/or stresses from the accumulation of toxic metabolites such as lactic acid. Furthermore, the micro-architecture of foods also influences the rate and extent of growth. The micro-architecture is determined by (i the non-aqueous phase with the distribution and size of oil particles and the pore size of the network when proteins or gelling agent are solidified, and by (ii the available aqueous phase within which bacteria may swarm or swim. As a consequence, the micro-environment of bacterial cells when they grow in colonies might greatly differs from that when they grow planktonically. The broth-based data used for modeling (lag time and generation time, the growth rate and population level are poorly transferable to solid foods. It may lead to an over-estimation or under-estimation of the predicted population compared to the observed population in food. If the growth prediction concerns pathogen bacteria, it is a major importance for the safety of foods to improve the knowledge on immobilized growth. In this review, the different types of models are presented taking into account the stochastic behavior of

  13. Method of contacting solids and gases

    Energy Technology Data Exchange (ETDEWEB)

    1942-08-06

    A continuous method is described for contacting solids and gases. The process involves passing a confined stream of gases through an extended path including a treating zone and imposing a pressure on the stream of gases at least sufficient to overcome the resistence of said path to the flow of said gases. A solid in finely divided form is then introduced into said stream of gases, maintaining a vertical column of finely divided solid in fluidized state of a height which will produce a pressure at the column bottom at least equal to the gas pressure at the point of entry of the solids into the stream. The solids then pass from the bottom of the column into the stream.

  14. Solid substrate fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Tengerdy, R P

    1985-04-01

    Solid Substrate Fermentation (SSF) describes the microbiological tranformation of biological materials in their natural state, in contrast with liquid or submerged fermentations which are carried out in dilute solutions or slurries. The most important industrial microorganisms used in SSF are filamentous fungi and the critical factors in their growth are the control of the moisture level and the temperature. Traditionally, most SSFs are conducted in shallow trays (so that heat build up is avoided) and stacked in a moist chamber, however, the modern SSF should be able to mix large amounts of substrate for a uniform fermentation, maximum automization scale-up of the process, continuous operation and fermentation control and a promising new design is the Helical screw fermenter. At the present time SSF is used in the production of foods (e.g. mushrooms and oriental foods) in municipal, agricultural and industrial solid waste disposal and in the production of enzymes and speciality chemicals but it does not seem likely that it will replace prevalent liquid fermentation technologies. 29 references.

  15. Factors influencing first-time mothers' introduction of complementary foods: a qualitative exploration.

    Science.gov (United States)

    Walsh, Anne; Kearney, Lauren; Dennis, Nicole

    2015-09-22

    Optimal infant nutrition comprises exclusive breastfeeding, with complementary foods introduced from six months of age. How parents make decisions regarding this is poorly studied. This study begins to address the dearth of research into the decision-making processes used by first-time mothers relating to the introduction of complementary foods. This qualitative explorative study was conducted using interviews (13) and focus groups (3). A semi-structured interview guide based on the Theory of Planned Behaviour (TPB). The TPB, a well-validated decision-making model, identifies the key determinants of a behaviour through behavioural beliefs, subjective norms, and perceived behavioural control over the behaviour. It is purported that these beliefs predict behavioural intention to perform the behaviour, and performing the behaviour. A purposive, convenience, sample of 21 metropolitan parents recruited through advertising at local playgroups and childcare centres, and electronically through the University community email list self-selected to participate. Data were analysed thematically within the theoretical constructs: behavioural beliefs, subjective norms and perceived behavioural control. Data relating to sources of information about the introduction of complementary foods were also collected. Overall, first-time mothers found that waiting until six months was challenging despite knowledge of the WHO recommendations and an initial desire to comply with this guideline. Beliefs that complementary foods would assist the infants' weight gain, sleeping patterns and enjoyment at meal times were identified. Barriers preventing parents complying with the recommendations included subjective and group norms, peer influences, infant cues indicating early readiness and food labelling inconsistencies. The most valued information source was from peers who had recently introduced complementary foods. First-time mothers in this study did not demonstrate a good understanding of the

  16. Effect of radiation on food

    Energy Technology Data Exchange (ETDEWEB)

    Sofyan, R [National Atomic Energy Agency, Jakarta (Indonesia). Pasar Djumat Research Centre

    1983-07-01

    Research reports on the effect on radiation on food are reviewed. Irradiation processing inhibits the sprouting of vegetables, delays ripening, reduces the number of microorganisms that spoil food, controls patrogenic organisms and parasites found in food, disinfests food of insects, and disinfects spices of microbes. So far there has been no evidence that food irradiaton introduces nutritional or microbiological problems. The FAO/WHO/IAEA expert committee on the wholesomeness of irradiated food recommend the acceptability from a toxicological stand-point of any food commodity irradiated up to an overall average dose of 10 kilograys.

  17. Effect of radiation on food

    International Nuclear Information System (INIS)

    Sofyan, Rochestri

    1983-01-01

    Research reports on the effect on radiation on food are reviewed. Irradiation processing inhibits the sprouting of vegetables, delays ripening, reduces the number of microorganisms that spoil food, controls patrogenic organisms and parasites found in food, disinfests food of insects, and disinfects spices of microbes. So far there has been no evidence that food irradiaton introduces nutritional or microbiological problems. The FAO/WHO/IAEA expert committee on the wholesomeness of irradiated food recommend the acceptability from a toxicological stand-point of any food commodity irradiated up to an overall average dose of 10 kilograys. (RUW)

  18. Dry anaerobic digestion of food waste and cardboard at different substrate loads, solid contents and co-digestion proportions.

    Science.gov (United States)

    Capson-Tojo, Gabriel; Trably, Eric; Rouez, Maxime; Crest, Marion; Steyer, Jean-Philippe; Delgenès, Jean-Philippe; Escudié, Renaud

    2017-06-01

    The increasing food waste production calls for developing efficient technologies for its treatment. Anaerobic processes provide an effective waste valorization. The influence of the initial substrate load on the performance of batch dry anaerobic co-digestion reactors treating food waste and cardboard was investigated. The load was varied by modifying the substrate to inoculum ratio (S/X), the total solids content and the co-digestion proportions. The results showed that the S/X was a crucial parameter. Within the tested values (0.25, 1 and 4gVS·gVS -1 ), only the reactors working at 0.25 produced methane. Methanosarcina was the main archaea, indicating its importance for efficient methanogenesis. Acidogenic fermentation was predominant at higher S/X, producing hydrogen and other metabolites. Higher substrate conversions (≤48%) and hydrogen yields (≤62mL·gVS -1 ) were achieved at low loads. This study suggests that different value-added compounds can be produced in dry conditions, with the initial substrate load as easy-to-control operational parameter. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. 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.

  20. Detection methods for irradiated foods

    International Nuclear Information System (INIS)

    Dyakova, A.; Tsvetkova, E.; Nikolova, R.

    2005-01-01

    In connection with the ongoing world application of irradiation as a technology in Food industry for increasing food safety, it became a need for methods of identification of irradiation. It was required to control international trade of irradiated foods, because of the certain that legally imposed food laws are not violated; supervise correct labeling; avoid multiple irradiation. Physical, chemical and biological methods for detection of irradiated foods as well principle that are based, are introducing in this summary

  1. Allergenic food introduction and risk of childhood atopic diseases.

    Directory of Open Access Journals (Sweden)

    Niels J Elbert

    Full Text Available The role of timing and diversity of allergenic food introduction in the development of childhood allergic sensitization and atopic diseases is controversial.To examine whether timing and diversity of allergenic food introduction are associated with allergic sensitization, allergy and eczema in children until age 10 years.This study among 5,202 children was performed in a population-based prospective cohort. Timing (age ≤6 months vs. >6 months and diversity (0, 1, 2 and ≥3 foods of allergenic food (cow's milk, hen's egg, peanut, tree nuts, soy and gluten introduction were assessed by questionnaires at ages 6 and 12 months. At age 10 years, inhalant and food allergic sensitization were measured by skin prick tests, and physician-diagnosed inhalant and food allergy by questionnaire. Data on parental-reported physician-diagnosed eczema were obtained from birth until age 10 years.Children introduced to gluten at age ≤6 months had a decreased risk of eczema (aOR (95% CI: 0.84 (0.72, 0.99, compared with children introduced to gluten at age >6 months. However, timing of allergenic food introduction was not associated with allergic sensitization or physician-diagnosed allergy. Children introduced to ≥3 allergenic foods at age ≤6 months had a decreased risk of physician-diagnosed inhalant allergy (0.64 (0.42, 0.98, compared with children not introduced to any allergenic food at age ≤6 months. However, diversity of allergenic food introduction was not associated with allergic sensitization, physician-diagnosed food allergy or eczema.Neither timing nor diversity of allergenic food introduction was consistently associated with childhood allergic sensitization, allergy or eczema.

  2. Selective determination of caffeine in foods with 3D-graphene based ultrasound-assisted magnetic solid phase extraction.

    Science.gov (United States)

    Rahimi, Afshin; Zanjanchi, Mohammad Ali; Bakhtiari, Sadjad; Dehsaraei, Mohammad

    2018-10-01

    An efficient method was applied for extraction of caffeine in food samples. Three-dimensional graphene-Fe 3 O 4 (3D-G-Fe 3 O 4 ) nanoparticles was successfully synthesized and used as adsorbent in magnetic solid phase extraction (MSPE) step. The properties of synthesized adsorbent were characterized by fourier-transform infrared spectroscopy (FT-IR), scanning electron microscope (SEM), vibrating sample magnetometer (VSM), X-ray diffraction (XRD), Raman spectroscopy, Brunauer-Emmett-Teller (BET) and Barrett-Joyner-Halenda (BJH) methods. The influence of main parameters of extraction procedure such as ultrasound parameter, amount of nanoparticles, pH, salt concentration and desorption condition were investigated and optimized. Under the optimized experimental conditions, the figure of merit results showed excellent linear dynamic range (LDR) of 0.5-500 µg mL -1 , with determination coefficient (R 2 ) higher than 0.996 and limit of detection (LOD) of 0.1 µg mL -1 . Intra- and inter-day relative standard deviations (RSDs) were less than 5.9 and 7.1%, respectively. The method was successfully applied for determination of caffeine in different food samples. Copyright © 2018 Elsevier Ltd. All rights reserved.

  3. Analytical application of solid contact ion-selective electrodes for determination of copper and nitrate in various food products and drinking water.

    Science.gov (United States)

    Wardak, Cecylia; Grabarczyk, Malgorzata

    2016-08-02

    A simple, fast and cheap method for monitoring copper and nitrate in drinking water and food products using newly developed solid contact ion-selective electrodes is proposed. Determination of copper and nitrate was performed by application of multiple standard additions technique. The reliability of the obtained results was assessed by comparing them using the anodic stripping voltammetry or spectrophotometry for the same samples. In each case, satisfactory agreement of the results was obtained, which confirms the analytical usefulness of the constructed electrodes.

  4. Organic food processing

    DEFF Research Database (Denmark)

    Kahl, Johannes; Alborzi, Farnaz; Beck, Alexander

    2014-01-01

    In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria....... These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product...... identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing...

  5. Drawing plan for solid works

    International Nuclear Information System (INIS)

    Lee, Kuk Hwan; Kim, Hyung Seop; Yu, Dae Won

    2004-02-01

    This book deals with beginning solid works 2003, setting system option, setting tool group, setting document and storing part template file. It also introduces works of basic solid works modeling such as making of square, circuit, plate washer, square column, block I, block II, link, cover plate, position block and housing. The last part explains drawing of fix block, stopper plate III, bracket, cover, belt pulley, circle plate, square, block, stopper block, angle block, washer, circle block and link.878

  6. Origin and concept of medicine food homology and its application in modern functional foods.

    Science.gov (United States)

    Hou, Yan; Jiang, Jian-Guo

    2013-12-01

    The viewpoints of "medicine food homology" (MFH) conform to today's food requirements of returning to a natural and green healthy life. This paper aims to introduce the concept of MFH and its origin and evolution, and analyze the relationship between food and Chinese medicine. In this review, more than 80 MFH materials approved by China's Ministry of Health are listed and their effective ingredients are summarized in detail. Their treatment mechanism in TCM and western medicine are summarized too. Moreover, some new MFH resources that have been gradually developed are also introduced. MFH materials are a treasure house of functional factors for current functional foods. Innovative ideas for the development of MFH resources in current functional foods are prospected and discussed, such as taking advantage of Chinese diet theory, building a database for MFH varieties and developing new methods and technologies. At present, modern research for the development of MFH functional foods is still in its primary stage, there is still much work required in the popularization of the MFH concept and the development of new products. Knowledge and technological innovations in this area should be accelerated in the future to promote the modernization of MFH.

  7. Hydrothermal carbonization of food waste and associated packaging materials for energy source generation.

    Science.gov (United States)

    Li, Liang; Diederick, Ryan; Flora, Joseph R V; Berge, Nicole D

    2013-11-01

    Hydrothermal carbonization (HTC) is a thermal conversion technique that converts food wastes and associated packaging materials to a valuable, energy-rich resource. Food waste collected from local restaurants was carbonized over time at different temperatures (225, 250 and 275°C) and solids concentrations to determine how process conditions influence carbonization product properties and composition. Experiments were also conducted to determine the influence of packaging material on food waste carbonization. Results indicate the majority of initial carbon remains integrated within the solid-phase at the solids concentrations and reaction temperatures evaluated. Initial solids concentration influences carbon distribution because of increased compound solubilization, while changes in reaction temperature imparted little change on carbon distribution. The presence of packaging materials significantly influences the energy content of the recovered solids. As the proportion of packaging materials increase, the energy content of recovered solids decreases because of the low energetic retention associated with the packaging materials. HTC results in net positive energy balances at all conditions, except at a 5% (dry wt.) solids concentration. Carbonization of food waste and associated packaging materials also results in net positive balances, but energy needs for solids post-processing are significant. Advantages associated with carbonization are not fully realized when only evaluating process energetics. A more detailed life cycle assessment is needed for a more complete comparison of processes. Copyright © 2013 Elsevier Ltd. All rights reserved.

  8. Effect of initial total solids concentration on volatile fatty acid production from food waste during anaerobic acidification.

    Science.gov (United States)

    Wang, Quan; Jiang, Jianguo; Zhang, Yujing; Li, Kaimin

    2015-01-01

    The effect of initial total solids (TS) concentration on volatile fatty acid (VFAs) production from food waste under mesophilic conditions (35 °C) was determined. VFAs concentration and composition, biogas production, soluble chemical oxygen demand concentration, TS and volatile solids (VS) reduction, and ammonia nitrogen [Formula: see text] release were investigated. The VFAs concentrations were 26.10, 39.68, 59.58, and 62.64 g COD/L at TS contents of 40, 70, 100, and 130 g/L, respectively. While the VFAs' yields ranged from 0.467 to 0.799 g COD/g VSfed, decreased as initial TS increased. The percentage of propionate was not affected by TS concentration, accounting for 30.19-34.86% of the total VFAs, while a higher percentage of butyrate and lower percentage of acetate was achieved at a higher TS concentration. Biogas included mainly hydrogen and carbon dioxide and the maximum hydrogen yield of 148.9 ml/g VSfed was obtained at 130 g TS/L. [Formula: see text] concentration, TS and VS reductions increased as initial TS increased. Considering the above variables, we conclude that initial TS of 100 g/L shall be the most appropriate to VFAs production.

  9. Food toxin detection with atomic force microscope

    Science.gov (United States)

    Externally introduced toxins or internal spoilage correlated pathogens and their metabolites are all potential sources of food toxins. To prevent and protect unsafe food, many food toxin detection techniques have been developed to detect various toxins for quality control. Although several routine m...

  10. Introducing Preschool Children to Novel Fruits and Vegetables: A Pilot Study

    Science.gov (United States)

    Tande, D. L.; Niemeier, B. S.; Hwang, J. H.; Stastny, S.; Bezbaruah, N.; Hektner, J. M.; Habedank, D.

    2014-01-01

    Purpose/Objectives: The purpose of this pilot study was to compare changes in preschool children's identification, preferences, and beliefs related to fruits and vegetables introduced to a child care center's menu before and after a nutrition education and food exposure intervention. The study also sought to determine how these changes were…

  11. Colonial vs. planktonic type of growth: mathematical modeling of microbial dynamics on surfaces and in liquid, semi-liquid and solid foods.

    Science.gov (United States)

    Skandamis, Panagiotis N; Jeanson, Sophie

    2015-01-01

    Predictive models are mathematical expressions that describe the growth, survival, inactivation, or biochemical processes of foodborne bacteria. During processing of contaminated raw materials and food preparation, bacteria are entrapped into the food residues, potentially transferred to the equipment surfaces (abiotic or inert surfaces) or cross-contaminate other foods (biotic surfaces). Growth of bacterial cells can either occur planktonically in liquid or immobilized as colonies. Colonies are on the surface or confined in the interior (submerged colonies) of structured foods. For low initial levels of bacterial population leading to large colonies, the immobilized growth differs from planktonic growth due to physical constrains and to diffusion limitations within the structured foods. Indeed, cells in colonies experience substrate starvation and/or stresses from the accumulation of toxic metabolites such as lactic acid. Furthermore, the micro-architecture of foods also influences the rate and extent of growth. The micro-architecture is determined by (i) the non-aqueous phase with the distribution and size of oil particles and the pore size of the network when proteins or gelling agent are solidified, and by (ii) the available aqueous phase within which bacteria may swarm or swim. As a consequence, the micro-environment of bacterial cells when they grow in colonies might greatly differs from that when they grow planktonically. The broth-based data used for modeling (lag time and generation time, the growth rate, and population level) are poorly transferable to solid foods. It may lead to an over-estimation or under-estimation of the predicted population compared to the observed population in food. If the growth prediction concerns pathogen bacteria, it is a major importance for the safety of foods to improve the knowledge on immobilized growth. In this review, the different types of models are presented taking into account the stochastic behavior of single cells

  12. 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

  13. 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

  14. Nonlinear elastic inclusions in isotropic solids

    KAUST Repository

    Yavari, A.; Goriely, A.

    2013-01-01

    We introduce a geometric framework to calculate the residual stress fields and deformations of nonlinear solids with inclusions and eigenstrains. Inclusions are regions in a body with different reference configurations from the body itself and can

  15. Core-shell Fe3O4 polydopamine nanoparticles as sorbent for magnetic dispersive solid-phase extraction of copper from food samples.

    Science.gov (United States)

    Yavuz, Emre; Tokalıoğlu, Şerife; Patat, Şaban

    2018-10-15

    In the present study, core-shell Fe 3 O 4 polydopamine nanoparticles were synthesized and used for the first time as an adsorbent for the vortex assisted magnetic dispersive solid phase extraction of copper from food samples. After elution, copper in the solutions was determined by FAAS. The adsorbent was characterized using X-ray diffraction, scanning electron microscopy, energy dispersive X-ray spectroscopy, Fourier transform infrared spectroscopy, Brunauer-Emmett-Teller surface area, and zeta potential measurements. Various parameters affecting the magnetic dispersive solid-phase extraction were evaluated. The optimum pH and magnetic adsorbent amount were found to be 5 and 40 mg, respectively. Elution was made by 3 mL of 2 mol L -1 HNO 3 .The major advantage of the method is the fast equilibration during adsorption without the need for vortexing or shaking. The preconcentration factor and detection limit of the method were found to be 150 and 0.22 mg L -1 , respectively. The precision (as RSD%) and adsorption capacity of the method were 3.7% and 28 mg g -1 , respectively. The method was successfully verified by analyzing four certified reference materials (SPS-WW1 Batch 114 Wastewater, TMDA-53.3 Lake water, BCR-482 Lichen and 1573a Tomato Leaves) and by addition/recovery tests of copper standard solution in organic baby food, muesli, macaroni, honey, and milk samples. Copyright © 2018 Elsevier Ltd. All rights reserved.

  16. Influenza in solid organ transplant recipients.

    Science.gov (United States)

    Martin, Spencer T; Torabi, Mina J; Gabardi, Steven

    2012-02-01

    To review available data describing the epidemiology, outcomes, prevention, and treatment of influenza virus in the solid organ transplant population and to evaluate the strengths and limitations of the current literature, with a focus on literature reviewing annual influenza strains and the recent pandemic novel influenza A/H1N1 strain. A systematic literature search (July 1980-June 2011) was performed via PubMed using the following key words: influenza, human; influenza; novel influenza A H1/N1; transplantation; solid organ transplantation; kidney transplant; renal transplant; lung transplant; heart transplant; and liver transplant. Papers were excluded if they were not written in English or were animal studies or in vitro studies. Data from fully published studies and recent reports from international conferences were included. The influenza virus presents a constant challenge to immunocompromised patients and their health care providers. The annual influenza strain introduces a highly infectious and pathogenic risk to solid organ transplant recipients. In 2009, the World Health Organization declared a pandemic as a result of a novel influenza A/H1N1 strain. The pandemic introduced an additional viral threat to solid organ transplant patients at increased risk for infectious complications. The mainstay for prevention of influenza infection in all at-risk populations is appropriate vaccination. Antiviral therapies against influenza for chemoprophylaxis and treatment of infection are available; however, dosing strategies in the solid organ transplant population are not well defined. The solid organ transplant population is at an increased risk of severe complications from influenza infection. Identifying risks, preventing illness, and appropriately treating active infection is essential in this patient population.

  17. Food poisoning prevention

    Science.gov (United States)

    ... wash your hands before preparing or serving food. Cook eggs until they are solid, not runny. DO NOT eat raw ground beef, chicken, eggs, or fish. Heat all casseroles to ... Use a thermometer when cooking beef to at least 160°F (71.1° ...

  18. Process for producing volatile hydrocarbons from hydrocarbonaceous solids

    Energy Technology Data Exchange (ETDEWEB)

    1949-02-03

    In a process for producing volatile hydrocarbons from hydrocarbonaceous solids, a hydrocarbonaceus solid is passed in subdivided state and in the form of a bed downwardly through an externally unheated distilling retort wherein the evolution of volatiles from the bed is effected while solid material comprising combustible heavy residue is discharged from the lower portion of the bed and retort, combustibles are burned from the discharged solid material. The admixture resultant combustion gases with the vapours evolved in the retort is prevented, and a stream of hydrocarbon fluid is heated by indirect heat exchange with hot combustion gases produced by burning to a high temperature and is introduced into the distilling retort and direct contact with bed, supplying heat to the latter for effecting the evolution of volatiles from the hydrocarbonaceous solid. The improvement consists of subjecting the volatile distillation products evolved and removed from the bed to a fractionation and separating selected relatively light and heavy hydrocarbon fractions from the distillation products, withdrawing at least one of the selected fractions from the prcess as a product heating at least one other of the selected fractions to high temperature by the indirect heat exchange with hot combustion gases, and introducing the thus heated hydrocarbon fraction into direct contact with the bed.

  19. Power generation from solid fuels

    CERN Document Server

    Spliethoff, Hartmut

    2010-01-01

    Power Generation from Solid Fuels introduces the different technologies to produce heat and power from solid fossil (hard coal, brown coal) and renewable (biomass, waste) fuels, such as combustion and gasification, steam power plants and combined cycles etc. The book discusses technologies with regard to their efficiency, emissions, operational behavior, residues and costs. Besides proven state of the art processes, the focus is on the potential of new technologies currently under development or demonstration. The main motivation of the book is to explain the technical possibilities for reduci

  20. Mechanistic investigation of food effect on disintegration and dissolution of BCS class III compound solid formulations: the importance of viscosity.

    Science.gov (United States)

    Radwan, Asma; Amidon, Gordon L; Langguth, Peter

    2012-10-01

    A negative food effect, i.e. a decrease in bioavailability upon the co-administration of compounds together with food, has been attributed particularly with high solubility/low permeability compounds (BCS class III). Different mechanisms have been proposed including intestinal dilution leading to a lower concentration gradient across the intestinal wall as well as binding of the active pharmaceutical ingredient to food components in the intestine and thereby decreasing the fraction of the dose available for absorption. These mechanisms refer primarily to the compound and not to the dosage form. An increase in viscosity of the dissolution fluid will in particular affect the absorption of BCS type III compounds with preferential absorption in the upper small intestine if the API release is delayed from the dosage form. The present study demonstrated that the increase in viscosity of the dissolution medium, following ingestion of a solid meal, may drastically reduce disintegration and dissolution. For that purpose the viscosity of the standard FDA meal was determined and simulated by solutions of HPMC in buffer. As model formulations, three commercially available tablets containing trospium chloride, a BCS class III m-cholinoreceptor antagonist was used. Trospium chloride drug products have been described to undergo a negative food effect of more than 80% following ingestion with food. The tablets showed prolonged disintegration times and reduced dissolution rates in viscous media, which could be attributed to changes in the liquid penetration rates. The effect was particularly significant for film-coated tablets relative to uncoated dosage forms. The results show the necessity of considering media viscosity when designing in vitro models of drug release for BCS type III drug formulations. Copyright © 2012 John Wiley & Sons, Ltd.

  1. Applications for predictive microbiology to food packaging

    Science.gov (United States)

    Predictive microbiology has been used for several years in the food industry to predict microbial growth, inactivation and survival. Predictive models provide a useful tool in risk assessment, HACCP set-up and GMP for the food industry to enhance microbial food safety. This report introduces the c...

  2. Traditional and ayurvedic foods of Indian origin

    OpenAIRE

    Preetam Sarkar; Lohith Kumar DH; Chanda Dhumal; Shubham Subrot Panigrahi; Ruplal Choudhary

    2015-01-01

    The Ayurveda contains a wealth of knowledge on health sciences. Accordingly traditional foods and their dietary guidelines are prescribed in Ayurveda. There is so much similarity in ayurvedic dietetics and traditional foods that many of the traditional health foods in India can be called ayurvedic foods. This review article introduces the concepts of ayurvedic health foods in India and describes several traditional heath foods across various regions of India. Recommended dietary guidelines ac...

  3. Preserving food the radiation way

    International Nuclear Information System (INIS)

    Pim, L.

    1983-01-01

    The food irradiation issue was brought to the public's attention in the summer of 1983 when the Canadian federal government announced proposals to introduce regulations that would speed up the introduction of irradiated food for commercial use and resolve questions about the labelling of such food. The article covers the political forces involved as well as the problems involved in the irradiation process. These problems include chemical toxicity, nutritional quality, bacterial problems and the foods that are unsuitable for irradiation

  4. Assessment of radionuclide contents in food in Hong Kong

    International Nuclear Information System (INIS)

    Yu, K.N.; Mao, S.Y.

    1999-01-01

    Baseline values of concentrations of the natural radionuclides ( 238 U, 226 Ra, 228 Ra/ 232 Th, 210 Pb) and artificial radionuclides ( 137 Cs, 60 Co) in food and drinks (tap water, milk, and water-based drinks) were determined by gamma spectroscopy. All food and drinks were found to contain detectable 40 K contents: 0.1 to 160 Bq Kg -1 for food and 0.006 to 61 Bq L -1 for drinks. Most of the other natural radionuclides in solid food were found to have contents below the minimum detectable activities (MDA). More samples in the leafy vegetable, tomato, carrot and potato categories contained detectable amounts of 228 Ra than the meat, cereal, and fish categories, with concentrations up to 1.2 Bq kg -1 for the former categories and 0.35 Bq kg -1 for the latter categories. The 238 U and 226 Ra radionuclides were detectable in most of the water-based drink samples, and the 228 Ra and 210 Pb radionuclides were detectable in fewer water-based drink samples. The 137 Cs contents in solid food were detectable in most of the solid food samples (reaching 0.59 Bq kg -1 ), but in drinks the 137 Cs contents were very low and normally lower than the MDA values. Nearly all the 60 Co contents in food and drinks were below the MDA values and their contents were below those of 137 Cs

  5. Retort process modelling for Indian traditional foods.

    Science.gov (United States)

    Gokhale, S V; Lele, S S

    2014-11-01

    Indian traditional staple and snack food is typically a heterogeneous recipe that incorporates varieties of vegetables, lentils and other ingredients. Modelling the retorting process of multilayer pouch packed Indian food was achieved using lumped-parameter approach. A unified model is proposed to estimate cold point temperature. Initial process conditions, retort temperature and % solid content were the significantly affecting independent variables. A model was developed using combination of vegetable solids and water, which was then validated using four traditional Indian vegetarian products: Pulav (steamed rice with vegetables), Sambar (south Indian style curry containing mixed vegetables and lentils), Gajar Halawa (carrot based sweet product) and Upama (wheat based snack product). The predicted and experimental values of temperature profile matched with ±10 % error which is a good match considering the food was a multi component system. Thus the model will be useful as a tool to reduce number of trials required to optimize retorting of various Indian traditional vegetarian foods.

  6. Installation and Setup of Whole School Food Waste Composting Program

    Science.gov (United States)

    Zhang, A.; Forder, S. E.

    2014-12-01

    Hong Kong, one of the busiest trading harbors in the world, is also a city of 8 million of people. The biggest problem that the government faces is the lack of solid waste landfill space. Hong Kong produces around 13,500 tons of waste per day. There are three landfills in Hong Kong in operation. These three landfills will soon be exhausted in around 2020, and the solid waste in Hong Kong is still increasing. Out of the 13,500 tons of solid waste, 9,000 tons are organic solid waste or food waste. Food waste, especially domestic waste, is recyclable. The Independent Schools Foundation Academy has a project to collect domestic food waste (from the school cafeteria) for decomposition. Our school produces around 15 tons of food waste per year. The project includes a sub-project in the Primary school, which uses the organic soil produced by an aerobic food waste machine, the Rocket A900, to plant vegetables in school. This not only helps our school to process the waste, but also helps the Primary students to study agriculture and have greater opportunities for experimental learning. For this project, two types of machines will be used for food waste processing. Firstly, the Dehydra made by Tiny Planet reduces the volume and the mass of the food waste, by dehydrating the food waste and separating the ground food waste and the excessive water inside machine for further decomposition. Secondly, the A900 Rocket, also made by Tidy Planet; this is used to process the dehydrated ground food waste for around 14 days thereby producing usable organic soil. It grinds the food waste into tiny pieces so that it is easier to decompose. It also separates the wood chips inside the ground food waste. This machine runs an aerobic process, which includes O2 and will produce CO2 during the process and is less harmful to the environment. On the other hand, if it is an anaerobic process occurs during the operation, it will produce a greenhouse gas- CH4 -and smells bad.

  7. Dietary effects of introducing school meals based on the New Nordic Diet

    DEFF Research Database (Denmark)

    Andersen, Rikke; Biltoft-Jensen, Anja Pia; Christensen, Tue

    2014-01-01

    The OPUS (Optimal well-being, development and health for Danish children through a healthy New Nordic Diet (NND)) School Meal Study investigated the effects on the intake of foods and nutrients of introducing school meals based on the principles of the NND covering lunch and all snacks during...

  8. Cannibalism as the main feeding behaviour of tucunares introduced in Southeast Brazil

    Directory of Open Access Journals (Sweden)

    L. M. Gomiero

    Full Text Available Individuals of its own genus were the main food item of two species of tucunares (Cichla cf. ocellaris and Cichla monoculus introduced into the Volta Grande Reservoir. The abundance of adult tucunares may cause intra-specific competition, possibly leading to the high cannibalism rates found.

  9. Hydrolysis-acidogenesis of food waste in solid-liquid-separating continuous stirred tank reactor (SLS-CSTR) for volatile organic acid production.

    Science.gov (United States)

    Karthikeyan, Obulisamy Parthiba; Selvam, Ammaiyappan; Wong, Jonathan W C

    2016-01-01

    The use of conventional continuous stirred tank reactor (CSTR) can affect the methane (CH4) recovery in a two-stage anaerobic digestion of food waste (FW) due to carbon short circuiting in the hydrolysis-acidogenesis (Hy-Aci) stage. In this research, we have designed and tested a solid-liquid-separating CSTR (SLS-CSTR) for effective Hy-Aci of FW. The working conditions were pH 6 and 9 (SLS-CSTR-1 and -2, respectively); temperature-37°C; agitation-300rpm; and organic loading rate (OLR)-2gVSL(-1)day(-1). The volatile fatty acids (VFA), enzyme activities and bacterial population (by qPCR) were determined as test parameters. Results showed that the Hy-Aci of FW at pH 9 produced ∼35% excess VFA as compared to that at pH 6, with acetic and butyric acids as major precursors, which correlated with the high enzyme activities and low lactic acid bacteria. The design provided efficient solid-liquid separation there by improved the organic acid yields from FW. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. 21 CFR 330.3 - Imprinting of solid oral dosage form drug products.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Imprinting of solid oral dosage form drug products... AS SAFE AND EFFECTIVE AND NOT MISBRANDED General Provisions § 330.3 Imprinting of solid oral dosage form drug products. A requirement to imprint an identification code on solid oral dosage form drug...

  11. Reestablishing healthy food retail: changing the landscape of food deserts.

    Science.gov (United States)

    Karpyn, Allison; Young, Candace; Weiss, Stephanie

    2012-02-01

    The term "food desert" was formally introduced into the lexicon in 1995 and has come to describe areas with limited access to affordable nutritious foods, particularly areas in lower-income neighborhoods. The definition has led to the development of national and regional maps that focus efforts on equity in food access. Recognition of food deserts also marks a strategic change in public health's approach to obesity prevention. Today's emphasis on prevention has shifted away from individual responsibility to the role of the environment in health promotion. A number of solutions are underway to address food deserts, including public–private financing programs, industry commitments, as well as local and regional efforts to put healthy food within reach. The promise of financing programs to facilitate development of healthy food markets in underserved communities is rooted in their potential to alleviate the grocery gap and address underlying environmental contributors to obesity and diet-related diseases, such as obesity and diabetes. As food desert mapping and related interventions expand, there remains a need for ongoing investigation of impacts and the mechanisms by which impacts are achieved.

  12. Production, properties, and applications of hydrocolloid cellular solids.

    Science.gov (United States)

    Nussinovitch, Amos

    2005-02-01

    Many common synthetic and edible materials are, in fact, cellular solids. When classifying the structure of cellular solids, a few variables, such as open vs. closed cells, flexible vs. brittle cell walls, cell-size distribution, cell-wall thickness, cell shape, the uniformity of the structure of the cellular solid and the different scales of length are taken into account. Compressive stress-strain relationships of most cellular solids can be easily identified according to their characteristic sigmoid shape, reflecting three deformation mechanisms: (i) elastic distortion under small strains, (ii) collapse and/or fracture of the cell walls, and (iii) densification. Various techniques are used to produce hydrocolloid (gum) cellular solids. The products of these include (i) sponges, obtained when the drying gel contains the occasionally produced gas bubbles; (ii) sponges produced by the immobilization of microorganisms; (iii) solid foams produced by drying foamed solutions or gels containing oils, and (iv) hydrocolloid sponges produced by enzymatic reactions. The porosity of the manufactured cellular solid is subject to change and depends on its composition and the processing technique. The porosity is controlled by a range of methods and the resulting surface structures can be investigated by microscopy and analyzed using fractal methods. Models used to describe stress-strain behaviors of hydrocolloid cellular solids as well as multilayered products and composites are discussed in detail in this manuscript. Hydrocolloid cellular solids have numerous purposes, simple and complex, ranging from dried texturized fruits to carriers of vitamins and other essential micronutrients. They can also be used to control the acoustic response of specific dry food products, and have a great potential for future use in countless different fields, from novel foods and packaging to medicine and medical care, daily commodities, farming and agriculture, and the environmental, chemical

  13. Solid Loss of Carrots During Simulated Gastric Digestion.

    Science.gov (United States)

    Kong, Fanbin; Singh, R Paul

    2011-03-01

    The knowledge of solid loss kinetics of foods during digestion is crucial for understanding the factors that constrain the release of nutrients from the food matrix and their fate of digestion. The objective of this study was to investigate the solid loss of carrots during simulated gastric digestion as affected by pH, temperature, viscosity of gastric fluids, mechanical force present in stomach, and cooking. Cylindrical carrot samples were tested by static soaking method and using a model stomach system. The weight retention, moisture, and loss of dry mass were determined. The results indicated that acid hydrolysis is critical for an efficient mass transfer and carrot digestion. Internal resistance rather than external resistance is dominant in the transfer of soluble solids from carrot to gastric fluid. Increase in viscosity of gastric fluid by adding 0.5% gum (w/w) significantly increased the external resistance and decreased mass transfer rate of carrots in static soaking. When mechanical force was not present, 61% of the solids in the raw carrot samples were released into gastric fluid after 4 h of static soaking in simulated gastric juice. Mechanical force significantly increased solid loss by causing surface erosion. Boiling increased the disintegration of carrot during digestion that may favor the loss of solids meanwhile reducing the amount of solids available for loss in gastric juice. Weibull function was successfully used to describe the solid loss of carrot during simulated digestion. The effective diffusion coefficients of solids were calculated using the Fick's second law of diffusion for an infinite cylinder, which are between 0.75 × 10(-11) and 8.72 × 10(-11) m(2)/s, depending on the pH of the gastric fluid.

  14. Hydrothermal carbonization of food waste for nutrient recovery and reuse.

    Science.gov (United States)

    Idowu, Ifeolu; Li, Liang; Flora, Joseph R V; Pellechia, Perry J; Darko, Samuel A; Ro, Kyoung S; Berge, Nicole D

    2017-11-01

    Food waste represents a rather large and currently underutilized source of potentially available and reusable nutrients. Laboratory-scale experiments evaluating the hydrothermal carbonization of food wastes collected from restaurants were conducted to understand how changes in feedstock composition and carbonization process conditions influence primary and secondary nutrient fate. Results from this work indicate that at all evaluated reaction times and temperatures, the majority of nitrogen, calcium, and magnesium remain integrated within the solid-phase, while the majority of potassium and sodium reside in the liquid-phase. The fate of phosphorus is dependent on reaction times and temperatures, with solid-phase integration increasing with higher reaction temperature and longer time. A series of leaching experiments to determine potential solid-phase nutrient availability were also conducted and indicate that, at least in the short term, nitrogen release from the solids is small, while almost all of the phosphorus present in the solids produced from carbonizing at 225 and 250°C is released. At a reaction temperature of 275°C, smaller fractions of the solid-phase total phosphorus are released as reaction times increase, likely due to increased solids incorporation. Using these data, it is estimated that up to 0.96% and 2.30% of nitrogen and phosphorus-based fertilizers, respectively, in the US can be replaced by the nutrients integrated within hydrochar and liquid-phases generated from the carbonization of currently landfilled food wastes. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. Organic foods in Danish municipal school food systems – a multistakeholder analysis of available evidence on constraints and perspectives

    OpenAIRE

    Mikkelsen, Bent Egberg; Olsen, Tenna Doktor

    2009-01-01

    Previous studies have shown that organic supply and healthy eating initiatives in school food services share common features. Both types involves changes in supply, the collaboration of a number of different stakeholders and both include a physical food part as well as a non physical symbolic aspect. Studies have shown that introducing organic food in public food systems seems to affect the nutritional profile of the food service and anecdotal evidence suggest that organic supply forces food ...

