WorldWideScience

Sample records for technology food technology

  1. Moralizing Food Technology

    DEFF Research Database (Denmark)

    Coff, Christian Eyde

    2015-01-01

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

  2. Moralizing Food Technology

    DEFF Research Database (Denmark)

    Coff, Christian Eyde

    2015-01-01

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

  3. BIOCHIPS IN FOOD TECHNOLOGIES

    Directory of Open Access Journals (Sweden)

    J. Kozonova

    2013-06-01

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

  4. ULTRAVIOLET TECHNOLOGY FOR FOOD PRESERVATION

    OpenAIRE

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

    2009-01-01

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

  5. Evaluative conditioning of food technologies

    DEFF Research Database (Denmark)

    Loebnitz, Natascha; Grunert, Klaus G

    2015-01-01

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

  6. Food Science and Technology Abstracts.

    Science.gov (United States)

    Cohen, Elinor; Federman, Joan

    1979-01-01

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

  7. Food Technologies: Fermentation

    NARCIS (Netherlands)

    Nout, M.J.R.

    2014-01-01

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

  8. Food Technologies: Fermentation

    NARCIS (Netherlands)

    Nout, M.J.R.

    2014-01-01

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

  9. Journal of Food Technology in Africa: Submissions

    African Journals Online (AJOL)

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

  10. Irradiated foods: current trends and technologies

    Science.gov (United States)

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

  11. Introduction to Innovative Food Processing and Technology

    OpenAIRE

    Tokusoglu, Ozlem

    2015-01-01

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

  12. Ultrasonication and food technology: A review

    OpenAIRE

    Ishrat Majid; Gulzar Ahmad Nayik; Vikas Nanda

    2015-01-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2007-07-15

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

  14. Innovations in food technology for health.

    Science.gov (United States)

    Hsieh, Yun-Hwa Peggy; Ofori, Jack Appiah

    2007-01-01

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

  15. New technology for food systems and security.

    Science.gov (United States)

    Yau, N J Newton

    2009-01-01

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

  16. Exploring novel food proteins and processing technologies

    NARCIS (Netherlands)

    Avila Ruiz, Geraldine

    2016-01-01

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

  17. Microencapsulation and its Applications in Food Technology

    Directory of Open Access Journals (Sweden)

    Mehmet Koç

    2010-01-01

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

  18. Food irradiation: research and technology, preface

    Science.gov (United States)

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

  19. Evaluative conditioning of food technologies in China

    DEFF Research Database (Denmark)

    Loebnitz, Natascha; Grunert, Klaus G

    2014-01-01

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

  20. OMICs Technologies Tools for Food Science

    CERN Document Server

    Benkeblia, Noureddine

    2012-01-01

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

  1. Modern technologies and food safety

    Directory of Open Access Journals (Sweden)

    Grujić Radoslav

    2003-01-01

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

  2. Learning by cases in food technology

    DEFF Research Database (Denmark)

    Løje, Hanne

    2012-01-01

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

  3. Genetic Technology and Food Security

    NARCIS (Netherlands)

    Grossman, M.R.

    2014-01-01

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

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

    Science.gov (United States)

    Martin, Phillip

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

  5. HEAT PUMP APPLICATION IN FOOD TECHNOLOGY

    Directory of Open Access Journals (Sweden)

    Péter Korzenszky

    2012-10-01

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

  6. Prospect of nuclear application in food technology

    Energy Technology Data Exchange (ETDEWEB)

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

    1982-04-01

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

  7. Technology.

    Science.gov (United States)

    Online-Offline, 1998

    1998-01-01

    Focuses on technology, on advances in such areas as aeronautics, electronics, physics, the space sciences, as well as computers and the attendant progress in medicine, robotics, and artificial intelligence. Describes educational resources for elementary and middle school students, including Web sites, CD-ROMs and software, videotapes, books,…

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

    OpenAIRE

    V. A. Panfilov

    2013-01-01

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

  9. Technology

    Directory of Open Access Journals (Sweden)

    Xu Jing

    2016-01-01

    Full Text Available The traditional answer card reading method using OMR (Optical Mark Reader, most commonly, OMR special card special use, less versatile, high cost, aiming at the existing problems proposed a method based on pattern recognition of the answer card identification method. Using the method based on Line Segment Detector to detect the tilt of the image, the existence of tilt image rotation correction, and eventually achieve positioning and detection of answers to the answer sheet .Pattern recognition technology for automatic reading, high accuracy, detect faster

  10. Food product tracing technology capabilities and interoperability.

    Science.gov (United States)

    Bhatt, Tejas; Zhang, Jianrong Janet

    2013-12-01

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

  11. Virtual Reality Technology Applied in Food Teaching System

    OpenAIRE

    Xu Zhili

    2015-01-01

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

  12. Contemporary food technology and its impact on cuisine.

    Science.gov (United States)

    Lupien, John R; Lin, Ding Xiao

    2004-01-01

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

  13. Modifications of allergenicity linked to food technologies.

    Science.gov (United States)

    Moneret-Vautrin, D A

    1998-01-01

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

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

    Science.gov (United States)

    Knorr, D

    1999-10-01

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

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

    OpenAIRE

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

    2014-01-01

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

  16. Non-food radiation technology applications of food commodities

    Energy Technology Data Exchange (ETDEWEB)

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

    2004-07-01

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

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

    Science.gov (United States)

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

    2010-04-01

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

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

    NARCIS (Netherlands)

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

    2011-01-01

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

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

    Science.gov (United States)

    International Social Science Journal, 1985

    1985-01-01

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

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

    Science.gov (United States)

    International Social Science Journal, 1985

    1985-01-01

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

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

    Science.gov (United States)

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

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

    Science.gov (United States)

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

    2015-10-13

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

  3. Biofuels. Environment, technology and food security

    Energy Technology Data Exchange (ETDEWEB)

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

    2009-08-15

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

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

    OpenAIRE

    Wei Shan

    2015-01-01

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

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

    Science.gov (United States)

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

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

  6. The Journal of Food Technology in Africa

    African Journals Online (AJOL)

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2010-04-15

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

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

    OpenAIRE

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

    2016-01-01

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

  9. 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.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2012-04-15

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

  11. Satellite Technology Contribution to Water and Food Security

    Science.gov (United States)

    Brown, Molly E.

    2010-01-01

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

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

    Science.gov (United States)

    Kunstadt, Peter; Eng, P.

    1993-10-01

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

  13. The formalization of innovative processes of food technology equipment

    Directory of Open Access Journals (Sweden)

    V. A. Panfilov

    2016-01-01

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

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

    DEFF Research Database (Denmark)

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

    2015-01-01

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

  15. Thermal food processing: new technologies and quality issues

    National Research Council Canada - National Science Library

    Sun, Da-Wen

    2012-01-01

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

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

    Institute of Scientific and Technical Information of China (English)

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

    2003-01-01

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

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

    NARCIS (Netherlands)

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

    2002-01-01

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

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

    Institute of Scientific and Technical Information of China (English)

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

    2015-01-01

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

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

    Science.gov (United States)

    Singh, Shiv; Shalini, Rachana

    2016-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Pablo Teixeira da Silva

    2014-07-01

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

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

    DEFF Research Database (Denmark)

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

    2015-01-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

    Wetzel, K.; Huebner, G.

    1985-09-01

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

  3. Training Manual on Food Irradiation Technology and Techniques.

    Science.gov (United States)

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

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

  4. 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.

  5. Food Processing: Technology and Nutritive Value.

    Science.gov (United States)

    Gerbouin-Rerolle, Pascale

    1993-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Fausto Gardini

    2016-08-01

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

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

    Science.gov (United States)

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

    2016-01-01

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

  8. Immobilization Technologies in Probiotic Food Production

    Science.gov (United States)

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

    2013-01-01

    Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed. PMID:24288597

  9. Immobilization Technologies in Probiotic Food Production

    OpenAIRE

    Gregoria Mitropoulou; Viktor Nedovic; Arun Goyal; Yiannis Kourkoutas

    2013-01-01

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

  10. Immobilization Technologies in Probiotic Food Production

    Directory of Open Access Journals (Sweden)

    Gregoria Mitropoulou

    2013-01-01

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

  11. RFID technologies for imported foods inspection

    Science.gov (United States)

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

  12. Food fermentations: microorganisms with technological beneficial use.

    Science.gov (United States)

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

    2012-03-15

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

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

    Directory of Open Access Journals (Sweden)

    Marco Dalla Rosa

    2009-10-01

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

  14. European boost for food technology research

    OpenAIRE

    2009-01-01

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

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

    Science.gov (United States)

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

    2015-01-01

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

  16. The Application of Multimedia Technology in Food Science Teaching

    Directory of Open Access Journals (Sweden)

    Xu Huijuan

    2015-06-01

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

  17. Food fermentations: Microorganisms with technological beneficial use

    DEFF Research Database (Denmark)

    Bourdichon, François; Casaregola, Serge; Farrokh, Choreh

    2012-01-01

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

  18. Research progress of terahertz wave technology in food inspection

    Science.gov (United States)

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

    2006-10-01

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

  19. Development of space foods using radiation technology

    Energy Technology Data Exchange (ETDEWEB)

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

    2008-07-15

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

  20. Hybrid rice technology for food security in the world

    Institute of Scientific and Technical Information of China (English)

    YUAN Long-ping

    2004-01-01

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

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

    Science.gov (United States)

    Lin, Gisela; Lee, Abraham P

    2010-03-01

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

  2. Explicit and implicit attitude toward an emerging food technology

    NARCIS (Netherlands)

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

    2017-01-01

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

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

    Science.gov (United States)

    Ferruzzi, Mario G; Neilson, Andrew P

    2010-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Burdo O.G.

    2016-08-01

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

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

    Science.gov (United States)

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

    2011-07-01

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

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

    Science.gov (United States)

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

    2016-01-01

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

  7. 75 FR 13766 - Food and Drug Administration and Process Analytical Technology for Pharma Manufacturing: Food and...

    Science.gov (United States)

    2010-03-23

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

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

    Science.gov (United States)

    1992-11-16

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2010-09-15

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

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

    Science.gov (United States)

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

    2017-03-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    1991-01-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    1999-06-01

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

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

    NARCIS (Netherlands)

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

    2016-01-01

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

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

    NARCIS (Netherlands)

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

    2012-01-01

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

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

    Science.gov (United States)

    Rodgers, Svetlana

    2016-10-01

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

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

    Directory of Open Access Journals (Sweden)

    Rui Costa

    2014-04-01

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

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

    Science.gov (United States)

    Selle, Kurt; Barrangou, Rodolphe

    2015-11-01

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

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

    Science.gov (United States)

    Premanandh, Jagadeesan

    2011-12-01

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

  19. Smartphone-Based Food Diagnostic Technologies: A Review

    Science.gov (United States)

    Rateni, Giovanni; Dario, Paolo; Cavallo, Filippo

    2017-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Burdo O.G.

    2017-04-01

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

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

    Institute of Scientific and Technical Information of China (English)

    Qingfang; YANG; Junying; WEI

    2015-01-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2013-01-22

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2013-01-22

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2016-12-15

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

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

    Science.gov (United States)

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

    2016-12-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    1984-08-01

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

  7. 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.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    1992-12-01

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

  9. Development of Functional Foods and Advanced Technology for Radioprotection

    Energy Technology Data Exchange (ETDEWEB)

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

    2003-05-15

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

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

    NARCIS (Netherlands)

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

    2016-01-01

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

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

    NARCIS (Netherlands)

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

    2012-01-01

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

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

    Science.gov (United States)

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

    2016-02-01

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

  13. Searching to combine technologies for safer food attainment

    Directory of Open Access Journals (Sweden)

    Lucilla Imbroinise Azeredo Caruso

    2011-06-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    1996-05-15

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

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

    Directory of Open Access Journals (Sweden)

    Наталія Андріївна Ткаченко

    2015-03-01

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

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

    DEFF Research Database (Denmark)

    Broberg, Ole; Hansen, Iben Posniak

    2001-01-01

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

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

    DEFF Research Database (Denmark)

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

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2010-03-31

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

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

    Science.gov (United States)

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

    2017-06-01

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

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

    OpenAIRE

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

    2007-01-01

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

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

    OpenAIRE

    Comandini, Patrizia

    2012-01-01

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

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

    NARCIS (Netherlands)

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

    2001-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Celalettin Değerli

    2017-07-01

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

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

    NARCIS (Netherlands)

    Quaye, W.

    2012-01-01

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

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

    Science.gov (United States)

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

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

    NARCIS (Netherlands)

    Quaye, W.

    2012-01-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2006-05-01

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

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

    NARCIS (Netherlands)

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

    2009-01-01

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

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

    NARCIS (Netherlands)

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

    2009-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Marian E. Raley

    2016-04-01

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

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

    Science.gov (United States)

    Rutland, Marion; Owen-Jackson, Gwyneth

    2015-01-01

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

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

    Science.gov (United States)

    Motarjemi, Yasmine

    2002-05-25

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

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

    Science.gov (United States)

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

    2009-10-01

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

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

    NARCIS (Netherlands)

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

    2013-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Kuang Tao

    2015-05-01

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

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

    OpenAIRE

    2014-01-01

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

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

    Science.gov (United States)

    Botelho, R; Araújo, W; Pineli, L

    2016-07-20

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

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

    DEFF Research Database (Denmark)

    Broberg, Ole; Hansen, Iben Posniak

    2001-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Zhang Yonghua

    2015-09-01

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

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

    NARCIS (Netherlands)

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

    2010-01-01

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

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

    Science.gov (United States)

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

    2008-01-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2000-03-24

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

  3. Cold plasma as a nonthermal food processing technology

    Science.gov (United States)

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

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

    Science.gov (United States)

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

    2015-01-01

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

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

    OpenAIRE

    2014-01-01

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

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

    DEFF Research Database (Denmark)

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

    2014-01-01

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

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

    Science.gov (United States)

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

    2017-07-01

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

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

    Science.gov (United States)

    Gartaula, Ghanendra; Adhikari, Bhaskar Mani

    2014-11-01

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

  9. The Journal of Food Technology in Africa 43

    African Journals Online (AJOL)

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

  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. 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

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

    African Journals Online (AJOL)

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

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

    Science.gov (United States)

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

    2015-01-01

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

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

    Science.gov (United States)

    Rodgers, Svetlana

    2005-05-01

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

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

    Directory of Open Access Journals (Sweden)

    Ester Betoret

    2015-02-01

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

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

    African Journals Online (AJOL)

    Mo

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

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

    African Journals Online (AJOL)

    USER

    2010-08-02

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

  18. Enzyme technology for precision functional food ingredient processes

    DEFF Research Database (Denmark)

    Meyer, Anne S.

    2010-01-01

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

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

    Science.gov (United States)

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

    2008-07-01

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

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

    NARCIS (Netherlands)

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

    2015-01-01

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

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

    NARCIS (Netherlands)

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

    2015-01-01

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

  2. Innovative Agro-Food Technologies to Minimize Consumer Detriment

    Directory of Open Access Journals (Sweden)

    Gianita BLEOJU

    2011-11-01

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

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

    Science.gov (United States)

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

    2015-04-01

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

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

    DEFF Research Database (Denmark)

    Dissing, Bjørn Skovlund

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

  5. Technological aspects of preparing affordable fermented complementary foods.

    NARCIS (Netherlands)

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

    1997-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Gianita BLEOJU

    2012-04-01

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

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

    Directory of Open Access Journals (Sweden)

    Dean Wesley R

    2012-05-01

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

  8. Agricultural and Food Processing Applications of Pulsed Power Technology

    Science.gov (United States)

    Takaki, Koichi; Ihara, Satoshi

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

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

    Directory of Open Access Journals (Sweden)

    Changhong Yin

    2015-01-01

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

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

    Science.gov (United States)

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

    2016-12-15

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

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

    Science.gov (United States)

    Jaeger, H; Janositz, A; Knorr, D

    2010-06-01

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

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

    OpenAIRE

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

    2015-01-01

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

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

    OpenAIRE

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

    2015-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Rui Xue

    2015-08-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    1996-05-15

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

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

    Directory of Open Access Journals (Sweden)

    Gunarif Taib

    2014-01-01

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

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

    OpenAIRE

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

    2009-01-01

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

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

    NARCIS (Netherlands)

    Carvajal Larenas, F.E.

    2013-01-01

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

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

    NARCIS (Netherlands)

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

    2017-01-01

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

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

    NARCIS (Netherlands)

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

    2014-01-01

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

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

    OpenAIRE

    Universitat de Barcelona. CRAI

    2016-01-01

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

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

    OpenAIRE

    Universitat de Barcelona. CRAI

    2014-01-01

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

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

    NARCIS (Netherlands)

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

    2007-01-01

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

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

    Science.gov (United States)

    KNOEBEL, ROBERT M.; AND OTHERS

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

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

    NARCIS (Netherlands)

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

    2014-01-01

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

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

    DEFF Research Database (Denmark)

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

    2011-01-01

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

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

    Science.gov (United States)

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

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

    DEFF Research Database (Denmark)

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

    2011-01-01

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

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

    NARCIS (Netherlands)

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

    2013-01-01

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

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

    NARCIS (Netherlands)

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

    2013-01-01

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

  11. Management of food industry waste employing vermicomposting technology.

    Science.gov (United States)

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

    2012-12-01

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

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

    Science.gov (United States)

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

    2010-05-30

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

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

    Directory of Open Access Journals (Sweden)

    Lioudmila Chatalova

    2016-06-01

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

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

    Science.gov (United States)

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

    2017-01-01

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

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

    Science.gov (United States)

    Cardello, Armand V

    2003-06-01

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

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

    Science.gov (United States)

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

    2009-12-01

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

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

    Directory of Open Access Journals (Sweden)

    Wanren Chen

    2015-08-01

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

  18. CHP Technologies

    Science.gov (United States)

    Learn about CHP technologies, including reciprocating engines, combustion turbines, steam turbines, microturbines, fuel cells, and waste heat to power. Access the Catalog of CHP Technologies and the Biomass CHP Catalog of Technologies.

  19. Assistive Technology

    Science.gov (United States)

    ... Page Resize Text Printer Friendly Online Chat Assistive Technology Assistive technology (AT) is any service or tool that helps ... be difficult or impossible. For older adults, such technology may be a walker to improve mobility or ...

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

    Directory of Open Access Journals (Sweden)

    Xuxian Yan

    2015-02-01

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

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

    Science.gov (United States)

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

    2016-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Nihal Şimşekli

    2015-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Katarzyna Czaczyk

    2012-06-01

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

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

    Science.gov (United States)

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

    2007-07-01

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

  5. Applications and case studies of the next-generation sequencing technologies in food, nutrition and agriculture.

    Science.gov (United States)

    Liu, George E

    2009-01-01

    The next-generation sequencing technologies are able to produce millions of short sequence reads in a high-throughput, cost-effective fashion. The emergence of these technologies has not only facilitated genome sequencing but also started to change the landscape of life sciences. Here, I survey their major applications ranging from whole-genome sequencing and resequencing, single nucleotide polymorphism (SNP) and structural variation discovery, to mRNA and noncoding RNA profiling and protein-nucleic acid interaction assay. These case studies in structural, functional and comparative genomics, metagenomics, and epigenomics are providing a more complete picture of the genome structures and functions. In the near future, we will witness broad impacts of these next-generation sequencing technologies for solving the complex biological problems in food, nutrition and agriculture. In this article, recent patents based information is also included.

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

    Science.gov (United States)

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

    2015-02-01

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

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

    Science.gov (United States)

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

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

    Directory of Open Access Journals (Sweden)

    Slobodan Ivanovic

    2015-12-01

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

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

    DEFF Research Database (Denmark)

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

    2009-01-01

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

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

    Science.gov (United States)

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

    2015-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Emanuele Ferri

    2015-01-01

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

  12. Technology Maturity is Technology Superiority

    Science.gov (United States)

    2008-09-09

    Dominant Air Power: Design For Tomorrow…Deliver Today 2 TECHNOLOGY MATURITY CONFERENCE • ONE DEFINITION OF MATURITY – GOOD JUDGEMENT COMES FROM...EXPERIENCE—EXPERIENCE COMES FROM BAD JUDGEMENT Dominant Air Power: Design For Tomorrow…Deliver Today 3 TECHNOLOGY MATURITY CONFERENCE • THIS WILL BE A...2008 TECHNOLOGY MATURITY CONFERENCE “ TECHNOLOGY MATURITY IS TECHNOLOGY SUPERIORITY” Aeronautical Systems Center Dr. Tom Christian ASC/EN, WPAFB OH

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

    Science.gov (United States)

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

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

    Science.gov (United States)

    Knox, Robert V

    2014-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Maria Patricia V. Azanza

    2015-06-01

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

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

    Directory of Open Access Journals (Sweden)

    Ingaldi Manuela

    2016-06-01

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

  17. Globalization & technology

    DEFF Research Database (Denmark)

    Narula, Rajneesh

    Technology and globalization are interdependent processes. Globalization has a fundamental influence on the creation and diffusion of technology, which, in turn, affects the interdependence of firms and locations. This volume examines the international aspect of this interdependence at two levels...

  18. Living Technology

    DEFF Research Database (Denmark)

    2010-01-01

    This book is aimed at anyone who is interested in learning more about living technology, whether coming from business, the government, policy centers, academia, or anywhere else. Its purpose is to help people to learn what living technology is, what it might develop into, and how it might impact...... our lives. The phrase 'living technology' was coined to refer to technology that is alive as well as technology that is useful because it shares the fundamental properties of living systems. In particular, the invention of this phrase was called for to describe the trend of our technology becoming...... increasingly life-like or literally alive. Still, the phrase has different interpretations depending on how one views what life is. This book presents nineteen perspectives on living technology. Taken together, the interviews convey the collective wisdom on living technology's power and promise, as well as its...

  19. Living Technology

    DEFF Research Database (Denmark)

    2010-01-01

    This book is aimed at anyone who is interested in learning more about living technology, whether coming from business, the government, policy centers, academia, or anywhere else. Its purpose is to help people to learn what living technology is, what it might develop into, and how it might impact...... our lives. The phrase 'living technology' was coined to refer to technology that is alive as well as technology that is useful because it shares the fundamental properties of living systems. In particular, the invention of this phrase was called for to describe the trend of our technology becoming...... increasingly life-like or literally alive. Still, the phrase has different interpretations depending on how one views what life is. This book presents nineteen perspectives on living technology. Taken together, the interviews convey the collective wisdom on living technology's power and promise, as well as its...

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

    Directory of Open Access Journals (Sweden)

    Ioannis S. Boziaris

    2014-11-01

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

  1. Emerging Technologies

    OpenAIRE

    Salgar, S. M.

    2004-01-01

    Phenomenal advancements have taken place in the field of Information and communication technologies in the last decade. Spectacular and innovative changes are expected to take place in these fields in coming decade. Networking technologies are going through a sea change. This paper enumerates the likely networking technologies which are emerging, particularly WLANs. Most of the personal communication in the country will be through cellular/ mobile technologies, which are also covered in the p...

  2. Soulful Technologies

    DEFF Research Database (Denmark)

    Fausing, Bent

    2010-01-01

    or anthropomorphism is important for the branding of new technology. Technology is seen as creating a techno-transcendence towards a more qualified humanity which is in contact with fundamental human values like intuition, vision, and sensing; all the qualities that technology, industrialization, and rationalization...

  3. Technology Tiers

    DEFF Research Database (Denmark)

    Karlsson, Christer

    2015-01-01

    A technology tier is a level in a product system: final product, system, subsystem, component, or part. As a concept, it contrasts traditional “vertical” special technologies (for example, mechanics and electronics) and focuses “horizontal” feature technologies such as product characteristics...