  16. 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.

  17. Formula Feeding FAQs: Starting Solids and Milk

    Science.gov (United States)

    ... 1. Once your baby gets the hang of eating cereal, introduce a variety of puréed fruits, vegetables, and meats. Wait a few days between introducing a new food to make sure your baby doesn't have an allergic reaction . Note: There is no benefit to offering fruit juice , even to older babies. ...

  18. Sports Nutrition Food Industry Chain Development Research

    OpenAIRE

    Jie Yin

    2015-01-01

    Through the study of Henan sports nutrition food industry chain optimization, the study analyses development advantage and competitive advantage of Henan in sports nutrition food industry chain and existing problems and challenges in Henan sports nutrition food industry chain and at the same time introduces the theory of supply chain management to the development of sports nutrition food industry chain, clearly optimizes countermeasures of sports nutrition food industry chain. Pointing out sp...

  19. Solid Test Meal to Measure the Gastric Emptying with Magnetogastrography

    International Nuclear Information System (INIS)

    Reynaga-Ornelas, M. G.; Roca-Chiapas, J. M. de ls; Cordova-Fraga, T.; Bernal, J. J.; Sosa, M.

    2008-01-01

    The gastric emptying is the time of evacuating the food ingested from the stomach to the duodenum in a controlled rate. Diverse studies express the results of the gastric emptying in form of half-time (t 1/2 ). The Magnetogastrography (MGG) is a biomagnetic technique that has the advantage of not being invasive, radiation free and does not interfere with the privacy of the subject. The objective was to analyze the magnetic signal of magnetic tracers mixed in a solid food to measure gastric emptying using Magnetogastrography. The ingested test meal displayed a magnetic signal, which served to obtain the signal registered by the fluxgate and the peristaltic contractions could be calculated while the stomach was emptying. The solid food product developed results to work satisfactorily in magnetogastrography

  20. Evaluation of ultrasound-assisted in situ sorbent formation solid-phase extraction method for determination of arsenic in water, food and biological samples.

    Science.gov (United States)

    Ezoddin, Maryam; Majidi, Behrooz; Abdi, Khosrou

    2015-01-01

    A simple and rapid ultrasound-assisted in situ sorbent formation solid-phase extraction (UAISFSPE) coupled with electrothermal atomic absorption spectrometry detection (ET-AAS) was developed for preconcentration and determination of arsenic (As) in various samples. A small amount of cationic surfactant is dissolved in the aqueous sample containing As ions, which were complexed by ammonium pyrrolidinedithiocarbamate After shaking, a little volume of hexafluorophosphate (NaPF6) as an ion-pairing agent was added into the solution by a microsyringe. Due to the interaction between surfactant and ion-pairing agent, solid particles are formed. The alkyl groups of the surfactant in the solid particles strongly interact with the hydrophobic groups of analytes and become bound. Sonication aids the dispersion of the sorbent into the sample solution and mass transfer of the analyte into the sorbent, thus reducing the extraction time. The solid particles are centrifuged, and the sedimented particles can be dissolved in an appropriate solvent to recover the absorbed analyte. After separation, total arsenic (As(III) and As(V)) was determined by ET-AAS. Several experimental parameters were investigated and optimized. A detection limit of 7 ng L(-1) with preconcentration factor of 100 and relative standard deviation for 10 replicate determinations of 0.1 µg L(-1) As(III) were 4.5% achieved. Consequently, the method was applied to the determination of arsenic in certified reference materials, water, food and biological samples with satisfactory results.

  1. Solid mechanics a variational approach

    CERN Document Server

    Dym, Clive L

    2013-01-01

    Solid Mechanics: A Variational Approach, Augmented Edition presents a lucid and thoroughly developed approach to solid mechanics for students engaged in the study of elastic structures not seen in other texts currently on the market. This work offers a clear and carefully prepared exposition of variational techniques as they are applied to solid mechanics. Unlike other books in this field, Dym and Shames treat all the necessary theory needed for the study of solid mechanics and include extensive applications. Of particular note is the variational approach used in developing consistent structural theories and in obtaining exact and approximate solutions for many problems.  Based on both semester and year-long courses taught to undergraduate seniors and graduate students, this text is geared for programs in aeronautical, civil, and mechanical engineering, and in engineering science. The authors’ objective is two-fold: first, to introduce the student to the theory of structures (one- and two-dimensional) as ...

  2. Characterization and energy potential of food waste from catering service in Hangzhou, China.

    Science.gov (United States)

    Guo, Xiao-Hui; Sun, Fa-Qian; Sun, Ying-Jun; Lu, Hao-Hao; Wu, Wei-Xiang

    2014-08-01

    Safe disposal of food waste is becoming an impending issue in China with the rapid increase of its production and the promotion of environmental awareness. Food waste from catering services in Hangzhou, China, was surveyed and characterized in this study. A questionnaire survey involving 632 units across the urban districts showed that 83.5% of the food waste was not properly treated. Daily food waste production from catering units was estimated to be 1184.5 tonnes. The ratio of volatile solid to total solid, easily biodegradable matter (including crude fat, crude protein and total starch) content in total solid and the ratio of total organic carbon to nitrogen varied in ranges of 90.1%-93.9%, 60.9%-72.1%, and 11.9-19.9, respectively. Based on the methane yield of 350 mL g VS(-1) in anaerobic batch tests, annual biogas energy of 1.0 × 10(9) MJ was estimated to be recovered from the food waste. Food waste from catering services was suggested to be an attractive clean energy source by anaerobic digestion. © The Author(s) 2014.

  3. Numerical investigation of solid mixing in a fluidized bed coating process

    Science.gov (United States)

    Kenche, Venkatakrishna; Feng, Yuqing; Ying, Danyang; Solnordal, Chris; Lim, Seng; Witt, Peter J.

    2013-06-01

    Fluidized beds are widely used in many process industries including the food and pharmaceutical sectors. Despite being an intensive research area, there are no design rules or correlations that can be used to quantitatively predict the solid mixing in a specific system for a given set of operating conditions. This paper presents a numerical study of the gas and solid dynamics in a laboratory scale fluidized bed coating process used for food and pharmaceutical industries. An Eulerian-Eulerian model (EEM) with kinetic theory of granular flow is selected as the modeling technique, with the commercial computational fluid dynamics (CFD) software package ANSYS/Fluent being the numerical platform. The flow structure is investigated in terms of the spatial distribution of gas and solid flow. The solid mixing has been evaluated under different operating conditions. It was found that the solid mixing rate in the horizontal direction is similar to that in the vertical direction under the current design and operating conditions. It takes about 5 s to achieve good mixing.

  4. VTR module: weaning foods for baby.

    Science.gov (United States)

    1993-01-01

    Weaning should start when the baby turns 4 months old. At this stage (4 to 6 months), milk is no longer enough. Parents should introduce new foods which can meet the fast-increasing nutrition needs of the child. Among the latest materials produced by the Video Radio Production Division of the Nutrition Center of the Philippines is a VTR training module entitled "Karagdagang Pagkain ni Baby" (Weaning Foods for Baby), designed to strengthen this important aspect of child care. Specifically, the module seeks to encourage parents to introduce foods in addition to breastmilk to their 4 to 6 month old children and to start giving them "complete" meals from 6 months onward. It provides suggestions on the kinds of foods or food combinations to give to the baby and encourages home food production (backyard gardening, poultry-raising etc) to supply food requirements of growing children. Contents of the module include how-to's on weaning food preparation (mashing, straining, flaking, chopping, scraping, etc), prescriptions on the kinds and amounts of foods for babies; and food combinations (porridge or rice and a viand from the 3 basic food groups: energy-giving, body building and regulating). For instance, at 4 months old, the baby may be given lugao (porridge), soup and fruits; at 5 months, eggs, vegetables and beans; at 6 months, fish/meat, oil or gata (coconut oil). With a running time of 18 minutes, the module uses computer graphics to highlight food items, recommended amounts, and age group requirements in the text, and applies digital multi-effects to ensure smooth traditions. full text

  5. Municipal Solid Waste Management: Recycling, Resource Recovery, and Landfills. LC Science Tracer Bullet.

    Science.gov (United States)

    Meikle, Teresa, Comp.

    Municipal solid waste refers to waste materials generated by residential, commercial, and institutional sources, and consists predominantly of paper, glass, metals, plastics, and food and yard waste. Within the definition of the Solid Waste Disposal Act, municipal solid waste does not include sewage sludge or hazardous waste. The three main…

  6. Weight loss in the first month post-gastroplasty following diet progression with introduction of solid food three weeks after surgery.

    Science.gov (United States)

    Andrade, Camila Garcia da Costa; Lobo, Amanda

    2014-01-01

    Bariatric surgery is an effective tool in treating severe obesity. It provides significant weight loss in morbidly obese people accompanied by improvement in comorbidities and quality of life. To investigate the weight loss outcomes in the first month after bariatric surgery after introduction of solids three weeks postoperatively. Thirty-two charts of patients who underwent bariatric surgery were analyzed at a private nutritional clinic in São Sebastião do Paraíso, MG, Brazil; 93,75% of the subjects underwent Roux-en-Y gastric bypass, and 6,25% vertical gastrectomy. The subjects were 16 to 60 years. A body mass index of 30 to 69 Kg/m2 was obtained. Patients were instructed to eat small amounts several times a day, eat slowly, chew foods thoroughly, substitute sugar for sweetener, stop drinking gassy beverages, set the utensils down in between meals, drink only in between meals, avoid processed condiments and fried and greasy foods. In the first month after surgery, the mean weight loss was 9,7% and the percentage of excess weight loss was 23,9%. It was found that there was significant statistical difference in relation to initial and final weight (p=0,00; pfreedom of choice in health care once one does not have to go on food intake modifications for more than three weeks; more nutritional guidelines is followed and prospective weight loss is presented.

  7. Nuclear magnetic resonance spectroscopy in food applications: a critical appraisal

    International Nuclear Information System (INIS)

    Divakar, S.

    1998-01-01

    Usefulness of Nuclear Magnetic Resonance (NMR) spectroscopy in food applications is presented in this review. Some of the basic concepts of NMR pertaining to one-dimensional and two-dimensional techniques, solid-state NMR and Magnetic Resonance Imaging (MRI) are discussed. Food applications dealt with encompass such diverse areas like nature and state of water in foods, detection and quantitation of important constituents of foods, intact food systems and NMR related to food biology. (author)

  8. Challenges in packaging waste management in the fast food industry

    Energy Technology Data Exchange (ETDEWEB)

    Aarnio, Teija [Digita Oy, P.O. Box 135, FI-00521 Helsinki (Finland); Haemaelaeinen, Anne [Department of Energy and Environmental Technology, Lappeenranta University of Technology, P.O. Box 20, FI-53851 Lappeenranta (Finland)

    2008-02-15

    The recovery of solid waste is required by waste legislation, and also by the public. In some industries, however, waste is mostly disposed of in landfills despite of its high recoverability. Practical experiences show that the fast food industry is one example of these industries. A majority of the solid waste generated in the fast food industry is packaging waste, which is highly recoverable. The main research problem of this study was to find out the means of promoting the recovery of packaging waste generated in the fast food industry. Additionally, the goal of this article was to widen academic understanding on packaging waste management in the fast food industry, as the subject has not gained large academic interest previously. The study showed that the theoretical recovery rate of packaging waste in the fast food industry is high, 93% of the total annual amount, while the actual recovery rate is only 29% of the total annual amount. The total recovery potential of packaging waste is 64% of the total annual amount. The achievable recovery potential, 33% of the total annual amount, could be recovered, but is not mainly because of non-working waste management practices. The theoretical recovery potential of 31% of the total annual amount of packaging waste cannot be recovered by the existing solid waste infrastructure because of the obscure status of commercial waste, the improper operation of producer organisations, and the municipal autonomy. The research indicated that it is possible to reach the achievable recovery potential in the existing solid waste infrastructure through new waste management practices, which are designed and operated according to waste producers' needs and demands. The theoretical recovery potential can be reached by increasing the consistency of the solid waste infrastructure through governmental action. (author)

  9. Food irradiation and its biological effects

    International Nuclear Information System (INIS)

    Shah, Alok; Nanjappa, C.; Chauhan, O.P.

    2014-01-01

    Irradiation of foods drew attention mostly in 1960s for disinfestation of food grains, spices and sprout inhibition in mainly potato and onion. γ-irradiation at 0.25 to 1 kGy dosage levels are usually used for irradiating grains, legumes, spices and sprout-prone vegetables. Irradiation of foods with in permissible dosage levels of 0.25 to 5 kGy is usually considered fairly safe from human consumption point of view not withstanding usual health concerns about its usage in foods. Irradiation of foods, in mostly solid or semi-solid form, at 5 kGy levels of γ-irradiation can achieve radicidation or, radiation equivalent of pasteurization and, if γ-irradiation is used at 10 kGy, it can achieve radappertization or, radiation equivalent of thermal commercial sterilization. However, the food industry uses γ-irradiation at 0.25 to 2 kGy only for mostly disinfestation of food grains/legumes, spices, sprout inhibition in potato and onion and, for surface sanitation of frozen fish, poultry and meat. Exposure to irradiation creates free radicals in foods that are capable of destroying some of the spoilage and pathogenic microflora but the same can also damage vitamins and enzymes besides creating some new harmful new chemical species, called unique radiolytic products (URPs), by combining with certain chemicals that a food may be laced with (like pesticides/fungicides). Exposure to high-energy electron beams are also known to create deleterious biological effects which may even lead to detection of trace amounts of radioactivity in the food. Some possible causes delineated for such harmful biological effects of irradiation include: irradiation induced vitamin deficiencies, the inactivity of enzymes in the foods, DNA damage and toxic radiolytic products in the foods. Irradiation, a non-thermal food preservation technique, has a role in salvaging enormous post harvest losses (25-30%) in developing economies to increase the per capita availability of foods. (author)

  10. 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.

  11. Food quality and safety management

    Directory of Open Access Journals (Sweden)

    Agnieszka Bilska

    2014-09-01

    Full Text Available Ensuring quality and safety of food are nowadays the most important goals set by companies who produce and distribute it. As a result, regulations have been introduced in the European Union countries concerning the production and distribution of food as well as norms which oblige companies to implement and execute several quality management systems.

  12. Agriculture, pesticides, food security and food safety

    Energy Technology Data Exchange (ETDEWEB)

    Carvalho, Fernando P. [Instituto Tecnologico e Nuclear, Departamento de Proteccao Radiologica e Seguranca Nuclear, Estrada Nacional 10, P-2686-953 Sacavem (Portugal)]. E-mail: carvalho@itn.pt

    2006-11-15

    Decades ago, agrochemicals were introduced aiming at enhancing crop yields and at protecting crops from pests. Due to adaptation and resistance developed by pests to chemicals, every year higher amounts and new chemical compounds are used to protect crops, causing undesired side effects and raising the costs of food production. Eventually, new techniques, including genetically modified organisms (GMOs) resistant to pests, could halt the massive spread of agrochemicals in agriculture fields. Biological chemical-free agriculture is gaining also more and more support but it is still not able to respond to the need for producing massive amounts of food. The use of agrochemicals, including pesticides, remains a common practice especially in tropical regions and South countries. Cheap compounds, such as DDT, HCH and lindane, that are environmentally persistent, are today banned from agriculture use in developed countries, but remain popular in developing countries. As a consequence, persistent residues of these chemicals contaminate food and disperse in the environment. Coordinated efforts are needed to increase the production of food but with a view to enhanced food quality and safety as well as to controlling residues of persistent pesticides in the environment.

  13. Agriculture, pesticides, food security and food safety

    International Nuclear Information System (INIS)

    Carvalho, Fernando P.

    2006-01-01

    Decades ago, agrochemicals were introduced aiming at enhancing crop yields and at protecting crops from pests. Due to adaptation and resistance developed by pests to chemicals, every year higher amounts and new chemical compounds are used to protect crops, causing undesired side effects and raising the costs of food production. Eventually, new techniques, including genetically modified organisms (GMOs) resistant to pests, could halt the massive spread of agrochemicals in agriculture fields. Biological chemical-free agriculture is gaining also more and more support but it is still not able to respond to the need for producing massive amounts of food. The use of agrochemicals, including pesticides, remains a common practice especially in tropical regions and South countries. Cheap compounds, such as DDT, HCH and lindane, that are environmentally persistent, are today banned from agriculture use in developed countries, but remain popular in developing countries. As a consequence, persistent residues of these chemicals contaminate food and disperse in the environment. Coordinated efforts are needed to increase the production of food but with a view to enhanced food quality and safety as well as to controlling residues of persistent pesticides in the environment

  14. Agriculture development and food security policy in Eritrea - An ...

    African Journals Online (AJOL)

    Agriculture development and food security policy in Eritrea - An analysis. ... per cent of its total food needs and in poor years, it produces no more than 25 per cent. ... food security by introducing modern technology, irrigation, terracing, soil and ...

  15. Lithium-ion transport in inorganic solid state electrolyte

    International Nuclear Information System (INIS)

    Gao Jian; Li Hong; Zhao Yu-Sheng; Shi Si-Qi

    2016-01-01

    An overview of ion transport in lithium-ion inorganic solid state electrolytes is presented, aimed at exploring and designing better electrolyte materials. Ionic conductivity is one of the most important indices of the performance of inorganic solid state electrolytes. The general definition of solid state electrolytes is presented in terms of their role in a working cell (to convey ions while isolate electrons), and the history of solid electrolyte development is briefly summarized. Ways of using the available theoretical models and experimental methods to characterize lithium-ion transport in solid state electrolytes are systematically introduced. Then the various factors that affect ionic conductivity are itemized, including mainly structural disorder, composite materials and interface effects between a solid electrolyte and an electrode. Finally, strategies for future material systems, for synthesis and characterization methods, and for theory and calculation are proposed, aiming to help accelerate the design and development of new solid electrolytes. (topical review)

  16. Accounting for product substitution in the analysis of food taxes targeting obesity.

    Science.gov (United States)

    Miao, Zhen; Beghin, John C; Jensen, Helen H

    2013-11-01

    We extend the existing literature on food taxes targeting obesity. We systematically incorporate the implicit substitution between added sugars and solid fats into a comprehensive food demand system and evaluate the effect of taxes on sugars and fats. The approach conditions how food and obesity taxes affect total calorie intake. The proposed methodology accounts for the ability of consumers to substitute leaner low-fat and low-sugar items for rich food items within the same food group. We calibrate this demand system approach using recent food intake data and existing estimates of price and income elasticities of demand. The demand system accounts for both the within-food group substitution and the substitution across these groups. Simulations of taxes on added sugars and solid fat show that the tax impact on consumption patterns is understated and the induced welfare loss is overstated when not allowing for the substitution possibilities within food groups. Copyright © 2012 John Wiley & Sons, Ltd.

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

    Science.gov (United States)

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

    2014-08-21

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

  18. Introducing the notion of bare and effective mass via Newton's second law of motion

    International Nuclear Information System (INIS)

    Pinto, Marcus Benghi

    2007-01-01

    The concepts of bare and effective mass are widely used within modern physics. Their meaning is discussed in advanced undergraduate and graduate courses such as solid state physics, nuclear physics and quantum field theory. Here I discuss how these concepts may be introduced together with the discussion of Newton's second law of motion. The setting up of simple equations for the effective mass will allow instructors to discuss how external parameters, such as the temperature, influence this quantity. By expressing this type of equation as a power series one may also discuss perturbation theory and introduce Feynman diagrams

  19. Introducing the Notion of Bare and Effective Mass via Newton's Second Law of Motion

    Science.gov (United States)

    Pinto, Marcus Benghi

    2007-01-01

    The concepts of bare and effective mass are widely used within modern physics. Their meaning is discussed in advanced undergraduate and graduate courses such as solid state physics, nuclear physics and quantum field theory. Here I discuss how these concepts may be introduced together with the discussion of Newton's second law of motion. The…

  20. Jongka, the traditional Korean family: Exploring jongka food in the context of Korean food categories

    Directory of Open Access Journals (Sweden)

    Chang Hyeon Lee

    2018-03-01

    Full Text Available Background: Jongka food is the implementation of banka food in jongka, where in banka food stems from royal cuisine that has been passed on to yangban (nobleman family. Jongka food is historically passed down, and connects different time periods between generations in the same spatial context of jongka, is a traditional Korean family system, where the eldest sons have kept their family lineage alive through generations dating over 400 years since the mid-Chosun era. Jongka bulcheonwi stems from Korea; however, its Confucian ceremonial culture now only remains in Korea. Methods: This study examines the concept and formation process of jongka, and introduces everyday family food, as well as old cookbooks that contain their recipes. The bulcheonwi ceremony table-setting and ancestral ritual food, as seen in actual jongka sites, are also described. Results: This study has examined 6 types of food in six different jongka houses, passed down through jongbu, were analyzed. Thus, the importance of discovering more jongka food, and recording such findings, is emphasized. Moreover, the bulcheonwi ancestral ritual food table setting through three-dimensional maps and a layout plan from two jongka ispresented. Pyeon (䭏 and jeok (炙, which are parts of ancestral ritual food, and carry different meanings for different families, were introduced, presenting examples from four jongka. Moreover, existing literature was assessed to identify the sources of jeok building principles and theoretical backgrounds. Conclusion: Jongson and jongbu have protected the jongtaek (noble house, and inherited their family’s foods by living by bongjesa (奉祭祀 and jeopbinkaek (接賓客. It is important to continuously discover and record of jongka and ancestral ritual foods used in bulcheonwi. This study aims to allow society to perceive jongka as a unique Korean cultural heritage that all of society protects and shares, instead of regarding them as families with old

  1. Clinical Evaluation of Radionuclide Esophageal Transit Studies using Liquid and Solid Foods

    Energy Technology Data Exchange (ETDEWEB)

    Choe, Jae Gol; Lee, Min Jae; Song, Chi Wook; Hyun, Jin Hai; Suh, Won Hyuck [Korea University College of Medicine, Seoul (Korea, Republic of)

    1995-03-15

    The author performed radionuclide esophageal transit studies(RETS) with liquid and solid boluses using the same day protocol in 90 normal controls and 164 patients with various primary esophageal motility disorders who were diagnosed by manometric criteria and clinical courses. The authors calculated mean esophageal transit time(MTT) and mean residual retention(MRR) in each of the liquid and solid studies, and classified time-activity curve(TAC) patterns. The normal criteria of RETS with liquid bolus were MTT<24 sec, MRR<9%, and the TAC pattern that showed rapid declining slope and flat low residual(Type 1). The normal criteria of RETS with solid bolus were MTT<35 sec, MRR<9% and TAC of type 1. With these normal criteria, the sensitivity and the specificity of the liquid study were 62.2% and 97.8%, respectively. The sensitivity increased to 75.4% with the solid study. The author also found that the RETS was highly reproducible. The achalasia typically showed no effective emptying of both liquid and solid boluses during the whole study period, and was well differentiated by its extremely long transit time and high retention from the other motility disorders. The diffuse esophageal spasm(DES) and nonspecific esophageal motility disorder(NEMD) showed intermediate delay in transit time and increased retention. In the groups of hypertensive lower esophageal sphincter(LES), hypotensive LES and nutcracker, there noted no significant difference with the normal control group in terms of MTT and MRR. The DES and NEMD could be more easily identified by solid studies that showed more marked delay in MTT and increased MRR as compared with the liquid study. In conclusion, esophageal scintigraphy is a safe, noninvasive and physiologic method for the evaluation of esophageal emptying.

  2. Histamine delays gastric emptying of solid food in man through histamine, receptors

    International Nuclear Information System (INIS)

    Sridhar, K.; Lange, R.; McCallum, R.W.

    1984-01-01

    The authors have shown that histamine (H) contracts the cat pylorus and duodenum through H/sub 1/ receptor mechanisms. The authors investigated the effect of H infusion on gastric emptying (GE) and the role of H/sub 1/ and H/sub 2/ receptor blockade in healthy volunteers. Radionuclide GE studies were performed using chicken liver labeled in vivo with /sup 99m/Technetium-sulfur colloid as a marker of solid food. Study days were as follows: a baseline GE study (Day 1); H infused continuously IV at a rate of 40 μg/kg/hr during the GE study (Day 2); an IV bolus of 50 mg of diphenhydramine (Day 3), or 300 mg cimetidine (Day 4) given just prior to the continuous infusion of H; a final day when cimetidine was given alone (Day 5). GE was monitored for 2 hours on each day. The results of days 1, 2 and 3 are summarized below (+p<0.05 vs baseline or Day 1). Pretreatment with cimetidine (Day 4) augmented the delay in GE induced by H infusion, while cimetidine without H (Day 5) had no effect on GE. The authors conclude that: 1) H given at a dose which elicits maximal acid secretory response in man significantly delays GE; and 2) H/sub 1/ receptor blockade but not H/sub 2/ blockade prevented this effect. Histamine may play a modulatory role in human gastric emptying through an H/sub 1/ receptor mechanism

  3. Polymer-Induced Swelling of Solid-Supported Lipid Membranes

    Directory of Open Access Journals (Sweden)

    Martin Kreuzer

    2015-12-01

    Full Text Available In this paper, we study the interaction of charged polymers with solid-supported 1,2-dimyristoyl-sn-glycero-3-phosphocholine (DMPC membranes by in-situ neutron reflectivity. We observe an enormous swelling of the oligolamellar lipid bilayer stacks after incubation in solutions of poly(allylamine hydrochloride (PAH in D2O. The positively charged polyelectrolyte molecules interact with the lipid bilayers and induce a drastic increase in their d-spacing by a factor of ~4. Temperature, time, and pH influence the swollen interfacial lipid linings. From our study, we conclude that electrostatic interactions introduced by the adsorbed PAH are the main cause for the drastic swelling of the lipid coatings. The DMPC membrane stacks do not detach from their solid support at T > Tm. Steric interactions, also introduced by the PAH molecules, are held responsible for the stabilizing effect. We believe that this novel system offers great potential for fundamental studies of biomembrane properties, keeping the membrane’s natural fluidity and freedom, decoupled from a solid support at physiological conditions.

  4. Assessment of food safety practices of food service food handlers (risk assessment data): testing a communication intervention (evaluation of tools).

    Science.gov (United States)

    Chapman, Benjamin; Eversley, Tiffany; Fillion, Katie; Maclaurin, Tanya; Powell, Douglas

    2010-06-01

    Globally, foodborne illness affects an estimated 30% of individuals annually. Meals prepared outside of the home are a risk factor for acquiring foodborne illness and have been implicated in up to 70% of traced outbreaks. The Centers for Disease Control and Prevention has called on food safety communicators to design new methods and messages aimed at increasing food safety risk-reduction practices from farm to fork. Food safety infosheets, a novel communication tool designed to appeal to food handlers and compel behavior change, were evaluated. Food safety infosheets were provided weekly to food handlers in working food service operations for 7 weeks. It was hypothesized that through the posting of food safety infosheets in highly visible locations, such as kitchen work areas and hand washing stations, that safe food handling behaviors of food service staff could be positively influenced. Using video observation, food handlers (n = 47) in eight food service operations were observed for a total of 348 h (pre- and postintervention combined). After the food safety infosheets were introduced, food handlers demonstrated a significant increase (6.7%, P < 0.05, 95% confidence interval) in mean hand washing attempts, and a significant reduction in indirect cross-contamination events (19.6%, P < 0.05, 95% confidence interval). Results of the research demonstrate that posting food safety infosheets is an effective intervention tool that positively influences the food safety behaviors of food handlers.

  5. Microbiological Food Safety Surveillance in China

    Directory of Open Access Journals (Sweden)

    Xiaoyan Pei

    2015-08-01

    Full Text Available Microbiological food safety surveillance is a system that collects data regarding food contamination by foodborne pathogens, parasites, viruses, and other harmful microbiological factors. It helps to understand the spectrum of food safety, timely detect food safety hazards, and provide relevant data for food safety supervision, risk assessment, and standards-setting. The study discusses the microbiological surveillance of food safety in China, and introduces the policies and history of the national microbiological surveillance system. In addition, the function and duties of different organizations and institutions are provided in this work, as well as the generation and content of the surveillance plan, quality control, database, and achievement of the microbiological surveillance of food safety in China.

  6. Assessing total and volatile solids in municipal solid waste samples.

    Science.gov (United States)

    Peces, M; Astals, S; Mata-Alvarez, J

    2014-01-01

    Municipal solid waste is broadly generated in everyday activities and its treatment is a global challenge. Total solids (TS) and volatile solids (VS) are typical control parameters measured in biological treatments. In this study, the TS and VS were determined using the standard methods, as well as introducing some variants: (i) the drying temperature for the TS assays was 105°C, 70°C and 50°C and (ii) the VS were determined using different heating ramps from room tempature to 550°C. TS could be determined at either 105°C or 70°C, but oven residence time was tripled at 70°C, increasing from 48 to 144 h. The VS could be determined by smouldering the sample (where the sample is burnt without a flame), which avoids the release of fumes and odours in the laboratory. However, smouldering can generate undesired pyrolysis products as a consequence of carbonization, which leads to VS being underestimated. Carbonization can be avoided using slow heating ramps to prevent the oxygen limitation. Furthermore, crushing the sample cores decreased the time to reach constant weight and decreased the potential to underestimate VS.

  7. Application of dispersive solid-phase extraction and ultra-fast liquid chromatography-tandem quadrupole mass spectrometry in food additive residue analysis of red wine.

    Science.gov (United States)

    Chen, Xiao-Hong; Zhao, Yong-Gang; Shen, Hao-Yu; Jin, Mi-Cong

    2012-11-09

    A novel and effective dispersive solid-phase extraction (dSPE) procedure with rapid magnetic separation using ethylenediamine-functionalized magnetic polymer as an adsorbent was developed. The new procedure had excellent clean-up ability for the selective removal of the matrix in red wine. An accurate, simple, and rapid analytical method using ultra-fast liquid chromatography-tandem quadrupole mass spectrometry (UFLC-MS/MS) for the simultaneous determination of nine food additives (i.e., acesulfame, saccharin, sodium cyclamate, aspartame, benzoic acid, sorbic acid, stevioside, dehydroacetic acid, and neotame) in red wine was also used and validated. Recoveries ranging from 78.5% to 99.2% with relative standard deviations ranging from 0.46% to 6.3% were obtained using the new method. All target compounds showed good linearities in the tested range with correlation coefficients (r) higher than 0.9993. The limits of quantification for the nine food additives were between 0.10 μg/L and 50.0 μg/L. The proposed dSPE-UFLC-MS/MS method was successfully applied in the food-safety risk monitoring of real red wine in Zhejiang Province, China. Crown Copyright © 2012. Published by Elsevier B.V. All rights reserved.

  8. A compilation of correlation parameters for predicting the enthalpy and thermal conductivity of solid foods within the temperature range of -40 C to +40 C

    Energy Technology Data Exchange (ETDEWEB)

    Amos, N.D. [Comvita New Zealand Limited, Private Bag 1, Te Puke 3153 (New Zealand); Willix, J.; North, M.F. [AgResearch Limited, MIRINZ Centre, Ruakura Campus, East Street, Private Bag 3123, Hamilton (New Zealand); Chadderton, T. [Crop and Food Research Ltd, PO Box 5114, Nelson (New Zealand)

    2008-11-15

    This paper presents thermal conductivity data for 40 foods, enthalpy data for 58 foods and density data for nine foods, along with the compositions of the foods. Measurements cover a range of solid food types (including meats, fats, offal, fish, dairy products and horticultural products). Some measurements reported are for foods that have never before been studied, others have been published elsewhere, but are included here for convenience. Thermal conductivity was measured using a guarded hot-plate apparatus, enthalpy using an adiabatic calorimeter and density using a water displacement meter. Thermal conductivity and enthalpy values were measured within the temperature range of -40 C to +40 C. (author) [French] Cette publication presente des donnes sur la conductivite thermique, l'enthalpie et la densite respectivement de 40, 58 et 9 produits alimentaires, ainsi que leurs compositions. Les mesures couvrent une variete de types de produits alimentaires (viande, matieres grasses, abats, poisson, produits laitiers, produits horticoles). Certaines sont rapportees pour des produits qui n 'ant jamais ete etudie auparavant, d'autres ant ete publie ailleurs mais sont aussi inclues pour plus de commodite. La conductivite thermique a ete mesure avec un appareil a plaque electrique protegee, l'enthalpie avec un calorimetre adiabatique et la densite avec un appareil mesurant Ie deplacement d'eau. La conductivite thermique et l'enthalpie ont ete toutes les mesures pour une fourchette de temperatures allant de -40 C a 40 C. (orig.)

  9. Introducing taxes, subsidies or both: the effects of various food pricing strategies in a web-based supermarket randomized trial.

    Science.gov (United States)

    Waterlander, Wilma E; Steenhuis, Ingrid H M; de Boer, Michiel R; Schuit, Albertine J; Seidell, Jacob C

    2012-05-01

    Fiscal policies may form a solution in improving dietary intake. This study aimed to examine the effectiveness of varying taxing and subsiding schemes to stimulate healthier food purchases. A randomized controlled trial with three levels of price reduction on healthy foods (no; 25%; 50%)×three levels of price increase on unhealthy foods (5%; 10%; 25%) factorial design was used. 150 participants were randomized into one of nine conditions and were asked to purchase groceries at a web-based supermarket. Data were collected in the Netherlands in January-February 2010 and analyzed using analysis of covariance. Subjects receiving 50% discount purchased significantly more healthy foods than subjects receiving no (mean difference=6.62 items, pprice increases on unhealthy foods were found. Price decreases are effective in stimulating healthy food purchases, but the proportion of healthy foods remains unaffected. Price increases up to 25% on unhealthier products do not significantly affect food purchases. Future studies are important to validate these results in real supermarkets and across different countries. Copyright © 2012 Elsevier Inc. All rights reserved.

  10. Overview of food monitors

    International Nuclear Information System (INIS)

    Saito, I.

    2014-01-01

    May 11th 2011, nuclear accidents occurred by Tohoku Region Pacific Coast Earthquake made radioisotopes overflow in reactors and spread around the environments, and it caused risk of food contamination in these areas. And May 17th 2011, Ministry of Health, Labour and Welfare Japan announced provisional regulation values of radioactive materials in food in accordance with the food sanitation act. And they had notified the municipality to corresponding foods above the provisional regulation not had to be on sale. It causes massive needs for food monitoring in Japan. For reply to these massive needs, Hitachi Aloka Medical Ltd. commercialized food monitor: CAN-OSP-NAI in cooperation with CANBERRA Industries Inc. And after this, commercialized food screening system: FSS-101 for reply more expand food monitoring in Japan. This paper introduce Hitachi Aloka Medical Ltd. products which two types of food monitor product, provisional regulation values of radioactive materials in food in accordance with the food sanitation act and with comparing with past food monitoring, needs when accident happen. I wish this is going to be good report for help to radioactive and radiation detection in the future. (author)

  11. Infant feeding and the development of food allergies and atopic eczema: An update.

    Science.gov (United States)

    Gamboni, Sarah E; Allen, Katrina J; Nixon, Rosemary L

    2013-05-01

    There is an increasing awareness of food allergies in the community. Dermatologists frequently see patients with atopic eczema, where parents are extremely concerned about the role of food allergy. Advice given to parents regarding the timing of introduction of solid foods has changed markedly over the past decade. Whereas previous advice advocated delaying the introduction of solid foods until the infant's gastrointestinal system had matured, recent studies suggest that the introduction of solids from around 4 to 6 months may actually prevent the development of allergies. Studies on maternal dietary restrictions during pregnancy and lactation have led researchers to believe that antigen avoidance does not play a significant role in the prevention of atopic disease. Breastfeeding exclusively for 4 to 6 months has multiple benefits for mother and child, however, it does not convincingly prevent food allergies or decrease atopic eczema. New evidence suggests that the use of hydrolysed formulas does not delay or prevent atopic eczema or food allergy. This article aims to highlight current evidence and provide an update for dermatologists on the role of food exposure in the development of atopic disease, namely atopic eczema. © 2012 The Authors. Australasian Journal of Dermatology © 2012 The Australasian College of Dermatologists.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2010-06-15

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

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

    International Nuclear Information System (INIS)

    Byun, Myung Woo; Shin, Myung Gon; Lee, Ju Woon

    2010-01-01

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

  14. A trans European Union difference in the decline in trans fatty acids in popular foods

    DEFF Research Database (Denmark)

    Stender, Steen; Astrup, Arne; Dyerberg, Jørn

    2012-01-01

    To minimise the intake of industrial trans fatty acids (I-TFA) some countries have introduced labelling, while others have introduced legislative limits on the content of I-TFA in food. However, most countries still rely on food producers to voluntarily reduce the I-TFA content in food. The objec...

  15. The effect of saliva composition on texture perception of semi-solids

    NARCIS (Netherlands)

    Engelen, L.; Keybus, P.A.M. van den; Wijk, R.A. de; Veerman, E.C.I.; Amerongen, A.V.N.; Bosman, F.; Prinz, J.F.; Bilt, A. van der

    2007-01-01

    Saliva is expected to be of significance for the perception of food stimuli in the mouth. Mixing the food with saliva, including breakdown and dilution, is considered to be of large importance for semi-solids as these products are masticated without chewing. It is known that there are large

  16. Contacting particulate solids with liquids

    International Nuclear Information System (INIS)

    Hodgson, T.D.