  4. Technology Tiers

    DEFF Research Database (Denmark)

    Karlsson, Christer

    2015-01-01

    A technology tier is a level in a product system: final product, system, subsystem, component, or part. As a concept, it contrasts traditional “vertical” special technologies (for example, mechanics and electronics) and focuses “horizontal” feature technologies such as product characteristics...

  5. Assistive Technologies

    Science.gov (United States)

    Auat Cheein, Fernando A., Ed.

    2012-01-01

    This book offers the reader new achievements within the Assistive Technology field made by worldwide experts, covering aspects such as assistive technology focused on teaching and education, mobility, communication and social interactivity, among others. Each chapter included in this book covers one particular aspect of Assistive Technology that…

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

    Directory of Open Access Journals (Sweden)

    Amanda de Souza Motta

    2015-12-01

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

  7. Research on Food Safety Traceability Technology Based on Internet of Things

    Directory of Open Access Journals (Sweden)

    Qiang Meng

    2015-05-01

    Full Text Available Relying on the Internet of things platform, building a traceability system ranging from the source to dinner table is the crucial issue of meat products to be solved at the moment. On the basis of knowing the current situation of domestic and international food traceability quo, the passage will put forward the feasibility of mobile query used in food traceability queries, mainly targeting elaborating the core technology like image preprocessing and decoding. It illustrates the feasibility of the project by analyzing components such as QR code, middleware, cell phone, computer terminal and etc, in which identifying QR code with the cell phone brings great convenience. A real-time query available algorithm system of cell phone has come into being through the experimental comparison between relevant algorithms. It has also demonstrated the algorithm experiment through related experiments, which provides a certain amount of reference for mobile phone queries of food information traceability system. This study mainly discusses the way to realize the trace of products via consumers taking picture by mobile phones and processing by Internet of Things Technology when in query and relevant experiments were carried out.

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

    Directory of Open Access Journals (Sweden)

    Milena Lambri

    2014-06-01

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

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

    Science.gov (United States)

    Bernardo, Theresa M

    2006-01-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2001-02-01

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

  11. Sensemaking technologies

    DEFF Research Database (Denmark)

    Madsen, Charlotte Øland

    Research scope: The scope of the project is to study technological implementation processes by using Weick's sensemaking concept (Weick, 1995). The purpose of using a social constructivist approach to investigate technological implementation processes is to find out how new technologies transform......, Orlikowski 2000). Viewing the use of technology as a process of enactment opens up for investigating the social processes of interpreting new technology into the organisation (Orlikowski 2000). The scope of the PhD project will therefore be to gain a deeper understanding of how the enactment of new...... & Brass, 1990; Kling 1991; Orlikowski 2000). It also demonstrates that technology is a flexible variable adapted to the organisation's needs, culture, climate and management philosophy, thus leading to different uses and outcomes of the same technology in different organisations (Barley 1986; 1990...

  12. BIOGAS TECHNOLOGY

    Directory of Open Access Journals (Sweden)

    D.B. SALUNKHE

    2012-12-01

    Full Text Available Due to scarcity of petroleum and coal it threatens supply of fuel throughout the world also problem of their combustion leads to research in different corners to get access the new sources of energy, like renewable energy resources. Solar energy, wind energy, different thermal and hydro sources of energy, biogas are all renewable energy resources. But, biogas is distinct from other renewable energies because of its characteristics of using, controlling and collecting organic wastes and at the same time producing fertilizer and water for use in agricultural irrigation. Biogas does not have any geographical limitations nor does it require advanced technology for producing energy, also it is very simple to use and apply. Anaerobic digestion is controlled biological degradation process which allows efficient capturing & utilization of biogas (approximately 60% methane and 40% carbon dioxide for energy generation. Anaerobic digestion of food waste is achievable but different types, composition of food waste results in varying degrees of methane yields, and thus the effects of mixing various types of food waste and their proportions should be determined on case by case basis.

  13. Appropriate Technology as Indian Technology.

    Science.gov (United States)

    Barry, Tom

    1979-01-01

    Describes the mounting enthusiasm of Indian communities for appropriate technology as an inexpensive means of providing much needed energy and job opportunities. Describes the development of several appropriate technology projects, and the goals and activities of groups involved in utilizing low scale solar technology for economic development on…

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

    Directory of Open Access Journals (Sweden)

    Brian C. Bryksa

    2012-10-01

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

  15. Evaluating the influence of information and communications technology on food security

    Directory of Open Access Journals (Sweden)

    Ntabeni J. Jere

    2017-01-01

    Full Text Available Background: This study integrates the diffusion of innovation, technology acceptance model and Hofstede’s cultural dimensions theory to assess the role that information and communications technology (ICT plays in ensuring food security. A survey of smallholder farmers from the iLembe district municipality of the KwaZulu-Natal Province of South Africa was conducted, and the data were used to test the proposed model.Objectives: The study evaluates the influence of ICTs in improving food security in KwaZulu-Natal Province. A theoretical framework was developed as the lens through which diffusion and adoption of ICTs can be understood. The theorised model was developed using constructs from the diffusion of innovation (DOI theory, technology acceptance model (TAM and Hofstede’s cultural dimensions theory.Method: Survey data from 517 smallholder farmers from the district municipality of iLembe were collected using a questionnaire. A quantitative approach was followed, and the developed theorised model was analysed using structural equation modelling techniques.Results: This study proposes that ICT influence on food security is associated with culture, perceived usefulness and perceived ease of use. The study further finds that perceived ease of use of ICTs has the most significant effect with regard to ICT adoption and diffusion amongst smallholder farmers in iLembe district municipality. There are, however, no associations found with perceived attributes of innovation and the nature of social systems. The study consisted of a largely homogeneous social system; therefore, the researcher could not make any comparisons.Conclusion: The proposed framework for evaluating the influence of ICTs on food security put forward in this study highlights a number of issues. Firstly, there is need for further study to be conducted to understand adoption of ICTs specifically for food security. This would help in creating more accurate adoption strategies

  16. The energy-water-food nexus: strategic analysis of technologies for transforming the urban metabolism.

    Science.gov (United States)

    Villarroel Walker, R; Beck, M B; Hall, J W; Dawson, R J; Heidrich, O

    2014-08-01

    Urban areas are considered net consumers of materials and energy, attracting these from the surrounding hinterland and other parts of the planet. The way these flows are transformed and returned to the environment by the city is important for addressing questions of sustainability and the effect of human behavior on the metabolism of the city. The present work explores these questions with the use of systems analysis, specifically in the form of a Multi-sectoral Systems Analysis (MSA), a tool for research and for supporting decision-making for policy and investment. The application of MSA is illustrated in the context of Greater London, with these three objectives: (a) estimating resource fluxes (nutrients, water and energy) entering, leaving and circulating within the city-watershed system; (b) revealing the synergies and antagonisms resulting from various combinations of water-sector innovations; and (c) estimating the economic benefits associated with implementing these technologies, from the point of view of production of fertilizer and energy, and the reduction of greenhouse gases. Results show that the selection of the best technological innovation depends on which resource is the focus for improvement. Urine separation can potentially recover 47% of the nitrogen in the food consumed in London, with revenue of $33 M per annum from fertilizer production. Collecting food waste in sewers together with growing algae in wastewater treatment plants could beneficially increase the amount of carbon release from renewable energy by 66%, with potential annual revenues of $58 M from fuel production.

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

    Directory of Open Access Journals (Sweden)

    Singer Peter A

    2009-08-01

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

  18. INNOVATIVE TECHNOLOGY FOR THE PRODUCTION OF FOOD ADDITIVES FROM PUMPKIN PROCESSING SECONDARY RESOURCES

    Directory of Open Access Journals (Sweden)

    Kupin G. A.

    2016-09-01

    Full Text Available The article presents data characterizing the composition of macro and micronutrients from secondary resources of pumpkin processing – pumpkin pomace. We have found that extracts of pumpkin are valuable raw materials for the production of food additives, as they contain proteins, dietary fiber, including pectin and protopectin, minerals, as well as such biologically active substances as vitamin C, β- carotene and P-active substances using nuclear magnetic relaxation, it is shown that pretreatment of pomace pumpkin in the microwave electromagnetic field of certain parameters before IR drying allows to transfer part of the bound moisture free moisture, that allows to intensify the subsequent process IR drying. We have developed an innovative technology of production of food supplements from pumpkin extracts, which is protected by Russian patent for the invention and having the “know-how” status. The article presents data describing the organoleptic and physical and chemical indicators of quality nutritional supplements, formulated according to the developed technological regimes

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

    Science.gov (United States)

    Omobowale, Emmanuel B; Singer, Peter A; Daar, Abdallah S

    2009-08-22

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

  20. 2013 Advanced Environmental Health/Advanced Food Technology Standing Review Panel Final Report

    Science.gov (United States)

    Steinberg, Susan

    2014-01-01

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

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

    Directory of Open Access Journals (Sweden)

    David C Cook

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

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

    Science.gov (United States)

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

    2013-08-01

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

  3. [Evolution of food science and technology in developing countries during the last 50 years].

    Science.gov (United States)

    Bressani, R

    1993-01-01

    Malnutrition affects mostly the low-income groups, especially children and pregnant and nursing women despite the advances made in food processing techniques in the last 50 years. Malnutrition is more severe in rural areas of Latin America than big cities. The Institute of Food Science and Technology and the International League for Education and Nutrition of the US in 1976 initiated a study about identifying the actions that could be taken into account for developing countries and donating agencies. The problem of malnutrition in the developing has been evident in these 50 years in terms of deficiencies of protein, iodine, iron, vitamin A, and lack of information concerning proper nutrition during pregnancy and the lactation period. The problem of lack of food was supposed to be solved by the green revolution, which developed cereals with better quality protein using hybrids like triticale (rye and wheat). The population problem with the increase of younger people presents the issue of new jobs and vocations such as professions in nutrition and science. The economic problem is rooted in the dilemma of ¿selling at a low price and buying at a high price¿. The problem of human resources entails the involvement of people in all phases of food production in the developing world.

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

    Science.gov (United States)

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

    2002-02-28

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

  5. 2015 Advanced Environmental Health/Advanced Food Technology Standing Review Panel

    Science.gov (United States)

    Steinberg, Susan

    2015-01-01

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

  6. Sensemaking technologies

    DEFF Research Database (Denmark)

    Madsen, Charlotte Øland

    & Brass, 1990; Kling 1991; Orlikowski 2000). It also demonstrates that technology is a flexible variable adapted to the organisation's needs, culture, climate and management philosophy, thus leading to different uses and outcomes of the same technology in different organisations (Barley 1986; 1990......, Orlikowski 2000). Viewing the use of technology as a process of enactment opens up for investigating the social processes of interpreting new technology into the organisation (Orlikowski 2000). The scope of the PhD project will therefore be to gain a deeper understanding of how the enactment of new...

  7. Chemistry Technology

    Data.gov (United States)

    Federal Laboratory Consortium — Chemistry technology experts at NCATS engage in a variety of innovative translational research activities, including:Design of bioactive small molecules.Development...

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

    Science.gov (United States)

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

    2009-02-01

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

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

    Science.gov (United States)

    Kotsanopoulos, Konstantinos V; Arvanitoyannis, Ioannis S

    2015-01-01

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

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

    Science.gov (United States)

    Whelan, R. H.

    1985-01-01

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

  11. Thermally activated technologies: Technology Roadmap

    Energy Technology Data Exchange (ETDEWEB)

    None, None

    2003-05-01

    The purpose of this Technology Roadmap is to outline a set of actions for government and industry to develop thermally activated technologies for converting America’s wasted heat resources into a reservoir of pollution-free energy for electric power, heating, cooling, refrigeration, and humidity control. Fuel flexibility is important. The actions also cover thermally activated technologies that use fossil fuels, biomass, and ultimately hydrogen, along with waste heat.

  12. Thermally activated technologies: Technology Roadmap

    Energy Technology Data Exchange (ETDEWEB)

    None, None

    2003-05-01

    The purpose of this Technology Roadmap is to outline a set of actions for government and industry to develop thermally activated technologies for converting America’s wasted heat resources into a reservoir of pollution-free energy for electric power, heating, cooling, refrigeration, and humidity control. Fuel flexibility is important. The actions also cover thermally activated technologies that use fossil fuels, biomass, and ultimately hydrogen, along with waste heat.

  13. Clays and Clay Minerals and their environmental application in Food Technology

    Science.gov (United States)

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

    2013-04-01

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

  14. Plastics Technology.

    Science.gov (United States)

    Barker, Tommy G.

    This curriculum guide is designed to assist junior high schools industrial arts teachers in planning new courses and revising existing courses in plastics technology. Addressed in the individual units of the guide are the following topics: introduction to production technology; history and development of plastics; safety; youth leadership,…

  15. Lasers technology

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2011-07-01

    The Lasers Technology Program of IPEN is committed to the development of new lasers based on the research of optical materials and new technologies, as well to laser applications in several areas: Nuclear, Medicine, Dentistry, Industry, Environment and Advanced Research. The Program is basically divided into two main areas: Material and Laser Development and Laser Applications.

  16. Maritime Technology

    DEFF Research Database (Denmark)

    Sørensen, Herman

    1997-01-01

    Elementary introduction to the subject "Maritime Technology".The contents include drawings, sketches and references in English without any supplementary text.......Elementary introduction to the subject "Maritime Technology".The contents include drawings, sketches and references in English without any supplementary text....

  17. Maritime Technology

    DEFF Research Database (Denmark)

    Sørensen, Herman

    1997-01-01

    Elementary introduction to the subject "Maritime Technology".The contents include drawings, sketches and references in English without any supplementary text.......Elementary introduction to the subject "Maritime Technology".The contents include drawings, sketches and references in English without any supplementary text....

  18. Technology Push

    Science.gov (United States)

    Kennedy, Mike

    2008-01-01

    When students, teachers, administrators and others employed in education arrive at work every day on thousands of campuses across the nation, it should come as no surprise that at every step along the way, technology is there to greet them. Technological advancements in education, as well as in facilities operation and management, are not a…

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

    Directory of Open Access Journals (Sweden)

    Rahul Mor

    2015-08-01

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

  20. Sensemaking technology

    DEFF Research Database (Denmark)

    Madsen, Charlotte Øland

    Research objective: The object of the LOK research project is to gain a better understanding of the technological strategic processes in organisations by using the concept/metaphor of sensemaking. The project will investigate the technological strategies in organisations in order to gain a deeper...... understanding of the cognitive competencies and barriers towards implementing new technology in organisations. The research will therefore concentrate on researching the development process in the organisation's perception of the external environmental elements of customers, suppliers, competitors, internal...... and external technology and legislation and the internal environmental elements of structure, power relations and political arenas. All of these variables have influence on which/how technologies are implemented thus creating different outcomes all depending on the social dynamics that are triggered by changes...

  1. Sensemaking technology

    DEFF Research Database (Denmark)

    Madsen, Charlotte Øland

    Research objective: The object of the LOK research project is to gain a better understanding of the technological strategic processes in organisations by using the concept/metaphor of sensemaking. The project will investigate the technological strategies in organisations in order to gain a deeper...... understanding of the cognitive competencies and barriers towards implementing new technology in organisations. The research will therefore concentrate on researching the development process in the organisation's perception of the external environmental elements of customers, suppliers, competitors, internal...... and external technology and legislation and the internal environmental elements of structure, power relations and political arenas. All of these variables have influence on which/how technologies are implemented thus creating different outcomes all depending on the social dynamics that are triggered by changes...

  2. Technology collaboration

    Energy Technology Data Exchange (ETDEWEB)

    Thomas, Jacob [Halliburton (Brazil)

    2011-07-01

    The aim of this paper is to present Halliburton's Brazilian technology center. Halliburton has technology centers in the United States, Saudi Arabia, India, Singapore and Brazil, all of which aim at delivering accelerated innovation in the oil sector. The technology centers engage in research and development activities with the help of various universities and in collaboration with the customer or supplier. The Halliburton Brazil technology center provides its customers with timely research and development solutions for enhancing recovery and mitigating reservoir uncertainty; they are specialized in finding solutions for pre- and post-salt carbonate drilling and in the enhancement of production from mature fields. This presentation showcased the work carried out by the Halliburton Brazil technology center to help customers develop their deepwater field activities.

  3. INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS

    Directory of Open Access Journals (Sweden)

    N. A. Drozdova

    2016-01-01

    Full Text Available In the present review, we focus on the features of the collagen structure. In particular, we report the correlation between the amount of proline and hydroxyproline and the temperature of denaturation, as well as the changes of collagen structure after thermal treatment. After cooling, denaturated collagen forms dense jellies which may absorb a large amount of water. The influence of pH on the denaturalion temperature, solubility andthe strength characteristics of collagen-containing proteins are described. The review also describes the data on the influence of various food additives and chemicals (acids, alkalis, salts i.a. phosphates, hydrocolloids on the collagen protein structure and technological properties. The effect of acids, alkalis, salts on the properties of collagen dependson the nature and strength of the ions and their affinity for the collagen ions. The interactions between the collagen proteins and hydrocolloids result in the synergetic effect. Phosphates and collagen form solid structures.

  4. A methodology to promote business development from research outcomes in food science and technology

    Directory of Open Access Journals (Sweden)

    Eduardo L. Cardoso

    2015-04-01

    Full Text Available Valorization of knowledge produced in research units has been a major challenge for research universities in contemporary societies. The prevailing forces have led these institutions to develop a “third mission”, the facilitation of technology transfer and activity in an entrepreneurial paradigm. Effective management of challenges encountered in the development of academic entrepreneurship and the associated valorization of knowledge produced by universities are major factors to bridge the gap between research and innovation in Europe.The need to improve the existing institutional knowledge valorization processes, concerning entrepreneurship and business development and the processes required were discussed.A case study was designed to describe the institutional knowledge valorization process in a food science and technology research unit and a related incubator, during a five year evaluation period that ended in 2012.The knowledge valorization processes benefited from the adoption of a structured framework methodology that led to ideas and teams from a business model generation to client development, in parallel, when possible, with an agile product/service development.Although academic entrepreneurship engagement could be improved, this case study demonstrated that stronger skills development was needed to enable the researcher to be more aware of business development fundamentals and therefore contribute to research decisions and the valorisation of individual and institutional knowledge assets. It was noted that the timing for involvement of companies in the research projects or programs varied with the nature of the research.

  5. A methodology to promote business development from research outcomes in food science and technology

    Directory of Open Access Journals (Sweden)

    Eduardo L. Cardoso

    2015-04-01

    Full Text Available Valorization of knowledge produced in research units has been a major challenge for research universities in contemporary societies. The prevailing forces have led these institutions to develop a “third mission”, the facilitation of technology transfer and activity in an entrepreneurial paradigm. Effective management of challenges encountered in the development of academic entrepreneurship and the associated valorization of knowledge produced by universities are major factors to bridge the gap between research and innovation in Europe.The need to improve the existing institutional knowledge valorization processes, concerning entrepreneurship and business development and the processes required were discussed.A case study was designed to describe the institutional knowledge valorization process in a food science and technology research unit and a related incubator, during a five year evaluation period that ended in 2012.The knowledge valorization processes benefited from the adoption of a structured framework methodology that led to ideas and teams from a business model generation to client development, in parallel, when possible, with an agile product/service development.Although academic entrepreneurship engagement could be improved, this case study demonstrated that stronger skills development was needed to enable the researcher to be more aware of business development fundamentals and therefore contribute to research decisions and the valorisation of individual and institutional knowledge assets. It was noted that the timing for involvement of companies in the research projects or programs varied with the nature of the research.

  6. Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market

    Directory of Open Access Journals (Sweden)

    Virginia Giannou

    2015-10-01

    Full Text Available The qualifications of Food Science and Technology/Engineering (FST/E professionals were examined by a web-based survey conducted in 15 countries (14 EU and Turkey. The analysis of the responses showed that 65% of the respondents had a higher education (HE degree (BSc 29%, MSc 28%, and PhD 8%, and 20% carried out extracurricular training before entering in the job market. The main fields of study were Food Science and Technology/Engineering, followed by Agriculture, Nutrition and Health, Safety/Hygiene, and Chemical Engineering in all three levels of HE degrees. Differences in the level of degree between genders were not observed, although a higher percentage of female respondents (36% of all female respondents reported no higher qualification degree, compared to male respondents (33% of all male respondents. On the contrary, female respondents prevailed in extracurricular studies, compared to male ones. Gender, however, was a differentiating factor as far as the field of studies was concerned with female respondents prevailing in Nutrition and Health and male in Agriculture.A considerable percentage of the respondents acquired either a ΗΕ degree or had extracurricular training while working in the 1st job. Extracurricular training both before entering the job market and during work at the 1st workplace comprised mainly the topics Safety and Hygiene, Management, followed by Sensory Science, FST/E and Nutrition and Health. In addition, Marketing Science/Consumer Behaviour was also one of the main topics of company or other training during work at the 1st workplace.   

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

    Institute of Scientific and Technical Information of China (English)

    José Manuel Lorenzo; Paulo Eduardo Sichetti Munekata

    2016-01-01

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

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

    Institute of Scientific and Technical Information of China (English)

    Jose Manuel Lorenzo

    2016-01-01

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

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

    Directory of Open Access Journals (Sweden)

    José Manuel Lorenzo

    2016-08-01

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

  10. Implementation of Emerging Technologies

    DEFF Research Database (Denmark)

    Barba, F. J.; Orlien, Vibeke; Mota, Maria J.

    2016-01-01

    resources. Lastly, studies with specific examples of the implementation of these novel processing technologies in food industry are described, focusing on the application of high-pressure processing and pulsed electric fields to orange juice, milk, and oysters. Higher implementation costs were observed...... for the emerging processing technologies compared to the conventional processing technologies, which can be explained by the fact that the industrial application of these novel technologies is still under development. In the future the costs are expected to reduce with further technology advances......Novel processing technologies have been gaining interest among food researchers due to their lower impact on nutritional and sensory properties of the products compared to the conventional thermal techniques. In this chapter some of the most well-studied (eg, high-pressure processing, pulsed...

  11. Ergonomics technology

    Science.gov (United States)

    Jones, W. L.

    1977-01-01

    Major areas of research and development in ergonomics technology for space environments are discussed. Attention is given to possible applications of the technology developed by NASA in industrial settings. A group of mass spectrometers for gas analysis capable of fully automatic operation has been developed for atmosphere control on spacecraft; a version for industrial use has been constructed. Advances have been made in personal cooling technology, remote monitoring of medical information, and aerosol particle control. Experience gained by NASA during the design and development of portable life support units has recently been applied to improve breathing equipment used by fire fighters.

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

    Science.gov (United States)

    Cheng, Jack Y K; Lo, Irene M C

    2016-04-01

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

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

    Directory of Open Access Journals (Sweden)

    Ignacio Robla

    2009-06-01

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

  14. Technology Innovation

    Science.gov (United States)

    EPA produces innovative technologies and facilitates their creation in line with the Agency mission to create products such as the stormwater calculator, remote sensing, innovation clusters, and low-cost air sensors.

  15. Banana technology

    Science.gov (United States)

    van Amstel, Willem D.; Schellekens, E. P. A.; Walravens, C.; Wijlaars, A. P. F.

    1999-09-01

    With 'Banana Technology' an unconventional hybrid fabrication technology is indicated for the production of very large parabolic and hyperbolic cylindrical mirror systems. The banana technology uses elastic bending of very large and thin glass substrates and fixation onto NC milled metal moulds. This technology has matured during the last twenty years for the manufacturing of large telecentric flat-bed scanners. Two construction types, called 'internal banana' and 'external banana; are presented. Optical figure quality requirements in terms of slope and curvature deviations are discussed. Measurements of these optical specifications by means of a 'finishing rod' type of scanning deflectometer or slope tester are presented. Design constraints for bending glass and the advantages of a new process will be discussed.