    1980-01-01

    Apparatus is described for contacting particulate solids with a fluid. The particular applications described are 1) an acid dissolver for dissolving plutonium from plutonium contaminated ash produced by the incineration of waste such as rubber gloves, tissue paper etc. and 2) apparatus for dissolving gel spheres of nuclear fuel material. The liquid, e.g. acid for use in a leaching process flows through a vertical conduit and past a series of baffles spaced along the axis of the conduit. Each baffle defines a mixing chamber and provides a small gap around its perimeter between the baffle and the wall of the conduit. The baffles are provided with sloping top surfaces for preventing solid particles from settling on the baffles and sloping undersurfaces to improve mixing of the liquid and the solid particles. The liquid flows upwards in the conduit but solid particles may be fed from the top or from the bottom of the conduit to mix with the liquid. Gas may be introduced to promote improved flow conditions. (U.K.)

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

    Directory of Open Access Journals (Sweden)

    Cuihua Qi

    2014-04-01

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

  18. Particle-based solid for nonsmooth multidomain dynamics

    Science.gov (United States)

    Nordberg, John; Servin, Martin

    2018-04-01

    A method for simulation of elastoplastic solids in multibody systems with nonsmooth and multidomain dynamics is developed. The solid is discretised into pseudo-particles using the meshfree moving least squares method for computing the strain tensor. The particle's strain and stress tensor variables are mapped to a compliant deformation constraint. The discretised solid model thus fit a unified framework for nonsmooth multidomain dynamics simulations including rigid multibodies with complex kinematic constraints such as articulation joints, unilateral contacts with dry friction, drivelines, and hydraulics. The nonsmooth formulation allows for impact impulses to propagate instantly between the rigid multibody and the solid. Plasticity is introduced through an associative perfectly plastic modified Drucker-Prager model. The elastic and plastic dynamics are verified for simple test systems, and the capability of simulating tracked terrain vehicles driving on a deformable terrain is demonstrated.

  19. Modified Activated Carbon Prepared from Acorn Shells as a New Solid-Phase Extraction Sorbent for the Preconcentration and Determination of Trace Amounts of Nickel in Food Samples Prior to Flame Atomic Absorption Spectrometry.

    Science.gov (United States)

    Ebrahimi, Bahram

    2017-03-01

    A new solid-phase extraction (SPE) sorbent was introduced based on acidic-modified (AM) activated carbon (AC) prepared from acorn shells of native oak trees in Kurdistan. Hydrochloric acid (15%, w/w) and nitric acid (32.5%, w/w) were used to condition and modify AC. The IR spectra of AC and AM-AC showed that AM lead to the formation of increasing numbers of acidic functional groups on AM-AC. AM-AC was used in the SPE method for the extraction and preconcentration of Ni+2 prior to flame atomic absorption spectrometric determination at ng/mL levels in model and real food samples. Effective parameters of the SPE procedure, such as the pH of the solutions, sorbent dosage, extraction time, sample volume, type of eluent, and matrix ions, were considered and optimized. An enrichment factor of 140 was obtained. The calibration curve was linear with an R2 of 0.997 in the concentration range of 1-220 ng/mL. The RSD was 5.67% (for n = 7), the LOD was 0.352 ng/mL, and relative recoveries in vegetable samples ranged from 96.7 to 103.7%.

  20. Food Independence of the Region

    Directory of Open Access Journals (Sweden)

    Vasiliy Vladimirovich Tyutyunik

    2016-06-01

    Full Text Available The article deals with such basic definitions as food security, food independence and food self- sufficiency of the region. The author shows the ambiguity problem of interpretations of these terms in the Russian legislation, which is especially evident in the transition from the national to the regional level. Using the example of legislative acts of some of the Russian Federation’s subjects the study demonstrates the incorrect use of mentioned terms. In author’s opinion, regional authorities in the Russian Federation must introduce amendments to the legislative documents concerning food security. To be more concrete, the regional authorities should either deny the goal of food independence for a particular region, or specify that the goal of reaching food independence for the region does not mean food self-sufficiency, but just import substitution on the regional level

  1. Brazil's new national policy on solid waste

    DEFF Research Database (Denmark)

    Jabbour, A.B.L.d.S.; Jabbour, C.J.C.; Sarkis, J.

    2014-01-01

    Brazil, one of the world's largest developing countries, has recently introduced a new solid waste management regulatory policy. This new regulatory policy will have implications for a wide variety of stakeholders and sets the stage for opportunities and lessons to be learned. These issues...

  2. Food nanotechnology: water is the key to lowering the energy density of processed foods.

    Science.gov (United States)

    Robson, A A

    2011-01-01

    It is crucial that emergent technologies create foods that help prevent the causal mechanisms of the diet induced disease epidemic. Food nanotechnology could create modem convenience foods that mimic and improve on the nutritional value of the most nutritious cooked wild foods for humans. Structuring a solid processed food similar to a celery stalk using self-assembled, water-filled, edible nanocells or nanotubes would substantially lower its energy density (Food technologists could harness the natural turgor force to produce a firm chocolate bar, biscuit or breakfast cereal with a good bite, without altering the appearance or taste of the product. Water carries flavour with few calories, and taste sensation per mouthful could be improved by processing food on the nanoscale to increase the surface area that is in contact with taste and smell receptors. The bioavailable nutrient content (including cofactors) of processed foods could be increased by existing bioactive nanoencapsulation. This would allow people to continue to consume modern convenience food on a mass scale, while simultaneously and significantly increasing nutrient intake and reducing energy intake per day. Thus, helping to reduce mental ill health, obesity and other postprandial insults.

  3. Irradiation as an effective method of food conservation

    International Nuclear Information System (INIS)

    Stachowicz, W.

    1994-01-01

    Irradiation as an effective method for food preservation has been introduced. The worldwide history of radiation methods development has been shown. The state of art of international legislation connected with food irradiation and licensing of that technology in different countries has been reviewed. The list of food products commonly accepted for radiation conservation has also been performed

  4. More value from food waste

    DEFF Research Database (Denmark)

    Kim, Mi Sun; Na, Jeong-Geol; Lee, Mo-Kwon

    2016-01-01

    Anaerobic digestion (AD) is one of the traditional technologies for treating organic solid wastes, but its economic benefit is sometimes questioned. To increase the economic feasibility of the treatment process, the aim of this study was to recover not only biogas from food waste but lactic acid...... the supernatant by the combined process of nanofiltration and water-splitting electrodialysis. The process could recover highly purified LA by removing 85% of mineral ions such as Naþ, Kþ, Mg2þ, and Ca2þ and 90% of residual carbohydrates. Meanwhile, the solid residue remained after centrifugation was further...... (LA) as well. At first, LA fermentation of food waste (FW) was conducted using an indigenous mixed culture. During the operation, temperature was gradually increased from 35 C to 55 C, with the highest performance attained at 50 C. At 50 C and hydraulic retention time (HRT) of 1.0 d, LA concentration...

  5. 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

  6. Modelling dewatering behaviour through an understanding of solids formation processes. Part II--solids separation considerations.

    Science.gov (United States)

    Dustan, A C; Cohen, B; Petrie, J G

    2005-05-30

    An understanding of the mechanisms which control solids formation can provide information on the characteristics of the solids which are formed. The nature of the solids formed in turn impacts on dewatering behaviour. The 'upstream' solids formation determines a set of suspension characteristics: solids concentration, particle size distribution, solution ionic strength and electrostatic surface potential. These characteristics together define the suspension's rheological properties. However, the complicated interdependence of these has precluded the prediction of suspension rheology from such a fundamental description of suspension characteristics. Recent shear yield stress models, applied in this study to compressive yield, significantly reduce the empiricism required for the description of compressive rheology. Suspension compressibility and permeability uniquely define the dewatering behaviour, described in terms of settling, filtration and mechanical expression. These modes of dewatering may be described in terms of the same fundamental suspension mechanics model. In this way, it is possible to link dynamically the processes of solids formation and dewatering of the resultant suspension. This, ultimately, opens the door to improved operability of these processes. In part I of this paper we introduced an integrated system model for solids formation and dewatering. This model was demonstrated for the upstream processes using experimental data. In this current paper models of colloidal interactions and dewatering are presented and compared to experimental results from batch filtration tests. A novel approach to predicting suspension compressibility and permeability using a single test configuration is presented and tested.

  7. Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: A comparative study based on solid food system.

    Science.gov (United States)

    Zhou, Mo; Chen, Qinqin; Bi, Jinfeng; Wang, Yixiu; Wu, Xinye

    2017-08-15

    The aim of this study is to ascertain the degradation kinetic of anthocyanin in dehydration process of solid food system. Mulberry fruit was treated by hot air and vacuum drying at 60 and 75°C. The contents of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside were determined by using high performance liquid chromatography. Kinetic and thermodynamic parameters were calculated for analysing the degradation characteristics. Model fitting results showed monomeric anthocyanin degradations were followed the second-order kinetic. Vacuum drying presented high kinetic rate constants and low t 1/2 values. Thermodynamic parameters including the activation energy, enthalpy change and entropy change appeared significant differences between hot air and vacuum drying. Both heating techniques showed similar effects on polyphenol oxidase activities. These results indicate the anthocyanin degradation kinetic in solid food system is different from that in liquid and the oxygen can be regarded as a catalyst to accelerate the degradation. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. Food quality assessment in parent-offspring dyads

    DEFF Research Database (Denmark)

    Bech-Larsen, Tino; Jensen, Birger Boutrup

    When the buyer and the consumer of a food product are not identical, the risk of discrepancies between food quality expectations and experiences is even higher. We introduce the concept of dyadic quality assessment and apply it to an exploration of parents' willingness to pay for new and healthier...

  9. Procedures for sampling and sample-reduction within quality assurance systems for solid biofuels

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2005-04-15

    The bias introduced when sampling solid biofuels from stockpiles or containers instead of from moving streams is assessed as well as the number and size of samples required to represent accurately the bulk sample, variations introduced when reducing bulk samples into samples for testing, and the usefulness of sample reduction methods. Details are given of the experimental work carried out in Sweden and Denmark using sawdust, wood chips, wood pellets, forestry residues and straw. The production of a model European Standard for quality assurance of solid biofuels is examined.

  10. Freezing and Food Safety

    Science.gov (United States)

    ... proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.) ...

  11. EFSA CONTAM Panel (EFSA Panel on Contaminants in the Food Chain), 2015. Scientific Opinion on acrylamide in food

    DEFF Research Database (Denmark)

    Petersen, Annette

    EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has widespread uses as an industrial chemical. It is also formed when certain foods are prepared at temperatures above 120 °C and low moisture, especially in foods containing asparagine and reducing sugars. The CONTAM...... Panel evaluated 43 419 analytical results from food commodities. AA was found at the highest levels in solid coffee substitutes and coffee, and in potato fried products. Mean and 95th percentile dietary AA exposures across surveys and age groups were estimated at 0.4 to 1.9 µg/kg body weight (b.w.) per...

  12. Ultra-high performance liquid chromatography tandem mass spectrometry for the determination of five glycopeptide antibiotics in food and biological samples using solid-phase extraction.

    Science.gov (United States)

    Deng, Fenfang; Yu, Hong; Pan, Xinhong; Hu, Guoyuan; Wang, Qiqin; Peng, Rongfei; Tan, Lei; Yang, Zhicong

    2018-02-23

    This paper demonstrated the development and validation of an ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) method for simultaneous determination of five glycopeptide antibiotics in food and biological samples. The target glycopeptide antibiotics were isolated from the samples by solvent extraction, and the extracts were cleaned with a tandem solid-phase extraction step using mixed strong cation exchange and hydrophilic/lipophilic balance cartridges. Subsequently, the analytes were eluted with different solvents, and then quantified by UHPLC-MS/MS in the positive ionization mode with multiple reaction monitoring. Under optimal conditions, good linear correlations were obtained for the five glycopeptide antibiotics in the concentration range of 1.0 μg/L to 20.0 μg/L, and with linear correlation coefficients >0.998. Employing this method, the target glycopeptide antibiotics in food and biological samples were identified with a recovery of 83.0-102%, and a low quantitation limit of 1.0 μg/kg in food and 2.0 μg/L in biological samples with low matrix effects. Copyright © 2018 Elsevier B.V. All rights reserved.

  13. A new approach to determine the density of liquids and solids without measuring mass and volume: introducing the solidensimeter

    Science.gov (United States)

    Kiriktaş, Halit; Şahin, Mehmet; Eslek, Sinan; Kiriktaş, İrem

    2018-05-01

    This study aims to design a mechanism with which the density of any solid or liquid can be determined without measuring its mass and volume in order to help students comprehend the concept of density more easily. The solidensimeter comprises of two scaled and nested glass containers (graduated cylinder or beaker) and sufficient water. In this method, the density measurement was made using the Archimedes’ principle stating that an object fully submerged in a liquid displaces the same amount of liquid as its volume, while an object partially submerged or floating displaces the same amount of liquid as its mass. Using this method, the density of any solids or liquids can be determined using a simple mathematical ratio. At the end of the process a mechanism that helps students to comprehend the density topic more easily was designed. The system is easy-to-design, uses low-cost equipment and enables one to determine the density of any solid or liquid without measuring its mass and volume.

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

    Directory of Open Access Journals (Sweden)

    Caroline Vargas Barbosa

    2016-10-01

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

  15. Unlocking opportunities in food design for infants, children, and the elderly: Understanding milestones in chewing and swallowing across the lifespan for new innovations.

    Science.gov (United States)

    Cichero, Julie A Y

    2017-08-01

    Intake of a variety of foods increases the likelihood of good general health. From as early as life in utero, humans are exposed to flavor. Further flavor imprinting occurs via breast milk, increasing the likelihood of acceptance of a variety flavors when solids are introduced. While first foods need to be smooth and runny, experience managing soft lumps is required for rudimentary development of chewing skills. Texture experiences are critical to providing building blocks for food acceptance and gradual increase in the range of food textures eaten. Persistence in offering flavors and textures on multiple occasions increases the likelihood of acceptance of new foods. Opportunities exist in novel food texture use and flavor bridging to improve food variety in children. During adulthood lifestyle changes impact on chewing and gastrointestinal efficiency affecting the variety of food consumed. Foods that are moist, and encourage the consumer to slow down and savor food may reduce diseases affecting the esophagus. The aging process sees an increase in medication use with an impact on reduction in saliva flow. Further, physiologic changes in taste and olfaction that occur with aging may see elders benefit from novel food design that utilizes the intact trigeminal system. New food design opportunities exist in the areas of carbonation, dissolvable solids, microencapsulation of flavor volatiles or pressurized carbon dioxide granules. The use of standardized nomenclature for food labeling, description, and measurement methods such as that used by the International Dysphagia Diet Standardisation Initiative is advocated to accelerate food oral processing research. The human feeding, chewing, and swallowing mechanism adapts and changes over the life span. There are opportunities to influence flavor development from as early as life in utero, and through milk feeds. Infants also need exposure to soft lumps to develop rudimentary chewing skills that lay the foundation for

  16. Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

    NARCIS (Netherlands)

    Stieger, M.A.; Velde, van de F.

    2013-01-01

    Food oral processing as the bridge between food texture, microstructure and sensory perception has gained enormous interest in the last decade. This review provides an overview of the role of the microstructure of soft- and semi-solid foods in food oral processing and sensory perception. Phase

  17. The sanitary conditions of food service establishments and food safety knowledge and practices of food handlers in bahir dar town.

    Science.gov (United States)

    Kibret, Mulugeta; Abera, Bayeh

    2012-03-01

    Lack of basic infrastructure, poor knowledge of hygiene and practices in food service establishments can contribute to outbreaks of foodborne illnesses. The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of food service establishments in Bahir Dar town. A cross-sectional study was conducted in Bahir Dar in May 2011 and data were collected using questionnaire and observation checklist on employees' knowledge of food hygiene and their practices as well on sanitary conditions of the food service establishments The median age of the food handlers was 22 years and among the 455 subjects 99 (21.8%) have had food hygiene training. Sixty six percent of the establishments had flush toilets whereas 5.9% of the establishment had no toilet. Only 149 (33.6%) of the establishments had a proper solid waste collection receptacle and there was statistically significant association between the sanitary conditions and license status of the establishments (p=0.01). Most of all, knowledge gap in food hygiene and handling practice was observed. In addition, there was statistically significant difference between trained (professional) handlers and non-trained handlers with regard to food hygiene practices (p<0.05). While more than 50% of the handlers prepare meals ahead of the peak selling time, more than 50% of the left over was poorly managed. This study revealed poor sanitary conditions and poor food hygiene practices of handlers. Educational programs targeted at improving the attitude of food handlers and licensing and regular inspections have been recommended.

  18. EuroFIR Guideline on calculation of nutrient content of foods for food business operators.

    Science.gov (United States)

    Machackova, Marie; Giertlova, Anna; Porubska, Janka; Roe, Mark; Ramos, Carlos; Finglas, Paul

    2018-01-01

    This paper presents a Guideline for calculating nutrient content of foods by calculation methods for food business operators and presents data on compliance between calculated values and analytically determined values. In the EU, calculation methods are legally valid to determine the nutrient values of foods for nutrition labelling (Regulation (EU) No 1169/2011). However, neither a specific calculation method nor rules for use of retention factors are defined. EuroFIR AISBL (European Food Information Resource) has introduced a Recipe Calculation Guideline based on the EuroFIR harmonized procedure for recipe calculation. The aim is to provide food businesses with a step-by-step tool for calculating nutrient content of foods for the purpose of nutrition declaration. The development of this Guideline and use in the Czech Republic is described and future application to other Member States is discussed. Limitations of calculation methods and the importance of high quality food composition data are discussed. Copyright © 2017. Published by Elsevier Ltd.

  19. Phase stability in wear-induced supersaturated Al-Ti solid solution

    Energy Technology Data Exchange (ETDEWEB)

    Watanabe, Y.; Yokoyama, K. [Dept. of Functional Machinery Mechanics Shinshu Univ., Ueda (Japan); Hosoda, H. [Precision and Intelligence Lab., Tokyo Inst. of Tech., Nagatsuta, Midori-ku, Yokohama (Japan)

    2002-07-01

    Al-Ti supersaturated solid solutions were introduced by wear testing and the rapid quenching of an Al/Al{sub 3}Ti composite (part of an Al/Al{sub 3}Ti functionally graded material) that was fabricated using the centrifugal method. The phase stability of the supersaturated solid solution was studied through systematic annealing of the supersaturated solid solution. It was found that the Al-Ti supersaturated solid solution decomposed into Al and Al{sub 3}Ti intermetallic compound phases during the heat treatment. The Al-Ti supersaturated solid solutions fabricated were, therefore, not an equilibrium phase, and thus decomposed into the equilibrium phases during heat treatment. It was also found that heat treatment leads to a significant hardness increase for the Al-Ti supersaturated solid solution. Finally, it was concluded that formation of the wear-induced supersaturated solid solution layer was a result of severe plastic deformation. (orig.)

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

    Science.gov (United States)

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

    2018-05-31

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

  1. Solid Waste Management Practices in EBRP Schools.

    Science.gov (United States)

    Mann, Nadine L.

    1994-01-01

    A Louisiana school district has made tremendous progress toward developing and implementing an environmentally friendly solid waste management program. Packaging changes in school food service, newspaper and aluminum can recycling, and composting of leaf and yard waste have contributed to reduced waste sent to the local landfill. (MLF)

  2. Future immunosuppressive agents in solid-organ transplantation.

    Science.gov (United States)

    Gabardi, Steven; Cerio, Jeffrey

    2004-06-01

    To review the pharmacology, pharmacokinetics, efficacy, and safety of mycophenolate sodium, everolimus, and FTY720. Clinical trials and abstracts evaluating mycophenolate sodium, everolimus, and FTY720 in solid-organ transplantation were considered for evaluation. English-language studies and published abstracts were selected for inclusion. Mycophenolate sodium has recently been approved by the Food and Drug Adminstration for marketing in the United States; everolimus and FTY720 are immunosuppressive agents that may soon be available in the United States. These agents have proven efficacy in reducing the incidence of acute rejection in solid-organ transplantation. Clinical trials have shown that these newer agents are relatively well tolerated. The most common adverse events associated with these agents were gastrointestinal and hematologic effects (mycophenolate sodium); hyperlipidemia, increased serum creatinine, and hematologic effects (everolimus): and gastrointestinal effects, headache, and bradycardia (FTY720). Mycophenolate sodium has been approved in some European countries and the United States. Everolimus has been approved in some European countries and a new drug application has been submitted to the Food and Drug Administration. FTY720 is currently in phase III clinical trials and submission to the Food and Drug Administration for approval is a few years away. The approval of these agents will furnish the transplant practitioner with even more options for immunosuppression.

  3. A new method to monitor the contribution of fast food restaurants to the diets of US children.

    Science.gov (United States)

    Rehm, Colin D; Drewnowski, Adam

    2014-01-01

    American adults consume 11.3% of total daily calories from foods and beverages from fast food restaurants. The contribution of different types of fast food restaurants to the diets of US children is unknown. To estimate the consumption of energy, sodium, added sugars, and solid fats among US children ages 4-19 y by fast food restaurant type. Analyses used the first 24-h recall for 12,378 children in the 2003-2010 cycles of the nationally representative National Health and Nutrition Examination Survey (NHANES 2003-2010). NHANES data identify foods by location of origin, including stores and fast food restaurants (FFR). A novel custom algorithm divided FFRs into 8 segments and assigned meals and snacks to each. These included burger, pizza, sandwich, Mexican, Asian, fish, and coffee/snack restaurants. The contribution of each restaurant type to intakes of energy and other dietary constituents was then assessed by age group (4-11 y and 12-19 y) and by race/ethnicity. Store-bought foods and beverages provided 64.8% of energy, 61.9% of sodium, 68.9% of added sugars, and 60.1% of solid fats. FFRs provided 14.1% of energy, 15.9% of sodium, 10.4% of added sugars and 17.9% of solid fats. Among FFR segments, burger restaurants provided 6.2% of total energy, 5.8% of sodium, 6.2% of added sugars, and 7.6% of solid fats. Less energy was provided by pizza (3.3%), sandwich (1.4%), Mexican (1.3%), and chicken restaurants (1.2%). Non-Hispanic black children obtained a greater proportion of their total energy (7.4%), sodium (7.1%), and solid fats (9.5%) from burger restaurants as compared to non-Hispanic white children (6.0% of energy, 5.5% of sodium, and 7.3% of solid fat). These novel analyses, based on consumption data by fast food market segment, allow public health stakeholders to better monitor the effectiveness of industry efforts to promote healthier menu options.

  4. A new method to monitor the contribution of fast food restaurants to the diets of US children.

    Directory of Open Access Journals (Sweden)

    Colin D Rehm

    Full Text Available American adults consume 11.3% of total daily calories from foods and beverages from fast food restaurants. The contribution of different types of fast food restaurants to the diets of US children is unknown.To estimate the consumption of energy, sodium, added sugars, and solid fats among US children ages 4-19 y by fast food restaurant type.Analyses used the first 24-h recall for 12,378 children in the 2003-2010 cycles of the nationally representative National Health and Nutrition Examination Survey (NHANES 2003-2010. NHANES data identify foods by location of origin, including stores and fast food restaurants (FFR. A novel custom algorithm divided FFRs into 8 segments and assigned meals and snacks to each. These included burger, pizza, sandwich, Mexican, Asian, fish, and coffee/snack restaurants. The contribution of each restaurant type to intakes of energy and other dietary constituents was then assessed by age group (4-11 y and 12-19 y and by race/ethnicity.Store-bought foods and beverages provided 64.8% of energy, 61.9% of sodium, 68.9% of added sugars, and 60.1% of solid fats. FFRs provided 14.1% of energy, 15.9% of sodium, 10.4% of added sugars and 17.9% of solid fats. Among FFR segments, burger restaurants provided 6.2% of total energy, 5.8% of sodium, 6.2% of added sugars, and 7.6% of solid fats. Less energy was provided by pizza (3.3%, sandwich (1.4%, Mexican (1.3%, and chicken restaurants (1.2%. Non-Hispanic black children obtained a greater proportion of their total energy (7.4%, sodium (7.1%, and solid fats (9.5% from burger restaurants as compared to non-Hispanic white children (6.0% of energy, 5.5% of sodium, and 7.3% of solid fat.These novel analyses, based on consumption data by fast food market segment, allow public health stakeholders to better monitor the effectiveness of industry efforts to promote healthier menu options.

  5. Bovine serum albumin-Cu(II) hybrid nanoflowers: An effective adsorbent for solid phase extraction and slurry sampling flame atomic absorption spectrometric analysis of cadmium and lead in water, hair, food and cigarette samples

    Energy Technology Data Exchange (ETDEWEB)

    Yilmaz, Erkan [Department of Chemistry, Faculty of Sciences, Erciyes University, Kayseri 38039 (Turkey); Ocsoy, Ismail [Department of Analytical Chemistry, Faculty of Pharmacy, Erciyes University, Kayseri 38039 (Turkey); Nanotechnology Research Center (ERNAM), Erciyes University, Kayseri 38039 (Turkey); Ozdemir, Nalan [Department of Chemistry, Faculty of Sciences, Erciyes University, Kayseri 38039 (Turkey); Soylak, Mustafa, E-mail: soylak@erciyes.edu.tr [Department of Chemistry, Faculty of Sciences, Erciyes University, Kayseri 38039 (Turkey)

    2016-02-04

    Herein, the synthesis of bovine serum albumin-Cu(II) hybrid nanoflowers (BSA-NFs) through the building blocks of bovine serum albumin (BSA) and copper(II) ions in phosphate buffered saline (PBS) and their use as adsorbent for cadmium and lead ions are reported. The BSA-NFs, for the first time, were efficiently utilized as novel adsorbent for solid phase extraction (SPE) of cadmium and lead ions in water, food, cigarette and hair samples. The method is based on the separation and pre-concentration of Cd(II) and Pb(II) by BSA-NFs prior to determination by slurry analysis via flame atomic absorption spectrometry (FAAS). The analytes were adsorbed on BSA-NFs under the vortex mixing and then the ion-loaded slurry was separated and directly introduced into the flame AAS nebulizer by using a hand-made micro sample introduction system to eliminate a number of drawbacks. The effects of analytical key parameters, such as pH, amount of BSA-NFs, vortexing time, sample volume, and matrix effect of foreign ions on adsorbing of Cd(II) and Pb(II) were systematically investigated and optimized. The limits of detection (LODs) for Cd(II) and Pb(II) were calculated as 0.37 μg L{sup −1} and 8.8 μg L{sup −1}, respectively. The relative standard deviation percentages (RSDs) (N = 5) for Cd(II) and Pb(II) were 7.2%, and 5.0%, respectively. The accuracy of the developed procedure was validated by the analysis of certified reference materials (TMDA-53.3 Fortified Water, TMDA-70 Fortified Water, SPS-WW2 Waste Water, NCSDC-73349 Bush Branches and Leaves) and by addition/recovery analysis. The quantitative recoveries were obtained for the analysis of certified reference materials and addition/recovery tests. The method was successfully applied to the analysis of cadmium and lead in water, food, cigarette and hair samples. - Highlights: • The synthesis of bovine serum albumin-Cu(II) hybrid nanoflowers is reported. • The nanoflowers were utilized for solid phase microextraction of

  6. New Approaches in Soil Organic Matter Fluorescence; A Solid Phase Fluorescence Approach

    Science.gov (United States)

    Bowman, M. M.; Sanclements, M.; McKnight, D. M.

    2017-12-01

    Fluorescence spectroscopy is a well-established technique to investigate the composition of organic matter in aquatic systems and is increasingly applied to soil organic matter (SOM). Current methods require that SOM be extracted into a liquid prior to analysis by fluorescence spectroscopy. Soil extractions introduce an additional layer of complexity as the composition of the organic matter dissolved into solution varies based upon the selected extractant. Water is one of the most commonly used extractant, but only extracts the water-soluble fraction of the SOM with the insoluble soil organic matter fluorescence remaining in the soil matrix. We propose the use of solid phase fluorescence on whole soils as a potential tool to look at the composition of organic matter without the extraction bias and gain a more complete understand of the potential for fluorescence as a tool in terrestrial studies. To date, the limited applications of solid phase fluorescence have ranged from food and agriculture to pharmaceutical with no clearly defined methods and limitations available. We are aware of no other studies that use solid phase fluorescence and thus no clear methods to look at SOM across a diverse set of soil types and ecosystems. With this new approach to fluorescence spectroscopy there are new challenges, such as blank correction, inner filter effect corrections, and sample preparation. This work outlines a novel method for analyzing soil organic matter using solid phase fluorescence across a wide range of soils collected from the National Ecological Observatory Network (NEON) eco-domains. This method has shown that organic matter content in soils must be diluted to 2% to reduce backscattering and oversaturation of the detector in forested soils. In mineral horizons (A) there is observed quenching of the humic-like organic matter, which is likely a result of organo-mineral complexation. Finally, we present preliminary comparisons between solid and liquid phase

  7. Facts about food irradiation: Status and trends

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet introduces the concept of irradiating food to reduce post-harvest losses from infestation, contamination and spoilage, to lower the incidence of foodborne diseases and to assist international trade in food products by offering an alternative to fumigation or some other treatments that may not be acceptable to the importing countries

  8. A novel ionic liquid-modified organic-polymer monolith as the sorbent for in-tube solid-phase microextraction of acidic food additives.

    Science.gov (United States)

    Wang, Ting-Ting; Chen, Yi-Hui; Ma, Jun-Feng; Hu, Min-Jie; Li, Ying; Fang, Jiang-Hua; Gao, Hao-Qi

    2014-08-01

    A novel ionic liquid-modified organic-polymer monolithic capillary column was prepared and used for in-tube solid-phase microextraction (SPME) of acidic food additives. The primary amino group of 1-aminopropyl-3-methylimidazolium chloride was reacted with the epoxide group of glycidyl methacrylate. The as-prepared new monomer was then copolymerized in situ with acrylamide and N,N'-methylenebisacrylamide in the presence of polyethylene glycol (PEG)-8000 and PEG-10,000 as porogens. The extraction performance of the developed monolithic sorbent was evaluated for benzoic acid, 3-hydroxybenzoic acid, cinnamic acid, 2,4-dichlorophenoxyacetic acid, and 3-(trifluoromethyl)-cinnamic acid. Such a sorbent, bearing hydrophobic and anion-exchange groups, had high extraction efficiency towards the test compounds. The adsorption capacities for the analytes dissolved in water ranged from 0.18 to 1.74 μg cm(-1). Good linear calibration curves (R(2) > 0.99) were obtained, and the limits of detection (S/N = 3) for the analytes were found to be in the range 1.2-13.5 ng mL(-1). The recoveries of five acidic food additives spiked in Coca-Cola beverage samples ranged from 85.4 % to 98.3 %, with RSD less than 6.9 %. The excellent applicability of the ionic liquid (IL)-modified monolithic column was further tested by the determination of benzoic acid content in Sprite samples, further illustrating its good potential for analyzing food additives in complex samples.

  9. Inulin content of fortified food products in Thailand.

    Science.gov (United States)

    Chaito, Chanantita; Judprasong, Kunchit; Puwastien, Prapasri

    2016-02-15

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

  10. Traditional and ayurvedic foods of Indian origin

    Directory of Open Access Journals (Sweden)

    Preetam Sarkar

    2015-09-01

    Full Text Available The Ayurveda contains a wealth of knowledge on health sciences. Accordingly traditional foods and their dietary guidelines are prescribed in Ayurveda. There is so much similarity in ayurvedic dietetics and traditional foods that many of the traditional health foods in India can be called ayurvedic foods. This review article introduces the concepts of ayurvedic health foods in India and describes several traditional heath foods across various regions of India. Recommended dietary guidelines according to age and health condition of the consumer, and seasonal considerations are presented for each of the traditional health foods of India. In the era of globalization of the population and international food trading, health conscious citizens around the globe will benefit from the wealth of knowledge on traditional Indian and ayurvedic health foods of Indian origin.

  11. Beyond nutrient-based food indices: a data mining approach to search for a quantitative holistic index reflecting the degree of food processing and including physicochemical properties.

    Science.gov (United States)

    Fardet, Anthony; Lakhssassi, Sanaé; Briffaz, Aurélien

    2018-01-24

    Processing has major impacts on both the structure and composition of food and hence on nutritional value. In particular, high consumption of ultra-processed foods (UPFs) is associated with increased risks of obesity and diabetes. Unfortunately, existing food indices only focus on food nutritional content while failing to consider either food structure or the degree of processing. The objectives of this study were thus to link non-nutrient food characteristics (texture, water activity (a w ), glycemic and satiety potentials (FF), and shelf life) to the degree of processing; search for associations between these characteristics with nutritional composition; search for a holistic quantitative technological index; and determine quantitative rules for a food to be defined as UPF using data mining. Among the 280 most widely consumed foods by the elderly in France, 139 solid/semi-solid foods were selected for textural and a w measurements, and classified according to three degrees of processing. Our results showed that minimally-processed foods were less hyperglycemic, more satiating, had better nutrient profile, higher a w , shorter shelf life, lower maximum stress, and higher energy at break than UPFs. Based on 72 food variables, multivariate analyses differentiated foods according to their degree of processing. Then technological indices including food nutritional composition, a w , FF and textural parameters were tested against technological groups. Finally, a LIM score (nutrients to limit) ≥8 per 100 kcal and a number of ingredients/additives >4 are relevant, but not sufficient, rules to define UPFs. We therefore suggest that food health potential should be first defined by its degree of processing.

  12. Solid state physics

    CERN Document Server

    Burns, Gerald

    2013-01-01

    The objective of Solid State Physics is to introduce college seniors and first-year graduate students in physics, electrical engineering, materials science, chemistry, and related areas to this diverse and fascinating field. I have attempted to present this complex subject matter in a coherent, integrated manner, emphasizing fundamental scientific ideas to give the student a strong understanding and ""feel"" for the physics and the orders of magnitude involved. The subject is varied, covering many important, sophisticated, and practical areas, which, at first, may appear unrelated but which ar

  13. Using Shaping to Increase Foods Consumed by Children with Autism

    Science.gov (United States)

    Hodges, Abby; Davis, Tonya; Crandall, Madison; Phipps, Laura; Weston, Regan

    2017-01-01

    The current study used differential reinforcement and shaping to increase the variety of foods accepted by children with autism who demonstrated significant feeding inflexibility. Participants were introduced to four new food items via a hierarchical exposure, which involved systematically increasing the desired response with the food item. Level…

  14. Can food irradiation boost nutrition in China?

    International Nuclear Information System (INIS)

    Wedekind, Lothar

    1986-01-01

    In January 1986, the first of five regional irradiation facilities planned for China opened officially in Shanghai, mainly to process food. Irradiated potatoes, mushrooms, rice, onions, garlic, peanuts, pork sausage, and probably apples, will be introduced in mass marketing trials. Four other demonstration plants for irradiating food are being built near provincial capitals. Food irradiation offers large economic incentives, but transportation is an impediment except near large urban centres. All irradiators, whether mainly for food or not, will be made in China, with the exception of AECL and Swiss participation in two facilities

  15. Enhancing atom densities in solid hydrogen by isotopic substitution

    International Nuclear Information System (INIS)

    Collins, G.W.; Souers, P.C.; Mapoles, E.R.; Magnotta, F.

    1991-01-01

    Atomic hydrogen inside solid H 2 increases the energy density by 200 MegaJoules/m 3 , for each percent mole fraction stored. How many atoms can be stored in solid hydrogen? To answer this, we need to know: (1) how to produce and trap hydrogen atoms in solid hydrogen, (2) how to keep the atoms from recombining into the ground molecular state, and (3) how to measure the atom density in solid hydrogen. Each of these topics will be addressed in this paper. Hydrogen atoms can be trapped in solid hydrogen by co-condensing atoms and molecules, external irradiation of solid H 2 , or introducing a radioactive impurity inside the hydrogen lattice. Tritium, a heavy isotope of hydrogen, is easily condensed as a radioactive isotopic impurity in solid H 2 . Although tritium will probably not be used in future rockets, it provides a way of applying a large, homogenious dose to solid hydrogen. In all of the data presented here, the atoms are produced by the decay of tritium and thus knowing how many atoms are produced from the tritium decay in the solid phase is important. 6 refs., 6 figs

  16. Synthesis and characterization of core-shell magnetic molecularly imprinted polymers for solid-phase extraction and determination of Rhodamine B in food.

    Science.gov (United States)

    Su, Xiaomeng; Li, Xiaoyan; Li, Junjie; Liu, Min; Lei, Fuhou; Tan, Xuecai; Li, Pengfei; Luo, Weiqiang

    2015-03-15

    Core-shell magnetic molecularly imprinted polymers (MIPs) nanoparticles (NPs), in which a Rhodamine B-imprinted layer was coated on Fe3O4 NPs. were synthesized. First, Fe3O4 NPs were prepared by a coprecipitation method. Then, amino-modified Fe3O4 NPs (Fe3O4@SiO2-NH2) was prepared. Finally, the MIPs were coated on the Fe3O4@SiO2-NH2 surface by the copolymerization with functional monomer, acrylamide, using a cross-linking agent, ethylene glycol dimethacrylate; an initiator, azobisisobutyronitrile and a template molecule, Rhodamine B. The Fe3O4@MIPs were characterized using a scanning electron microscope, Fourier transform infrared spectrometer, vibrating sample magnetometer, and re-binding experiments. The Fe3O4@MIPs showed a fast adsorption equilibrium, a highly improved imprinting capacity, and significant selectivity; they could be used as a solid-phase extraction material and detect illegal addition Rhodamine B in food. A method was developed for the selective isolation and enrichment of Rhodamine B in food samples with recoveries in the range 78.47-101.6% and the relative standard deviation was <2%. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. The impact of food viscosity on eating rate, subjective appetite, glycemic response and gastric emptying rate.