  16. Exploration technology

    Energy Technology Data Exchange (ETDEWEB)

    Roennevik, H.C. [Saga Petroleum A/S, Forus (Norway)

    1996-12-31

    The paper evaluates exploration technology. Topics discussed are: Visions; the subsurface challenge; the creative tension; the exploration process; seismic; geology; organic geochemistry; seismic resolution; integration; drilling; value creation. 4 refs., 22 figs.

  17. UPLIFTING TECHNOLOGY

    National Research Council Canada - National Science Library

    Thomas K Grose

    2015-01-01

      Inspired by Star Trek turbolifts, German engineering firm ThyssenKrupp says it's ready to replace cables and pulleys using maglev, or magnetic levitation technology, that enables the world's fastest...

  18. Videodisc technology

    Energy Technology Data Exchange (ETDEWEB)

    Marsh, F.E. Jr.

    1981-03-01

    An overview of the technology of videodiscs is given. The emphasis is on systems that use reflection or transmission of laser light. Possible use of videodiscs for storage of bibliographic information is considered. 6 figures, 3 tables. (RWR)

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

    Science.gov (United States)

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

    2011-03-01

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

  20. Fabrication Technology

    Energy Technology Data Exchange (ETDEWEB)

    Blaedel, K.L.

    1993-03-01

    The mission of the Fabrication Technology thrust area is to have an adequate base of manufacturing technology, not necessarily resident at Lawrence Livermore National Laboratory (LLNL), to conduct the future business of LLNL. The specific goals continue to be to (1) develop an understanding of fundamental fabrication processes; (2) construct general purpose process models that will have wide applicability; (3) document findings and models in journals; (4) transfer technology to LLNL programs, industry, and colleagues; and (5) develop continuing relationships with the industrial and academic communities to advance the collective understanding of fabrication processes. The strategy to ensure success is changing. For technologies in which they are expert and which will continue to be of future importance to LLNL, they can often attract outside resources both to maintain their expertise by applying it to a specific problem and to help fund further development. A popular vehicle to fund such work is the Cooperative Research and Development Agreement with industry. For technologies needing development because of their future critical importance and in which they are not expert, they use internal funding sources. These latter are the topics of the thrust area. Three FY-92 funded projects are discussed in this section. Each project clearly moves the Fabrication Technology thrust area towards the goals outlined above. They have also continued their membership in the North Carolina State University Precision Engineering Center, a multidisciplinary research and graduate program established to provide the new technologies needed by high-technology institutions in the US. As members, they have access to and use of the results of their research projects, many of which parallel the precision engineering efforts at LLNL.

  1. Cognitive technologies

    CERN Document Server

    Mello, Alan; Figueiredo, Fabrício; Figueiredo, Rafael

    2017-01-01

    This book focuses on the next generation optical networks as well as mobile communication technologies. The reader will find chapters on Cognitive Optical Network, 5G Cognitive Wireless, LTE, Data Analysis and Natural Language Processing. It also presents a comprehensive view of the enhancements and requirements foreseen for Machine Type Communication. Moreover, some data analysis techniques and Brazilian Portuguese natural language processing technologies are also described here. .

  2. Lasers technology

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2014-07-01

    The Laser Technology Program of IPEN is developed by the Center for Lasers and Applications (CLA) and is committed to the development of new lasers based on the research of new optical materials and new resonator technologies. Laser applications and research occur within several areas such as Nuclear, Medicine, Dentistry, Industry, Environment and Advanced Research. Additional goals of the Program are human resource development and innovation, in association with Brazilian Universities and commercial partners.

  3. Fabrication Technology

    Energy Technology Data Exchange (ETDEWEB)

    Blaedel, K.L.

    1993-03-01

    The mission of the Fabrication Technology thrust area is to have an adequate base of manufacturing technology, not necessarily resident at Lawrence Livermore National Laboratory (LLNL), to conduct the future business of LLNL. The specific goals continue to be to (1) develop an understanding of fundamental fabrication processes; (2) construct general purpose process models that will have wide applicability; (3) document findings and models in journals; (4) transfer technology to LLNL programs, industry, and colleagues; and (5) develop continuing relationships with the industrial and academic communities to advance the collective understanding of fabrication processes. The strategy to ensure success is changing. For technologies in which they are expert and which will continue to be of future importance to LLNL, they can often attract outside resources both to maintain their expertise by applying it to a specific problem and to help fund further development. A popular vehicle to fund such work is the Cooperative Research and Development Agreement with industry. For technologies needing development because of their future critical importance and in which they are not expert, they use internal funding sources. These latter are the topics of the thrust area. Three FY-92 funded projects are discussed in this section. Each project clearly moves the Fabrication Technology thrust area towards the goals outlined above. They have also continued their membership in the North Carolina State University Precision Engineering Center, a multidisciplinary research and graduate program established to provide the new technologies needed by high-technology institutions in the US. As members, they have access to and use of the results of their research projects, many of which parallel the precision engineering efforts at LLNL.

  4. Food Waste Pretreatment Technologies%餐厨垃圾预处理技术综述

    Institute of Scientific and Technical Information of China (English)

    陈必鸣

    2015-01-01

    介绍了餐厨垃圾的理化特性,并探讨了目前可用于餐厨垃圾的预处理技术,包括预分选(破袋、人工分选、滚筒筛分、弹跳分选、风力分选、红外分选、破碎)及生化预处理(湿热处理、干热处理、生物干化、生物淋滤)技术的特点和作用。%The physical and chemical properties of food waste were introduced. And the characteristics and functions of present food waste pretreatment technologies were discussed, including presorting (such as bag-breaking, manual sorting, drum screening, bounce separation, pneumatic separation, infrared separation, and crushing) and biochemical pretreatment (such as heat-moisture treatment, dry-heating treatment, bio-drying, and bio-leaching).

  5. Agricultural and Food Processing Applications of Pulsed Power and Plasma Technologies

    Science.gov (United States)

    Takaki, Koichi

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

  6. Photonics and nanophotonics and information and communication technologies in modern food packaging.

    Science.gov (United States)

    Sarapulova, Olha; Sherstiuk, Valentyn; Shvalagin, Vitaliy; Kukhta, Aleksander

    2015-01-01

    The analysis of the problem of conjunction of information and communication technologies (ICT) with packaging industry and food production was made. The perspective of combining the latest advances of nanotechnology, including nanophotonics, and ICT for creating modern smart packaging was shown. There were investigated luminescent films with zinc oxide nanoparticles, which change luminescence intensity as nano-ZnO interacts with decay compounds of food products, for active and intelligent packaging. High luminescent transparent films were obtained from colloidal suspension of ZnO and polyvinylpyrrolidone (PVP). The influence of molecular mass, concentration of nano-ZnO, and film thickness on luminescent properties of films was studied in order to optimize the content of the compositions. The possibility of covering the obtained films with polyvinyl alcohol was considered for eliminating water soluble properties of PVP. The luminescent properties of films with different covers were studied. The insoluble in water composition based on ZnO stabilized with colloidal silicon dioxide and PVP in polymethylmethacrylate was developed, and the luminescent properties of films were investigated. The compositions are non-toxic, safe, and suitable for applying to the inner surface of active and intelligent packaging by printing techniques, such as screen printing, flexography, inkjet, and pad printing.

  7. Round table part 4: Identification of the key technologies and collaboration for Food production and preparation

    Science.gov (United States)

    Lasseur, Christophe; Tikhomirov, Alexander A.; Wheeler, Raymond

    2016-07-01

    Although the two first metabolic needs are based on simple molecule (i.e. oxygen and water), the third metabolic needs considered a tremendously large number and diversity of molecules: food. Today, physical chemical technologies do not allow to synthetize all the spectrum of molecules and biological processes have to be considered. Moreover, the raw material products by plants or by microorganisms are generally not directly edible or palatable and would need either transformation, assembly and/or storage. In other words the challenges of the food cannot be reduced to the plant production but need to include as well the complete chain, from the production conditions and the biomass quality up to the final edible products and its acceptance. In other words all the steps have to be considered and characterize. Today these challenges requires a high level of plants characterization. This round table part 4 would allow the participants to present some of their results and express some domain of activities. Re4serach for collaboration will be identified.

  8. Scientific basis of use of fruits Coriandrum sativum L. In food technologies

    Directory of Open Access Journals (Sweden)

    Natalia Frolova

    2016-10-01

    Full Text Available Today in the world recognized the need for environmentally friendly products for a healthy food and quality life. Products with natural ingredients, including flavoring become very popular. Coriander is one of herbs that functions as both, spice as well as herbal medicine. Coriandrum sativum L. is a major aromatic crop in Ukraine. The plants of Coriandrum sativum contain the essential oils and other compounds in the seeds and leaves and have an important role as flavorings. The main objective was to investigate possibility effective utilization of coriander essential oil in national economy of Ukraine. It was necessary to study the chemical compounds of coriander fruits by instrumental analysis and odor by sensory analysis with following creating new aroma compositions. Search had been carried out throughout 2009 - 2014 years. The aerial parts of aromatic plants were harvested at the plots of National Botanical Garden of National Academy of the Sciences of Ukraine. Essential oil was obtained by hydro distillation procedure in National University of food technology. Main and specific components of essential oils from seeds coriander were characterized. Qualitative structure of essential oils was determined by the gas-liquid chromatography method on the chromatograph Agilent Technologies 6890 with mass-spectrometric detector 5973. The run of components was done using Device of Fractional Distillation. Linalool, limonene, geranyl acetate, d-camphor, myrcene and geraniol were found as the major components. In the composition of essential oils each component has its own flavor, the combination of which determines the flavor of the oil. We investigated the possibility of target separation of essential oils of coriander fruits into fractions of different flavor. The article presents the results of research sequential processing fruits Coriandrum sativum to obtain a series of natural flavors. Principles and laws of the vacuum distillation were used for

  9. 简谈如何加强食品安全科技%Brief introduction to strengthen food safety technology

    Institute of Scientific and Technical Information of China (English)

    黄晓琴

    2014-01-01

    食品安全问题关系到人类的健康、国家的安定和社会的进步,而科学技术是保障食品安全问题的根本保证。通过加强食品安全科技的建设能力及专业队伍建设的措施,提高食品安全科技,保障食品安全。%Food safety is closely related to people's health, country's stability, and social development. Science and technology is the fundamental guarantee for the food safety. The food safety is safeguarded by strengthen the ability of food safety science and technology construction and intelligent team construction.

  10. Technology and technology transfer: some basic issues

    OpenAIRE

    Shamsavari, Ali; Adikibi, Owen; Taha, Yasser

    2002-01-01

    This paper addresses various issues relating to technology and transfer of technology such as technology and society, technology and science, channels and models of technology transfer, the role of multinational companies in transfer of technology, etc. The ultimate objective is to pose the question of relevance of some existing models and ideas like technological independence in an increasingly globalised world economy.

  11. Applications and Case Studies of the Next-Generation Sequencing Technologies in Food, Nutrition and Agriculture.

    Science.gov (United States)

    Next-generation sequencing technologies are able to produce high-throughput short sequence reads in a cost-effective fashion. The emergence of these technologies has not only facilitated genome sequencing but also changed the landscape of life sciences. Here I survey their major applications ranging...

  12. Technology cycles and technology revolutions

    Energy Technology Data Exchange (ETDEWEB)

    Paganetto, Luigi; Scandizzo, Pasquale Lucio

    2010-09-15

    Technological cycles have been characterized as the basis of long and continuous periods economic growth through sustained changes in total factor productivity. While this hypothesis is in part consistent with several theories of growth, the sheer magnitude and length of the economic revolutions experienced by humankind seems to indicate surmise that more attention should be given to the origin of major technological and economic changes, with reference to one crucial question: role of production and use of energy in economic development.

  13. Legal regulation of information and communications technologies as specific forms of production factor for capital in food industry

    Directory of Open Access Journals (Sweden)

    D. Šálková

    2009-12-01

    Full Text Available Information and communication technologies are one of factors that markedly influence agricultural primary production and food industry as well as all other branches of the national economy. Therefore, it is necessary to analyse an effect of Community legal regulations for electronic transactions on resource utility.

  14. 78 FR 49529 - Radio Frequency Wireless Technology in Medical Devices; Guidance for Industry and Food and Drug...

    Science.gov (United States)

    2013-08-14

    ... of RF energy, and the RF wireless emissions from one product or device could potentially affect the... HUMAN SERVICES Food and Drug Administration (formerly Docket No. 2006D-0504) Radio Frequency Wireless...) is announcing the availability of the guidance entitled ``Radio Frequency Wireless Technology in...

  15. Alignment of Assessment Objectives with Instructional Objectives Using Revised Bloom's Taxonomy--The Case for Food Science and Technology Education

    Science.gov (United States)

    Jideani, V. A.; Jideani, I. A.

    2012-01-01

    Nine food science and technology (FST) subjects were assessed for alignment between the learning outcomes and assessment using revised Bloom's taxonomy (RBT) of cognitive knowledge. Conjoint analysis was used to estimate the utilities of the levels of cognitive, knowledge, and the attribute importance (cognitive process and knowledge dimension)…

  16. Food safety intervention research at the Eastern Regional Research Center: innovative sanitizers, natural antimicrobials and nonthermal processing technologies

    Science.gov (United States)

    Foodborne pathogens such as Salmonella, Listeria monocytogenes and Escherichia coli O157:H7cause millions of illnesses every year. A variety of technologies have been advanced in recent years to expand on the suite of tools available to food processors. At the US Department of Agriculture’s Eastern ...

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

    Science.gov (United States)

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

    2016-03-01

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

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

    Science.gov (United States)

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

    2017-07-08

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

  19. Knowledge Technologies

    CERN Document Server

    Milton, Nick

    2008-01-01

    Several technologies are emerging that provide new ways to capture, store, present and use knowledge. This book is the first to provide a comprehensive introduction to five of the most important of these technologies: Knowledge Engineering, Knowledge Based Engineering, Knowledge Webs, Ontologies and Semantic Webs. For each of these, answers are given to a number of key questions (What is it? How does it operate? How is a system developed? What can it be used for? What tools are available? What are the main issues?). The book is aimed at students, researchers and practitioners interested in Knowledge Management, Artificial Intelligence, Design Engineering and Web Technologies. During the 1990s, Nick worked at the University of Nottingham on the application of AI techniques to knowledge management and on various knowledge acquisition projects to develop expert systems for military applications. In 1999, he joined Epistemics where he worked on numerous knowledge projects and helped establish knowledge management...

  20. Persuasive Technology

    DEFF Research Database (Denmark)

    This book constitutes the proceedings of the 5th International Conference on Persuasive Technology, PERSUASIVE 2010, held in Copenhagen Denmark in June 2010. The 25 papers presented were carefully reviewed and selected from 80 submissions. In addition three keynote papers are included in this vol......This book constitutes the proceedings of the 5th International Conference on Persuasive Technology, PERSUASIVE 2010, held in Copenhagen Denmark in June 2010. The 25 papers presented were carefully reviewed and selected from 80 submissions. In addition three keynote papers are included...... in this volume. The topics covered are emotions and user experience, ambient persuasive systems, persuasive design, persuasion profiles, designing for health, psychology of persuasion, embodied and conversational agents, economic incentives, and future directions for persuasive technology....

  1. Seafood Technology

    DEFF Research Database (Denmark)

    Børresen, Torger

    This presentation will fill the total picture of this conference between fisheries and aquaculture, blue biotech and bioconservation, by considering the optimal processing technology of marine resources from the raw material until the seafood reaches the plate of the consumer. The situation today...... must be performed such that total traceability and authenticity of the final products can be presented on demand. The most important aspects to be considered within seafood technology today are safety, healthy products and high eating quality. Safety can be divided into microbiological safety...... and not presenting any safety risk per se. Seafood is healthy due to the omega-3 fatty acids and the nutritional value of vitamins, peptides and proteins. The processing technology must however be performed such that these valuable features are not lost during production. The same applies to the eating quality. Any...

  2. Persuasive Technology

    DEFF Research Database (Denmark)

    This book constitutes the proceedings of the 5th International Conference on Persuasive Technology, PERSUASIVE 2010, held in Copenhagen Denmark in June 2010. The 25 papers presented were carefully reviewed and selected from 80 submissions. In addition three keynote papers are included in this vol......This book constitutes the proceedings of the 5th International Conference on Persuasive Technology, PERSUASIVE 2010, held in Copenhagen Denmark in June 2010. The 25 papers presented were carefully reviewed and selected from 80 submissions. In addition three keynote papers are included...... in this volume. The topics covered are emotions and user experience, ambient persuasive systems, persuasive design, persuasion profiles, designing for health, psychology of persuasion, embodied and conversational agents, economic incentives, and future directions for persuasive technology....

  3. Assessment of Greenhouse Gas Control Technology Options within the Energy, Water and Food Nexus

    Science.gov (United States)

    Al-Ansari, Tareq; Korre, Anna; Nie, Zhenggang; Shah, Nilay

    2015-04-01

    second scenario integrates PV to power the RO units and the third scenario uses solar PV to power the RO and fertilizer production facilities. The second operating mode integrates the BIGCC for power generation and the third mode utilises the gasification by-product biochar for the enhancement of agricultural productivity in addition to the power generated from the BIGCC. The final mode of operation examines the use of CO2 capture technology in the baseline scenario to support fertilization resulting in productivity increases for crops. References: Al-Ansari, T., Korre, A., Nie, Z., Shah, N., "Development of a life cycle assessment model for the analysis of the energy, water and food nexus" Computer Aided Chemical Engineering, 33, (2014), 1039-1044. Al-Ansari, T., Korre, A., Nie, Z., Shah, N., Integrated Modelling of the Energy, Water and Food Nexus to Enhance the Environmental Performance of Food Production Systems, 9th International Conference LCA of Food, San Francisco, USA, 8 - 10 October 2014

  4. Technology Transfer

    Science.gov (United States)

    Smith, Nanette R.

    1995-01-01

    The objective of this summer's work was to attempt to enhance Technology Application Group (TAG) ability to measure the outcomes of its efforts to transfer NASA technology. By reviewing existing literature, by explaining the economic principles involved in evaluating the economic impact of technology transfer, and by investigating the LaRC processes our William & Mary team has been able to lead this important discussion. In reviewing the existing literature, we identified many of the metrics that are currently being used in the area of technology transfer. Learning about the LaRC technology transfer processes and the metrics currently used to track the transfer process enabled us to compare other R&D facilities to LaRC. We discuss and diagram impacts of technology transfer in the short run and the long run. Significantly, it serves as the basis for analysis and provides guidance in thinking about what the measurement objectives ought to be. By focusing on the SBIR Program, valuable information regarding the strengths and weaknesses of this LaRC program are to be gained. A survey was developed to ask probing questions regarding SBIR contractors' experience with the program. Specifically we are interested in finding out whether the SBIR Program is accomplishing its mission, if the SBIR companies are providing the needed innovations specified by NASA and to what extent those innovations have led to commercial success. We also developed a survey to ask COTR's, who are NASA employees acting as technical advisors to the SBIR contractors, the same type of questions, evaluating the successes and problems with the SBIR Program as they see it. This survey was developed to be implemented interactively on computer. It is our hope that the statistical and econometric studies that can be done on the data collected from all of these sources will provide insight regarding the direction to take in developing systematic evaluations of programs like the SBIR Program so that they can

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

    Science.gov (United States)

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

    2012-01-01

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

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

    Science.gov (United States)

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

    2012-01-01

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

  7. [Studies on rapid detection of food-borne pathogenic bacteria by nucleic acid testing and related technology].

    Science.gov (United States)

    Cao, Wei; Wang, Mingzhong; Wang, Xiaoying; Liu, Xiumei

    2008-03-01

    The traditional methods of bacteria isolation, cultivation and identification are time-consuming, which can't meet the needs of the control and prevention of food-borne diseases. Recently, various kinds of rapid methods for food-borne pathogenic bacteria detection have emerged with the prompt development of nucleic acid testing technology. The application studies on polymerase chain reaction and the techniques derived from it, nucleic acid isothermal amplification, oligonucleotide microarray, immunomagnetic separation and DNA biosensing on food-borne pathogenic bacteria including Salmonella, Staphylococcus aureus and Enterohemorrhagic Escherchia coli, etc. were reviewed.

  8. New technological concepts

    Energy Technology Data Exchange (ETDEWEB)

    Fiechter, A.

    1980-01-01

    Topics are: The loop reactor for cultivating yeast on n-paraffin substrate, production of extracellular microbial polysaccharides, use of immobilized lactase in milk systems, immobilized enzymes in analytical chemistry. In all these documents fundamental problems in food technology and food production are discussed.

  9. Soulful Technologies

    DEFF Research Database (Denmark)

    Fausing, Bent

    2010-01-01

    Samsung introduced in 2008 a mobile phone called "Soul" made with a human touch and including itself a "magic touch". Through the analysis of a Nokia mobile phone TV-commercials I want to examine the function and form of digital technology in everyday images. The mobile phone and its digital came...... commercials and internet commercials for mobile phones from Nokia, or handheld computers, as Sony-Ericsson prefers to call them. Digital technology points towards a forgotten pre-human and not only post-human condition....

  10. Playful Technology

    DEFF Research Database (Denmark)

    Johansen, Stine Liv; Eriksson, Eva

    2013-01-01

    In this paper, the design of future services for children in Danish public libraries is discussed, in the light of new challenges and opportunities in relation to new media and technologies. The Danish government has over the last few years initiated and described a range of initiatives regarding...... in the library, the changing role of the librarians and the library space. We argue that intertwining traditional library services with new media forms and engaging play is the core challenge for future design in physical public libraries, but also that it is through new media and technology that new...

  11. Playful Technology

    DEFF Research Database (Denmark)

    Johansen, Stine Liv; Eriksson, Eva

    2013-01-01

    in the library, the changing role of the librarians and the library space. We argue that intertwining traditional library services with new media forms and engaging play is the core challenge for future design in physical public libraries, but also that it is through new media and technology that new......In this paper, the design of future services for children in Danish public libraries is discussed, in the light of new challenges and opportunities in relation to new media and technologies. The Danish government has over the last few years initiated and described a range of initiatives regarding...

  12. Architectural technology

    DEFF Research Database (Denmark)

    2005-01-01

    The booklet offers an overall introduction to the Institute of Architectural Technology and its projects and activities, and an invitation to the reader to contact the institute or the individual researcher for further information. The research, which takes place at the Institute of Architectural...... Technology at the Roayl Danish Academy of Fine Arts, School of Architecture, reflects a spread between strategic, goal-oriented pilot projects, commissioned by a ministry, a fund or a private company, and on the other hand projects which originate from strong personal interests and enthusiasm of individual...

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

    Science.gov (United States)

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

    2017-01-01

    Cultured meat is an unfamiliar emerging food technology that could provide a near endless supply of high quality protein with a relatively small ecological footprint. To understand consumer acceptance of cultured meat, this study investigated the influence of information provision on the explicit and implicit attitude toward cultured meat. Three experiments were conducted using a Solomon four-group design to rule out pretest sensitization effects. The first experiment (N = 190) showed that positive or negative information about cultured meat changed the explicit attitude in the direction of the information. This effect was smaller for participants who were more familiar with cultured meat. In the second experiment (N = 194) positive information was provided about solar panels, an attitude object belonging to the same sustainable product category as sustainable food products such as cultured meat. Positive information about solar panels was found to change the explicit attitude in the direction of the information. Using mood induction, the third experiment (N = 192) ruled out the alternative explanation that explicit attitude change in experiment 1 and 2 was caused by content free affect rather than category based inferences. The implicit attitude appeared insensitive to both information or mood state in all three experiments. These findings show that the explicit attitude toward cultured meat can be influenced by information about the sustainability of cultured meat and information about a positively perceived sustainable product. This effect was shown to be content based rather than merely affect based. Content based information in a relevant context could therefore contribute to the commercial success of cultured meat. Copyright © 2016 Elsevier Ltd. All rights reserved.