    Directory of Open Access Journals (Sweden)

    Yong Zhu

    Full Text Available Understanding the impact of rheological properties of food on postprandial appetite and glycemic response helps to design novel functional products. It has been shown that solid foods have a stronger satiating effect than their liquid equivalent. However, whether a subtle change in viscosity of a semi-solid food would have a similar effect on appetite is unknown. Fifteen healthy males participated in the randomized cross-over study. Each participant consumed a 1690 kJ portion of a standard viscosity (SV and a high viscosity (HV semi-solid meal with 1000 mg acetaminophen in two separate sessions. At regular intervals during the three hours following the meal, subjective appetite ratings were measured and blood samples collected. The plasma samples were assayed for insulin, glucose-dependent insulinotropic peptide (GIP, glucose and acetaminophen. After three hours, the participants were provided with an ad libitum pasta meal. Compared with the SV meal, HV was consumed at a slower eating rate (P = 0.020, with postprandial hunger and desire to eat being lower (P = 0.019 and P<0.001 respectively while fullness was higher (P<0.001. In addition, consuming the HV resulted in lower plasma concentration of GIP (P<0.001, higher plasma concentration of glucose (P<0.001 and delayed gastric emptying as revealed by the acetaminophen absorption test (P<0.001. However, there was no effect of food viscosity on insulin or food intake at the subsequent meal. In conclusion, increasing the viscosity of a semi-solid food modulates glycemic response and suppresses postprandial satiety, although the effect may be short-lived. A slower eating rate and a delayed gastric emptying rate can partly explain for the stronger satiating properties of high viscous semi-solid foods.

  18. 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.

  19. Hexahedral connection element based on hybrid-stress theory for solid structures

    International Nuclear Information System (INIS)

    Wu, D; Sze, K Y; Lo, S H

    2010-01-01

    For building structures, high-performance hybrid-stress hexahedral solid elements are excellent choices for modelling joints, beams/columns walls and thick slabs if the exact geometrical representation is required. While it is straight-forward to model beam-column structures of uniform member size with solid hexahedral elements, joining up beams and columns of various cross-sections at a common point proves to be a challenge for structural modelling using hexahedral elements with specified dimensions. In general, the joint has to be decomposed into 27 smaller solid elements to cater for the necessary connection requirements. This will inevitably increase the computational cost and introduce element distortions when elements of different sizes have to be used at the joint. Hexahedral connection elements with arbitrary specified connection interfaces will be an ideal setup to connect structural members of different sizes without increasing the number of elements or introducing highly distorted elements. In this paper, based on the hybrid-stress element theory, a general way to construct hexahedral connection element with various interfaces is introduced. Following this way, a 24-node connection element is presented and discussed in detail. Performance of the 24-node connection element equipped with different number of stress modes will be assessed with worked examples.

  20. Gastrointestinal food allergies.

    Science.gov (United States)

    Heine, Ralf G

    2015-01-01

    Gastrointestinal food allergies present during early childhood with a diverse range of symptoms. Cow's milk, soy and wheat are the three most common gastrointestinal food allergens. Several clinical syndromes have been described, including food protein-induced enteropathy, proctocolitis and enterocolitis. In contrast with immediate, IgE-mediated food allergies, the onset of gastrointestinal symptoms is delayed for at least 1-2 hours after ingestion in non-IgE-mediated allergic disorders. The pathophysiology of these non-IgE-mediated allergic disorders is poorly understood, and useful in vitro markers are lacking. The results of the skin prick test or measurement of the food-specific serum IgE level is generally negative, although low-positive results may occur. Diagnosis therefore relies on the recognition of a particular clinical phenotype as well as the demonstration of clear clinical improvement after food allergen elimination and the re-emergence of symptoms upon challenge. There is a significant clinical overlap between non-IgE-mediated food allergy and several common paediatric gastroenterological conditions, which may lead to diagnostic confusion. The treatment of gastrointestinal food allergies requires the strict elimination of offending food allergens until tolerance has developed. In breast-fed infants, a maternal elimination diet is often sufficient to control symptoms. In formula-fed infants, treatment usually involves the use an extensively hydrolysed or amino acid-based formula. Apart from the use of hypoallergenic formulae, the solid diets of these children also need to be kept free of specific food allergens, as clinically indicated. The nutritional progress of infants and young children should be carefully monitored, and they should undergo ongoing, regular food protein elimination reassessments by cautious food challenges to monitor for possible tolerance development. © 2015 S. Karger AG, Basel.

  1. 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...

  2. Convenience foods. What, why, and when.

    Science.gov (United States)

    Scholliers, Peter

    2015-11-01

    An attempt is made to assess the academic interest in convenience foods in the past decades in order to introduce this special section on historical dimensions of convenience foods, prepared by FOST, a unit that investigates the history and culture of food (up to today). First, the rise of academic interest is trailed since the appearance of the concept in the 1920s and, next, themes in connection to this interest are considered (e.g., time, health, or gender). Then, definitions of convenience foods are tracked since the 1950s, which leads to suggesting a clear focus (linking convenience foods to home cooking of meals and industrially produced foods). The conclusion stresses the changing definition of the concept, as well as the need to gain historical insight in present-day issues related to convenience foods. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. A perfectly matched layer for fluid-solid problems: Application to ocean-acoustics simulations with solid ocean bottoms

    DEFF Research Database (Denmark)

    Xie, Zhinan; Matzen, René; Cristini, Paul

    2016-01-01

    A time-domain Legendre spectral-element method is described for full-wave simulation of ocean acoustics models, i.e., coupled fluid-solid problems in unbounded or semi-infinite domains, taking into account shear wave propagation in the ocean bottom. The technique can accommodate range-dependent a......A time-domain Legendre spectral-element method is described for full-wave simulation of ocean acoustics models, i.e., coupled fluid-solid problems in unbounded or semi-infinite domains, taking into account shear wave propagation in the ocean bottom. The technique can accommodate range......-dependent and depth-dependent wave speed and density, as well as steep ocean floor topography. For truncation of the infinite domain, to efficiently absorb outgoing waves, a fluid-solid complex-frequency-shifted unsplit perfectly matched layer is introduced based on the complex coordinate stretching technique....... The complex stretching is rigorously taken into account in the derivation of the fluid-solid matching condition inside the absorbing layer, which has never been done before in the time domain. Two implementations are designed: a convolutional formulation and an auxiliary differential equation formulation...

  4. Microwave-Assisted Hydantoins Synthesis on Solid Support

    Science.gov (United States)

    Coursindel, Thibault; Martinez, Jean; Parrot, Isabelle

    2010-01-01

    In this laboratory activity, students are introduced to a three-step synthesis of hydantoin (imidazolidine-2,4-dione), a moiety that is found in many biologically active compounds. Using a microwave oven and solid-support technology, this synthetic experiment is designed for masters-degree candidates working in organic chemistry or upper-level…

  5. An introduction to the electron theory of solids

    CERN Document Server

    Stringer, John; Hopkins, D W; Finniston, H M

    2013-01-01

    An Introduction to the Electron Theory of Solids introduces the reader to the electron theory of solids. Topics covered range from the breakdown of classical theory to atomic spectra and the old quantum theory, as well as the uncertainty principle of Heisenberg and the foundations of quantum mechanics. Some problems in wave mechanics and a wave-mechanical treatment of the simple harmonic oscillator and the hydrogen atom are also presented.Comprised of 12 chapters, this book begins with an introduction to Isaac Newton's theory of classical mechanics and how the scientists after him discounted h

  6. Long-term high-solids anaerobic digestion of food waste: Effects of ammonia on process performance and microbial community.

    Science.gov (United States)

    Peng, Xuya; Zhang, ShangYi; Li, Lei; Zhao, Xiaofei; Ma, Yao; Shi, Dezhi

    2018-04-22

    A long-term high solids anaerobic digestion of food waste was conducted to identify microbial mechanisms of ammonia inhibition during digestion and to clarify correlations between ammonia accumulation, microbial community dynamics (diversity, composition, and interactions), and process stability. Results show that the effects of ammonia on process performance and microbial community were indirectly caused by volatile fatty acid accumulation. Excess free ammonia blocked acetate metabolism, leading to process instability. Accumulated acetate caused feedback inhibition at the acetogenesis stage, which resulted in considerable accumulation of propionate, valerate, and other long-chain fatty acids. This high concentration of volatile fatty acids reduced the abundance of syntrophic acetogenic bacteria and allowed hydrolytic fermentative bacteria to dominate. The normally interactive and orderly metabolic network was broken, which further exacerbated the process instability. These results improve the understanding of microbial mechanisms which contribute to process instability and provide guidance for the microbial management of anaerobic digesters. Copyright © 2018 Elsevier Ltd. All rights reserved.

  7. Electric energy production from food waste: Microbial fuel cells versus anaerobic digestion.

    Science.gov (United States)

    Xin, Xiaodong; Ma, Yingqun; Liu, Yu

    2018-05-01

    A food waste resourceful process was developed by integrating the ultra-fast hydrolysis and microbial fuel cells (MFCs) for energy and resource recovery. Food waste was first ultra-fast hydrolyzed by fungal mash rich in hydrolytic enzymes in-situ produced from food waste. After which, the separated solids were readily converted to biofertilizer, while the liquid was fed to MFCs for direct electricity generation with a conversion efficiency of 0.245 kWh/kg food waste. It was estimated that about 192.5 million kWh of electricity could be produced from the food waste annually generated in Singapore, together with 74,390 tonnes of dry biofertilizer. Compared to anaerobic digestion, the proposed approach was more environmentally friendly and economically viable in terms of both electricity conversion and process cost. It is expected that this study may lead to the paradigm shift in food waste management towards ultra-fast concurrent recovery of resource and electricity with zero-solid discharge. Copyright © 2018 Elsevier Ltd. All rights reserved.

  8. Municipal Solid Waste: Pre-Treatment Options and Benefits on Landfill Emissions

    OpenAIRE

    Bakare Babatunde Femi

    2011-01-01

    Municipal solid waste (MSW) comprises of a wide range of heterogeneous materials generated by individual, household or organization and may include food waste, garden wastes, papers, textiles, rubbers, plastics, glass, ceramics, metals, wood wastes, construction wastes but it is not limited to the above mentioned fractions. The most common Municipal Solid Waste pretreatment method in use is thermal pretreatment (incineration) and Mechanical Biological pretreatment. This p...

  9. Relationship between respiratory and food allergy and evaluation of preventive measures.

    Science.gov (United States)

    Vega, F; Panizo, C; Dordal, M T; González, M L; Velázquez, E; Valero, A; Sánchez, M C; Rondón, C; Montoro, J; Matheu, V; Lluch-Bernal, M; González, R; Fernández-Parra, B; Del Cuvillo, A; Dávila, I; Colás, C; Campo, P; Antón, E; Navarro, A M

    2016-01-01

    Food allergy and respiratory allergy are two frequently associated diseases and with an increasing prevalence. Several reports show the presence of respiratory symptoms in patients with food allergy, while certain foods may be related to the development or exacerbation of allergic rhinitis and asthma. The present update focuses on this relationship, revealing a pathogenic and clinical association between food and respiratory allergy. This association is even more intense when the food hypersensitivity is persistent or starts in the early years of life. Food allergy usually precedes respiratory allergy and may be a risk factor for allergic rhinitis and asthma, becoming a relevant clinical marker for severe atopic asthma. Furthermore, the presence of co-existing asthma may enhance life-threatening symptoms occurring during a food allergic reaction. Recommendations for dietary restrictions during pregnancy and breastfeeding to prevent the development of respiratory allergy are controversial and not supported by consistent scientific data. Current recommendations from medical societies propose exclusive breastfeeding during the first four months of life, with the introduction of solid food in the fourth to the seventh month period of life. A delayed introduction of solid food after this period may increase the risk of developing subsequent allergic conditions. Further studies are encouraged to avoid unjustified recommendations involving useless dietary restrictions. Copyright © 2015 SEICAP. Published by Elsevier Espana. All rights reserved.

  10. 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

  11. Municipal Solid Waste Resources

    Energy Technology Data Exchange (ETDEWEB)

    None

    2016-06-01

    Municipal solid waste (MSW) is a source of biomass material that can be utilized for bioenergy production with minimal additional inputs. MSW resources include mixed commercial and residential garbage such as yard trimmings, paper and paperboard, plastics, rubber, leather, textiles, and food wastes. Waste resources such as landfill gas, mill residues, and waste grease are already being utilized for cost-effective renewable energy generation. MSW for bioenergy also represents an opportunity to divert greater volumes of residential and commercial waste from landfills.

  12. Chinese vinegar and its solid-state fermentation process

    NARCIS (Netherlands)

    Liu Dengru,; Yang Zhu, Yang; Beeftink, H.H.; Ooijkaas, L.P.; Rinzema, A.; Jian Chen,; Tramper, J.

    2004-01-01

    China uses solid-state fermentation (SSF) processes on a large scale for products such as vinegar, Chinese distilled spirit, soy sauce, Furu, and other national foods that are consumed around the world. In this article, the typical SSF process is discussed, with a focus on Chinese vinegars,

  13. Hydrogen from food processing wastes via photofermentation using Purple Non-sulfur Bacteria (PNSB) – A review

    International Nuclear Information System (INIS)

    Ghosh, Shiladitya; Dairkee, Umme Kulsoom; Chowdhury, Ranjana; Bhattacharya, Pinaki

    2017-01-01

    Highlights: • Food processing wastes/wastewaters are potential feedstocks for PNSB-bioH_2 systems. • Several bottlenecks exist in efficient usage of food processing wastes/wastewaters by PNSBs. • Pretreatment of feedstocks is a challenging issue. • Genetic modification significantly enhances the H_2 outcome of PNSBs. • Food waste/wastewater - PNSB is a sustainable combination for production of H_2. - Abstract: Purple non-sulfur bacteria (PNSB) mediated production of biohydrogen utilizing solid food waste and food processing wastewater possess enormous potential to be implemented as an ideal “green energy technology”. This paper reviews the current state-of-the-art utilization of solid wastes and wastewaters of several food and beverage processing industries in photofermentative H_2 production systems. Detailed accounts of the complex composition of various solid food wastes and food processing wastewaters along with the pretreatments used for enhancement of H_2 production by PNSBs have been presented. Factors like compositional complexity, presence of inhibitory compounds and resistance to light penetration are identified as the prime bottlenecks hindering the efficient utilization of food waste and wastewaters in photofermentative H_2 production. Genetic manipulation of the PNSBs to overcome the inherent metabolic complications has been discussed as a probable amelioration strategy for enhancement of H_2 yield. Based on profound discussions the scopes for upgradation of the photofermentative biohydrogen systems using food waste/wastewater have been highlighted and recommended for the overall enhancement of the sustainability of the processes.

  14. Technology alone is not enough : introducing the forage chopper to women dairy farmers in Uganda

    NARCIS (Netherlands)

    Lubwama Kiyimba, F.B.

    2009-01-01

    Introducing new technologies to improve development is not as simple as it sounds. In Uganda, a zerograzing programme was initiated to improve the food sovereignty of rural women. By confining animals in a stall within the compound, access to land becomes less of an issue and women can feed them

  15. Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels

    NARCIS (Netherlands)

    Santagiuliana, Marco; Piqueras-Fiszman, Betina; Linden, van der Erik; Stieger, Markus; Scholten, Elke

    2018-01-01

    This study investigated the influence of mechanical and physicochemical properties of semi-solid model foods on the detection and temporal perception of texture contrast. Gel-based model foods consisting of two layers were used to systematically vary mechanical contrast and physicochemical

  16. Patterns and correlates of solid waste disposal practices in Dar es ...

    African Journals Online (AJOL)

    USER

    collection. Key words: Solid waste, garbage, waste disposal, waste management, Multinomial Logit model. INTRODUCTION. Urbanization introduces society to a new, modern way of ..... Multinomial logistic estimation. .... The trend of using.

  17. Trends in intakes and sources of solid fats and added sugars among U.S. children and adolescents: 1994-2010.

    Science.gov (United States)

    Slining, M M; Popkin, B M

    2013-08-01

    There are increasing global concerns about improving the dietary intakes of children and adolescents. In the United States (U.S.), the focus is on reducing energy from foods and beverages that provide empty calories from solid fats and added sugars (SoFAS). We examine trends in intakes and sources of solid fat and added sugars among U.S. 2-18 year olds from 1994 to 2010. Data from five nationally representative surveys, the Continuing Survey of Food Intakes by Individuals Surveys (1994-1996) and the What We Eat In America, National Health and Nutrition Examination Surveys (2003-2004, 2005-2006, 2007-2008 and 2009-2010) were used to examine key food sources and energy from solid fats and added sugars. Sample sizes ranged from 2594 to 8259 per survey period, for a total of 17 268 observations across the five surveys. Food files were linked over time to create comparable food groups and nutrient values. Differences were examined by age, race/ethnicity and family income. Daily intake of energy from SoFAS among U.S. 2-18 year olds decreased from 1994 to 2010, with declines primarily detected in the recent time periods. Solid fats accounted for a greater proportion of total energy intake than did added sugars. Although the consumption of solid fats and added sugars among children and adolescents in the U.S. decreased between 1994-1998 and 2009-2010, mean intakes continue to exceed recommended limits. © 2013 The Authors. Pediatric Obesity © 2013 International Association for the Study of Obesity.

  18. Policy efficiency in the field of food sustainability. The adjusted food agriculture and nutrition index.

    Science.gov (United States)

    Agovino, Massimiliano; Cerciello, Massimiliano; Gatto, Andrea

    2018-07-15

    This work introduces a revised version of the Food Sustainability Index, proposed by the Economist Intelligence Unit and the Barilla Center for Food and Nutrition in 2016. Our Adjusted Food Sustainability Index features two important advantages: 1) it employs the Mazziotta-Pareto method to compute weights, hence granting an objective aggregation criterion and 2) it does not take policy variables into account, thus focusing on the status quo. The policy variables are aggregated into the Policy Index, measuring the quality of the food sustainability policies. We compute the two indices for 25 countries worldwide, then we use the Data Envelopment Analysis to evaluate policy efficiency. Our results show that country-level variation in policy efficiency is wide and policies affect food sustainability significantly, especially when they target nutritional challenges. Copyright © 2018 Elsevier Ltd. All rights reserved.

  19. The grumpy bin : reducing food waste through playful social interactions

    NARCIS (Netherlands)

    Altarriba, F.; Funk, M.; Lanzani, S.E.; Torralba, A.

    2017-01-01

    Domestic food waste is a world-wide problem that is complex and difficult to tackle as it touches diverse habits and social behaviors. This paper introduces the Grumpy Bin, a smart food waste bin designed for the context of student housing. The Grumpy Bin1 contributes to the state of the art of food

  20. Combining food type(s) and food quantity choice in a new food choice paradigm based on vice-virtue bundles.

    Science.gov (United States)

    Haws, Kelly L; Liu, Peggy J

    2016-08-01

    Given the prevalence and rising rates of obesity in many countries, including the United States, much food decision-making research ultimately aims at understanding how consumers can make healthier choices. The two predominant choice paradigms used in food decision-making research ask consumers to choose (a) between a "vice" (or unhealthy food) and a "virtue" (or healthy food) or (b) among varying portion sizes of "vice." We propose a new food choice paradigm that encourages consumers to jointly consider both food type(s) choice and food portion size at each decision point. The purpose of this paradigm is two-fold. First, it aims to allow examination of more comprehensive eating behavior (e.g., to examine the overall composition of a plate of food rather than choice of a single food). Second, it aims to shift consumers towards including large proportions of virtues and smaller proportions of vice in their overall consumption portfolios. For this paradigm, we draw upon a recently introduced food product innovation called "vice-virtue bundles" (Liu et al., 2015) that illustrates the basis of this new food choice paradigm, in which food type(s) and portion decisions are made simultaneously. Accordingly, we first discuss relevant findings on vice-virtue bundles as well as the differences between simultaneous and sequential choice of multiple products. Second, we examine the benefits for managing and controlling one's consumption that are provided by vice-virtue bundles and this joint food choice paradigm more generally. Third and finally, we point out opportunities for future research by discussing (a) multiple factors that influence food choices, (b) decision processes affected by food choice paradigms, and (c) issues of generalizability related to the presence of vice-virtue bundles. Copyright © 2015 Elsevier Ltd. All rights reserved.

  1. NUTIRTION LABELLING OF FOOD AND ALLERGEN IN FOOD

    Directory of Open Access Journals (Sweden)

    Jozef Golian

    2012-10-01

    Full Text Available The new regulation introduced mandatory nutrition labelling and ordering food manufacturers provide information on energy and six nutrients: fat, saturated fatty acids, carbohydrates, sugars, protein and salt - in that order, and per 100 g or 100 ml. This information should be included in the nutritional table in one visual field (usually on the back cover, moreover, can also be expressed on per serving. It is important to realize that this regulation requires manufacturers indicate the nutritional value in one field of vision, usually on the "back cover" designation in the principal field (e.g. "on the front cover" remains voluntary. Food allergy is a significant public health issue worldwide. Regulatory risk management strategies for allergic consumers have focused on providing information about the presence of food allergens through label declarations. A number of countries and regulatory bodies have recognized the importance of providing this information by enacting laws, regulations or standards for food allergen labelling of ‘‘priority allergens. Increasing volume of the international food trade suggests that there would be value in supporting sensitive consumers by harmonizing (to the extent possible these regulatory frameworks. As a first step toward this goal, an inventory of allergen labelling regulations was assembled and analyzed to identify commonalities, differences, and future needs.doi:10.5219/230

  2. Neutron activation analysis for antimetabolites. [in food samples

    Science.gov (United States)

    1973-01-01

    Determination of metal ion contaminants in food samples is studied. A weighed quantity of each sample was digested in a concentrated mixture of nitric, hydrochloric and perchloric acids to affect complete solution of the food products. The samples were diluted with water and the pH adjusted according to the specific analysis performed. The samples were analyzed by neutron activation analysis, polarography, and atomic absorption spectrophotometry. The solid food samples were also analyzed by neutron activation analysis for increased sensitivity and lower levels of detectability. The results are presented in tabular form.

  3. Introduction to solid state physics

    International Nuclear Information System (INIS)

    Hofmann, Philip

    2013-01-01

    A compact introduction to solid-state physics for students of physics, material,and engineering sciences - ideal for a one- to two-semestral course. In easily understable form the author introduces to phenomena and concepts. Thereby he avoids expensive mathematical derivations and refers to outgoing literature. The successful didactical preparation makes an easy access to the theme possible. Numerous illustrations clarify the connections and make the explained well understandable. With about 170 questions and exercise problems.

  4. Expert views on most suitable monetary incentives on food to stimulate healthy eating.

    Science.gov (United States)

    Waterlander, Wilma E; Steenhuis, Ingrid H M; de Vet, Emely; Schuit, Albertine J; Seidell, Jacob C

    2010-06-01

    Pricing strategies are an important component in the marketing mix and may also be useful in stimulating healthier food choices. However, due to competing interests and feasibility problems, the introduction of pricing strategies is complicated. For successfully introducing food pricing strategies, it is essential to explore incentives that are not only promising but also realizable and being approved by different sectors. We aimed to assemble a list of pricing strategies by exploring expert views using the Delphi method. Subjects included experts from academia, industry, retail, agriculture, policymakers, consumers and non-governmental organizations. Data were collected in three rounds. In round one, experts designed promising pricing strategies. Based on a time-budget model incorporating Sleep, Leisure, Occupation, Transportation and Home-based activities, these strategies were in the subsequent rounds judged on several criteria. Results were analysed using median and interquartile deviations scores. We found fair consensus levels among experts and a varied list of promising pricing strategies. The panel agreed on the potential success of offering small presents, providing price-cuts on healthy foods and discounting healthier foods more frequently. Also, it was found that experts gave higher rates to pricing strategies for which the implementation responsibilities could be placed elsewhere. The resulted list of promising monetary incentives is an essential first step for the future design of pricing strategies. Following this study, it is important to determine how to make solid agreements on responsibility and implementation issues. Also, consumer perceptions regarding the proposed pricing strategies should be studied.

  5. An overview of Engineering Aspects of Solid State Fermentation

    Directory of Open Access Journals (Sweden)

    Prabhakar, A.

    2005-01-01

    Full Text Available Solid substrate cultivation (SSC or solid state fermentation (SSF is envisioned as a prominent bio conversion technique to transform natural raw materials into a wide variety of chemical as well as bio-chemical products. This process involves the fermentation of solid substrate medium with microorganism in the absence of free flowing water. Recent developments and concerted focus on SSF enabled it to evolve as a potential bio- technology as an alternative to thetraditional chemical synthesis. SSF is being successfully exploited for food production, fuels, enzymes, antibiotics, animal feeds and also for dye degradation. This paper discusses the various micro and macro level engineering problems associated with SSF and some possible solutions for its full commercial realization.

  6. Food nanotechnology – an overview

    Directory of Open Access Journals (Sweden)

    Bhupinder S Sekhon

    2010-05-01

    Full Text Available Bhupinder S SekhonInstitute of Pharmacy and Department of Biotechnology, Punjab College of Technical Education, Jhande, Ludhiana, IndiaAbstract: Food nanotechnology is an area of emerging interest and opens up a whole universe of new possibilities for the food industry. The basic categories of nanotechnology applications and functionalities currently in the development of food packaging include: the improvement of plastic materials barriers, the incorporation of active components that can deliver functional attributes beyond those of conventional active packaging, and the sensing and signaling of relevant information. Nano food packaging materials may extend food life, improve food safety, alert consumers that food is contaminated or spoiled, repair tears in packaging, and even release preservatives to extend the life of the food in the package. Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. In fact, nanotechnology introduces new chances for innovation in the food industry at immense speed, but uncertainty and health concerns are also emerging. EU/WE/global legislation for the regulation of nanotechnology in food are meager. Moreover, current legislation appears unsuitable to nanotechnology specificity.Keywords: nanotechnology, nanofood, food packaging, nanoparticles, nanoencapsulation

  7. Present and future of food irradiation in China

    International Nuclear Information System (INIS)

    Chen Hao; Cai Jiming; Pan Pingchuan; Liu Ge

    2006-01-01

    The treatment of foods and agricultural products by irradiation technology in China has become an increasingly accepted practice and has been recognized as a public health intervention measure for controling pathogenic microbes and pests on foods since early 1980s. This paper gives an outline on the history and the current status of food irradiation in China, including the research interest, commercial application, public acceptance, regulations and hygienic standards of irradiated foods, and the irradiation facilities for food irradiation. The newly finished or scheduled irradiation facilities in China up to 2007 are introduced. And problems with the food irradiation studies, especially in analysis of food quality during irradiation, the implementation of GMP and HACCP in the food irradiation production and harmonization of food irradiation regulations with international standards, are also discussed. (authors)

  8. Determination of six polyether antibiotic residues in foods of animal origin by solid phase extraction combined with liquid chromatography-tandem mass spectrometry.

    Science.gov (United States)

    Ha, Jing; Song, Ge; Ai, Lian-Feng; Li, Jian-Chen

    2016-04-01

    A new method using solid phase extraction (SPE) combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS) has been developed for the determination of six polyether antibiotics, including lasalocid, salinomycin, monensin, narasin, madubamycin and nigericin residues, in foods of animal origin. The samples were extracted with acetonitrile and purified by ENVI-Carb SPE columns after comparing the impurity effect and maneuverability of several SPE cartridges. Subsequently, the analytes were separated on a Hypersil Gold column (2.1×150mm, 5μm) and analyzed by MS/MS detection. The limit of quantization (LOQ) for milk and chicken was 0.4μg/kg, and for chicken livers and eggs, it was 1μg/kg. The linearity was satisfactory with a correlation coefficient of >0.9995 at concentrations ranging from 2 to 100μg/L. The average recoveries of the analytes fortified at three levels ranged from 68.2 to 114.3%, and the relative standard deviations ranged from 4.5 to 12.1%. The method was suitable for quantitative analysis and confirmation of polyether antibiotic residues in foods of animal origin. Copyright © 2016 Elsevier B.V. All rights reserved.

  9. Composite foods: from structure to sensory perception.

    Science.gov (United States)

    Scholten, Elke

    2017-02-22

    An understanding of the effect of structural features of foods in terms of specific sensory attributes is necessary to design foods with specific functionalities, such as reduced fat or increased protein content, and increased feeling of satiety or liking. Although the bulk rheological properties of both liquid and solid foods can be related to textural attributes such as thickness and firmness, they do not always correlate to more complex sensory attributes, such as creamy and smooth. These attributes are often a result of different contributions, including lubrication aspects and interactions between food and components present in the oral cavity. In this review, the different contributions for a variety of composite foods, such as dispersions, emulsions and emulsion-filled gels, are discussed. The rheological properties are discussed in relation to specific structural characteristics of the foods, which are then linked to lubrication aspects and sensory perception.

  10. Minimization of radioactive solid wastes from uranium mining and metallurgy

    International Nuclear Information System (INIS)

    Zhang Xueli; Xu Lechang; Wei Guangzhi; Gao Jie; Wang Erqi

    2010-01-01

    The concept and contents of radioactive waste minimization are introduced. The principle of radioactive waste minimization involving administration optimization, source reduction, recycling and reuse as well as volume reduction are discussed. The strategies and methods to minimize radioactive solid wastes from uranium mining and metallurgy are summarized. In addition, the benefit from its application of radioactive waste minimization is analyzed. Prospects for the research on radioactive so-lid waste minimization are made in the end. (authors)

  11. Ultrathin reduced graphene oxide films as transparent top-contacts for light switchable solid-state molecular junctions

    DEFF Research Database (Denmark)

    Li, Tao; Jevric, Martyn; Hauptmann, Jonas Rahlf

    2013-01-01

    A new type of solid-state molecular junction is introduced, which employs reduced graphene oxide as a transparent top contact that permits a self-assembled molecular monolayer to be photoswitched in situ, while simultaneously enabling charge-transport measurements across the molecules. The electr......A new type of solid-state molecular junction is introduced, which employs reduced graphene oxide as a transparent top contact that permits a self-assembled molecular monolayer to be photoswitched in situ, while simultaneously enabling charge-transport measurements across the molecules...

  12. Review of health safety aspects of nanotechnologies in food production

    NARCIS (Netherlands)

    Bouwmeester, H.; Dekkers, S.; Noordam, M.Y.; Hagens, W.; Bulder, A.S.; Heer, de P.M.; Voorde, ten S.E.C.G.; Wijnhoven, S.; Marvin, H.J.P.; Sips, A.

    2009-01-01

    Due to new, previously unknown, properties attributed to engineered nanoparticles many new products are introduced in the agro-food area. Nanotechnologies cover many aspects, such as disease treatment, food security, new materials for pathogen detection, packaging materials and delivery systems. As

  13. Prediction of supercritical carbon dioxide drying of food products in packed beds

    NARCIS (Netherlands)

    Almeida-Rivera, C.; Khalloufi, S.; Bongers, P.M.M.

    2010-01-01

    Drying assisted by supercritical carbon dioxide is foreseen to become a promising technology for sensitive food products. In this contribution, a mathematical model is derived to describe the changes in water concentration in both a solid food matrix and a fluid carrier during drying. Finite

  14. Potentials for Commercial Production of Biogas from Domestic Food ...

    African Journals Online (AJOL)

    PROF HORSFALL

    Solid waste management, food waste, anaerobic digestion, biogas ... Ministry of Environment, 2005) have not been able to ... waste management system which ensures financial returns at ... that incorporates recycling, composting, incineration.

  15. Consumption of a solid fat rich in lauric acid results in a more favorable serum lipid profile in healthy men and women than consumption of a solid fat rich in trans-fatty acids

    NARCIS (Netherlands)

    Roos, de N.M.; Schouten, E.G.; Katan, M.B.

    2001-01-01

    Solid fats are used in food manufacturing to provide texture and firmness to foods. Such fats are rich in either saturated or trans-fatty acids, both of which increase the risk of coronary heart disease. Epidemiological and experimental studies suggest that trans-fatty acids increase risk more than

  16. EB surface sterilization of food material

    International Nuclear Information System (INIS)

    Kaneko, H.; Mizutani, A.; Kato, K.; Nishikimi, T.; Taniguchi, S.

    2001-01-01

    In this paper, we introduce a food irradiation with low energetic, lower than 300keV, electrons (so-called SOFT ELECTRON) as a rather new method of food sterilization. It is also a physical sterilization method, and free from the problems mentioned above. Low energetic electrons have small penetration power (50-200micron) through raw materials, and by selecting a proper energy of electrons we can sterilize only the surfaces or skins of target materials

  17. Comparing urban solid waste recycling from the viewpoint of urban metabolism based on physical input–output model: A case of Suzhou in China

    International Nuclear Information System (INIS)

    Liang Sai; Zhang Tianzhu

    2012-01-01

    Highlights: ► Impacts of solid waste recycling on Suzhou’s urban metabolism in 2015 are analyzed. ► Sludge recycling for biogas is regarded as an accepted method. ► Technical levels of reusing scrap tires and food wastes should be improved. ► Other fly ash utilization methods should be exploited. ► Secondary wastes from reusing food wastes and sludge should be concerned. - Abstract: Investigating impacts of urban solid waste recycling on urban metabolism contributes to sustainable urban solid waste management and urban sustainability. Using a physical input–output model and scenario analysis, urban metabolism of Suzhou in 2015 is predicted and impacts of four categories of solid waste recycling on urban metabolism are illustrated: scrap tire recycling, food waste recycling, fly ash recycling and sludge recycling. Sludge recycling has positive effects on reducing all material flows. Thus, sludge recycling for biogas is regarded as an accepted method. Moreover, technical levels of scrap tire recycling and food waste recycling should be improved to produce positive effects on reducing more material flows. Fly ash recycling for cement production has negative effects on reducing all material flows except solid wastes. Thus, other fly ash utilization methods should be exploited. In addition, the utilization and treatment of secondary wastes from food waste recycling and sludge recycling should be concerned.

  18. Food habits of introduced rodents in high-elevation shrubland of Haleakala National Park, Maui, Hawai'i

    Science.gov (United States)

    Cole, F. Russell; Loope, Lloyd L.; Medeiros, Arthur C.; Howe, Cameron E.; Anderson, Laurel J.

    2000-01-01

    Mus musculus and Rattus rattus are ubiquitous consumers in the high-elevation shrubland of Haleakala National Park. Food habits of these two rodent species were determined from stomach samples obtained by snaptrapping along transects located at four different elevations during November 1984 and February, May, and August 1985. Mus musculus fed primarily on fruits, grass seeds, and arthropods. Rattus rattus ate various fruits, dicot leaves, and arthropods. Arthropods, many of which are endemic, were taken frequently by Mus musculus throughout the year at the highest elevation where plant food resources were scarce. Araneida, Lepidoptera (primarily larvae), Coleoptera, and Homoptera were the main arthropod taxa taken. These rodents, particularly Mus musculus, exert strong predation pressure on populations of arthropod species, including locally endemic species on upper Haleakala Volcano.

  19. Double Lacunary Density and Some Inclusion Results in Locally Solid Riesz Spaces

    Directory of Open Access Journals (Sweden)

    S. A. Mohiuddine

    2013-01-01

    Full Text Available We define the notions of double statistically convergent and double lacunary statistically convergent sequences in locally solid Riesz space and establish some inclusion relations between them. We also prove an extension of a decomposition theorem in this setup. Further, we introduce the concepts of double θ-summable and double statistically lacunary summable in locally solid Riesz space and establish a relationship between these notions.

  20. Anaerobic treatment of solid and liquid residues. Papers

    International Nuclear Information System (INIS)

    Maerkl, H.; Stegmann, R.

    1994-01-01

    Anaerobic processes are getting increasing attention in the disposal of liquid waste of the food industry and chemical industry and solid organic residues of the municipal sector. The main advantages of anaerobic processes are the favourable energy balance and the comparatively small volume of new biomass produced. There are new satisfactory technical solutions for nearly all problems encountered in practice. A conference on ''Anaerobic treatment of solid and liquid residues'' was held on 2-4 November 1994. The state of the art and new developments were presented in lectures by experts from research and practice. (orig.) [de

  1. Up-to-date status of food irradiation

    Science.gov (United States)

    Ahmed, Mainuddin

    1993-07-01

    The last decade has witnessed significant advancement of the acceptance of food irradiation processing. At present 37 countries have approved one or more food items for human consumption and 25 countries have commercialized this process. More developing countries are showing keen interest to introduce irradiation processing in order to reduce post-harvest food losses, to increase export potentials and to ensure safety of food to their people. Although progress towards acceptance of food irradiation by the industry is slow, actual market trials have shown that once consumers have understood this technology, they are willing to buy irradiated foods. This paper deals with the latest developments in the field of food irradiation with particular reference to legislation, consumer acceptance, commercialization and potential application in developing countries. This paper also deals with the role played by the International Organizations, aimed at facilitating the acceptance of food irradiation.

  2. Relationship between arsenic content of food and water applied for food processing.

    Science.gov (United States)

    Sugár, Eva; Tatár, Enikő; Záray, Gyula; Mihucz, Victor G

    2013-12-01

    As part of a survey conducted by the Central Agricultural Office of Hungary, 67 food samples including beverages were taken from 57 food industrial and catering companies, 75% of them being small and medium-sized enterprises (SMEs). Moreover, 40% of the SMEs were micro entities. Water used for food processing was simultaneously sampled. The arsenic (As) content of solid food stuff was determined by hydride generation atomic absorption spectrometry after dry ashing. Food stuff with high water content and water samples were analyzed by inductively coupled plasma mass spectrometry. The As concentration exceeded 10 μg/L in 74% of the water samples taken from SMEs. The As concentrations of samples with high water content and water used were linearly correlated. Estimated As intake from combined exposure to drinking water and food of the population was on average 40% of the daily lower limit of WHO on the benchmark dose for a 0.5% increased incidence of lung cancer (BMDL0.5) for As. Five settlements had higher As intake than the BMDL0.5. Three of these settlements are situated in Csongrád county and the distance between them is less than 55 km. The maximum As intake might be 3.8 μg/kg body weight. Copyright © 2013 Elsevier Ltd. All rights reserved.

  3. Awareness on food irradiation among students

    International Nuclear Information System (INIS)

    Seri Chempaka Mohd Yusof; Foziah Ali; Salahbiah Abdul Majid; Ros Anita Ahmad Ramli; Zainab Harun

    2009-01-01

    This survey was conducted to determine the level of understanding on radiation and irradiated food products amongst students during an exhibition in conjunction with Nuclear Malaysia Innovation Day 2008, on 16-18 July 2008 at Dewan Tun Dr. Ismail, Malaysian Nuclear Agency. Data were collected from 180 respondents comprising students from various schools visiting the exhibition. The results revealed that 55.56 % of the respondents knew of radiation and 81.11 % agreed that food could be irradiated. However, 53.33 % respondents misunderstood that there was presence of radioactivity in the food after irradiation. The results also showed that respondents knew that various foods can be irradiated and the type of radiation used in irradiation of food products. This survey indicates more aggressive work must be done to educate and introduce the public the application of nuclear technology in modern life, including in food preservation. (Author)

  4. Solid-State Fermentation as a Novel Paradigm for Organic Waste Valorization: A Review

    Directory of Open Access Journals (Sweden)

    Noraziah Abu Yazid

    2017-02-01

    Full Text Available The abundance of organic solid waste throughout the world has become a common issue that needs complete management at every level. Also, the scarcity of fuel and the competition between food and substance as an alternative to a petroleum-based product has become a major problem that needs to be properly handled. An urge to find renewable substances for sustainable development results in a strategy to valorize organic solid waste using solid state fermentation (SSF and to manage the issue of solid wastes in a green approach. This paper reviews management of solid wastes using SSF, with regard to its current application, advantages and challenges, downstream processing in SSF, economic viewpoint, and future perspectives.

  5. Changes in aquatic insect emergence in response to whole-lake experimental manipulations of introduced trout

    Science.gov (United States)

    Karen L. Pope; Jonah Piovia-Scott; Sharon P. Lawler

    2009-01-01

    1. Insects emerging from mountain lakes provide an important food source for many terrestrial predators. The amount of insect subsidy that emerges from lakes is influenced by predator composition, but predator effects could be ameliorated by greater habitat complexity. We conducted a replicated whole-lake experiment to test the effects of introduced fish...

  6. Bayesian Analysis for EMP Survival Probability of Solid State Relay

    International Nuclear Information System (INIS)

    Sun Beiyun; Zhou Hui; Cheng Xiangyue; Mao Congguang

    2009-01-01

    The principle to estimate the parameter p of binomial distribution by Bayesian method and the several non-informative prior are introduced. The survival probability of DC solid state relay under current injection at certain amplitude is obtained by this method. (authors)

  7. Solid Fat and Added Sugar Intake Among U.S. Children

    Science.gov (United States)

    Poti, Jennifer M.; Slining, Meghan M.; Popkin, Barry M.

    2013-01-01

    Background Little is known about the role of location in U.S. children’s excess intake of energy from solid fat and added sugar, collectively referred to as SoFAS. Purpose The goal of the study was to compare the SoFAS content of foods consumed by children from stores, schools, and fast-food restaurants and to determine whether trends from 1994–2010 differ across these locations. Methods Children aged 2–18 years (n=22,103) from five nationally representative surveys of dietary intake from 1994 to 2010 were studied. SoFAS content was compared across locations for total intake and key foods. Regression models were used to test and compare linear trends across locations. Data were analyzed in 2012. Results The mean percentage of total energy intake consumed from each location that was provided by SoFAS remained above recommendations, despite significant improvements between 1994 and 2010 at stores (38.3% to 33.2%); schools (38.7% to 31.2%); and fast-food restaurants (43.3% to 34.6%). For each key food, SoFAS content decreased significantly at stores and schools, yet progress at schools was comparatively slower. Milk was higher in SoFAS at schools compared to stores due to shifts toward flavored milk at schools. Schools provided french fries that were higher in solid fat than store-bought versions and pizza that was not substantially different in SoFAS content than fast-food pizza. However, schools made substantially greater progress for sugar-sweetened beverages, as lower-sugar beverages replaced regular sodas. Key fast foods showed little improvement. Conclusions These findings can inform future strategies targeted to reduce SoFAS consumption in specific locations. PMID:24139767

  8. Using reweighting and free energy surface interpolation to predict solid-solid phase diagrams

    Science.gov (United States)

    Schieber, Natalie P.; Dybeck, Eric C.; Shirts, Michael R.

    2018-04-01

    Many physical properties of small organic molecules are dependent on the current crystal packing, or polymorph, of the material, including bioavailability of pharmaceuticals, optical properties of dyes, and charge transport properties of semiconductors. Predicting the most stable crystalline form at a given temperature and pressure requires determining the crystalline form with the lowest relative Gibbs free energy. Effective computational prediction of the most stable polymorph could save significant time and effort in the design of novel molecular crystalline solids or predict their behavior under new conditions. In this study, we introduce a new approach using multistate reweighting to address the problem of determining solid-solid phase diagrams and apply this approach to the phase diagram of solid benzene. For this approach, we perform sampling at a selection of temperature and pressure states in the region of interest. We use multistate reweighting methods to determine the reduced free energy differences between T and P states within a given polymorph and validate this phase diagram using several measures. The relative stability of the polymorphs at the sampled states can be successively interpolated from these points to create the phase diagram by combining these reduced free energy differences with a reference Gibbs free energy difference between polymorphs. The method also allows for straightforward estimation of uncertainties in the phase boundary. We also find that when properly implemented, multistate reweighting for phase diagram determination scales better with the size of the system than previously estimated.

  9. 7.5 MeV High Average Power Linear Accelerator System for Food Irradiation Applications

    International Nuclear Information System (INIS)

    Eichenberger, Carl; Palmer, Dennis; Wong, Sik-Lam; Robison, Greg; Miller, Bruce; Shimer, Daniel

    2005-09-01

    In December 2004 the US Food and Drug Administration (FDA) approved the use of 7.5 MeV X-rays for irradiation of food products. The increased efficiency for treatment at 7.5 MeV (versus the previous maximum allowable X-ray energy of 5 MeV) will have a significant impact on processing rates and, therefore, reduce the per-package cost of irradiation using X-rays. Titan Pulse Sciences Division is developing a new food irradiation system based on this ruling. The irradiation system incorporates a 7.5 MeV electron linear accelerator (linac) that is capable of 100 kW average power. A tantalum converter is positioned close to the exit window of the scan horn. The linac is an RF standing waveguide structure based on a 5 MeV accelerator that is used for X-ray processing of food products. The linac is powered by a 1300 MHz (L-Band) klystron tube. The electrical drive for the klystron is a solid state modulator that uses inductive energy store and solid-state opening switches. The system is designed to operate 7000 hours per year. Keywords: Rf Accelerator, Solid state modulator, X-ray processing

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

    NARCIS (Netherlands)

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

    2009-01-01

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

  11. ???????????? SolidWorks/SolidWorks Flow Simulation/SolidWorks Simulation ??? ?????????? ???????? ?? ????????????? ???

    OpenAIRE

    ????????????, ?. ?.; ????????, ?. ?.; ?????, ?. ?.

    2012-01-01

    ? ?????? ???????? ??????? ??????? ???????? ?? ???????????? ??????????? ????????? SolidWorks/SolidWorks Flow Simulation (COSMOSFloWorks)/SolidWorks Simulation ??? ?????????? ???????? ?? ????????????? ???. ??? ???????? ????????? ???????? ?????????? ?? ?????? ???????? ??????? ? ????????????? ?????? ? ????????????? ????????????? ?????????? ???????????? SolidWorks Flow Simulation (COSMOSFloWorks). ??? ???????????? ??????????? ????????????? ?????? ?? ????????? ??????????? ??????? ?? ??????????? ...

  12. Supply Chain Control Principles in Local Food Production: A Norwegian Case Study

    Directory of Open Access Journals (Sweden)

    Heidi C. Dreyer

    2014-08-01

    Full Text Available Based on an analysis of the supply chain of four producers of local specialty foods, we explore how planning and control principles can be applied to align supply chain capabilities and market requirements. It has been shown that local food struggles with market access, and that the supply chain is one of the obstacles preventing local food producers from gaining a solid market position. We identify a number of features of the local food chain, analyse the obstacles and develop generic designs and control principles for local food producers.

  13. Current developments in food additive toxicology in the USA

    International Nuclear Information System (INIS)

    Hattan, David G.; Kahl, Linda S.

    2002-01-01

    A recently published proposal (Fed. Reg. 66 (2001) 4706) for mandatory submission of information on all plant-derived bioengineered foods fed to humans or animals will be reviewed. Under this proposal, information such as data on identity, level and function of the introduced substance(s); an estimate of dietary exposure; allergenic potential of the protein; data relevant to other safety issues that may be associated with the substance; selection of a comparable food; historic uses of comparable food; composition and characteristics of bioengineered food versus those of the comparable food should be provided. In addition, characterization of the parent plant; construction of the transformation vector and introduced genetic material along with number of insertion sites and genes; data on the genetic material and any newly inserted genes for antibiotic resistance should be submitted with the notification. The Interagency Coordinating Committee for Validation of Alternative Methods (ICCVAM) was identified by the U.S. Congress as the organization to review and validate new alternative toxicological test methods for 14 U.S. government agencies. Validated and accepted alternative toxicity tests will be incorporated into toxicity testing recommendations for regulatory agencies

  14. All about Solids, Liquids & Gases. Physical Science for Children[TM]. Schlessinger Science Library. [Videotape].

    Science.gov (United States)

    2000

    In All About Solids, Liquids and Gases, young students will be introduced to the three common forms of matter. They'll learn that all things are made up of tiny particles called atoms and that the movement of these particles determines the form that matter takes. In solids, the particles are packed tightly together and move very little. The…

  15. Contrasting approaches to food education and school meals

    DEFF Research Database (Denmark)

    Andersen, Sidse Schoubye; Baarts, Charlotte; Holm, Lotte

    2017-01-01

    This study builds on a fieldwork in a Danish school class, where pupils were observed while preparing and eating school meals. It shows that the children encounter conflicting approaches to food education depending on the context. While eating, an authoritarian approach to food education dominates...... and food is ascribed instrumental value. While preparing the school meal, a democratic approach dominates and food is ascribed intrinsic value. The aim is to show how these conflicting approaches reflect not only different social and cultural expectations to eating and preparing meals, respectively......, but also a conflict between food educational ideals and actual school meal practices. To illustrate this an analytic model is introduced, the Integrated Food Pedagogy Model, and the ways in which this model could help promote better food education among schoolchildren are discussed....

  16. Ultrasonic sensor system to detect solids in a milk pasteurization process

    Science.gov (United States)

    Barroeta Z., Carlos; Sanchez M., Fernando L.; Fernando R., G. Moreno; Montes P., Laura

    2002-11-01

    In the food industry, many products require a specific process. In the milk industry, the raw milk passes through several process stages before reaching the end user in a very qualitative and healthy way. One of the problems of the milk is that it can contain solids in suspension, result of contamination of the milk, or inherent to the pasteurization process itself. In order to control these solids, a solid detection system is being developed, which will detect the solids by the reflection and refraction of ultrasonic waves. The sensor must be set in the upper part of the milk containers, and with a grid array to allow the control system to prevent these solids from entering into the pipes of the processing plant. The sensing system may activate an acoustic alarm to indicate that a solid has been detected, and a visual one to indicate the affected part of the process. (To be presented in Spanish.)

  17. Needs of food irradiation and its commercialization

    Energy Technology Data Exchange (ETDEWEB)

    Welt, M A

    1984-01-01

    On July 5, 1983, the United States Food and Drug Administration filed a notice in the Federal Register approving the use of cobalt 60 or cesium 137 gamma radiation to reduce or control microbial contamination in spices, onion powder and garlic powder. The approval was the first in nineteen years issued by the FDA and appears to set the stage for increased regulatory approvals in the area of radiation preservation of foods. On July 8, 1983, the Codex Alimentarius Commission approved an international standard for irradiated foods. The standard had previously been introduced by experts in the World Health Organization and the Food and Agriculture Organization. The ability of properly applied ionizing energy to inhibit sprouting, to eliminate the need for toxic chemical fumigants for insect disinfestation purposes, to extend refrigerated shelf life of many food products, to eliminate parasites and pathogens from our food chain and to preserve precooked packaged food products for indefinite storage without freezing or refrigeration, dictates the timeliness of food irradiation technology.

  18. Sensometrics for Food Quality Control

    DEFF Research Database (Denmark)

    Brockhoff, Per B.

    2011-01-01

    The industrial development of innovative and succesful food items and the measuring of food quality in general is difficult without actually letting human beings evaluate the products using their senses at some point in the process. The use of humans as measurement instruments calls for special...... attention in the modelling and data analysis phase. In this paper the focus is on sensometrics – the „metric“ side of the sensory science field. The sensometrics field is introduced and related to the fields of statistics, chemometrics and psychometrics. Some of the most commonly used sensory testing...

  19. 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)

  20. Solid radioactive waste management in Daya Bay Nuclear Power Station

    International Nuclear Information System (INIS)

    Huang Laixi; He Wenxin; Chen Degan

    2004-01-01

    This paper introduces the solid radwaste management system, treatment methods and its continuous improvement during the past 9 years in Guangdong Daya Bay Nuclear Power Station (GNPS). GNPS has paid great attention and made a lot of efforts to implement the principle of waste minimization with source control, improvement of treatment process and strict management, so the output of solid radwastes has annually decreased since 1994. In 2002, the output of solid radwastes in GNPS was 63.5 m 3 , only 50% of 1995 (127 m 3 ), reached the advanced level as the same type NPPs in France. During the period 1994-2002, the accumulated production of solid radwaste Packages in GNPS is 1563.51 m 3 only 18% of the design value; all the packages meet the standard and requirement for safe disposal. Besides, this paper analyzes some new technical processes and presents some proposals for further decreasing the solid radwaste production

  1. Determination of soy proteins in food samples by dispersive solid-phase immunoextraction and dynamic long-wavelength fluorometry

    International Nuclear Information System (INIS)

    Molina-Delgado, María Ángeles; Aguilar-Caballos, María Paz; Gomez-Hens, Agustina

    2013-01-01

    We report on a method for the determination of soy proteins in food samples via dispersive solid-phase immunoextraction using gold-coated magnetic nanoparticles (NPs) as a support. Soy proteins were first extracted using anti-soy protein antibodies immobilized on the NPs, and then quantified by measuring the increase in fluorescence of the long-wavelength fluorophore cresyl violet in the presence of the anionic surfactant sodium dodecyl sulfate at neutral pH in a flow system. The method involves the use of two standard or sample aliquots. The fluorescence intensity of one aliquot is directly measured whereas that of the other aliquot is measured after immunoextraction. The difference between the peak heights of both aliquots serves as the analytical information that is directly proportional to the protein concentration. The limit of detection is 0.35 mg L −1 , the linear range is from 1 to 15 mg L −1 , and the relative standard deviation is < 5 %. Proteins such as bovine serum albumin and globulins do not interfere at the same concentration level. The method was applied to the analysis of soy-based beverages and gave recoveries in the range between 80.0 and 107.3 %. (author)

  2. Supply Chain Control Principles in Local Food Production: A Norwegian Case Study

    OpenAIRE

    Heidi C. Dreyer; Jan O. Strandhagen; Maria K. Thomassen; Anita Romsdal; Erik Gran

    2014-01-01

    Based on an analysis of the supply chain of four producers of local specialty foods, we explore how planning and control principles can be applied to align supply chain capabilities and market requirements. It has been shown that local food struggles with market access, and that the supply chain is one of the obstacles preventing local food producers from gaining a solid market position. We identify a number of features of the local food chain, analyse the obstacles and develop generic design...

  3. Macronutrient Composition of Menu Offerings in Fast Food Restaurants in the U.S.

    Science.gov (United States)

    Jarlenski, Marian P; Wolfson, Julia A; Bleich, Sara N

    2016-10-01

    A high intake of fast food is associated with increased obesity risk. This study assessed recent changes in caloric content and macronutrient composition in large U.S. fast food restaurants. Data from the MenuStat project included 11,737 menu items in 37 fast food restaurants from 2012 to 2014. Generalized linear models were used to examine changes in the caloric content and corresponding changes in the macronutrient composition (non-sugar carbohydrates, sugar, unsaturated fat, saturated fat, and protein) of menu items over time. Additionally, macronutrient composition was compared in menu items newly introduced in 2013 and 2014, relative to 2012. Analyses, conducted in January 2016, controlled for restaurant and were stratified by menu categories. Overall, there was a 22-calorie reduction in food items from 2012 to 2014. Beverages had a 46-calorie increase, explained by an increase in calories from sugar (12 calories) and saturated fat (16 calories). Newly introduced main courses in 2014 had 59 calories fewer than those on 2012 menus, explained by a 54-calorie reduction in unsaturated fat, while other macronutrient content remained fairly constant. Newly introduced dessert items in 2014 had 90 calories more than those on 2012 menus, explained primarily by an increase of 57 calories of sugar. Overall, there were relatively minor changes in menu items' caloric and macronutrient composition. Although declines in caloric content among newly introduced fast food main courses may improve the public's caloric intake, it appears that the macronutrient composition of newly introduced items did not shift to a healthier profile. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  4. Detection of irradiated frozen foods

    International Nuclear Information System (INIS)

    Miyahara, Makoto; Toyoda, Masatake; Saito, Yukio

    1998-01-01

    We tried to detect whether foods were irradiated or not by the o-tyrosine method and the mtDNA method. The o-tyrosine method was applied to four kinds of meat (beef, pork, chicken and tuna). The results showed the linear relation between amount of o-tyrosine and dose (0-10 kGy). However, small amount of o-tyrosine were produced in some cases which application of the method summed to be very difficult because small difference between irradiated foods and untreated foods. Possibility of mtDNA method was investigated. Work and time for separation of mitochondria and extraction of DNA were reduced by a protease-solid phase extraction method. By PCR method, accurate mtDNA could be detected from very small amount of DNA. The irradiation effect is able to detect from 50 Gy. (S.Y.)

  5. Nutrient composition of commonly used complementary foods in ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-09-01

    Sep 1, 2009 ... from exclusive breastfeeding to semi-solid foods begins. It is at this stage ..... period, the iron requirements in relation to energy intake are the highest of .... Children's and Women's Rights in Nigeria: A Wake-up call. National.

  6. Sensitive determination of bisphenol A and bisphenol F in canned food using a solid-phase microextraction fibre coated with single-walled carbon nanotubes before GC/MS.

    Science.gov (United States)

    Rastkari, N; Ahmadkhaniha, R; Yunesian, M; Baleh, L J; Mesdaghinia, A

    2010-10-01

    A reliable and sensitive method for simultaneous determination of bisphenol A (BPA) and bisphenol F (BPF) in canned food by gas chromatography-mass spectrometry (GC/MS) is described after extraction and pre-concentration by a new solid-phase microextraction (SPME) adsorbent. The potential of single-walled carbon nanotubes (SWCNTs) as SPME adsorbent for the pre-concentration of environmental contaminants has been investigated in recent years. This work was carried out to investigate the feasibility of SWCNTs as a headspace SPME adsorbent for the determination of bisphenol derivatives in canned food. Potential factors affecting the extraction efficiency, including extraction time, extraction temperature, desorption time, desorption temperature, and salinity were optimized. Calibration curves were linear (r(2)> or = 0.994) over the concentration range from 0.30 to 60 microg kg(-1). For both target analytes, the limit of detection (LOD) at signal-to-noise (S/N) ratio of 3 was 0.10 microg kg(-1). In addition, a comparative study between the SWCNT and a commercial polydimethylsiloxane (PDMS) SPME fibre for the determination of bisphenol derivatives in canned food was conducted. SWCNT fibre showed higher extraction capacity, better thermal stability (over 350 degrees C) and longer life span (over 150 times) than the commercial PDMS fibre. The method was successfully applied to determine BPA in canned food samples which were purchased from local markets. BPA was found in some of the samples within the concentration range from 0.5 to 5.2 microg kg(-1).

  7. Development of a computational framework on fluid-solid mixture flow simulations for the COMPASS code

    International Nuclear Information System (INIS)

    Zhang, Shuai; Morita, Koji; Shirakawa, Noriyuki; Yamamoto, Yuichi

    2010-01-01

    The COMPASS code is designed based on the moving particle semi-implicit method to simulate various complex mesoscale phenomena relevant to core disruptive accidents of sodium-cooled fast reactors. In this study, a computational framework for fluid-solid mixture flow simulations was developed for the COMPASS code. The passively moving solid model was used to simulate hydrodynamic interactions between fluid and solids. Mechanical interactions between solids were modeled by the distinct element method. A multi-time-step algorithm was introduced to couple these two calculations. The proposed computational framework for fluid-solid mixture flow simulations was verified by the comparison between experimental and numerical studies on the water-dam break with multiple solid rods. (author)

  8. SUSTAINABLE AGRICULTURE New practices bring lasting food ...

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

    2010-11-16

    Nov 16, 2010 ... Since 1970, IDRC-supported research has introduced sustainable agricultural practices to farmers and communities across the developing world. The result: higher productivity, less poverty, greater food security, and a healthier environment.

  9. Food Waste Composting Study from Makanan Ringan Mas

    Science.gov (United States)

    Kadir, A. A.; Ismail, S. N. M.; Jamaludin, S. N.

    2016-07-01

    The poor management of municipal solid waste in Malaysia has worsened over the years especially on food waste. Food waste represents almost 60% of the total municipal solid waste disposed in the landfill. Composting is one of low cost alternative method to dispose the food waste. This study is conducted to compost the food waste generation in Makanan Ringan Mas, which is a medium scale industry in Parit Kuari Darat due to the lack knowledge and exposure of food waste recycling practice. The aim of this study is to identify the physical and chemical parameters of composting food waste from Makanan Ringan Mas. The physical parameters were tested for temperature and pH value and the chemical parameter are Nitrogen, Phosphorus and Potassium. In this study, backyard composting was conducted with 6 reactors. Tapioca peel was used as fermentation liquid and soil and coconut grated were used as the fermentation bed. Backyard composting was conducted with six reactors. The overall results from the study showed that the temperature of the reactors were within the range which are from 30° to 50°C. The result of this study revealed that all the reactors which contain processed food waste tend to produce pH value within the range of 5 to 6 which can be categorized as slightly acidic. Meanwhile, the reactors which contained raw food waste tend to produce pH value within the range of 7 to 8 which can be categorized as neutral. The highest NPK obtained is from Reactor B that process only raw food waste. The average value of Nitrogen is 48540 mg/L, Phosphorus is 410 mg/L and Potassium is 1550 mg/L. From the comparison with common chemical fertilizer, it shows that NPK value from the composting are much lower than NPK of the common chemical fertilizer. However, comparison with NPK of organic fertilizer shown only slightly difference value in NPK.

  10. Quantitative analysis of impact of awareness-raising activities on organic solid waste separation behaviour in Balikpapan City, Indonesia.

    Science.gov (United States)

    Murase, Noriaki; Murayama, Takehiko; Nishikizawa, Shigeo; Sato, Yuriko

    2017-10-01

    Many cities in Indonesia are under pressure to reduce solid waste and dispose of it properly. In response to this pressure, the Japan International Cooperation Agency and the Indonesian Government have implemented a solid waste separation and collection project to reduce solid waste in the target area (810 households) of Balikpapan City. We used a cluster randomised controlled trial method to measure the impact of awareness-raising activities that were introduced by the project on residents' organic solid waste separation behaviour. The level of properly separated organic solid waste increased by 6.0% in areas that conducted awareness-raising activities. Meanwhile, the level decreased by 3.6% in areas that did not conduct similar activities. Therefore, in relative comparison, awareness-raising increased the level by 9.6%. A comparison among small communities in the target area confirmed that awareness-raising activities had a significant impact on organic solid waste separation. High frequencies of monitoring at waste stations and door-to-door visits by community members had a positive impact on organic solid waste separation. A correlation between the proximity of environmental volunteers' houses to waste stations and a high level of separation was also confirmed. The awareness-raising activities introduced by the project led to a significant increase in the separation of organic solid waste.

  11. Solid wastes integrated management in Rio de Janeiro: input-output analysis

    International Nuclear Information System (INIS)

    Pimenteira, C.A.P.; Carpio, L.G.T.; Rosa, L.P.; Tolmansquim, M.T.

    2005-01-01

    This paper analyzes the socioeconomic aspects of solid waste management in Rio de Janeiro. An 'input-output' methodology was used to examine how the secondary product resulting from recycling is re-introduced into the productive process. A comparative profile was developed from the state of recycling and the various other aspects of solid waste management, both from the perspective of its economic feasibility and from the social aspects involved. This was done analyzing the greenhouse gas emissions and the decreased energy consumption. The effects of re-introducing recycled raw materials into the matrix and the ensuing reduction of the demand for virgin raw materials was based on the input-output matrix for the State of Rio de Janeiro. This paper also analyzes the energy savings obtained from recycling and measures the avoided emissions of greenhouse gases

  12. Functional Food in Traditional Persian Medicine

    OpenAIRE

    Zare, Roghayeh; Hosseinkhani, Ayda

    2016-01-01

    Background: During the last decades, there have been great advancements in the field of preventive medicine. Research has demonstrated that nutrition plays a crucial role in the prevention of chronic diseases. The concept of functional food was first introduced in Japan during the 1980s. It proposes to consider food not only vital to survive, but also a mean for mental and physical well-being, contributing to the prevention and reduction of risk factors for diseases. However, there is evidenc...

  13. Personnel dosimetry methods introduced in the Czechoslovak national laboratories

    International Nuclear Information System (INIS)

    Trousil, J.; Singer, J.; Kokta, L.; Prouza, Z.

    1979-01-01

    Personnel dosimetry methods are described that were developed in the Institute for Research, Production and Application of Radioisotopes and that have been or will be introduced in the national personnel dosimetry service. In Czechoslovakia, workers exposed to a radiation risk are divided into two groups, according to the level of the risk. The criterion is the possibility of exceeding one tenth of the MPD. For the higher risk group, a complex dose meter is usually used for dosimetry of photon and beta radiation; it contains a film dose meter and a radiothermoluminescent (RTL) glass dose meter. The RTL glass dose meter also serves as an accident dose meter. For neutron dosimetry, a dose meter comprising a solid-state track detector in combination with fissionable foils has been introduced. For accident dosimetry, a silicon diode of Czechoslovak production is used. For the lower risk group, only the introduction of an RTL dose meter is foreseen. There will be a three month control period; for neutron dosimetry, the track detector in combination with fissionable foils is retained. For measurements of hand doses, a themoluminescent ring dose meter has been introduced. The dose meters are described, giving information on the types of detectors employed, measurement techniques and descriptions of the basic characteristics of the instruments, their basic dosimetric parameters and the dose and energy ranges which can be measured. The results of international comparisons are presented; these have served to confirm the measurement precision. In conclusion, some questions of dose-meter calibration are summarized, and the problems of dose measurement in mixed fields of neutrons and gamma rays are discussed. (author)

  14. Municipal Solid Waste Composition Study of Selected Area in Gambang, Pahang

    International Nuclear Information System (INIS)

    Mokhtar, Nadiah; Romali, Noor Suraya; Osmi, Siti Fatimah Che; Ishak, Wan Faizal Wan; Samah, Mohd Armi Abu

    2013-01-01

    The amount of municipal solid waste (MSW) generated continue to increase in response to rapid growth in population, change in life style and accelerated urbanization and industrialization process. The study on MSW is important in order to determine the composition further seeks an immediate remedy to minimize the waste generated at the early stage. As most of the MSW goes to the landfill or dumping sites, particularly in Malaysia, closure of filled-up landfill may become an alarm clock for an immediate action of proper solid waste management. This research aims to determine the waste composition generated from selected residential area at Gambang, Kuantan, Pahang which represent Old residential area (ORA), Intermediate residential area (IRA) and New residential area (NRA). The study was conducted by segregating and weighing solid waste in the residential area into 6 main components ie., food waste, paper, plastic, glass, metal and others. In a period of four weeks, samples from the residential unit were taken and analyzed. The MSW generation rates were recorded vary from 0.217 to 0.388 kg person −1 day −1 . Food waste has become the major solid waste component generated daily which mounted up to 50%. From this research, the result revealed that the recyclable composition of waste generated by residents have a potential to be reuse, recycle and reduce at the point sources.

  15. Municipal Solid Waste Composition Study of Selected Area in Gambang, Pahang

    Science.gov (United States)

    Mokhtar, Nadiah; Ishak, Wan Faizal Wan; Suraya Romali, Noor; Fatimah Che Osmi, Siti; Armi Abu Samah, Mohd

    2013-06-01

    The amount of municipal solid waste (MSW) generated continue to increase in response to rapid growth in population, change in life style and accelerated urbanization and industrialization process. The study on MSW is important in order to determine the composition further seeks an immediate remedy to minimize the waste generated at the early stage. As most of the MSW goes to the landfill or dumping sites, particularly in Malaysia, closure of filled-up landfill may become an alarm clock for an immediate action of proper solid waste management. This research aims to determine the waste composition generated from selected residential area at Gambang, Kuantan, Pahang which represent Old residential area (ORA), Intermediate residential area (IRA) and New residential area (NRA). The study was conducted by segregating and weighing solid waste in the residential area into 6 main components ie., food waste, paper, plastic, glass, metal and others. In a period of four weeks, samples from the residential unit were taken and analyzed. The MSW generation rates were recorded vary from 0.217 to 0.388 kg person-1day-1. Food waste has become the major solid waste component generated daily which mounted up to 50%. From this research, the result revealed that the recyclable composition of waste generated by residents have a potential to be reuse, recycle and reduce at the point sources.

  16. Video fluoroscopic techniques for the study of Oral Food Processing

    Science.gov (United States)

    Matsuo, Koichiro; Palmer, Jeffrey B.

    2016-01-01

    Food oral processing and pharyngeal food passage cannot be observed directly from the outside of the body without instrumental methods. Videofluoroscopy (x-ray video recording) reveals the movement of oropharyngeal anatomical structures in two dimensions. By adding a radiopaque contrast medium, the motion and shape of the food bolus can be also visualized, providing critical information about the mechanisms of eating, drinking, and swallowing. For quantitative analysis of the kinematics of oral food processing, radiopaque markers are attached to the teeth, tongue or soft palate. This approach permits kinematic analysis with a variety of textures and consistencies, both solid and liquid. Fundamental mechanisms of food oral processing are clearly observed with videofluoroscopy in lateral and anteroposterior projections. PMID:27213138

  17. Biohydrogen production from enzymatic hydrolysis of food waste in batch and continuous systems

    OpenAIRE

    Wei Han; Yingting Yan; Yiwen Shi; Jingjing Gu; Junhong Tang; Hongting Zhao

    2016-01-01

    In this study, the feasibility of biohydrogen production from enzymatic hydrolysis of food waste was investigated. Food waste (solid-to-liquid ratio of 10%, w/v) was first hydrolyzed by commercial glucoamylase to release glucose (24.35?g/L) in the food waste hydrolysate. Then, the obtained food waste hydrolysate was used as substrate for biohydrogen production in the batch and continuous (continuous stirred tank reactor, CSTR) systems. It was observed that the maximum cumulative hydrogen prod...

  18. Food quality assessment in parent–child dyads

    DEFF Research Database (Denmark)

    Bech-Larsen, Tino; Jensen, Birger Boutrup

    2011-01-01

    When the buyer and the consumer of a food product are not identical, the risk of discrepancies between food quality expectations and experience is even higher than when the buyer is also the consumer. In such situations the interpersonal aspects of food quality formation become the focus...... of attention. The purpose of this article is to discuss the interpersonal aspects of food quality formation, and to explore these in the context of parents buying new types of healthier in-between meals for their children. To pursue this we introduce the concept of dyadic quality assessment and apply...... parental knowledge of their children’s quality assessments significantly affect the willingness to pay. Accordingly, interaction between parents and children should be promoted when developing, testing and marketing new and healthier food products for children....

  19. Concentration of bisphenol A in highly consumed canned foods on the U.S. market.

    Science.gov (United States)

    Noonan, Gregory O; Ackerman, Luke K; Begley, Timothy H

    2011-07-13

    Metal food and drink cans are commonly coated with epoxy films made from phenolic polymers produced from bisphenol A (BPA). It is well established that residual BPA monomer migrates into can contents during processing and storage. While a number of studies have reported BPA concentrations in foods from foreign markets and specialty foods on the U.S. market, very few peer-reviewed data for the BPA concentrations in canned food from the U.S. market were available. This study quantified BPA concentrations in 78 canned and two frozen food products from the U.S. market using an adaptation of a previously reported liquid chromatography-tandem mass spectrometry method. The tested products represented 16 different food types that are from the can food classifications that constitute approximately 65% of U.S. canned food sales and canned food consumption. BPA was detected in 71 of the 78 canned food samples but was not detected in either of the two frozen food samples. Detectable BPA concentrations across all foods ranged from 2.6 to 730 ng/g. Large variations in BPA concentrations were found between different products of the same food type and between different lots of the same product. Given the large concentration ranges, the only distinguishable trend was that fruits and tuna showed the lowest BPA concentrations. Experiments with fortified frozen vegetables and brine solutions, as well as higher BPA concentrations in canned food solids over liquid portions, clearly indicated that BPA partitions into the solid portion of foods.

  20. Polypyrrole nanowire as an excellent solid phase microextraction fiber for bisphenol A analysis in food samples followed by ion mobility spectrometry.

    Science.gov (United States)

    Kamalabadi, Mahdie; Mohammadi, Abdorreza; Alizadeh, Naader

    2016-08-15

    A polypyrrole nanowire coated fiber was prepared and used in head-space solid phase microextraction coupled with ion mobility spectrometry (HS-SPME-IMS) to the analysis of bisphenol A (BPA) in canned food samples, for the first time. This fiber was synthesized by electrochemical oxidation of the monomer in aqueous solution. The fiber characterization by scanning electron microscopy (SEM) revealed that the new fiber exhibited two-dimensional structures with a nanowire morphology. The effects of important extraction parameters on the efficiency of HS-SPME were investigated and optimized. Under the optimum conditions, the linearity of 10-150ngg(-1) and limit of detection (based on S/N=3) of 1ngg(-1) were obtained in BPA analysis. The repeatability (n=5) expressed as the relative standard deviation (RSD%) was 5.8%. At the end, the proposed method was successfully applied to determine BPA in various canned food samples (peas, corns, beans). Relative recoveries were obtained 93-96%. Method validation was conducted by comparing our results with those obtained through HPLC with fluorescence detection (FLD). Compatible results indicate that the proposed method can be successfully used in BPA analysis. This method is simple and cheaper than chromatographic methods, with no need of extra organic solvent consumption and derivatization prior to sample introduction. Copyright © 2016 Elsevier B.V. All rights reserved.

  1. Food Taxes: A New Holy Grail?

    Directory of Open Access Journals (Sweden)

    Ignaas Devisch

    2013-01-01

    Full Text Available In an effort to reduce the growing prevalence of overweight and obesity, food taxes have been introduced in several European countries, the so-called ‘obesitax’. As yet little evidence is at hand, policy measures are being taken to counterweight the consumption of unhealthy food or the increasing diet-related diseases. Several questions need to be discussed, starting from a general perspective: can food taxes become an appropriate and just policy measure to reduce overweight and obesity and therefore increase consumer’s health? The implementation of an effective and fair food tax is an exercise riddled with uncertainty. Not only is there a need for evidence on the health and economic impact of food taxes, we also have to think about a conceptual and ethical discussion concerning the balance between health imperatives and public health on the one hand, and social and ethical standards on the other hand.

  2. A phase 1 study to evaluate effect of food on veliparib pharmacokinetics and relative bioavailability in subjects with solid tumors.

    Science.gov (United States)

    Mostafa, Nael M; Chiu, Yi-Lin; Rosen, Lee S; Bessudo, Alberto; Kovacs, Xenia; Giranda, Vincent L

    2014-09-01

    A phase 1 study was conducted to evaluate the bioavailability and food effect of a new veliparib formulation in subjects with solid tumors. Subjects (planned: Stage I, N = 20; Stage II, N = 16) received four regimens of a single oral dose of veliparib utilizing a group-sequential design. Subjects were administered single doses of 40 mg veliparib supplied as four 10 mg current formulation, four 10 mg new formulation and one 40 mg new formulation under fasting conditions and under non-fasting conditions. Serial blood samples were collected for the determination of veliparib pharmacokinetics. At the end of Stage I, the relative bioavailability between each pair of regimens was assessed by a two one-sided tests procedure from the analyses of the natural logarithms of C(max) and AUC. A 92.7 % confidence interval within the 0.80-1.25 range between each regimen pair determined bioequivalence. Four 10 mg current formulation capsules, four 10 mg new formulation and one 40 mg new formulation were bioequivalent with respect to C(max) and AUC under fasting conditions. The administration of a high-fat meal did not have a significant effect on AUC and only caused a slight decrease in veliparib C(max) (17 %) and a delay of approximately 1 h in T(max). The 40 mg new capsule was bioequivalent to currently used formulation. Food had no effect on the extent of veliparib absorption and only a small (17 %) decrease in peak exposure of veliparib.

  3. Food web structure in exotic and native mangroves: A Hawaii-Puerto Rico comparison

    Science.gov (United States)

    Demopoulos, A.W.J.; Fry, B.; Smith, C.R.

    2007-01-01

    Plant invasions can fundamentally alter detrital inputs and the structure of detritus-based food webs. We examined the detrital pathways in mangrove food webs in native (Puerto Rican) and introduced (Hawaiian) Rhizophora mangle forests using a dual isotope approach and a mixing model. Based on trophic-level fractionation of 0-1??? for ?? 13C and 2-3??? for ?? 15N, among the invertebrates, only nematodes, oligochaetes, and nereid polychaetes from native mangroves exhibited stable isotopes consistent with a mangrove-derived diet. Certain fauna, in particular tubificid oligochaetes, had ?? 13C values consistent with the consumption of mangrove leaves, but they were depleted in 15N, suggesting their primary nitrogen source was low in 15N, and was possibly N 2-fixing bacteria. In introduced mangroves, all feeding groups appeared to rely heavily on non-mangrove sources, especially phytoplankton inputs. Mixing model results and discriminant analysis showed clear separation of introduced and native mangrove sites based on differential food source utilization within feeding groups, with stronger and more diverse use of benthic foods observed in native forests. Observed differences between native and invasive mangrove food webs may be due to Hawaiian detritivores being poorly adapted to utilizing the tannin-rich, nitrogen-poor mangrove detritus. In addition, differential utilization of mangrove detritus between native and introduced mangroves may be a consequence of forest age. We postulate that increasing mangrove forest age may promote diversification of bacterial food webs important in N and S cycling. Our results also suggest a potentially important role for sulfur bacteria in supporting the most abundant infaunal consumers, nematodes, in the most mature systems. ?? 2007 Springer-Verlag.