  14. Functional chitosan-based grapefruit seed extract composite films for applications in food packaging technology

    Energy Technology Data Exchange (ETDEWEB)

    Tan, Y.M. [Department of Mechanical Engineering, National University of Singapore (Singapore); Lim, S.H.; Tay, B.Y. [Forming Technology Group, Singapore Institute of Manufacturing Technology (Singapore); Lee, M.W. [Food Innovation and Resource Centre, Singapore Polytechnic (Singapore); Thian, E.S., E-mail: mpetes@nus.edu.sg [Department of Mechanical Engineering, National University of Singapore (Singapore)

    2015-09-15

    Highlights: • Chitosan-based grapefruit seed extract (GFSE) films were solution casted. • GFSE was uniformly dispersed within all chitosan film matrices. • All chitosan-based composite films showed remarkable transparency. • Increasing amounts of GFSE incorporated increased the elongation at break of films. • Chitosan-based GFSE composite films inhibited the proliferation of fungal growth. - Abstract: Chitosan-based composite films with different amounts of grapefruit seed extract (GFSE) (0.5, 1.0 and 1.5% v/v) were fabricated via solution casting technique. Experimental results showed that GFSE was uniformly dispersed within all chitosan film matrices. The presence of GFSE made the films more amorphous and tensile strength decreased, while elongation at break values increased as GFSE content increased. Results from the measurement of light transmission revealed that increasing amounts of GFSE (from 0.5 to 1.5% v/v) did not affect transparency of the films. Furthermore, packaging of bread samples with chitosan-based GFSE composite films inhibited the proliferation of fungal growth as compared to control samples. Hence, chitosan-based GFSE composite films have the potential to be a useful material in the area of food technology.

  15. Biodiesel production using fatty acids from food industry waste using corona discharge plasma technology.

    Science.gov (United States)

    Cubas, A L V; Machado, M M; Pinto, C R S C; Moecke, E H S; Dutra, A R A

    2016-01-01

    This article aims to describe an alternative and innovative methodology to transform waste, frying oil in a potential energy source, the biodiesel. The biodiesel was produced from fatty acids, using a waste product of the food industry as the raw material. The methodology to be described is the corona discharge plasma technology, which offers advantages such as acceleration of the esterification reaction, easy separation of the biodiesel and the elimination of waste generation. The best conditions were found to be an oil/methanol molar ratio of 6:1, ambient temperature (25 °C) and reaction time of 110 min and 30 mL of sample. The acid value indicates the content of free fatty acids in the biodiesel and the value obtained in this study was 0.43 mg KOH/g. Peaks corresponding to octadecadienoic acid methyl ester, octadecanoic acid methyl ester and octadecenoic acid methyl ester, from the biodiesel composition, were identified using GC-MS. A major advantage of this process is that the methyl ester can be obtained in the absence of chemical catalysts and without the formation of the co-product (glycerin). Copyright © 2015 Elsevier Ltd. All rights reserved.

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

    Science.gov (United States)

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

    2011-01-01

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

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

    Science.gov (United States)

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

    2011-01-01

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

  18. Exploring novel food proteins and processing technologies : a case study on quinoa protein and high pressure –high temperature processing

    NARCIS (Netherlands)

    Avila Ruiz, Geraldine

    2016-01-01

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

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

    National Research Council Canada - National Science Library

    Slobodan Ivanovic; Luka Perman; Ivana Grlj

    2015-01-01

    .... The use of modern technological solutions affects the workforce, but it must be taken into account that the devices and equipment cannot compensate for the skills, knowledge, expertise and creativity...

  20. [The use of "sous vide" technology in the packaging of chilled and ready to serve food].

    Science.gov (United States)

    Zalewski, S

    1999-01-01

    As chilled precooked dishes show limited to 3-5 days shelf life several additional factors have to be applied to extend it up to 21 or even 42 days as is sometimes allowed for sous vide technology products. Those factors comprise high hygienic standards for raw materials and premises as well as technological steps and parameters that efficiently destroy microbial contamination, and do not allow for recontamination or bacterial growth. Such steps include precooking which also means pasteurisation in high vacuum or anaerobic atmosphere in sealed pouches, blast chilling, low temperature storage parameters as well as high temperature of reheating process and quick serving procedures. Paper specifies parameters for each technological steps and presents microbiological requirements for final products. Sous vide technology allows for good quality and high nutritional value in soups, meats in sauces and stewed vegetables. It is used for individual consumer in chilled "ready to eat" line dishes in supermarkets and supplies such dishes for catering units.

  1. Manufacturing technologies

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1995-09-01

    The Manufacturing Technologies Center is an integral part of Sandia National Laboratories, a multiprogram engineering and science laboratory, operated for the Department of Energy (DOE) with major facilities at Albuquerque, New Mexico, and Livermore, California. Our Center is at the core of Sandia`s Advanced Manufacturing effort which spans the entire product realization process.

  2. Blast Technologies

    Science.gov (United States)

    2011-06-27

    Team Leader Risa Scherer Blast Mitigation Interior and Laboratory Team Leader Blast Technologies POC’s Government Point Of Contacts (POCs): To...to yield injury assessments at higher fidelities and with higher confidence UNCLASSIFIED UNCLASSIFIED Risa Scherer Blast Mitigation Interior and

  3. Energy Technology.

    Science.gov (United States)

    Eaton, William W.

    Reviewed are technological problems faced in energy production including locating, recovering, developing, storing, and distributing energy in clean, convenient, economical, and environmentally satisfactory manners. The energy resources of coal, oil, natural gas, hydroelectric power, nuclear energy, solar energy, geothermal energy, winds, tides,…

  4. Strategic Technology

    Science.gov (United States)

    2012-03-11

    the spectrum of future conflict and engagement. Technology Surprise Francis Fukuyama , in his introduction to the book Blindside, summarizes recent...atrocities or large-scale natural disasters abroad 12 Francis Fukuyama , ed, Blindside (Baltimore, MD: Brookings Institute Press, 2007), 1. 13 Defense

  5. (Environmental technology)

    Energy Technology Data Exchange (ETDEWEB)

    Boston, H.L.

    1990-10-12

    The traveler participated in a conference on environmental technology in Paris, sponsored by the US Embassy-Paris, US Environmental Protection Agency (EPA), the French Environmental Ministry, and others. The traveler sat on a panel for environmental aspects of energy technology and made a presentation on the potential contributions of Oak Ridge National Laboratory (ORNL) to a planned French-American Environmental Technologies Institute in Chattanooga, Tennessee, and Evry, France. This institute would provide opportunities for international cooperation on environmental issues and technology transfer related to environmental protection, monitoring, and restoration at US Department of Energy (DOE) facilities. The traveler also attended the Fourth International Conference on Environmental Contamination in Barcelona. Conference topics included environmental chemistry, land disposal of wastes, treatment of toxic wastes, micropollutants, trace organics, artificial radionuclides in the environment, and the use biomonitoring and biosystems for environmental assessment. The traveler presented a paper on The Fate of Radionuclides in Sewage Sludge Applied to Land.'' Those findings corresponded well with results from studies addressing the fate of fallout radionuclides from the Chernobyl nuclear accident. There was an exchange of new information on a number of topics of interest to DOE waste management and environmental restoration needs.

  6. GIG Technologies

    Science.gov (United States)

    2008-08-08

    caching • GIG as a sensor • Cyber SA/defense • Cross Domain Information Sharing • Multi-Level Security solutions • Enterprise Service Bus ( ESB ...Link Layer Technologies Integrated Link Layer All Optical Core For Terrestrial and Space Networks Separate Transmission Networks Mid-Term Integrated

  7. Geospatial Technology

    Science.gov (United States)

    Reed, Philip A.; Ritz, John

    2004-01-01

    Geospatial technology refers to a system that is used to acquire, store, analyze, and output data in two or three dimensions. This data is referenced to the earth by some type of coordinate system, such as a map projection. Geospatial systems include thematic mapping, the Global Positioning System (GPS), remote sensing (RS), telemetry, and…

  8. Sport Technology

    CSIR Research Space (South Africa)

    Kirkbride, T

    2007-11-01

    Full Text Available in design and manufacturing to virtual reality. There are carbon fiber materials used and in performance analysis that use video base technology. In the 1999 cricket World Cup, small earphones were used for Hansie to communicate with the coach and were later...

  9. Vacuum Technology

    Energy Technology Data Exchange (ETDEWEB)

    Biltoft, P J

    2004-10-15

    The environmental condition called vacuum is created any time the pressure of a gas is reduced compared to atmospheric pressure. On earth we typically create a vacuum by connecting a pump capable of moving gas to a relatively leak free vessel. Through operation of the gas pump the number of gas molecules per unit volume is decreased within the vessel. As soon as one creates a vacuum natural forces (in this case entropy) work to restore equilibrium pressure; the practical effect of this is that gas molecules attempt to enter the evacuated space by any means possible. It is useful to think of vacuum in terms of a gas at a pressure below atmospheric pressure. In even the best vacuum vessels ever created there are approximately 3,500,000 molecules of gas per cubic meter of volume remaining inside the vessel. The lowest pressure environment known is in interstellar space where there are approximately four molecules of gas per cubic meter. Researchers are currently developing vacuum technology components (pumps, gauges, valves, etc.) using micro electro mechanical systems (MEMS) technology. Miniature vacuum components and systems will open the possibility for significant savings in energy cost and will open the doors to advances in electronics, manufacturing and semiconductor fabrication. In conclusion, an understanding of the basic principles of vacuum technology as presented in this summary is essential for the successful execution of all projects that involve vacuum technology. Using the principles described above, a practitioner of vacuum technology can design a vacuum system that will achieve the project requirements.

  10. 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies

    CERN Document Server

    Kramar, Peter

    2016-01-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2007-06-15

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

  12. Technology Programme

    Energy Technology Data Exchange (ETDEWEB)

    Batistoni, Paola; De Marco, Francesco; Pieroni, Leonardo (ed.)

    2005-07-01

    The technology activities carried out by the Euratom-ENEA Association in the framework of the European Fusion Development Agreement concern the Next Step (International Thermonuclear Experimental Reactor - ITER), the Long-Term Programme (breeder blanket, materials, International Fusion Materials Irradiation Facility - IFMIF), Power Plant Conceptual Studies and Socio-Economic Studies. The Underlying Technology Programme was set up to complement the fusion activities as well to develop technologies with a wider range of interest. The Technology Programme mainly involves staff from the Frascati laboratories of the Fusion Technical and Scientific Unit and from the Brasimone laboratories of the Advanced Physics Technologies Unit. Other ENEA units also provide valuable contributions to the programme. ENEA is heavily engaged in component development/testing and in design and safety activities for the European Fusion Technology Programme. Although the work documented in the following covers a large range of topics that differ considerably because they concern the development of extremely complex systems, the high level of integration and coordination ensures the capability to cover the fusion system as a whole. In 2004 the most significant testing activities concerned the ITER primary beryllium-coated first wall. In the field of high-heat-flux components, an important achievement was the qualification of the process for depositing a copper liner on carbon fibre composite (CFC) hollow tiles. This new process, pre-brazed casting (PBC), allows the hot radial pressing (HRP) joining procedure to be used also for CFC-based armour monoblock divertor components. The PBC and HRP processes are candidates for the construction of the ITER divertor. In the materials field an important milestone was the commissioning of a new facility for chemical vapour infiltration/deposition, used for optimising silicon carbide composite (SiCf/SiC) components. Eight patents were deposited during 2004

  13. Hearing Assistive Technology

    Science.gov (United States)

    ... for the Public / Hearing and Balance Hearing Assistive Technology Hearing Assistive Technology: FM Systems | Infrared Systems | Induction ... Assistive Technology Systems Solutions What are hearing assistive technology systems (HATS)? Hearing assistive technology systems (HATS) are ...