  4. Analytical strategies for organic food packaging contaminants.

    Science.gov (United States)

    Sanchis, Yovana; Yusà, Vicent; Coscollà, Clara

    2017-03-24

    In this review, we present current approaches in the analysis of food-packaging contaminants. Gas and liquid chromatography coupled to mass spectrometry detection have been widely used in the analysis of some relevant families of these compounds such as primary aromatic amines, bisphenol A, bisphenol A diglycidyl ether and related compounds, UV-ink photoinitiators, perfluorinated compounds, phthalates and non-intentionally added substances. Main applications for sample treatment and different types of food-contact material migration studies have been also discussed. Pressurized Liquid Extraction, Solid-Phase Microextraction, Focused Ultrasound Solid-Liquid Extraction and Quechers have been mainly used in the extraction of food contact material (FCM) contaminants, due to the trend of minimising solvent consumption, automatization of sample preparation and integration of extraction and clean-up steps. Recent advances in analytical methodologies have allowed unequivocal identification and confirmation of these contaminants using Liquid Chromatography coupled to High Resolution Mass Spectrometry (LC-HRMS) through mass accuracy and isotopic pattern applying. LC-HRMS has been used in the target analysis of primary aromatic amines in different plastic materials, but few studies have been carried out applying this technique in post-target and non-target analysis of FCM contaminants. Copyright © 2017 Elsevier B.V. All rights reserved.

  5. Metal food packaging design based on hazard analysis critical control point (HACCP system in canned food safety

    Directory of Open Access Journals (Sweden)

    Li Xingyi

    2016-06-01

    Full Text Available This study aims to design metal food packaging with hazard analysis critical control point (HACCP. First, theory of HACCP was introduced in detail. Taking empty cans provided by Wuxi Huapeng Food Packaging Company as an example, we studied migration of bisphenol compounds in coating of food can to food stimulant. Moreover, packaging design of luncheon meat can was taken as an example to confirm whether HACCP system could effectively control migration of phenolic substance. Results demonstrated that, coating of such empty were more likely to contain multiple bisphenol compounds such as bisphenol A (BPA, and bisphenol A diglycidyl ether (BADGE was considered as the leading bisphenol pollutant; food stimulant of different types, storage temperature and time could all impact migration of bisphenol compounds. HACCP system was proved to be effective in controlling hazards of phenolic substance in luncheon meat can and could reduce various phenolic substance indexes to an acceptable range. Therefore, HACCP can control migration of phenolic substance and recontamination of food and thus ensure food safety.

  6. Phytase for Food Application

    Directory of Open Access Journals (Sweden)

    Ursula Konietzny

    2006-01-01

    Full Text Available Phytase [myo-inositol(1,2,3,4,5,6hexakisphosphate phosphohydrolase], a phytate-specific phosphatase, is already used as a supplement in diets for monogastric animals to improvephosphate utilisation from phytate[myoinositol(1,2,3,4,5,6hexakisphosphate], the major storage form of phosphate in plant seeds. In recent years, this class of enzymes has also been found increasingly interesting for use in processing and manufacturing of food for human consumption, particularly because the decline in food phytate results in an enhancement of mineral bioavailability. Different strategies could be applied to optimise phytate degradation during food processing and digestion in the human alimentary tract such as adjustment of more favourable conditions during food processing for the phytases naturally occurring in the raw material, addition of isolated phytases to the production process, use of raw material with a high intrinsic phytate-degrading activity either naturally present or introduced by genetic engineering and the use of recombinant food-grade microorganisms as carriers for phytate-degrading activity in the human gastrointestinal tract. Furthermore, phytases may find application in the production of functional foods or food supplements with health benefits. Last but not least, technological improvements are expected to occur due to phytate degradation during processing as shown for breadmaking, production of plant protein isolates, corn wet milling and the fractionation of cereal bran.

  7. Relationships between lattice energies of inorganic ionic solids

    Science.gov (United States)

    Kaya, Savaş

    2018-06-01

    Lattice energy, which is a measure of the stabilities of inorganic ionic solids, is the energy required to decompose a solid into its constituent independent gaseous ions. In the present work, the relationships between lattice energies of many diatomic and triatomic inorganic ionic solids are revealed and a simple rule that can be used for the prediction of the lattice energies of inorganic ionic solids is introduced. According to this rule, the lattice energy of an AB molecule can be predicted with the help of the lattice energies of AX, BY and XY molecules in agreement with the experimental data. This rule is valid for not only diatomic molecules but also triatomic molecules. The lattice energy equations proposed in this rule provides compatible results with previously published lattice energy equations by Jenkins, Kaya, Born-Lande, Born-Mayer, Kapustinskii and Reddy. For a large set of tested molecules, calculated percent standard deviation values considering experimental data and the results of the equations proposed in this work are in general between %1-2%.

  8. Anaerobic co-digestion of food waste and dairy manure: effects of food waste particle size and organic loading rate.

    Science.gov (United States)

    Agyeman, Fred O; Tao, Wendong

    2014-01-15

    This study was to comprehensively evaluate the effects of food waste particle size on co-digestion of food waste and dairy manure at organic loading rates increased stepwise from 0.67 to 3 g/L/d of volatile solids (VS). Three anaerobic digesters were fed semi-continuously with equal VS amounts of food waste and dairy manure. Food waste was ground to 2.5 mm (fine), 4 mm (medium), and 8 mm (coarse) for the three digesters, respectively. Methane production rate and specific methane yield were significantly higher in the digester with fine food waste. Digestate dewaterability was improved significantly by reducing food waste particle size. Specific methane yield was highest at the organic loading rate of 2g VS/L/d, being 0.63, 0.56, and 0.47 L CH4/g VS with fine, medium, and coarse food waste, respectively. Methane production rate was highest (1.40-1.53 L CH4/L/d) at the organic loading rate of 3 g VS/L/d. The energy used to grind food waste was minor compared with the heating value of the methane produced. Copyright © 2013 Elsevier Ltd. All rights reserved.

  9. Vitamin D3-Loaded Nanostructured Lipid Carriers as a Potential Approach for Fortifying Food Beverages; in Vitro and in Vivo Evaluation

    Directory of Open Access Journals (Sweden)

    Maryam Mohammadi

    2017-04-01

    Full Text Available Purpose: Nanostructured lipid carriers (NLCs composed of solid lipid and oil are a new generation of lipid nanoparticles which have exhibited some merits over traditional used lipid nanoparticles in fortifying food and beverages and nutraceuticals delivery systems such as liposomes and solid lipid nanoparticles. Methods: In this study, Precirol and Compritol as solid lipids, Miglyol and Octyloctanoat as liquid lipids, Tween80, Tween20 and Poloxamer407 as surfactants were used to prepare vitamin D3-loaded NLC dispersion using hot homogenization method. The particle size and size distribution for all formulations were evaluated by immediately after production and during a storage period of 60 days. Results: The Precirol-based NLC showed superiority over Compritol-based NLC in the point of physical stability. Results clearly suggested that an optimum concentration of 3% of Poloxamer407 or 2% of Tween20 was sufficient to cover the surface of nanoparticles effectively and prevent agglomeration during the homogenization process. Octyloctanoat was introduced for the first time as a good substituent for Miglyol in the preparation of NLC formulations. The vitamin D3 Intestinal absorption enhanced by the incorporating in NLCs. Conclusion: It was concluded that NLC showed a promising approach for fortifying beverages by lipophilic nutraceuticals such as vitamin D.

  10. Vitamin D3-Loaded Nanostructured Lipid Carriers as a Potential Approach for Fortifying Food Beverages; in Vitro and in Vivo Evaluation.

    Science.gov (United States)

    Mohammadi, Maryam; Pezeshki, Akram; Mesgari Abbasi, Mehran; Ghanbarzadeh, Babak; Hamishehkar, Hamed

    2017-04-01

    Purpose: Nanostructured lipid carriers (NLCs) composed of solid lipid and oil are a new generation of lipid nanoparticles which have exhibited some merits over traditional used lipid nanoparticles in fortifying food and beverages and nutraceuticals delivery systems such as liposomes and solid lipid nanoparticles. Methods: In this study, Precirol and Compritol as solid lipids, Miglyol and Octyloctanoat as liquid lipids, Tween80, Tween20 and Poloxamer407 as surfactants were used to prepare vitamin D 3 -loaded NLC dispersion using hot homogenization method. The particle size and size distribution for all formulations were evaluated by immediately after production and during a storage period of 60 days. Results: The Precirol-based NLC showed superiority over Compritol-based NLC in the point of physical stability. Results clearly suggested that an optimum concentration of 3% of Poloxamer407 or 2% of Tween20 was sufficient to cover the surface of nanoparticles effectively and prevent agglomeration during the homogenization process. Octyloctanoat was introduced for the first time as a good substituent for Miglyol in the preparation of NLC formulations. The vitamin D 3 Intestinal absorption enhanced by the incorporating in NLCs. Conclusion: It was concluded that NLC showed a promising approach for fortifying beverages by lipophilic nutraceuticals such as vitamin D.

  11. Food allergy knowledge, attitudes and beliefs: Focus groups of parents, physicians and the general public

    Directory of Open Access Journals (Sweden)

    Barnathan Julia A

    2008-09-01

    Full Text Available Abstract Background Food allergy prevalence is increasing in US children. Presently, the primary means of preventing potentially fatal reactions are avoidance of allergens, prompt recognition of food allergy reactions, and knowledge about food allergy reaction treatments. Focus groups were held as a preliminary step in the development of validated survey instruments to assess food allergy knowledge, attitudes, and beliefs of parents, physicians, and the general public. Methods Eight focus groups were conducted between January and July of 2006 in the Chicago area with parents of children with food allergy (3 groups, physicians (3 groups, and the general public (2 groups. A constant comparative method was used to identify the emerging themes which were then grouped into key domains of food allergy knowledge, attitudes, and beliefs. Results Parents of children with food allergy had solid fundamental knowledge but had concerns about primary care physicians' knowledge of food allergy, diagnostic approaches, and treatment practices. The considerable impact of children's food allergies on familial quality of life was articulated. Physicians had good basic knowledge of food allergy but differed in their approach to diagnosis and advice about starting solids and breastfeeding. The general public had wide variation in knowledge about food allergy with many misconceptions of key concepts related to prevalence, definition, and triggers of food allergy. Conclusion Appreciable food allergy knowledge gaps exist, especially among physicians and the general public. The quality of life for children with food allergy and their families is significantly affected.

  12. A review of ecological interactions between crayfish and fish, indigenous and introduced

    Directory of Open Access Journals (Sweden)

    Reynolds J.D.

    2011-05-01

    Full Text Available Crayfish (decapods and fish are both long-lived large members of freshwater communities, often functioning as keystone species. This paper reviews interactions between these, with emphasis on the European context. Native crayfish and fish are in ecological balance, which may involve mutual predation, competition and sometimes habitat disturbance. This balance is disrupted by range extensions and translocations of native fish or crayfish into exotic situations. Some fish and crayfish have been translocated globally, chiefly from North America to other continents. Non-indigenous crayfish species (NICS may impact on native fish, just as introduced fish impact on indigenous crayfish species (ICS. Competition between ICS and NICS may result in making the former susceptible to various mechanisms of interaction with fish, indigenous or introduced. In Europe, long-established NICS – signals, spiny-cheek and red swamp crayfish – may occur in greater densities than ICS; they are more tolerant and aggressive and show more interactions with fish. More recent introductions, still restricted in distribution, have not yet received enough study for their impacts to be assessed. Interactions between fish and crayfish in North and South America, Madagascar and Australasia are also explored. Mechanisms of interaction between fish and crayfish include mutual predation, competition for food and spatial resources, food-web alteration and habitat modification. Resultant changes in communities and ecosystems may be physical or biotal, and affect both ecosystem services and exploitation potential.

  13. INTRODUCTION OF COMPLEMENTARY FOODS AND FOOD ALLERGIES: NEW STUDIES AND MODERN CLINICAL GUIDELINES

    Directory of Open Access Journals (Sweden)

    Leyla S. Namazova-Baranova

    2017-01-01

    Full Text Available The article is devoted  to the issues  of introducing  complementary  foods  as prevention  of atopy  and diet therapy in children with food allergy. Food sensibilization,  as a rule, is the initial link of allergy manifestations.  It represents  the first step of the so-called atopic  march,  followed  by  possible  development  of more  severe,  including  respiratory,  manifestations.  Considering  the  fact  that allergic diseases  are currently one of the most common pathologies with a growing tendency,  the correct choice of foods and the timely introduction of complementary foods are relevant, especially for children with hereditary tainted allergies. These products should be as safe as possible, should not cause sensibilization and at the same time should provide the child with the necessary macroand micronutrients. The publication provides an overview of the most relevant studies conducted in this field as well as a modern approach based on evidence-based  medicine and presented in the clinical guidelines on food allergy in children developed and approved by the professional association «Union of Pediatricians of Russia».

  14. Investigation on Furan Levels in Pressure-Cooked Foods

    Directory of Open Access Journals (Sweden)

    Adriana P. Arisseto

    2013-01-01

    Full Text Available Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potato, and cassava were pressure-cooked and analyzed for the furan content by gas chromatography coupled to mass spectrometry preceded by a headspace solid phase microextraction (HS-SPME-GC/MS. Furan was not found above the limit of quantification in the pressure-cooked samples. No furan has either been found in reheated samples after 24 hours under cold storage. Although levels up to 173 μg/kg were already reported for commercial canned/jarred foods, it seems that the cooking in a pressure cooker may not represent a concern in relation to the occurrence of furan in foods.

  15. Introduction to the Mechanics of Deformable Solids Bars and Beams

    CERN Document Server

    H Allen, David

    2013-01-01

    Introduction to the Mechanics of Deformable Solids: Bars and Beams introduces the theory of beams and bars, including axial, torsion, and bending loading and analysis of bars that are subjected to combined loadings, including resulting complex stress states using Mohr’s circle. The book  provides failure analysis based on maximum stress criteria and introduces design using models developed in the text. Throughout the book, the author emphasizes fundamentals, including consistent mathematical notation. The author also presents the fundamentals of the mechanics of solids in such a way that the beginning student is able to progress directly to a follow-up course that utilizes two- and three-dimensional finite element codes imbedded within modern software packages for structural design purposes. As such, excessive details included in the previous generation of textbooks on the subject are obviated due to their obsolescence with the availability of today’s finite element software packages. This book also:...

  16. Random or systematic sampling to detect a localised microbial contamination within a batch of food

    NARCIS (Netherlands)

    Jongenburger, I.; Reij, M.W.; Boer, E.P.J.; Gorris, L.G.M.; Zwietering, M.H.

    2011-01-01

    Pathogenic microorganisms are known to be distributed heterogeneously in food products that are solid, semi-solid or powdered, like for instance peanut butter, cereals, or powdered milk. This complicates effective detection of the pathogens by sampling. Two-class sampling plans, which are deployed

  17. Corn fiber hulls as a food additive or animal feed

    Science.gov (United States)

    Abbas, Charles; Beery, Kyle E.; Cecava, Michael J.; Doane, Perry H.

    2010-12-21

    The present invention provides a novel animal feed or food additive that may be made from thermochemically hydrolyzed, solvent-extracted corn fiber hulls. The animal feed or food additive may be made, for instance, by thermochemically treating corn fiber hulls to hydrolyze and solubilize the hemicellulose and starch present in the corn fiber hulls to oligosaccharides. The residue may be extracted with a solvent to separate the oil from the corn fiber, leaving a solid residue that may be prepared, for instance by aggolmerating, and sold as a food additive or an animal feed.

  18. Feasibility study of cyclone incineration treatment for radioactive solid waste

    International Nuclear Information System (INIS)

    Zhou Lianquan; Wang Peiyi; Ma Mingxie; Yang Liguo; Li Xiaohai; Qiu Mingcai; Zhang Xiaobin; Dong Jingling; Lu Xiaowu; Li Chuanlian; Yang Baomin

    2002-01-01

    Feasibility study of cyclone incineration treatment for radioactive solid waste is introduced. The structure of cyclone incineration furnace is defined according to test results. The results show: under given conditions of technology: i.e., inlet flowrate ≥30 m/s, total volume ≥210 Nm 3 /h, the mixed solid material with more than 40% of plastics and rubber can completely be incinerated after suitable smash and mixing. The advantages of the furnace are: simple structure, high strength of volume heat, no preheating and combustion-supporting of assistant fuel, bridging and melt leak can be avoided in the stuff. The pretreatment of solid waste is simple, and a little amount of non-combustible substance in the waste can be allowed

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

    Science.gov (United States)

    2015-02-01

    contains the following: Penne Pasta, Pretzel, Seasoning Blend, Toaster Pastry, Beef Snack, French Vanilla and Mocha Cappuccino, Lemon Tea, Accessory C...30 31.8 7.3 13.6 110 Chow Line 0 2.8 17.9 41.5 25.5 4.7 7.5 106 other (write in) N bring my own food 11 local cuisine 3

  20. Waste is a resource: A study on the opportunities in a new solid waste management in Iringa municipality

    OpenAIRE

    Solberg, Eirin

    2012-01-01

    Master i produktdesign Municipal solid waste refers to waste in a solid form, produced in the daily day life of a society such as packaging, food scrapes, grass clippings, clothing, furniture, paper, electronics and so on. It is called municipal solid waste because it is in the responsibility of the local government and comes from our homes, schools, hospitals and businesses. It is produced 108 tons municipal solid waste in Iringa each day. Iringa district is located approximately 500...

  1. Updated US Department of Agriculture Food Patterns meet goals of the 2010 dietary guidelines.

    Science.gov (United States)

    Britten, Patricia; Cleveland, Linda E; Koegel, Kristin L; Kuczynski, Kevin J; Nickols-Richardson, Sharon M

    2012-10-01

    The US Department of Agriculture Food Patterns were updated for the 2010 Dietary Guidelines for Americans to meet new nutrition goals and incorporate results of food pattern modeling requested by the Dietary Guidelines Advisory Committee. The purpose of this article is to describe the process used and changes in the updated patterns. Changes include renaming the Meat and Beans and Milk Groups to the Protein Foods and Dairy Groups, respectively, to be more encompassing of foods in each. Vegetable subgroups now provide more achievable intake recommendations. Calcium-fortified soymilk is now included in the Dairy Group because of its similarity to foods in that group. Increased amounts of seafoods are recommended in the Protein Foods Group, balanced by decreased amounts of meat and poultry. A limit on calories from solid fats and added sugars is included, replacing the previous discretionary calorie allowance and emphasizing the need to choose nutrient-dense forms of foods. Lacto-ovo vegetarian and vegan patterns that meet nutrition goals were created by making substitutions in the Protein Foods Group, and for vegan patterns, in the Dairy Group. Patterns identify food choices that meet nutritional needs within energy allowances and encourage choosing a variety of foods. They rely on foods in nutrient-dense forms, including a limited amount of calories from solid fats and added sugars. The Food Patterns provide a useful template for educating consumers about healthful food choices while highlighting a large gap between choices many Americans make and healthy eating patterns. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  2. Solid Biomass Climate Change Interventions Examined in a Context of Inherent Safety, Media Shifting and Emerging Risks

    DEFF Research Database (Denmark)

    Hedlund, Frank Huess; Astad, John

    2014-01-01

    benefits over safety concerns seems to run deep and not confined to the realm of only solid biomass. Danish environmental ambitions are very high and the costs to society of introducing solid biomass fuels are breathtaking. In this setting, the general failure to address safety risk s appears particularly...

  3. Latest research progress on food waste management: a comprehensive review

    Science.gov (United States)

    Zhu, Shangzhen; Gao, Hetong; Duan, Lunbo

    2018-05-01

    Since a large amount of food supplying is provided as a basic line measuring increasing residents’ life standard, food waste has become progressively numeral considerable. Much attention has been drawn to this problem. This work gave an overview on latest researches about anaerobic digestion, composting, generalized management and other developments on management of food waste. Different technologies were introduced and evaluated. Further views on future research in such a field were proposed.

  4. Consumer perception of safety in the agri-food chain

    DEFF Research Database (Denmark)

    Verbeke, Wim; Scholderer, Joachim; Frewer, Lynn J.

    2006-01-01

    , former real or perceived food safety problems extended into food scares after extensive mass media coverage. A wide diversity of studies consistently report declining consumer confidence, deteriorating perception and decreasing consumption rates after exposure to adverse food-health communication. After......Introduction: The aim of this section is to describe the scope and objectives of this chapter on consumer perception of safety in the agri-food chain. Furthermore, the rationale for taking consumer behavioural issues into account in agri-food safety debates is provided. In order to shed some light...... on consumer behaviour with respect to food safety issues, this chapter both provides some basic principles of consumer behaviour and a selection of topical case studies. First, this chapter envisages introducing basic principles of consumer behaviour and consumer decision-making that are applicable in food...

  5. Needs of food irradiation and its commercialization

    International Nuclear Information System (INIS)

    Welt, M.A.

    1984-01-01

    On July 5, 1983, the United States Food and Drug Administration filed a notice in the Federal Register approving the use of Cobalt 60 or Cesium 137 gamma radiation to reduce or control microbial contamination in spices, onion powder and garlic powder. The approval was the first in nineteen years issued by the FDA and appears to set the stage for increased regulatory approvals in the area of radiation preservation of foods. On July 8, 1983, the Codex Alimentarius Commission approved an international standard for irradiated foods. The standard had previously been introduced by experts in the World Health Organization and the Food and Agriculture Organization. The ability of properly applied ionizing energy to inhibit sprouting, to eliminate the need for toxic chemical fumigants for insect disinfestation purposes, to extend refrigerated shelf life of many food products, to eliminate parasites and pathogens from our food chain and to preserve precooked packaged food products for indefinite storage without freezing or refrigeration, dictates the timeliness of food irradiation technology. (author)

  6. Current status of food irradiation in Korea

    International Nuclear Information System (INIS)

    Kwon, Joong-Ho

    2007-01-01

    With respect to the safety of irradiated food, the Korean government has accepted in principle the recommendations of international organization (FAO, WHO, IAEA, CAC, etc) as well as the national-based evaluations. Gamma radiation from Co-60 is now authorized to be used for food irradiation of 26 food items (or classes). Two multipurpose gamma-irradiation facilities (Greenpia Tech. Inc. since 1987; SOYA Co. Ltd. since 2002) are now operating for the treatments of selected food items as well as medical supplies. At present, labeled-irradiated products are not yet being marketed at the consumer level. As an alternative process of chemical fumigants, however, irradiation is being partially utilized for the microbial decontamination and pest control of dried spices, vegetable ingredients, etc. for their use in processed foods as minor ingredients. Commercial applications of food irradiation, though small in number, have been steady ever since. This article introduces the commercial progress in food irradiation technology in Korea in terms of research activities, legislation, commercialization, and the control of irradiated foods. (author)

  7. Method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material

    NARCIS (Netherlands)

    Kattenberg, H.R.; Willemsen, J.H.A.; Starmans, D.A.J.; Hoving, H.D.; Winters, M.G.M.

    2002-01-01

    Described is a method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material, such as coffee or tea, and in particular cocoa, at least comprising the steps of: introducing the food base material into an aqueous extractant and incubating the food base material

  8. 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...

  9. Dietary sources of energy, solid fats, and added sugars among children and adolescents in the United States.

    Science.gov (United States)

    Reedy, Jill; Krebs-Smith, Susan M

    2010-10-01

    The objective of this research was to identify top dietary sources of energy, solid fats, and added sugars among 2- to 18-year-olds in the United States. Data from the National Health and Nutrition Examination Survey, a cross-sectional study, were used to examine food sources (percentage contribution and mean intake with standard errors) of total energy (data from 2005-2006) and energy from solid fats and added sugars (data from 2003-2004). Differences were investigated by age, sex, race/ethnicity, and family income, and the consumption of empty calories-defined as the sum of energy from solid fats and added sugars-was compared with the corresponding discretionary calorie allowance. The top sources of energy for 2- to 18-year-olds were grain desserts (138 kcal/day), pizza (136 kcal/day), and soda (118 kcal/day). Sugar-sweetened beverages (soda and fruit drinks combined) provided 173 kcal/day. Major contributors varied by age, sex, race/ethnicity, and income. Nearly 40% of total energy consumed (798 of 2,027 kcal/day) by 2- to 18-year-olds were in the form of empty calories (433 kcal from solid fat and 365 kcal from added sugars). Consumption of empty calories far exceeded the corresponding discretionary calorie allowance for all sex-age groups (which range from 8% to 20%). Half of empty calories came from six foods: soda, fruit drinks, dairy desserts, grain desserts, pizza, and whole milk. There is an overlap between the major sources of energy and empty calories: soda, grain desserts, pizza, and whole milk. The landscape of choices available to children and adolescents must change to provide fewer unhealthy foods and more healthy foods with less energy. Identifying top sources of energy and empty calories can provide targets for changes in the marketplace and food environment. However, product reformulation alone is not sufficient-the flow of empty calories into the food supply must be reduced.

  10. Solving Microbial Spoilage Problems in Processed Foods

    Science.gov (United States)

    Clavero, Rocelle

    This chapter surveys common microbial food spoilage processes. The chapter is organized by food products and includes sections addressing spoilage in meat, poultry, fish; dairy products (milk, butter, cheese); beverage products; bakery products; canned foods; fruit and confectionery products; and emulsions. It addresses the isolation and identification of spoilage organisms and provides several case studies as examples. It introduces various organisms responsible for spoilage including Gram-positive lactic acid bacteria, Gram-negative aerobic bacteria, yeasts, molds, and fungal contaminants. Throughout the chapter, attention is given to when, where, and how spoilage organisms enter the food processing chain. Troubleshooting techniques are suggested. The effect (or lack of effect) of heating, dehydration, pH change, cooling, and sealing on various organisms is explained throughout. The chapter contains four tables that connect specific organisms to various spoilage manifestations in a variety of food products.

  11. Safety - a Neglected Issue When Introducing Solid Biomass Fuel in Thermal Power Plants? Some Evidence of an Emerging Risk

    DEFF Research Database (Denmark)

    Hedlund, Frank Huess; Astad, John

    2013-01-01

    The paper examines recent evidence from Denmark and abroad with climate change projects that aim to reduce global carbon dioxide emissions by converting coal fired thermal power plants to solid biomass fuel. The paper argues that projects appear to be pursued narrow-mindedly with insufficient att...

  12. Current status of food irradiation in overseas (2013). From the meeting report of RCA food irradiation project

    International Nuclear Information System (INIS)

    Todoriki, Setsuko

    2013-01-01

    The report introduces the activity of RCA (Regional Cooperative Agreement for Research Development and Training Related to Nuclear Science and Technology for Asia and Pacific) food irradiation project (RAS/5/057) and information obtained at the two workshops on current status of Asia and Pacific areas together with EU, USA and Japan. Also current trends of RAS/5/057 Implementing Best Practices for food irradiation for plant sanitary and phytosanitary purposes are described. Amount of food irradiation products of RCA member countries, minimum adopted doses for quarantine harmful insects (70 to 232 Gy) and import amount of fruits of USA (79 to 5500 tons) are tabulated. Finally current status of Japan is explained. (S. Ohno)

  13. Food irradiation: Public opinion surveys

    International Nuclear Information System (INIS)

    Kerr, S.D.

    1987-01-01

    The Canadian government are discussing the legislation, regulations and practical protocol necessary for the commercialization of food irradiation. Food industry marketing, public relations and media expertise will be needed to successfully introduce this new processing choice to retailers and consumers. Consumer research to date including consumer opinion studies and market trials conducted in the Netherlands, United States, South Africa and Canada will be explored for signposts to successful approaches to the introduction of irradiated foods to retailers and consumers. Research has indicated that the terms used to describe irradiation and information designed to reduce consumer fears will be important marketing tools. Marketers will be challenged to promote old foods, which look the same to consumers, in a new light. Simple like or dislike or intention to buy surveys will not be effective tools. Consumer fears must be identified and effectively handled to support a receptive climate for irradiated food products. A cooperative government, industry, health professional, consumer association and retailer effort will be necessary for the successful introduction of irradiated foods into the marketplace. Grocery Products Manufacturers of Canada is a national trade association of more than 150 major companies engaged in the manufacture of food, non-alcoholic beverages and array of other national-brand consumer items sold through retail outlets

  14. Inverter fed high-speed solid-rotor induction motors for industrial applications

    Energy Technology Data Exchange (ETDEWEB)

    Huppunen, J.; Pyrhoenen, J. [Lappeenranta Univ. of Technology (LUT) (Finland); Alamaeki, J. [Rotatek Finland Oy, Lappeenranta (Finland)

    2000-07-01

    An inverter fed 250 kW, 9000 min{sup -1} solid-rotor induction motor drive for an industrial compressor application is introduced. New designing methods for the electric motor have made it possible to create a high efficiency high-speed solid-rotor induction motor. The results of the research work are new motor structures that are also easy and economical to manufacture. This technology is very reliable and economical for compressor and pump applications in power range from 100 kW to 1000 kW. (orig.)

  15. Development of a master plan for industrial solid waste management

    International Nuclear Information System (INIS)

    Karamouz, M.; Zahraie, B.; Kerachian, R.; Mahjouri, N.; Moridi, A.

    2006-01-01

    Rapid industrial growth in the province of Khuzestan in the south west of Iran has resulted in disposal of about 1750 tons of solid waste per day. Most of these industrial solid wastes including hazardous wastes are disposed without considering environmental issues. This has contributed considerably to the pollution of the environment. This paper introduces a framework in which to develop a master plan for industrial solid waste management. There are usually different criteria for evaluating the existing solid waste pollution loads and how effective the management schemes are. A multiple criteria decision making technique, namely Analytical Hierarchy Process, is used for ranking the industrial units based on their share in solid waste related environmental pollution and determining the share of each unit in total solid waste pollution load. In this framework, a comprehensive set of direct, indirect, and supporting projects are proposed for solid waste pollution control. The proposed framework is applied for industrial solid waste management in the province of Khuzestan in Iran and a databank including GIS based maps of the study area is also developed. The results have shown that the industries located near the capital city of the province, Ahwaz, produce more than 32 percent of the total solid waste pollution load of the province. Application of the methodology also has shown that it can be effectively used for development of the master plan and management of industrial solid wastes

  16. Encapsulation of solid dispersion in solid lipid particles for dissolution enhancement of poorly water-soluble drug.

    Science.gov (United States)

    Tran, Khanh Thi My; Vo, Toi Van; Tran, Phuong Ha-Lien; Lee, Beom-Jin; Duan, Wei; Tran, Thao Truong-Dinh

    2017-06-05

    The aim of this research was to engineer solid dispersion lipid particles (SD-SLs) in which a solid dispersion (SD) was encapsulated to form the core of solid lipid particles (SLs), thereby achieving an efficient enhancement in the dissolution of a poorly water-soluble drug. Ultrasonication was introduced into the process to obtain micro/nanoscale SLs. The mechanism of dissolution enhancement was investigated by analysing the crystalline structure, molecular interactions, and particle size of the formulations. The drug release from the SD-SLs was significantly greater than that from the SD or SLs alone. This enhancement in drug release was dependent on the preparation method and the drug-to-polymer ratio of the SD. With an appropriate amount of polymer in the SD, the solidification method had the potential to alter the drug crystallinity to an amorphous state, resulting in particle uniformity and molecular interactions in the SD-SLs. The proposed system provides a new strategy for enhancing the dissolution rate of poorly water-soluble drugs and further improving their bioavailability. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

  17. Biotechnology of intensive aerobic conversion of sewage sludge and food waste into fertilizer

    Energy Technology Data Exchange (ETDEWEB)

    Wang, J.-Y.; Stabnikova, O.; Show, K.-Y.; Ding, H.-B.; Tay, S.T.-L.; Ivanov, V.; Tay, J.-H.

    2003-07-01

    Biotechnology for intensive aerobic bioconversion of sewage sludge and food waste into fertilizer was developed. The wastes were treated in a closed reactor under controlled aeration, stirring, pH, and temperature at 60{sup o}C, after addition of starter bacterial culture Bacillus thermoamylovorans. The biodegradation of sewage sludge was studied by decrease of volatile solids (VS), content of organic carbon and autofluorescence of coenzyme F{sub 420}. The degradation of anaerobic biomass was faster than biodegradation of total organic matter. The best fertilizer was obtained when sewage sludge was thermally pre-treated, mixed with food waste, chalk, and artificial bulking agent. The content of volatile solid and the content of organic carbon decreased at 24.8% and 13.5% of total solids, respectively, during ten days of bioconversion. The fertilizer was a powder with moisture content of 5%. It was stable, and not toxic for the germination of plant seeds. Addition of 1.0 to 1.5% of this fertilizer to the subsoil increased the growth of different plants tested by 113 to 164 %. The biotechnology can be applied in larger scale for the recycling of sewage sludge and food wastes in Singapore. (author)

  18. Friction between footwear and floor covered with solid particles under dry and wet conditions.

    Science.gov (United States)

    Li, Kai Way; Meng, Fanxing; Zhang, Wei

    2014-01-01

    Solid particles on the floor, both dry and wet, are common but their effects on the friction on the floor were seldom discussed in the literature. In this study, friction measurements were conducted to test the effects of particle size of solid contaminants on the friction coefficient on the floor under footwear, floor, and surface conditions. The results supported the hypothesis that particle size of solids affected the friction coefficient and the effects depended on footwear, floor, and surface conditions. On dry surfaces, solid particles resulted in friction loss when the Neolite footwear pad was used. On the other hand, solid particles provided additional friction when measured with the ethylene vinyl acetate (EVA) footwear pad. On wet surfaces, introducing solid particles made the floors more slip-resistant and such effects depended on particle size. This study provides information for better understanding of the mechanism of slipping when solid contaminants are present.

  19. IMPROVEMENT OF THE PROCESSING OF SOLID WASTE IN UKRAINE

    Directory of Open Access Journals (Sweden)

    T. Kharchenko

    2014-12-01

    Full Text Available The article is dedicated to the problems of recycling and solid waste. It is investigated traditional methods of waste management (storage, disposal, incineration. Authors insist on ineffectiveness of these methods, because of the pollution increases anthropogenic pressure on the environment. It is proved harmful health effects using the traditional methods of disposal. The question of introducing innovative recycling, particularly separating solid waste, the development and use of clean technology waste processing, using microorganisms, pyrolysis. It is determined implementation barriers such as lack of effective government support, and high cost. It is noted that there is a problem of underestimating the complexity, scope and specifics of the issue. The experience of developed countries is outlined. The comparative performance of existing tariffs for disposal of solid waste is used. The ways of solving problems are done.

  20. Decision support models for solid waste management: Review and game-theoretic approaches

    International Nuclear Information System (INIS)

    Karmperis, Athanasios C.; Aravossis, Konstantinos; Tatsiopoulos, Ilias P.; Sotirchos, Anastasios

    2013-01-01

    Highlights: ► The mainly used decision support frameworks for solid waste management are reviewed. ► The LCA, CBA and MCDM models are presented and their strengths, weaknesses, similarities and possible combinations are analyzed. ► The game-theoretic approach in a solid waste management context is presented. ► The waste management bargaining game is introduced as a specific decision support framework. ► Cooperative and non-cooperative game-theoretic approaches to decision support for solid waste management are discussed. - Abstract: This paper surveys decision support models that are commonly used in the solid waste management area. Most models are mainly developed within three decision support frameworks, which are the life-cycle assessment, the cost–benefit analysis and the multi-criteria decision-making. These frameworks are reviewed and their strengths and weaknesses as well as their critical issues are analyzed, while their possible combinations and extensions are also discussed. Furthermore, the paper presents how cooperative and non-cooperative game-theoretic approaches can be used for the purpose of modeling and analyzing decision-making in situations with multiple stakeholders. Specifically, since a waste management model is sustainable when considering not only environmental and economic but also social aspects, the waste management bargaining game is introduced as a specific decision support framework in which future models can be developed

  1. Decision support models for solid waste management: Review and game-theoretic approaches

    Energy Technology Data Exchange (ETDEWEB)

    Karmperis, Athanasios C., E-mail: athkarmp@mail.ntua.gr [Sector of Industrial Management and Operational Research, School of Mechanical Engineering, National Technical University of Athens, Iroon Polytechniou 9, 15780 Athens (Greece); Army Corps of Engineers, Hellenic Army General Staff, Ministry of Defence (Greece); Aravossis, Konstantinos; Tatsiopoulos, Ilias P.; Sotirchos, Anastasios [Sector of Industrial Management and Operational Research, School of Mechanical Engineering, National Technical University of Athens, Iroon Polytechniou 9, 15780 Athens (Greece)

    2013-05-15

    Highlights: ► The mainly used decision support frameworks for solid waste management are reviewed. ► The LCA, CBA and MCDM models are presented and their strengths, weaknesses, similarities and possible combinations are analyzed. ► The game-theoretic approach in a solid waste management context is presented. ► The waste management bargaining game is introduced as a specific decision support framework. ► Cooperative and non-cooperative game-theoretic approaches to decision support for solid waste management are discussed. - Abstract: This paper surveys decision support models that are commonly used in the solid waste management area. Most models are mainly developed within three decision support frameworks, which are the life-cycle assessment, the cost–benefit analysis and the multi-criteria decision-making. These frameworks are reviewed and their strengths and weaknesses as well as their critical issues are analyzed, while their possible combinations and extensions are also discussed. Furthermore, the paper presents how cooperative and non-cooperative game-theoretic approaches can be used for the purpose of modeling and analyzing decision-making in situations with multiple stakeholders. Specifically, since a waste management model is sustainable when considering not only environmental and economic but also social aspects, the waste management bargaining game is introduced as a specific decision support framework in which future models can be developed.

  2. Bio-predictive tablet disintegration: effect of water diffusivity, fluid flow, food composition and test conditions.

    Science.gov (United States)

    Radwan, Asma; Wagner, Manfred; Amidon, Gordon L; Langguth, Peter

    2014-06-16

    Food intake may delay tablet disintegration. Current in vitro methods have little predictive potential to account for such effects. The effect of a variety of factors on the disintegration of immediate release tablets in the gastrointestinal tract has been identified. They include viscosity of the media, precipitation of food constituents on the surface of the tablet and reduction of water diffusivity in the media as well as changes in the hydrodynamics in the surrounding media of the solid dosage form. In order to improve the predictability of food affecting the disintegration of a dosage form, tablet disintegration in various types of a liquefied meal has been studied under static vs. dynamic (agitative) conditions. Viscosity, water diffusivity, osmolality and Reynolds numbers for the different media were characterized. A quantitative model is introduced which predicts the influence of the Reynolds number in the tablet disintegration apparatus on the disintegration time. Viscosity, water diffusivity and media flow velocity are shown to be important factors affecting dosage form disintegration. The results suggest the necessity of considering these parameters when designing a predictive model for simulating the in vivo conditions. Based on these experiments and knowledge on in vivo hydrodynamics in the GI tract, it is concluded that the disintegration tester under current pharmacopoeial conditions is operated in an unphysiological mode and no bioprediction may be derived. Recommendations regarding alternative mode of operation are made. Copyright © 2013 Elsevier B.V. All rights reserved.

  3. Food irradiation - general aspects

    International Nuclear Information System (INIS)

    Ley, F.J.

    1985-01-01

    This paper describes research and development experience in food irradiation followed by commercial utilisation of multi-purpose plants. The main design objectives should be high efficiency and uniform dose. Particular care must be given to dosimetry and the use of plastic dosimeters is described. Capital outlay for a 1 MCi Cobalt 60 irradiator is estimated to be 2.5 million dollars giving a unit processing cost of 0.566 dollars/ft 3 of throughput for 8000 hour/year use at a dose of 25 kGy. (2.5 Mrad). The sale of irradiated food for human consumption in Britain is not yet permitted but it is expected that enabling legislation will be introduced towards the end of 1985

  4. Food waste management using an electrostatic separator with corona discharge

    Science.gov (United States)

    Lai, Koonchun; Lim, Sooking; Teh, Pehchiong

    2015-05-01

    In Malaysia, municipal solid waste contains a high portion of organic matters, typically contributed by food waste. It is estimated that about 45% of the municipal waste are food waste, followed by the non-food waste such as plastics, metals, glass and others. Food waste, while being properly sorted and contamination free from non-food waste, can be reused (e.g. fertiliser) instead of being landfilled. Therefore, recycling of food waste is crucial not only from the view point of waste management, but also with respect to the reduction of resource losses and greenhouse gases emission. A new waste separation process involved food particles, non-food particles and electrostatic discharge was investigated in this study. The empirical results reveal that the corona electrostatic separation is an environmental-friendly way in recovering foods from municipal waste. The efficiency of the separator, under same operating conditions, varies with the particle size of the food and non-food particles. The highest efficiency of 82% is recorded for the particle sizes between 1.5 and 3.0 mm.

  5. Food waste management using an electrostatic separator with corona discharge

    International Nuclear Information System (INIS)

    Lai, Koonchun; Teh, Pehchiong; Lim, Sooking

    2015-01-01

    In Malaysia, municipal solid waste contains a high portion of organic matters, typically contributed by food waste. It is estimated that about 45% of the municipal waste are food waste, followed by the non-food waste such as plastics, metals, glass and others. Food waste, while being properly sorted and contamination free from non-food waste, can be reused (e.g. fertiliser) instead of being landfilled. Therefore, recycling of food waste is crucial not only from the view point of waste management, but also with respect to the reduction of resource losses and greenhouse gases emission. A new waste separation process involved food particles, non-food particles and electrostatic discharge was investigated in this study. The empirical results reveal that the corona electrostatic separation is an environmental-friendly way in recovering foods from municipal waste. The efficiency of the separator, under same operating conditions, varies with the particle size of the food and non-food particles. The highest efficiency of 82% is recorded for the particle sizes between 1.5 and 3.0 mm

  6. Food waste management using an electrostatic separator with corona discharge

    Energy Technology Data Exchange (ETDEWEB)

    Lai, Koonchun; Teh, Pehchiong [Faculty of Engineering and Green Technology, Universiti Tunku Abdul Rahman (Malaysia); Lim, Sooking [Faculty of Engineering and Science, Universiti Tunku Abdul Rahman (Malaysia)

    2015-05-15

    In Malaysia, municipal solid waste contains a high portion of organic matters, typically contributed by food waste. It is estimated that about 45% of the municipal waste are food waste, followed by the non-food waste such as plastics, metals, glass and others. Food waste, while being properly sorted and contamination free from non-food waste, can be reused (e.g. fertiliser) instead of being landfilled. Therefore, recycling of food waste is crucial not only from the view point of waste management, but also with respect to the reduction of resource losses and greenhouse gases emission. A new waste separation process involved food particles, non-food particles and electrostatic discharge was investigated in this study. The empirical results reveal that the corona electrostatic separation is an environmental-friendly way in recovering foods from municipal waste. The efficiency of the separator, under same operating conditions, varies with the particle size of the food and non-food particles. The highest efficiency of 82% is recorded for the particle sizes between 1.5 and 3.0 mm.

  7. Effects of food form on food intake and postprandial appetite sensations, glucose and endocrine responses, and energy expenditure in resistance trained v. sedentary older adults

    Science.gov (United States)

    Apolzan, John W.; Leidy, Heather J.; Mattes, Richard D.; Campbell, Wayne W.

    2013-01-01

    Limited research has suggested that the food form of nutritional supplements (FFNS) and resistance training (RT) influence ingestive behaviour and energy balance in older adults. The effects of the FFNS and RT on acute appetitive, endocrine and metabolic responses are not adequately documented. The present study assessed the effects of the FFNS and RT on postprandial appetite sensations (hunger and fullness), endocrine responses (plasma insulin, cholecystokinin, ghrelin and glucagon-like peptide-1 (GLP-1)), metabolism (glucose, energy expenditure and RER) and food intake (satiation) in older adults. On separate days, eighteen sedentary (Sed) and sixteen RT healthy adults (age 62–84 years) consumed 12·5% of their energy need as an isoenergetic- and macronutrient-matched solid or beverage. Postprandial responses were assessed over 4 h. No RT × FFNS interactions were observed for any parameter. Fasting cholecystokinin was higher in the RT v. Sed group (Pingestive behaviour. The appetitive and endocrine responses suggested the solid-promoted satiety; however, the FFNS did not alter subsequent food intake. PMID:21492495

  8. Learning about the energy density of liquid and semi-solid foods

    NARCIS (Netherlands)

    Hogenkamp, P.S.; Stafleu, A.; Mars, M.; Graaf C. de

    2012-01-01

    Background:People learn about a food's satiating capacity by exposure and consequently adjust their energy intake.Objective:To investigate the effect of energy density and texture on subsequent energy intake adjustments during repeated consumption.Design:In a randomized crossover design,

  9. Learning about the energy density of liquid and semi-solid foods

    NARCIS (Netherlands)

    Hogenkamp, P.S.; Stafleu, A.; Mars, M.; Graaf, de C.

    2012-01-01

    BACKGROUND: People learn about a food's satiating capacity by exposure and consequently adjust their energy intake. OBJECTIVE: To investigate the effect of energy density and texture on subsequent energy intake adjustments during repeated consumption. DESIGN: In a randomized crossover design,

  10. A Toolbox of Solid-State NMR Experiments for the Characterization of Soft Organic Nanomaterials

    KAUST Repository

    Straasø, Lasse Arnt

    2016-02-02

    Determining how organic molecules self-assemble into a solid material is a challenging and demanding task if a single crystal of the material cannot be produced. Solid-state NMR spectroscopy offers access to such molecular details via an appropriate selection of techniques. This report gives a selected overview of 1D and 2D solid-state NMR techniques for elucidating the structure of soft organic solids. We focus on how the solid-state NMR techniques are designed from the perspective of the different nuclear interactions, using average Hamiltonian theory and product operators. We also introduce recent methods for quantification and reduction of experimental artifacts. Finally, we highlight how the solid-state NMR techniques can be applied to soft organic materials by reviewing recent applications to semicrystalline polymers, π-conjugated polymers, natural silk, and graphene-related materials.

  11. A Toolbox of Solid-State NMR Experiments for the Characterization of Soft Organic Nanomaterials

    KAUST Repository

    Straasø , Lasse Arnt; Saleem, Qasim; Hansen, Michael Ryan

    2016-01-01

    Determining how organic molecules self-assemble into a solid material is a challenging and demanding task if a single crystal of the material cannot be produced. Solid-state NMR spectroscopy offers access to such molecular details via an appropriate selection of techniques. This report gives a selected overview of 1D and 2D solid-state NMR techniques for elucidating the structure of soft organic solids. We focus on how the solid-state NMR techniques are designed from the perspective of the different nuclear interactions, using average Hamiltonian theory and product operators. We also introduce recent methods for quantification and reduction of experimental artifacts. Finally, we highlight how the solid-state NMR techniques can be applied to soft organic materials by reviewing recent applications to semicrystalline polymers, π-conjugated polymers, natural silk, and graphene-related materials.

  12. Novel food processing techniques

    Directory of Open Access Journals (Sweden)

    Vesna Lelas

    2006-12-01

    Full Text Available Recently, a lot of investigations have been focused on development of the novel mild food processing techniques with the aim to obtain the high quality food products. It is presumed also that they could substitute some of the traditional processes in the food industry. The investigations are primarily directed to usage of high hydrostatic pressure, ultrasound, tribomechanical micronization, microwaves, pulsed electrical fields. The results of the scientific researches refer to the fact that application of some of these processes in particular food industry can result in lots of benefits. A significant energy savings, shortening of process duration, mild thermal conditions, food products with better sensory characteristics and with higher nutritional values can be achieved. As some of these techniques act also on the molecular level changing the conformation, structure and electrical potential of organic as well as inorganic materials, the improvement of some functional properties of these components may occur. Common characteristics of all of these techniques are treatment at ambient or insignificant higher temperatures and short time of processing (1 to 10 minutes. High hydrostatic pressure applied to various foodstuffs can destroy some microorganisms, successfully modify molecule conformation and consequently improve functional properties of foods. At the same time it acts positively on the food products intend for freezing. Tribomechanical treatment causes micronization of various solid materials that results in nanoparticles and changes in structure and electrical potential of molecules. Therefore, the significant improvement of some rheological and functional properties of materials occurred. Ultrasound treatment proved to be potentially very successful technique of food processing. It can be used as a pretreatment to drying (decreases drying time and improves functional properties of food, as extraction process of various components

  13. Application bar-code system for solid radioactive waste management

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Y. H.; Kim, T. K.; Kang, I. S.; Cho, H. S.; Son, J. S. [KAERI, Taejon (Korea, Republic of)

    2004-07-01

    Solid radioactive wastes are generated from the post-irradiated fuel examination facility, the irradiated material examination facility, the research reactor, and the laboratories at KAERI. A bar-code system for a solid radioactive waste management of a research organization became necessary while developing the RAWMIS(Radioactive Waste Management Integration System) which it can generate personal history management for efficient management of a waste, documents, all kinds of statistics. This paper introduces an input and output application program design to do to database with data in the results and a stream process of a treatment that analyzed the waste occurrence present situation and data by bar-code system.

  14. EVALUATION OF ANALYTICAL METHODS FOR DETERMINING PESTICIDES IN BABY FOOD

    Science.gov (United States)

    Three extraction methods and two detection techniques for determining pesticides in baby food were evaluated. The extraction techniques examined were supercritical fluid extraction (SFE), enhanced solvent extraction (ESE), and solid phase extraction (SPE). The detection techni...

  15. [The concept and measurement of food security].

    Science.gov (United States)

    Kim, Kirang; Kim, Mi Kyung; Shin, Young Jeon

    2008-11-01

    During the past two decades, food deprivation and hunger have been recognized to be not just the concerns of only underdeveloped or developing countries, but as problems for many affluent Western nations as well. Many countries have made numerous efforts to define and measure the extent of these problems. Based on these efforts, the theory and practice of food security studies has significantly evolved during the last decades. Thus, this study aims to provide a comprehensive review of the concept and measurement of food security. In this review, we introduce the definition and background of food security, we describe the impact of food insecurity on nutrition and health, we provide its measurements and operational instruments and we discuss its applications and implications. Some practical information for the use of the food security index in South Korea is also presented. Food security is an essential element in achieving a good nutritional and health status and it has an influence to reduce poverty. The information about the current understanding of food security can help scientists, policy makers and program practitioners conduct research and maintain outreach programs that address the issues of poverty and the promotion of food security.

  16. Detailed process design based on genomics of survivors of food preservation processes

    NARCIS (Netherlands)

    Brul, S.; Klis, F.M.; Oomes, S.J.C.M.; Montijn, R.C.; Schuren, F.H.J.; Coote, P.; Hellingwerf, K.J.

    2002-01-01

    The food processing industry is faced with an ever-increasing demand for safe and minimally processed wholesome foods. In order to come to a knowledge-based rather than a mainly empirical combination of appropriate preservation hurdles, we will introduce the application of the recently booming

  17. Sophistication and Performance of Italian Agri‐food Exports

    Directory of Open Access Journals (Sweden)

    Anna Carbone

    2012-06-01

    Full Text Available Nonprice competition is increasingly important in world food markets. Recently, the expression ‘export sophistication’ has been introduced in the economic literature to refer to a wide set of attributes that increase product value. An index has been proposed to measure sophistication in an indirect way through the per capita GDP of exporting countries (Lall et al., 2006; Haussmann et al., 2007.The paper applies the sophistication measure to the Italian food export sector, moving from an analysis of trends and performance of Italian food exports. An original way to disentangle different components in the temporal variation of the sophistication index is also proposed.Results show that the sophistication index offers original insights on recent trends in world food exports and with respect to Italian core food exports.

  18. The impact of plant biotechnology on food allergy.

    Science.gov (United States)

    Herman, Eliot M; Burks, A Wesley

    2011-04-01

    Concerns about food allergy and its societal growth are intertwined with the growing advances in plant biotechnology. The knowledge of plant genes and protein structures provides the key foundation to understanding biochemical processes that produce food allergy. Biotechnology offers the prospect of producing low-allergen or allergen null plants that could mitigate the allergic response. Modified low-IgE binding variants of allergens could be used as a vaccine to build immunotolerance in sensitive individuals. The potential to introduce new allergens into the food supply by biotechnology products is a regulatory concern. Copyright © 2010 Elsevier Ltd. All rights reserved.

  19. Introducing "biophysical redundancy": the global status and past evolution of unused water, land and productivity resources for food production

    Science.gov (United States)

    Fader, Marianela

    2017-04-01

    Countries have different resilience to sudden and long-term changes in food demand and supply. An important part of this resilience is the degree of biophysical redundancy, defined as the potential food production of 'spare land', available water resources (i.e., not already used for human activities), as well as production increases through yield gap closure on cultivated areas and potential agricultural areas. The presentation will show the results of a recently published paper1 on the evolution of biophysical redundancy for agricultural production at country level, from 1992 to 2012. Results indicate that in 2012, the biophysical redundancy of 75 (48) countries, mainly in North Africa, Western Europe, the Middle East and Asia, was insufficient to produce the caloric nutritional needs for at least 50% (25%) of their population during a year. Biophysical redundancy has decreased in the last two decades in 102 out of 155 countries, 11 of these went from high to limited redundancy, and nine of these from limited to very low redundancy. Although the variability of the drivers of change across different countries is high, improvements in yield and population growth have a clear impact on the decreases of redundancy towards the very low redundancy category. We took a more detailed look at countries classified as 'Low Income Economies (LIEs)' since they are particularly vulnerable to domestic or external food supply changes, due to their limited capacity to offset for food supply decreases with higher purchasing power on the international market. Currently, nine LIEs have limited or very low biophysical redundancy. Many of these showed a decrease in redundancy over the last two decades, which is not always linked with improvements in per capita food availability.

  20. Food Safety and Quality Control: Hints from Proteomics

    Directory of Open Access Journals (Sweden)

    Angelo D'Alessandro

    2012-01-01

    Full Text Available Over the last decade, proteomics has been successfully applied to the study of quality control in production processes of food (including meat, wine and beer, transgenic plants and milk and food safety (screening for food-derived pathogens. Indeed, food quality and safety and their influence on the health of end consumers have growingly become a founding principle in the international agenda of health organizations. The application of proteomics in food science was at first characterized by exploratory analyses of food of various origin (bovine, swine, chicken or lamb meat, but also transgenic food such as genetically modified maize, for example and beverages (beer, wine, in parallel to the genomic and transcriptomic approaches seeking determination of quantitative trait loci. In the last few years, technical improvements such as microbial biotyping strategies have growingly allowed proteomicists to address the safety issue as well. The newly introduced technical improvements (instrumentation characterized by higher sensitivity such as mass spectrometers have paved the way for the individuation of food-contaminating pathogens in a fast and efficient workflow which is mandatory in industrial food production chains.

  1. Developments in the active packaging of foods

    NARCIS (Netherlands)

    Vermeiren, L.; Devlieghere, F.; Beest, M. van; Kruijf, N. de; Debevere, J.

    1999-01-01

    Active packaging is one of the innovative food packaging concepts that has been introduced as a response to the continuous changes in current consumer demands and market trends. Major active packaging techniques are concerned with substances that absorb oxygen, ethylene, moisture, carbon dioxide,

  2. Modeling of vapor-liquid-solid equilibrium in gas - aqueous electrolyte systems

    DEFF Research Database (Denmark)

    Thomsen, Kaj; Rasmussen, Peter

    1999-01-01

    A thermodynamic model for the description of vapor-liquid-solid equilibria is introduced. This model is a combination of the extended UNIQUAC model for electrolytes and the Soave-Redlich-Kwong cubic equation of state. The model has been applied to aqueous systems containing ammonia and/or carbon ...

  3. Prevention of food allergy

    DEFF Research Database (Denmark)

    Halken, S

    1997-01-01

    relative with documented atopic disease. High-risk infants feeding exclusively on breast milk and/or extensively hydrolysed formula (eHF) combined with avoidance of cow's milk proteins and solid foods during at least the first 4 months of life are found to have a significant reduction in the cumulative......HF are recommended as a substitute for cow's milk. A few high risk infants may benefit from a maternal diet during lactation, but there is no documented beneficial effect of maternal dieting during pregnancy....

  4. Injector of solid indicator

    Energy Technology Data Exchange (ETDEWEB)

    Chernyshev, G.I.; Luk' yanov, E.P.; Pruslin, Y.A.; Zabrodin, P.I.

    1981-04-25

    The injector can be used with remote introduction of indicators into a borehole for study in an oil well of the parameters of movement of fluid currents, control of the state of the equipment, and study of the properties of the rocks. Proposed is a method of increasing the reliability of operation of the injector by stabilizing the rate of its dispersing. Introduced to the injector of a solid indicator are auxiliary brackets and a cathode made from nonmetallic electrical conducting material and reinforced at the end by an elastic bracket. The auxillary cathode is attached to the end surface of the anode and cathode.

  5. Potential application of lipid organogels for food industry.

    Science.gov (United States)

    Chaves, Kamila Ferreira; Barrera-Arellano, Daniel; Ribeiro, Ana Paula Badan

    2018-03-01

    Controversial issues regarding the role of trans fatty acids in food have led to progressive changes in the legislation of several countries to include more information for consumers. In response, the industries decided to gradually replace trans fat in various products with the development of fatty bases of equivalent functionality and economic viability to partially hydrogenated fats, causing, however, a substantial increase in the content of saturated fatty acids in foods. Today, the lipid science aims to define alternatives to a problem that is widely discussed by health organizations worldwide: limit the saturated fat content in food available to the population. In this context, organogels have been indicated as a viable alternative to obtain semi-solid fats with reduced content of saturated fatty acids and compatible properties for food application. The objective of this review was to present the studies that address the lipid organogels as an alternative for food application. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Plastic food packaging and health

    Directory of Open Access Journals (Sweden)

    Raika Durusoy

    2011-02-01

    Full Text Available Plastics have a wide usage in our daily lives. One of their uses is for food packaging and food containers. The aim of this review is to introduce different types of chemicals that can leach from food packaging plastics into foods and cause human exposure and to mention their effects on health. The types of plastics were reviewed under the 13 headings in Turkish Codex Alimentarius and plastics recycling symbols were provided to enable the recognition of the type of plastic when applicable. Chemicals used during the production and that can cause health risks are investigated under the heading of the relevant type of plastic. The most important chemicals from plastic food packaging that can cause toxicity are styrene, 1,3-butadiene, melamine, formaldehyde, acrylamide, di-2-ethylhexyl phthalate, di-2-ethylhexyl adipate, vinyl chloride and bisphenol A. These chemicals have endocrine disrupting, carcinogenic and/or development disrupting effects. These chemicals may leach into foods depending on the chemical properties of the plastic or food, temperature during packaging, processing and storage, exposure to UV and duration of storage. Contact with fatty/oily or acidic foods, heating of the food inside the container, or drinking hot drinks from plastic cups, use of old and scratched plastics and some detergents increase the risk of leaching. The use of plastic containers and packaging for food and beveradges should be avoided whenever possible and when necessary, less harmful types of plastic should be preferred. [TAF Prev Med Bull 2011; 10(1.000: 87-96

  7. A New Approach to Determine the Density of Liquids and Solids without Measuring Mass and Volume: Introducing the "Solidensimeter"

    Science.gov (United States)

    Kiriktas, Halit; Sahin, Mehmet; Eslek, Sinan; Kiriktas, Irem

    2018-01-01

    This study aims to design a mechanism with which the density of any solid or liquid can be determined without measuring its mass and volume in order to help students comprehend the concept of density more easily. The "solidensimeter" comprises of two scaled and nested glass containers (graduated cylinder or beaker) and sufficient water.…

  8. Bias in estimating food consumption of fish from stomach-content analysis

    DEFF Research Database (Denmark)

    Rindorf, Anna; Lewy, Peter

    2004-01-01

    This study presents an analysis of the bias introduced by using simplified methods to calculate food intake of fish from stomach contents. Three sources of bias were considered: (1) the effect of estimating consumption based on a limited number of stomach samples, (2) the effect of using average......, a serious positive bias was introduced by estimating food intake from the contents of pooled stomach samples. An expression is given that can be used to correct analytically for this bias. A new method, which takes into account the distribution and evacuation of individual prey types as well as the effect...... of other food in the stomach on evacuation, is suggested for estimating the intake of separate prey types. Simplifying the estimation by ignoring these factors biased estimates of consumption of individual prey types by up to 150% in a data example....

  9. Porosity and water activity effects on stability of crystalline β-carotene in freeze-dried solids.

    Science.gov (United States)

    Harnkarnsujarit, Nathdanai; Charoenrein, Sanguansri; Roos, Yrjö H

    2012-11-01

    Stability of entrapped crystalline β-carotene as affected by water activity, solids microstructure, and composition of freeze-dried systems was investigated. Aliquots (1000 mm(3) , 20% w/w solids) of solutions of maltodextrins of various dextrose equivalents (M040:DE6, M100:DE11, and M250:DE25.5), M100-sugars (1:1 glucose, fructose and sucrose), and agar for gelation with dispersed β-carotene were frozen at -20, -40, or -80 °C and freeze-dried. Glass transition and α-relaxation temperatures were determined with differential scanning calorimetry and dynamic mechanical analysis, respectively. β-Carotene contents were monitored spectrophotometrically. In the glassy solids, pore microstructure had a major effect on β-carotene stability. Small pores with thin walls and large surface area allowed β-carotene exposure to oxygen which led to a higher loss, whereas structural collapse enhanced stability of β-carotene by decreasing exposure to oxygen. As water plasticized matrices, an increase in molecular mobility in the matrix enhanced β-carotene degradation. Stability of dispersed β-carotene was highest at around 0.2 a(w) , but decreasing structural relaxation times above the glass transition correlated well with the rate of β-carotene degradation at higher a(w) . Microstructure, a(w) , and component mobility are important factors in the control of stability of β-carotene in freeze-dried solids. β-Carotene expresses various nutritional benefits; however, it is sensitive to oxygen and the degradation contributes to loss of nutritional values as well as product color. To increase stability of β-carotene in freeze-dried foods, the amount of oxygen penetration need to be limited. The modification of freeze-dried food structures, for example, porosity and structural collapse, components, and humidity effectively enhance the stability of dispersed β-carotene in freeze-dried solids. © 2012 Institute of Food Technologists®

  10. Rapid, non-destructive and non-contact inspection of solid foods by means of photothermal radiometry; thermal effusivity and initial heating coefficient

    Science.gov (United States)

    Gijsbertsen, A.; Bicanic, D.; Gielen, J. L. W.; Chirtoc, M.

    2004-03-01

    CO 2-laser photothermal radiometry (PTR) was demonstrated to be suitable for the non-destructive and non-contact characterization (both optical and thermal) of solid phase agricultural commodities (fresh vegetables, fruits) and confectionery products (candy). Proper interpretation of PTR signals enable one to calculate two parameters, i.e. the well known thermal effusivity e ( e= λρc p, where λ and ρcp are the thermal conductivity and the volume specific heat, respectively) and a newly introduced physical quantity termed 'initial heating coefficient' chi ( χ= β/( ρcp), β is the absorption coefficient). Obtained values for e are in a good agreement with data reported in the literature. PTR enables one to rapidly determine e via a single measurement. As opposed to this, the knowledge of two out of three thermophysical parameters (thermal diffusivity, thermal conductivity and volume specific heat) is a condition sine qua non for determining effusivity in the conventional manner.

  11. Miniaturized approach for excipient selection during the development of oral solid dosage form

    DEFF Research Database (Denmark)

    Raijada, Dharaben Kaushikkumar; Müllertz, Anette; Cornett, Claus

    2014-01-01

    The present study introduces a miniaturized high-throughput platform to understand the influence of excipients on the performance of oral solid dosage forms during early drug development. Wet massing of binary mixtures of the model drug (sodium naproxen) and representative excipients was followed...... for excipient selection and for early-stage performance testing of active pharmaceutical ingredient intended for oral solid dosage form. © 2014 Wiley Periodicals, Inc. and the American Pharmacists Association J Pharm Sci 103:900-908, 2014....

  12. Impact of typical rather than nutrient-dense food choices in the US Department of Agriculture Food Patterns.

    Science.gov (United States)

    Britten, Patricia; Cleveland, Linda E; Koegel, Kristin L; Kuczynski, Kevin J; Nickols-Richardson, Sharon M

    2012-10-01

    The US Department of Agriculture (USDA) Food Patterns, released as part of the 2010 Dietary Guidelines for Americans, are designed to meet nutrient needs without exceeding energy requirements. They identify amounts to consume from each food group and recommend that nutrient-dense forms-lean or low-fat, without added sugars or salt-be consumed. Americans fall short of most food group intake targets and do not consume foods in nutrient-dense forms. Intake of calories from solid fats and added sugars exceed maximum limits by large margins. Our aim was to determine the potential effect on meeting USDA Food Pattern nutrient adequacy and moderation goals if Americans consumed the recommended quantities from each food group, but did not implement the advice to select nutrient-dense forms of food and instead made more typical food choices. Food-pattern modeling analysis using the USDA Food Patterns, which are structured to allow modifications in one or more aspects of the patterns, was used. Nutrient profiles for each food group were modified by replacing each nutrient-dense representative food with a similar but typical choice. Typical nutrient profiles were used to determine the energy and nutrient content of the food patterns. Moderation goals are not met when amounts of food in the USDA Food Patterns are followed and typical rather than nutrient-dense food choices are made. Energy, total fat, saturated fat, and sodium exceed limits in all patterns, often by substantial margins. With typical choices, calories were 15% to 30% (ie, 350 to 450 kcal) above the target calorie level for each pattern. Adequacy goals were not substantially affected by the use of typical food choices. If consumers consume the recommended quantities from each food group and subgroup, but fail to choose foods in low-fat, no-added-sugars, and low-sodium forms, they will not meet the USDA Food Patterns moderation goals or the 2010 Dietary Guidelines for Americans. Copyright © 2012 Academy of

  13. Fluorinated Compounds in US Fast Food Packaging | Science ...

    Science.gov (United States)

    Per- and polyfluoroalkyl substances (PFASs) are highly persistent synthetic chemicals, some of which have been associated with cancer, developmental toxicity, immunotoxicity, and other health effects. PFASs in grease-resistant food packaging can leach into food and increase dietary exposure. We collected ∼400 samples of food contact papers, paperboard containers, and beverage containers from fast food restaurants throughout the United States and measured total fluorine using particle-induced γ-ray emission (PIGE) spectroscopy. PIGE can rapidly and inexpensively measure total fluorine in solid-phase samples. We found that 46% of food contact papers and 20% of paperboard samples contained detectable fluorine (>16 nmol/cm2). Liquid chromatography/high-resolution mass spectrometry analysis of a subset of 20 samples found perfluorocarboxylates, perfluorosulfonates, and other known PFASs and/or unidentified polyfluorinated compounds (based on nontargeted analysis). The total peak area for PFASs was higher in 70% of samples (10 of 14) with a total fluorine level of >200 nmol/cm2 compared to six samples with a total fluorine level of food packaging demonstrates their potentially significant contribution to dietary PFAS exposure and envi

  14. Slow food: sustained impact of harder foods on the reduction in energy intake over the course of the day.

    Science.gov (United States)

    Bolhuis, Dieuwerke P; Forde, Ciarán G; Cheng, Yuejiao; Xu, Haohuan; Martin, Nathalie; de Graaf, Cees

    2014-01-01

    Previous research has shown that oral processing characteristics like bite size and oral residence duration are related to the satiating efficiency of foods. Oral processing characteristics are influenced by food texture. Very little research has been done on the effect of food texture within solid foods on energy intake. The first objective was to investigate the effect of hardness of food on energy intake at lunch, and to link this effect to differences in food oral processing characteristics. The second objective was to investigate whether the reduction in energy intake at lunch will be compensated for in the subsequent dinner. Fifty subjects (11 male, BMI: 21±2 kg/m2, age: 24±2 y) participated in a cross-over study in which they consumed ad libitum from a lunch with soft foods or hard foods on two separate days. Oral processing characteristics at lunch were assessed by coding video records. Later on the same days, subjects consumed dinner ad libitum. Hard foods led to a ∼13% lower energy intake at lunch compared to soft foods (Pfoods were consumed with smaller bites, longer oral duration per gram food, and more chewing per gram food compared to the soft foods (Pfoods led to reduced energy intake compared to soft foods, and this reduction in energy intake was sustained over the next meal. We argue that the differences in oral processing characteristics produced by the hardness of the foods explain the effect on intake. The sustained reduction in energy intake suggests that changes in food texture can be a helpful tool in reducing the overall daily energy intake.

  15. Composting of food and yard wastes by locally isolated fungal strains

    African Journals Online (AJOL)

    GREGORY

    2011-12-16

    PC2094), Lentinus tigrinus. M609RQY, Aspergillus niger and Penicillium spp. were used as inocula in source separated organics. (food and yard trimmings) from solid waste (SW) to produce biofertilizer and stabilize waste.

  16. Food legume production in China

    Directory of Open Access Journals (Sweden)

    Ling Li

    2017-04-01

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

  17. Functional Food in Traditional Persian Medicine.

    Science.gov (United States)

    Zare, Roghayeh; Hosseinkhani, Ayda

    2016-05-01

    During the last decades, there have been great advancements in the field of preventive medicine. Research has demonstrated that nutrition plays a crucial role in the prevention of chronic diseases. The concept of functional food was first introduced in Japan during the 1980s. It proposes to consider food not only vital to survive, but also a mean for mental and physical well-being, contributing to the prevention and reduction of risk factors for diseases. However, there is evidence that the concept was believed by ancient physicians as well. One of the traditional systems of medicines is traditional Persian medicine (TPM). Rhazes said; "as long as a disease could be treated with food, medicine should be avoided". We carried out a review of Avicenna's Canon of medicine and Rhazes books for the definition of food and drug and similar concepts of functional food. We listed the identified concepts along with their examples. The classification of food and their therapeutic use were explained in Canon of medicine. Rhazes has a book called 'Manafe al-Aghziyeh', in which he writes about the medicinal benefits of different nutrition. Five concepts (food, drug, medicinal food, nutritional medicine and antidote or poison) were noted in these books. There are many recommendations on food for the prevention and treatment of diseases in TPM books, which can be the basis for novel research studies.

  18. Comparison of high-solids to liquid anaerobic co-digestion of food waste and green waste

    OpenAIRE

    Sanati, Mehri; Chen, Xiang; Yan, Wei

    2014-01-01

    Co-digestion of food waste and green waste was conducted with six feedstock mixing ratios to evaluate biogas production. Increasing the food waste percentage in the feedstock resulted in an increased methane yield, while shorter retention time was achieved by increasing the green waste percentage. Food waste/green waste ratio of 40:60 was determined as preferred ratio for optimal biogas production. About 90% of methane yield was obtained after 24.5 days of digestion, with total methane yield ...

  19. Feeding practices of infants through the first year of life in Italy.

    Science.gov (United States)

    Giovannini, M; Riva, E; Banderali, G; Scaglioni, S; Veehof, S H E; Sala, M; Radaelli, G; Agostoni, C

    2004-04-01

    To investigate infant feeding practices through the first year of life in Italy, and to identify factors associated with the duration of breastfeeding and early introduction of solid foods. Structured phone interviews on feeding practices were conducted with 2450 Italian-speaking mothers randomly selected among women who delivered a healthy-term singleton infant in November 1999 in Italy. Interviews were performed 30 d after delivery and when the infants were aged 3, 6, 9 and 12 mo. Type of breastfeeding was classified according to the WHO criteria. Breastfeeding started in 91.1% of infants. At the age of 6 and 12 mo, respectively, 46.8% and 11.8% of the infants was still breastfed, 68.4% and 27.7% received formula, and 18.3% and 65.2% were given cow's milk. Solids were introduced at the mean age of 4.3 mo (range 1.6-6.5 mo). Introduction of solids occurred before age 3 and 4 mo in 5.6% and 34.2% of infants, respectively. The first solids introduced were fruit (73.1%) and cereals (63.9%). The main factors (negatively) associated with the duration of breastfeeding were pacifier use (p introduction of formula (p introduction of solids (p = 0.05). Factors (negatively) associated with the introduction of solids foods before the age of 3 mo were mother not having breastfed (p introduction of formula (p introduction of complementary foods. National guidelines, public messages and educational campaigns should be promoted in Italy.

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

    OpenAIRE

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

    2010-01-01

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

  1. Ecofeed, animal feed produced from recycled food waste.

    Science.gov (United States)

    Sugiura, Katsuaki; Yamatani, Shoich; Watahara, Masashi; Onodera, Takashi

    2009-01-01

    Due to the price hike of imported grains for feed, the production of Ecofeed, feed produced from recycled food waste, has increased in recent years. Food dregs from the food and beverage processing industry and out-of-date food from supermarkets and convenience stores are most often used as raw materials for Ecofeed. As food waste usually contains a lot of moisture and is easily spoiled, guidelines prescribing measures to be taken when collecting, transporting and storing raw materials, and for the production, shipment, storage and use of Ecofeed products, have been developed to ensure the safety of Ecofeed. The guidelines also include measures that should be taken to prevent the spread of bovine spongiform encephalopathy when producing and using Ecofeed. A certification system was introduced in March 2009 to ensure the quality and safety of Ecofeed and thus promote its use.

  2. Microbial safety of foods

    International Nuclear Information System (INIS)

    Bandekar, J.R.

    2013-01-01

    Despite advances in hygiene, consumer knowledge and food treatment and processing, food-borne diseases have become one of the most widespread public health problems in the world to-day. About two thirds of all outbreaks are traced to microbial contaminated food - one of the most hazardous being Clostridium botulinum, E. coli 0157: H7 and Salmonella. The pathogens can be introduced in the food products anywhere in the food chain and hence it is of prime important to have microbial vigilance in the entire food chain. WHO estimates that food-borne and water-borne diarrhoeal diseases taken together kill about 2.2 million people annually. The infants, children, elderly and immune-compromised people are particularly susceptible to food-borne diseases. Unsafe food causes many acute and life-long diseases, ranging from diarrhoeal diseases to various forms of cancer. A number of factors such as emergence of new food-borne pathogens, development of drug resistance in the pathogens, changing life style, global trade of food etc. are responsible for the continued persistence of food-borne diseases. Due to consumer demand, a number of Ready-To-Eat (RTE) minimally processed foods are increasingly marketed. However, there is increased risk of food-borne diseases with these products. 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. The development of multi drug resistant pathogens due to indiscriminate use of antibiotics is also a major problem. Food Technology Division of Bhabha Atomic Research Centre has been working on food-borne bacterial pathogens particularly Salmonella, Campylobacter, Vibrio and Aeromonas species, their prevalence in export quality seafood as well in foods sold in retail market such as poultry, fish, sprouts and salads. These pathogens from Indian foods have been characterized for the presence of virulence genes

  3. Assessment of environmental policy implementation in solid waste management in Kathmandu, Nepal.

    Science.gov (United States)

    Dangi, Mohan B; Schoenberger, Erica; Boland, John J

    2017-06-01

    In Nepal, full-fledged environmental legislation was rare before the democratic constitution of 1990. The first law covering the environment and sustainability was the Environment Protection Act 1997. While the Solid Waste Act was introduced in 1987, the problem of solid waste management still surfaces in Kathmandu. In order to understand the bedrock of this unrelenting failure in solid waste management, the manuscript digs deeper into policy implementation by dissecting solid waste rules, environmental legislations, relevant local laws, and solid waste management practices in Kathmandu, Nepal. A very rich field study that included surveys, interviews, site visits, and literature review provided the basis for the article. The study shows that volumes of new Nepalese rules are crafted without effective enforcement of their predecessors and there is a frequent power struggle between local government bodies and central authority in implementing the codes and allocating resources in solid waste management. The study concludes that Kathmandu does not require any new instrument to address solid waste problems; instead, it needs creation of local resources, execution of local codes, and commitment from central government to allow free exercise of these policies.

  4. Natural history of food protein-induced enterocolitis syndrome.

    Science.gov (United States)

    Katz, Yitzhak; Goldberg, Michael R

    2014-06-01

    Because of the paucity of reports and variability in the diagnostic criteria utilized, little is known regarding the natural outcome of patients with food protein-induced enterocolitis syndrome (FPIES). Data extracted from referenced manuscripts, as well as allergists' unpublished observations from across the globe, were used to form a cohesive opinion regarding its natural outcome. All authors concur that there is a generally high rate of recovery for FPIES. The most common foods causing FPIES are milk and soy. Depending upon which study is analyzed, by the age of 3-5 years, approximately 90% of patients recover from their disease. Recovery from FPIES to solid foods, occurs at a later age, but may reflect a later stage of introduction of the food into the diet. An important clinical outcome, although not common, is a shift from FPIES food hypersensitivity to an IgE-mediated food allergy. This necessitates a change in the oral food challenge protocol, if IgE-mediated sensitization is detected. Over the past several years, there has been an increasing awareness of FPIES. This knowledge should lead to a more timely diagnosis and should reassure parents and practitioners alike regarding its favorable course.

  5. Energy conservation by hyperfiltration: food industry background literature survey

    Energy Technology Data Exchange (ETDEWEB)

    1980-04-15

    The application of hyperfiltration to selected food product streams and food processing wastewaters for energy conservation was examined. This literature survey had led to the following conclusions: no research has been conducted in the food industry using membranes with hot process streams due to the temperature limitation (< 40/sup 0/C) of the typically studied cellulose acetate membranes; based on the bench-scale research reviewed, concentration of fruit and vegetable juices with membranes appears to be technically feasible; pretreatment and product recovery research was conducted with membranes on citrus peel oil, potato processing and brine wastewaters and wheys. The experiments demonstrated that these applications are feasible; many of the problems that have been identified with membranes are associated with either the suspended solids or the high osmotic pressure and viscosity of many foods; research using dynamic membranes has been conducted with various effluents, at temperatures to approx. 100/sup 0/C, at pressures to 1200 psi and with suspended solids to approx. 2%; and, the dynamic membrane is being prototype tested by NASA for high temperature processing of shower water. The literature review substantiates potential for dynamic membrane on porous stainless tubes to process a number of hot process and effluent streams in the food processing industry. Hot water for recycle and product concentrations are major areas with potential for economic application. The two plants involved in the first phase of the project should be reviewed to identify potential energy conservation applications. As many as possible of the conservation applications should be tested during the screening phase at each site. The most promising applications at each site should be evaluated more intensively to establish engineering estimates of the economics of this technology for the canned fruit and vegetable segment of the food industry.

  6. Introducing ZBrush 4

    CERN Document Server

    Keller, Eric

    2011-01-01

    Introducing ZBrush 4 launches readers head-on into fulfilling their artistic potential for sculpting realistic creature, cartoon, and hard surface models in ZBrush. ZBrush's innovative technology and interface can be intimidating to both digital-art beginners as well as veterans who are used to a more conventional modeling environment. This book dispels myths about the difficulty of ZBrush with a thorough tour and exploration of the program's interface. Engaging projects also allow the reader to become comfortable with digital sculpting in with a relaxed and fun book atmosphere. Introducing ZB

  7. Glycaemic responses to liquid food supplements among three Asian ethnic groups.

    Science.gov (United States)

    Tey, Siew Ling; Van Helvoort, Ardy; Henry, Christiani Jeyakumar

    2016-12-01

    A limited number of studies have compared the glycaemic index (GI) and glycaemic responses (GR) to solid foods between Caucasians and Asians. These studies have demonstrated that Asians have greater GI and GR values for solid foods than Caucasians. However, no study has compared the GI and GR to liquids among various Asian ethnic groups. A total of forty-eight males and females (16 Chinese, 16 Indians, and 16 Malay) took part in this randomised, crossover study. Glycaemic response to the reference food (glucose beverage) was measured on three occasions, and GR to three liquids were measured on one occasion each. Liquids with different macronutrient ratio's and carbohydrate types were chosen to be able to evaluate the response to products with different GIs. Blood glucose concentrations were measured in duplicate at baseline (-5 and 0 min) and once at 15, 30, 45, 60, 90, and 120 min after the commencement of beverage consumption. There were statistically significant differences in GI and GR between the three liquids (P Chinese vs. Indian vs. Malay). The GR for three different types of liquid nutritional supplements did not differ between the three main ethnic groups in Asia. It appears that the GI of liquid food derived from one Asian ethnicity can be applicable to other Asian populations.

  8. A fast method for ionized food identification: EPR

    International Nuclear Information System (INIS)

    Raffi, J.; Rubel, G.

    1990-01-01

    Electronic paramagnetic resonance allows the detection of ionized food only after dry storage, avoiding reaction of radicals with water. Dry and solid parts are used for analysis (bones for meat and fish, kernels for fruits). Dosimetry is possible by EPR spectrometry of alanine-L fixed on products treated in industrial irradiators [fr

  9. Alternatives for the treatment of the organic fraction of the urban solid residuals

    International Nuclear Information System (INIS)

    Benitez Fonseca, Mabelin; Fernandez Mena, Dalia; Abalos Rodriguez, Arelis; Rodriguez Perez, Suyen

    2011-01-01

    The decomposition of municipal solid waste outdoors, or in some cases burning under the same conditions, is action now and final disposition of these wastes without measuring their consequences. In the student's residence 'Antonio Maceo' Orient University is hosting up to 2250 students belonging to a total of 22 university, generating at full capacity, 3375 kg / day of MSW. This research aims to analyze the solid waste generated in the student's residence, where improperly evaluated the final disposition thereof. It was found that discharges are not separated at the source observed at the landfill, food waste, sweeping waste, paper and cardboard, plastics, glass, metal, textile waste, wood, etc. Samplings were carried out directly in 12 rooms of the residence for a total of 48 people, along with students, as part of the educational activities implemented within this work. The average weight of degradable waste generated was 2.5 kg / day during the sampling, revealing the presence of traces of cooked food (cereals, legumes, carbohydrates), fruit and vegetable remains, remains of shells of different origins ( meats, eggs), remnants of tea, etc. The average content of total solids in the waste sampled was 36.3 ± 5.4% and volatile solids content on dry weight was 81.3 ± 2.5% to an average density of 0.68 g / cm3. This residue is characterized to be treated in an anaerobic batch reactor where it is recirculated leachate and studied the competing microorganisms in the anaerobic degradation of organic fraction of municipal solid waste. (author)

  10. Double antibody solid-phase radioimmunoassay for staphylococcal enterotoxin A

    International Nuclear Information System (INIS)

    Lindroth, S.; Niskanen, A.

    1977-01-01

    A double antibody solid-phase (DASP) radioimmunoassay for staphylococcal enterotoxin A is described. In the assay the antigen-antibody complex is precipitated by anti-rabbit serum which is adsorbed onto a solid carrier (cellulose). The method is sensitive to 200 pg of enterotoxin. It was possible to detect a little as 2-5 ng of enterotoxin A/ml food extract from minced meat and sausage. Enterotoxins B and C were not found to inhibit the uptake of labled enterotoxin A at a level which might distort the results of the enterotoxin A assay. The DASP technique is sensitive, rapid, and easy to perform and thus compares favorably with other radioimmunoassays for enterotoxin. (orig.) [de

  11. Solid-phase microextraction method for the determination of hexanal in hazelnuts as an indicator of the interaction of active packaging materials with food aroma compounds.

    Science.gov (United States)

    Pastorelli, S; Valzacchi, S; Rodriguez, A; Simoneau, C

    2006-11-01

    Fatty foods are susceptible to lipid oxidation resulting in deterioration of product quality due to the generation of off-flavours. Hexanal is a good indicator of rancidity. Therefore, a method based on solid-phase microextraction (SPME) coupled to gas chromatograph with flame ionization detection was developed to determine hexanal formation in hazelnuts during storage. Optimum conditions were as follows: carboxen-polydimethylsiloxane 75 microm fibre, extraction time 10 min, equilibrium time 10 min and equilibrium temperature 60 degrees C. The effect of oxygen scavengers on the oxidation process was also evaluated by measuring hexanal formation in hazelnuts stored with/without oxygen absorber sachets. Oxygen scavengers were shown to reduce oxidation; however, analysis of the sachet revealed that other volatile compounds from the headspace were also absorbed.

  12. Food processing: The use of non-fouling food grade heat transfer fluids

    International Nuclear Information System (INIS)

    Wright, Christopher Ian; Bembridge, Thomas; Picot, Eole; Premel, Julien

    2015-01-01

    It is reported that there are some 4000 companies operating high temperature thermal fluid systems in the UK and Ireland. This excludes steam or water based systems. The heat transfer fluids (HTFs) used in food processing are highly refined mineral HTFs that are non-toxic, non-irritating and lack an odour. If an HTF has been certified for use in food processing it carries an HT-1 certificate. HTFs suitable for use in food processing are commonly referred to as ‘non-fouling’ which means as they thermally degrade they produce small carbon particles that are suspended in the HTF. Moreover, the carbon formations are less sticky and this reduces the extent of adhesion to the internal surfaces of an HTF system. The current paper analysed the test reports from 1223 HTF systems and showed that, on average, the carbon residue for food grade HTF was lower than non-food grade HTF. This clearly demonstrates what the non-fouling nature of a food grade HTF. This paper then explored the regulatory, legal and environmental landscape for food grade HTFs. In this area of manufacturing, it is critical that the HTFs used are suitable for incidental contact with food. Other measures put consumer safety at the heart of all operations (i.e., internal company procedures such as hazard analysis and critical control points [HACCP]) and that food is safe for consumer consumption (e.g., external controls such as auditing manufacturers to ensure good quality and distribution practice). The authors introduce the idea that safety could be further enhanced through independent HTF sampling and chemical analysis of HTFs to ensure they are food grade and should be done without any interruption to a manufacturer's production. - Highlights: • Food grade heat transfer fluid (HTF) is colourless, non-toxic and non-irritating. • This HTF is non-fouling and less carbon forms. • Such HTFs can be safely used in food processing if they are HT-1 certified. • A number of controls (e.g., HACCP

  13. Planning for integrated solid waste management at the industrial Park level: A case of Tianjin, China

    International Nuclear Information System (INIS)

    Geng Yong; Zhu Qinghua; Haight, Murray

    2007-01-01

    Industrial parks play a significant role in the production and use of goods and services. The proper management of solid waste is a major challenge for industrial parks due to the large quantity of wastes and the variability of waste characteristics from these types of developments. Therefore, integrated solid waste management has become very crucial to the industrial park managers. Such an approach requires industrial park managers to assess the overall use of resources, and to seek waste reduction, reuse and recycling opportunities both at the individual company level and among different tenant companies. The adoption of this method can bring both economic and environmental benefits. This paper introduces the planning efforts of a real case in China. It first presents the basic information on Tianjin Economic Development Area (TEDA), and then introduces its current practices on solid waste management. The main focus of this paper is to describe how to plan an integrated solid waste management system at TEDA. Benefits and challenges are all identified and analyzed. The experiences and methods from this case study should be applied in other industrial parks so as to improve the overall eco-efficiency of the whole industrial park

  14. Comparison of different liquid anaerobic digestion effluents as inocula and nitrogen sources for solid-state batch anaerobic digestion of corn stover

    International Nuclear Information System (INIS)

    Xu Fuqing; Shi Jian; Lv Wen; Yu Zhongtang; Li Yebo

    2013-01-01

    Highlights: ► Compared methane production of solid AD inoculated with different effluents. ► Food waste effluent (FWE) had the largest population of acetoclastic methanogens. ► Solid AD inoculated with FWE produced the highest methane yield at F/E ratio of 4. ► Dairy waste effluent (DWE) was rich of cellulolytic and xylanolytic bacteria. ► Solid AD inoculated with DWE produced the highest methane yield at F/E ratio of 2. - Abstract: Effluents from three liquid anaerobic digesters, fed with municipal sewage sludge, food waste, or dairy waste, were evaluated as inocula and nitrogen sources for solid-state batch anaerobic digestion of corn stover in mesophilic reactors. Three feedstock-to-effluent (F/E) ratios (i.e., 2, 4, and 6) were tested for each effluent. At an F/E ratio of 2, the reactor inoculated by dairy waste effluent achieved the highest methane yield of 238.5 L/kgVS feed , while at an F/E ratio of 4, the reactor inoculated by food waste effluent achieved the highest methane yield of 199.6 L/kgVS feed . The microbial population and chemical composition of the three effluents were substantially different. Food waste effluent had the largest population of acetoclastic methanogens, while dairy waste effluent had the largest populations of cellulolytic and xylanolytic bacteria. Dairy waste also had the highest C/N ratio of 8.5 and the highest alkalinity of 19.3 g CaCO 3 /kg. The performance of solid-state batch anaerobic digestion reactors was closely related to the microbial status in the liquid anaerobic digestion effluents.

  15. Comparison of different liquid anaerobic digestion effluents as inocula and nitrogen sources for solid-state batch anaerobic digestion of corn stover

    Energy Technology Data Exchange (ETDEWEB)

    Xu Fuqing; Shi Jian [Department of Food, Agricultural and Biological Engineering, Ohio State University, Ohio Agricultural Research and Development Center, 1680 Madison Ave., Wooster, OH 44691 (United States); Lv Wen; Yu Zhongtang [Department of Animal Sciences, Ohio State University, Columbus, OH 43210 (United States); Li Yebo, E-mail: li.851@osu.edu [Department of Food, Agricultural and Biological Engineering, Ohio State University, Ohio Agricultural Research and Development Center, 1680 Madison Ave., Wooster, OH 44691 (United States)

    2013-01-15

    Highlights: Black-Right-Pointing-Pointer Compared methane production of solid AD inoculated with different effluents. Black-Right-Pointing-Pointer Food waste effluent (FWE) had the largest population of acetoclastic methanogens. Black-Right-Pointing-Pointer Solid AD inoculated with FWE produced the highest methane yield at F/E ratio of 4. Black-Right-Pointing-Pointer Dairy waste effluent (DWE) was rich of cellulolytic and xylanolytic bacteria. Black-Right-Pointing-Pointer Solid AD inoculated with DWE produced the highest methane yield at F/E ratio of 2. - Abstract: Effluents from three liquid anaerobic digesters, fed with municipal sewage sludge, food waste, or dairy waste, were evaluated as inocula and nitrogen sources for solid-state batch anaerobic digestion of corn stover in mesophilic reactors. Three feedstock-to-effluent (F/E) ratios (i.e., 2, 4, and 6) were tested for each effluent. At an F/E ratio of 2, the reactor inoculated by dairy waste effluent achieved the highest methane yield of 238.5 L/kgVS{sub feed}, while at an F/E ratio of 4, the reactor inoculated by food waste effluent achieved the highest methane yield of 199.6 L/kgVS{sub feed}. The microbial population and chemical composition of the three effluents were substantially different. Food waste effluent had the largest population of acetoclastic methanogens, while dairy waste effluent had the largest populations of cellulolytic and xylanolytic bacteria. Dairy waste also had the highest C/N ratio of 8.5 and the highest alkalinity of 19.3 g CaCO{sub 3}/kg. The performance of solid-state batch anaerobic digestion reactors was closely related to the microbial status in the liquid anaerobic digestion effluents.

  16. Determination of isotopic uranium in food and water

    International Nuclear Information System (INIS)

    Baratta, E.J.; Mackill, P.

    2001-01-01

    The U.S. Food and Drug Administration (FDA) conducts surveys of foods both domestic and imported for the presence of radioactivity. It does not routinely analyze for the actinides, specifically uranium, as it has been shown by previously by studies as reported by WELFORD and others that the concentration in food is very low. This was the result of a 'Tri-City' study. However, at specific sites, the FDA has been requested to analyze for uranium. The concern is that either 'enriched' or 'depleted' uranium has been introduced into the environment and possibly contaminated the food supply. In addition some concern has been raised that water from wells or other sources used for processing food may contain uranium, both natural, depleted or enriched. Methodology for the determination of isotopic uranium, specifically for uranium-238 (depleted) and/or uranium-235 (enriched) in the analyses of food and water samples and the results of these surveys are discussed. (author)

  17. Recent world-wide advances in irradiation of food and its identification

    International Nuclear Information System (INIS)

    Uchiyama, Sadao; Saito, Yukio

    1991-01-01

    Irradiation (ionizing radiation) of various foods is growing in popularity internationally. For example, it is used as a substitute for the use of post-harvest pesticides. This trend has served to intensify research on the identification of irradiated foods. The first Research Co-ordinated Meeting on Analytical Detection Method for Irradiated Foods was held in Poland under the sponsorship of FAO/IAEA in 1990 in order to solve problems related to the international trade of irradiated foods and to ensure their correct labelling in the market. In this review, the world-wide advances in the irradiation of food and its identification are introduced and discussed. (author)

  18. New insights into consumer-led food product development

    NARCIS (Netherlands)

    Costa, A.I.A.; Jongen, W.M.F.

    2006-01-01

    This paper builds upon a review of relevant marketing, consumer science and innovation management literature to introduce the concept of consumer-led new product development and describe its main implementation stages. The potential shortcomings of this concept's application in European food

  19. Food irradiation: advantages and limitations

    International Nuclear Information System (INIS)

    Hernandes, N.K.; Vital, H. de C.; Sabaa-Srur, A.U.O.

    2003-01-01

    Food irradiation is a physical method of processing food (e.g. freezing, canning). It has been thoroughly researched over the last four decades and is recognized as a safe and wholesome method. It has the potential both of disinfesting dried food to reduce storage losses and disinfesting fruits and vegetables to meet quarantine requirements for export trade. Low doses of irradiation inhibit spoilage losses due to sprouting of root and tuber crops. Food- borne diseases due to contamination by pathogenic microorganisms and parasites of meat, poultry, fish, fishery products and spices are on the increase. Irradiation of these solid foods can decontaminate them of pathogenic organisms and thus provide safe food to the consumer. Irradiation can successfully replace the fumigation treatment of cocoa beans and coffee beans and disinfest dried fish, dates, dried fruits, etc. One of the most important advantages of food irradiation processing is that it is a coldprocess which does not significantly alter physico-chemical characters of the treated product. It can be applied to food after its final packaging. Similar to other physical processes of food processing, (e.g. canning, freezing), irradiation is a capital intensive process. Thus, adequate product volume must be made available in order to maximize the use of the facility and minimize the unit cost of treatment. Lack of harmonization of regulations among the countries which have approved irradiated foods hampers the introduction of this technique for international trade. Action at the international level has to be taken in order to remedy this situation. One of the important limitations of food irradiation processing is its slow acceptance by consumers, due inter alia to a perceived association with radioactivity. The food industry tends to be reluctant to use the technology in view of uncertainties regarding consumer acceptance of treated foods. Several market testing and consumer acceptance studies have been carried

  20. 21 CFR Appendix A to Part 101 - Monier-Williams Procedure (With Modifications) for Sulfites in Food, Center for Food Safety and...

    Science.gov (United States)

    2010-04-01

    .... 1 with a thin film of stopcock grease on the sealing surfaces of all the joints except the joint..., (Kontes K-179000 or equivalent) should be of sufficient length to permit introduction of the nitrogen... the apparatus is ready for sample introduction. Sample preparation (solids)—Transfer 50 g of food, or...

  1. Solid-state tap-changer of transformers: Design, control and implementation

    Energy Technology Data Exchange (ETDEWEB)

    Faiz, Jawad; Siahkolah, Behzad [Center of Excellence on Applied Electromagnetic Systems, School of Electrical and Computer Engineering, University of Tehran, Tehran 1439957131 (Iran, Islamic Republic of)

    2011-02-15

    This paper presents the implementation of a prototype electronic tap-changer of transformer. Mechanical tap-changer has many problems such as low operating speed, short lifetime and heavy size. In order to solve these problems a fully solid-state tap-changer with a new control strategy and optimal configuration is proposed. The design of tap-changer is discussed and bi-directional solid-state power electronics switches are implemented. Following the realization of the tap-changer controller, developed software for such precise control is introduced. To verify the design procedure and optimal configuration and apply the developed software, a prototype low-power tap-changer has been built and tested. (author)

  2. Computer-aided design model for anaerobic-phased-solids digester system

    Energy Technology Data Exchange (ETDEWEB)

    Zhang, Z.; Zhang, R. [University of California, Davis, CA (United States); Tiangco, V. [California Energy Commission, Sacramento, CA (United States)

    1999-07-01

    The anaerobic-phased-solids (APS) digester system is a newly developed anaerobic digestion system for converting solid wastes, such as crop residues and food wastes, into biogas for power and heat generation. A computer-aided engineering design model has been developed to design the APS-digester system and study the heat transfer from the reactors and energy production of the system. Simulation results of a case study are presented by using the model to predict the heating energy requirement and biogas energy production for anaerobic digestion of garlic waste. The important factors, such as environmental conditions, insulation properties, and characteristics of the wastes, on net energy production are also investigated. (author)

  3. The chaos and control of a food chain model supplying additional food to top-predator

    International Nuclear Information System (INIS)

    Sahoo, Banshidhar; Poria, Swarup

    2014-01-01

    Highlights: • We propose a chaotic food chain model supplying additional food to top-predator. • Local and global stability conditions are derived in presence of additional food. • Chaos is controlled only by increasing quantity of additional food. • System enters into periodic region and depicts Hopf bifurcations supplying additional food. • This an application of non-chemical methods for controlling chaos. -- Abstract: The control and management of chaotic population is one of the main objectives for constructing mathematical model in ecology today. In this paper, we apply a technique of controlling chaotic predator–prey population dynamics by supplying additional food to top-predator. We formulate a three species predator–prey model supplying additional food to top-predator. Existence conditions and local stability criteria of equilibrium points are determined analytically. Persistence conditions for the system are derived. Global stability conditions of interior equilibrium point is calculated. Theoretical results are verified through numerical simulations. Phase diagram is presented for various quality and quantity of additional food. One parameter bifurcation analysis is done with respect to quality and quantity of additional food separately keeping one of them fixed. Using MATCONT package, we derive the bifurcation scenarios when both the parameters quality and quantity of additional food vary together. We predict the existence of Hopf point (H), limit point (LP) and branch point (BP) in the model for suitable supply of additional food. We have computed the regions of different dynamical behaviour in the quantity–quality parametric plane. From our study we conclude that chaotic population dynamics of predator prey system can be controlled to obtain regular population dynamics only by supplying additional food to top predator. This study is aimed to introduce a new non-chemical chaos control mechanism in a predator–prey system with the

  4. Domestic horses (Equus ferus caballus) fail to intuitively reason about object properties like solidity and weight.

    Science.gov (United States)

    Haemmerli, Sarah; Thill, Corinne; Amici, Federica; Cacchione, Trix

    2018-05-01

    From early infancy, humans reason about the external world in terms of identifiable, solid, cohesive objects persisting in space and time. This is one of the most fundamental human skills, which may be part of our innate conception of object properties. Although object permanence has been extensively studied across a variety of taxa, little is known about how non-human animals reason about other object properties. In this study, we therefore tested how domestic horses (Equus ferus caballus) intuitively reason about object properties like solidity and height, to locate hidden food. Horses were allowed to look for a food reward behind two opaque screens, only one of which had either the proper height or inclination to hide food rewards. Our results suggest that horses could not intuitively reason about physical object properties, but rather learned to select the screen with the proper height or inclination from the second set of 5 trials.

  5. Space groups for solid state scientists

    CERN Document Server

    Glazer, Michael; Glazer, Alexander N

    2014-01-01

    This Second Edition provides solid state scientists, who are not necessarily experts in crystallography, with an understandable and comprehensive guide to the new International Tables for Crystallography. The basic ideas of symmetry, lattices, point groups, and space groups are explained in a clear and detailed manner. Notation is introduced in a step-by-step way so that the reader is supplied with the tools necessary to derive and apply space group information. Of particular interest in this second edition are the discussions of space groups application to such timely topics as high-te

  6. APPLIED FARM FOOD SAFETY

    OpenAIRE

    Ender, Judit; Mikaczo, Andrea

    2008-01-01

    Recently there have been more and more foodborne illnesses being associated with fresh vegetable produce. In response to this, consumer confidence has been lowered with the safety of the vegetable industry. So, many retailers have recently announced programs requiring growers to have independent third-party inspections. The goal with this essay is to introduce a vegetable farm and reveal its food safety procedures from the seeding through shipping,. reviewing, evaluating, and strengthening cu...

  7. Bovine serum albumin-Cu(II) hybrid nanoflowers: An effective adsorbent for solid phase extraction and slurry sampling flame atomic absorption spectrometric analysis of cadmium and lead in water, hair, food and cigarette samples.

    Science.gov (United States)

    Yilmaz, Erkan; Ocsoy, Ismail; Ozdemir, Nalan; Soylak, Mustafa

    2016-02-04

    Herein, the synthesis of bovine serum albumin-Cu(II) hybrid nanoflowers (BSA-NFs) through the building blocks of bovine serum albumin (BSA) and copper(II) ions in phosphate buffered saline (PBS) and their use as adsorbent for cadmium and lead ions are reported. The BSA-NFs, for the first time, were efficiently utilized as novel adsorbent for solid phase extraction (SPE) of cadmium and lead ions in water, food, cigarette and hair samples. The method is based on the separation and pre-concentration of Cd(II) and Pb(II) by BSA-NFs prior to determination by slurry analysis via flame atomic absorption spectrometry (FAAS). The analytes were adsorbed on BSA-NFs under the vortex mixing and then the ion-loaded slurry was separated and directly introduced into the flame AAS nebulizer by using a hand-made micro sample introduction system to eliminate a number of drawbacks. The effects of analytical key parameters, such as pH, amount of BSA-NFs, vortexing time, sample volume, and matrix effect of foreign ions on adsorbing of Cd(II) and Pb(II) were systematically investigated and optimized. The limits of detection (LODs) for Cd(II) and Pb(II) were calculated as 0.37 μg L(-)(1) and 8.8 μg L(-)(1), respectively. The relative standard deviation percentages (RSDs) (N = 5) for Cd(II) and Pb(II) were 7.2%, and 5.0%, respectively. The accuracy of the developed procedure was validated by the analysis of certified reference materials (TMDA-53.3 Fortified Water, TMDA-70 Fortified Water, SPS-WW2 Waste Water, NCSDC-73349 Bush Branches and Leaves) and by addition/recovery analysis. The quantitative recoveries were obtained for the analysis of certified reference materials and addition/recovery tests. The method was successfully applied to the analysis of cadmium and lead in water, food, cigarette and hair samples. Copyright © 2015 Elsevier B.V. All rights reserved.

  8. Chemistry and Properties of Slags from Navy Solid Waste Destruction in the Plasma Arc System

    National Research Council Canada - National Science Library

    Talmy, Inna

    1999-01-01

    The U.S. Navy is currently developing a highly efficient shipboard system which employs a plasma torch to process Navy solid wastes primarily consisting of cardboard, paper, steel, aluminum, glass, and food waste...

  9. Competition for Jurisdiction Over Food Industry in South Korea

    Directory of Open Access Journals (Sweden)

    Sungeun Park

    2011-08-01

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

  10. Use of Pressure Activation in Food Quality Improvement.

    Science.gov (United States)

    Shigematsu, Toru

    2015-01-01

    Beside intensive studies on inactivation microorganisms by high hydrostatic pressure (HP) for food storage, pressure effects on property of food materials have also been studied based on knowledge in pressure effect on biomolecules. Pressure effects on biological membranes and mass transfer in cellular biological materials and on enzyme activity would give an idea that HP treatment can introduce two types of activations into food materials: improved mass transfer and enzyme activity. Studies focusing on these pressure activations on food materials were then reviewed. Rice flour with an exclusively fine mean particle size and small starch damage was obtained due to improved water absorption properties and/or enzyme activity by HP. HP treatment increased of free amino acids and γ-aminobutyric acid (GABA) in rice and soybeans due to improved proteolysis and amino acid metabolism. Improvement of antioxidant activity and alteration of polyphenolic-compounds composition in food materials were also demonstrated by HP treatment. The HP-induced activations on food materials could contribute towards processing technologies for food quality improvement.

  11. Composting of food and yard wastes by locally isolated fungal strains

    African Journals Online (AJOL)

    PC2094), Lentinus tigrinus M609RQY, Aspergillus niger and Penicillium spp. were used as inocula in source separated organics (food and yard trimmings) from solid waste (SW) to produce biofertilizer and stabilize waste constituents. The results ...

  12. The Effect of Rheological Properties of Foods on Bolus Characteristics After Mastication

    Science.gov (United States)

    Hwang, Junah; Bae, Jung Hyun; Kang, Si Hyun; Seo, Kyung Mook; Kim, Byong Ki; Lee, Sook Young

    2012-01-01

    Objective To evaluate the effects of physical properties of foods on the changes of viscosity and mass as well as the particle size distribution after mastication. Method Twenty subjects with no masticatory disorders were recruited. Six grams of four solid foods of different textures (banana, tofu, cooked-rice, cookie) were provided, and the viscosity and mass after 10, 20, and 30 cycles of mastication and just before swallowing were measured. The physical properties of foods, such as hardness, cohesiveness, and adhesiveness, were measured with a texture analyzer. Wet sieving and laser diffraction were used to determine the distribution of food particle size. Results When we measured the physical characteristics of foods, the cookie was the hardest food, and the banana exhibited marked adhesiveness. Tofu and cooked-rice exhibited a highly cohesive nature. As the number of mastication cycles increased, the masses of all foods were significantly increased (pmastication (pmastication process and food bolus formation were affected by the physical properties of the food. PMID:23342309

  13. Framing in innovation. Towards sustainable agro-food systems

    NARCIS (Netherlands)

    Zwartkruis, J.V.

    2013-01-01

    Sustainability issues in the agro-food sector have become increasingly important, and in order to deal with these sustainability issues, innovations are deemed necessary. Only introducing new technologies is not enough, system innovations are needed in which changes in the whole socio-technical

  14. Ecofeed, animal feed produced from recycled food waste

    Directory of Open Access Journals (Sweden)

    Katsuaki Sugiura

    2009-09-01

    Full Text Available Due to the price hike of imported grains for feed, the production of Ecofeed, feed produced from recycled food waste, has increased in recent years. Food dregs from the food and beverage processing industry and out-of-date food from supermarkets and convenience stores are most often used as raw materials for Ecofeed. As food waste usually contains a lot of moisture and is easily spoiled, guidelines prescribing measures to be taken when collecting, transporting and storing raw materials, and for the production, shipment, storage and use of Ecofeed products, have been developed to ensure the safety of Ecofeed. The guidelines also include measures that should be taken to prevent the spread of bovine spongiform encephalopathy when producing and using Ecofeed. A certification system was introduced in March 2009 to ensure the quality and safety of Ecofeed and thus promote its use.

  15. Information systems performance evaluation, introducing a two-level technique: Case study call centers

    Directory of Open Access Journals (Sweden)

    Hesham A. Baraka

    2015-03-01

    The objective of this paper was to introduce a new technique that can support decision makers in the call centers industry to evaluate, and analyze the performance of call centers. The technique presented is derived from the research done on measuring the success or failure of information systems. Two models are mainly adopted namely: the Delone and Mclean model first introduced in 1992 and the Design Reality Gap model introduced by Heeks in 2002. Two indices are defined to calculate the performance of the call center; the success index and the Gap Index. An evaluation tool has been developed to allow call centers managers to evaluate the performance of their call centers in a systematic analytical approach; the tool was applied on 4 call centers from different areas, simple applications such as food ordering, marketing, and sales, technical support systems, to more real time services such as the example of emergency control systems. Results showed the importance of using information systems models to evaluate complex systems as call centers. The models used allow identifying the dimensions for the call centers that are facing challenges, together with an identification of the individual indicators in these dimensions that are causing the poor performance of the call center.

  16. State-of-the-art for food taxes to promote public health

    DEFF Research Database (Denmark)

    Jensen, Jørgen Dejgård; Smed, Sinne

    2017-01-01

    countries in different parts of the world have experiences with the taxation of sugar-sweetened beverages, in some cases in combination with taxes on unhealthy food commodities such as confectionery or high-fat foods. These tax schemes have many similarities, but also differ in their definitions of tax...... objects and in the applied tax rates. Denmark has been the only country in the world to operate a tax on saturated fat content in foods, from 2011 to 2012. Most of the existing food tax schemes have been introduced from fiscal motivations, with health promotion as a secondary objective, but a few have...

  17. Functional Food in Traditional Persian Medicine

    Science.gov (United States)

    Zare, Roghayeh; Hosseinkhani, Ayda

    2016-01-01

    Background: During the last decades, there have been great advancements in the field of preventive medicine. Research has demonstrated that nutrition plays a crucial role in the prevention of chronic diseases. The concept of functional food was first introduced in Japan during the 1980s. It proposes to consider food not only vital to survive, but also a mean for mental and physical well-being, contributing to the prevention and reduction of risk factors for diseases. However, there is evidence that the concept was believed by ancient physicians as well. One of the traditional systems of medicines is traditional Persian medicine (TPM). Rhazes said; “as long as a disease could be treated with food, medicine should be avoided” Methods: We carried out a review of Avicenna’s Canon of medicine and Rhazes books for the definition of food and drug and similar concepts of functional food. We listed the identified concepts along with their examples. Results: The classification of food and their therapeutic use were explained in Canon of medicine. Rhazes has a book called ‘Manafe al-Aghziyeh’, in which he writes about the medicinal benefits of different nutrition. Five concepts (food, drug, medicinal food, nutritional medicine and antidote or poison) were noted in these books. Conclusion: There are many recommendations on food for the prevention and treatment of diseases in TPM books, which can be the basis for novel research studies. PMID:27840499

  18. Primary Prevention of Food Allergy.

    Science.gov (United States)

    Greenhawt, Matthew J; Fleischer, David M

    2017-04-01

    Food allergy is estimated to affect approximately 8% of children in the USA. This is a disease without any known treatment or cure and, for some, a disease that can be quite severe, even life-threatening. While recent advances in potential treatment have made remarkable strides, with two food-targeted immunotherapy products now in phase III trials, perhaps the biggest gains in the field have come in the advent of potential preventative strategies to avoid the development of food allergy in high-risk individuals. There have been multiple, randomized, controlled trials (RCTs) performed in the past 5 years that have demonstrated significant risk reduction from early allergen introduction. These include two trials for early peanut introduction and five trials for early egg introduction in the first year of life. The results indicate that primary prevention of food allergy through early allergen introduction may represent a strategy that could potentially avert tens of thousands of children from becoming food allergic. In support of the data for peanut, the National Institute of Allergy and Infectious Diseases recently sponsored an addendum to the 2010 food allergy guidelines, specifically recommending peanut be introduced in both high- and standard-risk infants to reduce the risk of developing peanut allergy. To date, no formal recommendations have been made for egg, however. This review will focus on the latest evidence supporting early introduction as a strategy to prevent food allergy, as well as on practical aspects for its successful implementation.

  19. Theoretical aspects of solid waste incineration

    International Nuclear Information System (INIS)

    Tarbell, J.M.

    1975-01-01

    Theoretical considerations that may be incorporated into the design basis of a prototype incinerator for solid transuranic wastes are described. It is concluded that primary pyrolysis followed by secondary afterburning is a very unattractive incineration strategy unless waste resource recovery is a process goal. The absence of primary combustion air leads to poor waste dispersion with associated diffusion and conduction limitations rendering the process inefficient. Single step oxidative incineration is most attractive when volume reduction is of primary importance. The volume of this type of incinerator (including afterburner) should be relatively much smaller than the pyrolysis type. Afterburning is limited by soot oxidation when preceded by pyrolysis, but limited by turbulent mixing when preceded by direct solid waste oxidation. In either case, afterburner temperatures above 1300 0 K are not warranted. Results based on a nominal solid waste composition and anticipated throughput indicate that NO/sub x/, HF, and SO 2 will not exceed the ambient air quality standards. Control of radioactive particulates, which can be achieved by multiple HEPA filtration, will reduce the conventional particulate emission to the vanishing point. Chemical equilibrium calculations also indicate that chlorine and to a lesser extent fluorine may be precipitated out in the ash as sodium salts if a sufficient flux of sodium is introduced into the incinerator

  20. Platanus acerifolia pollinosis and food allergy.

    Science.gov (United States)

    Enrique, E; Cisteró-Bahíma, A; Bartolomé, B; Alonso, R; San Miguel-Moncín, M M; Bartra, J; Martínez, A

    2002-04-01

    In Mediterranean areas, oral allergy syndrome (OAS) occurs independently of an associated birch pollinosis; moreover, on occasions it presents with no other associated pollinosis. The aim of this study was to assess the possible association of OAS with Platanus acerifolia pollinosis. We evaluated consecutive patients seen for pollinosis in an allergy department. Seven hundred and twenty patients were selected on the basis of seasonal or perennial rhinitis, or asthma, or both. Respiratory and food allergies were studied in all patients. Clinical history was recorded and examinations and skin prick tests were performed with a battery of available common inhalant allergens and plant-derived food allergens. Specific IgE levels to P. acerifolia pollen extract and food allergens tested were measured. Molecular masses of the IgE-binding proteins and cross-reactivity among the P. acerifolia pollen and different food extracts were also determined. Of the 720 patients evaluated, 61 (8.48%) were sensitized to P. acerifolia pollen. Food allergy was observed in 32 (52.45%) of the 61 patients sensitized to P. acerifolia pollen. Food allergens most frequently implicated were hazelnuts, peach, apple, peanuts, maize, chickpea and lettuce. Enzyme allergosorbent (EAST)-inhibition showed high inhibition values when P. acerifolia pollen extract was used as free phase. On the contrary low inhibition was observed when plant-derived food allergens were used as free phase and P. acerifolia pollen extract as solid phase. Cross-reactivity was observed among P. acerifolia pollen and plant-derived foods. OAS in these patients may have been caused by primary respiratory sensitization.