  14. Genomics for food biotechnology : prospects of the use of high-throughput technologies for the improvement of food microorganisms

    NARCIS (Netherlands)

    Kuipers, OP

    1999-01-01

    Functional genomics is currently the most effective approach for increasing the knowledge at the molecular level of metabolic and adaptive processes in whole cells. High-throughput technologies, such as DNA microarrays, and improved-two-dimensional electrophoresis methods combined with tandem

  15. 2008 Mississippi Curriculum Framework: Postsecondary Food Production and Management Technology. (Program CIP: 12.0508 - Institutional Food Workers)

    Science.gov (United States)

    Carver, Matthew; Hoff, Jody; Little, Lisa; Samuel, Carolyn

    2008-01-01

    As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate…

  16. Communications technology

    Science.gov (United States)

    Cuccia, C. Louis; Sivo, Joseph

    1986-01-01

    The technologies for optimized, i.e., state of the art, operation of satellite-based communications systems are surveyed. Features of spaceborne active repeater systems, low-noise signal amplifiers, power amplifiers, and high frequency switches are described. Design features and capabilities of various satellite antenna systems are discussed, including multiple beam, shaped reflector shaped beam, offset reflector multiple beam, and mm-wave and laser antenna systems. Attitude control systems used with the antenna systems are explored, along with multiplexers, filters, and power generation, conditioning and amplification systems. The operational significance and techniques for exploiting channel bandwidth, baseband and modulation technologies are described. Finally, interconnectivity among communications satellites by means of RF and laser links is examined, as are the roles to be played by the Space Station and future large space antenna systems.

  17. Manufacturing technology

    Energy Technology Data Exchange (ETDEWEB)

    Leonard, J.A.; Floyd, H.L.; Goetsch, B.; Doran, L. [eds.

    1993-08-01

    This bulletin depicts current research on manufacturing technology at Sandia laboratories. An automated, adaptive process removes grit overspray from jet engine turbine blades. Advanced electronic ceramics are chemically prepared from solution for use in high- voltage varistors. Selective laser sintering automates wax casting pattern fabrication. Numerical modeling improves performance of photoresist stripper (simulation on Cray supercomputer reveals path to uniform plasma). And mathematical models help make dream of low- cost ceramic composites come true.

  18. Emerging technologies

    Energy Technology Data Exchange (ETDEWEB)

    Lu, Shin-yee

    1993-03-01

    The mission of the Emerging Technologies thrust area at Lawrence Livermore National Laboratory is to help individuals establish technology areas that have national and commercial impact, and are outside the scope of the existing thrust areas. We continue to encourage innovative ideas that bring quality results to existing programs. We also take as our mission the encouragement of investment in new technology areas that are important to the economic competitiveness of this nation. In fiscal year 1992, we have focused on nine projects, summarized in this report: (1) Tire, Accident, Handling, and Roadway Safety; (2) EXTRANSYT: An Expert System for Advanced Traffic Management; (3) Odin: A High-Power, Underwater, Acoustic Transmitter for Surveillance Applications; (4) Passive Seismic Reservoir Monitoring: Signal Processing Innovations; (5) Paste Extrudable Explosive Aft Charge for Multi-Stage Munitions; (6) A Continuum Model for Reinforced Concrete at High Pressures and Strain Rates: Interim Report; (7) Benchmarking of the Criticality Evaluation Code COG; (8) Fast Algorithm for Large-Scale Consensus DNA Sequence Assembly; and (9) Using Electrical Heating to Enhance the Extraction of Volatile Organic Compounds from Soil.

  19. Technology Management

    DEFF Research Database (Denmark)

    Pilkington, Alan

    2014-01-01

    This paper reports a bibliometric analysis (co-citation network analysis) of 10 journals in the management of technology (MOT) field. As well as introducing various bibliometric ideas, network analysis tools identify and explore the concepts covered by the field and their inter-relationships. Spe......This paper reports a bibliometric analysis (co-citation network analysis) of 10 journals in the management of technology (MOT) field. As well as introducing various bibliometric ideas, network analysis tools identify and explore the concepts covered by the field and their inter......-relationships. Specific results from different levels of analysis show the different dimensions of technology management: • Co-word terms identify themes • Journal co-citation network: linking to other disciplines • Co-citation network show concentrations of themes The analysis shows that MOT has a bridging role...... in integrating ideas from several distinct disciplines. This suggests that management and strategy are central to MOT which essentially relates to the firm rather than policy. Similarly we have a dual focus on capabilities, but can see subtle differences in how we view these ideas, either through an inwards...

  20. Interpretation of Internet technology

    DEFF Research Database (Denmark)

    Madsen, Charlotte Øland

    2001-01-01

    -cognitive competencies of organisations (Rindova & Fombrunn, 1999). The aim is to contribute to the existing technological implementation theory complex by studying the relationships between the elements of the socio-cognitive processes and the resulting interpretations and actions when new technologies are implemented......Research scope: The topic of the research project is to investigate how new internet technologies such as e-trade and customer relation marketing and management are implemented in Danish food processing companies. The aim is to use Weick's (1995) sensemaking concept to analyse the strategic...... processes leading to the use of internet marketing technologies and to investigate how these new technologies are interpreted into the organisation. Investigating the organisational socio-cognitive processes underlying the decision making processes will give further insight into the socio...

  1. Science and Technology review: The search for mutagens from cooked foods

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1995-07-01

    This past year and a half has been one of the most unsettled periods in the history of the Livermore Laboratory. Our laboratory, like all federal laboratories, has felt the winds of change from Washington. Various committees are questioning the way in which the federal government supports scientific research and the appropriateness of certain to programs. Science and Technology Review is one of the principal mechanisms by which we inform and educate a broad readership about our research programs and accomplishments. Much of the Laboratory`s research is at the cutting edge of science and technology, making it particularly challenging to describe state-of-the-art accomplishments and their significance in widely understood terms. Our goal is that the articles presented here represent the full range of projects at Livermore and convey the challenge and excitement of working at the frontiers of science and technology.

  2. Interpretation of Internet technology

    DEFF Research Database (Denmark)

    Madsen, Charlotte Øland

    2001-01-01

    Research scope: The topic of the research project is to investigate how new internet technologies such as e-trade and customer relation marketing and management are implemented in Danish food processing companies. The aim is to use Weick's (1995) sensemaking concept to analyse the strategic....... Additionally, the project will investigate the technological strategies in organisations in order to gain a deeper understanding of the cognitive barriers towards implementing new technology in organisations. The research will therefore concentrate on the development process in the organisation's perception...

  3. 食品微生物检测技术研究进展%Advanced in Food Microbiological Determination Technology

    Institute of Scientific and Technical Information of China (English)

    王秀芹; 张敏; 颜萍

    2012-01-01

    Food safety is a big public security issue that has direct bearing on life, health, and social stability of the mass of people, and microbial contamination is one of the most important factors. Therefore, the study on food microbiological determination technology is particularly important.%食品安全是直接关系到人民群众生命、健康和社会稳定的重大公共安全问题,而微生物污染又是其中极为重要的因素.对食品微生物检测技术的研究显得尤为重要.

  4. Quality-related enzymes in plant-based products: effects of novel food-processing technologies part 3: ultrasonic processing.

    Science.gov (United States)

    Terefe, Netsanet Shiferaw; Buckow, Roman; Versteeg, Cornelis

    2015-01-01

    High-power ultrasound is a versatile technology which can potentially be used in many food processing applications including food preservation. This is part 2 of a series of review articles dealing with the effectiveness of nonthermal food processing technologies in food preservation focusing on their effect on enzymes. Typically, ultrasound treatment alone does not efficiently cause microbial or enzyme inactivation sufficient for food preservation. However, combined with mild heat with or without elevated pressure (P ≤ 500 kPa), ultrasound can effectively inactivate enzymes and microorganisms. Synergistic effects between ultrasound and mild heat have been reported for the inactivation of both enzymes and microorganisms. The application of ultrasound has been shown to enhance the rate of inactivation of quality degrading enzymes including pectin methylesterase (PME), polygalacturonase (PG), peroxidase (POD), polyphenol oxidase (PPO), and lipoxygenase (LOX) at mild temperature by up to 400 times. Moreover, ultrasound enables the inactivation of relatively heat-resistant enzymes such as tomato PG1 and thermostable orange PME at mild temperature conditions. The extent to which ultrasound enhances the inactivation rate depends on the type of enzyme, the medium in which the enzyme is suspended, and the processing condition including frequency, ultrasonic intensity, temperature, and pressure. The physical and chemical effects of cavitation are considered to be responsible for the ultrasound-induced inactivation of enzymes, although the dominant mechanism depends on the structure of the enzyme.

  5. Beyond land application: Emerging technologies for the treatment and reuse of anaerobically digested agricultural and food waste.

    Science.gov (United States)

    Sheets, Johnathon P; Yang, Liangcheng; Ge, Xumeng; Wang, Zhiwu; Li, Yebo

    2015-10-01

    Effective treatment and reuse of the massive quantities of agricultural and food wastes generated daily has the potential to improve the sustainability of food production systems. Anaerobic digestion (AD) is used throughout the world as a waste treatment process to convert organic waste into two main products: biogas and nutrient-rich digestate, called AD effluent. Biogas can be used as a source of renewable energy or transportation fuels, while AD effluent is traditionally applied to land as a soil amendment. However, there are economic and environmental concerns that limit widespread land application, which may lead to underutilization of AD for the treatment of agricultural and food wastes. To combat these constraints, existing and novel methods have emerged to treat or reuse AD effluent. The objective of this review is to analyze several emerging methods used for efficient treatment and reuse of AD effluent. Overall, the application of emerging technologies is limited by AD effluent composition, especially the total solid content. Some technologies, such as composting, use the solid fraction of AD effluent, while most other technologies, such as algae culture and struvite crystallization, use the liquid fraction. Therefore, dewatering of AD effluent, reuse of the liquid and solid fractions, and land application could all be combined to sustainably manage the large quantities of AD effluent produced. Issues such as pathogen regrowth and prevalence of emerging organic micro-pollutants are also discussed. Copyright © 2015 Elsevier Ltd. All rights reserved.

  6. Recombinant Technology and Probiotics

    Directory of Open Access Journals (Sweden)

    Icy D’Silva

    2011-09-01

    Full Text Available Recombinant technology has led the way to monumental advances in the development of useful molecules, including the development of safe probiotics. The development of novel approaches using recombinant technology and probiotics that allow accurate targeting of therapeutics to the mucosa is an interesting area of research. The creation and use of recombinant probiotics expressing recombinantovalbumin, recombinant ovalbumin mutants and yet-to-be-designed recombinant hypo/non-allergenic molecules offer the opportunity to further investigate their effects for food, nutrition, environment andhealth. This review highlights advances in native probiotics and recombinant probiotics expressing native and recombinant molecules for food, nutrition, environment and health.

  7. Effect of food processing technology on food allergy%食品加工技术对于食品过敏原的影响

    Institute of Scientific and Technical Information of China (English)

    夏秀华

    2012-01-01

    食物过敏是当前食品安全领域较为突出的问题,一些食品加工方法如脱皮、加热可从一定程度上降低食品的致敏性,脱敏效果与加工的方式以及过敏原的种类密切相关。本文综述了对一般加工方法对于减轻过敏反应的作用。%Food allergy is a serious problem in the field of food safety. Food technology, such as peeling, heating, irradiation, can reduce the allergenic nature of food to a certain extent and desensitization effect is closely related to the methods of processing and species of allergens. The influences of the methods of processing on allergens were reviewed in this paper.

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

    OpenAIRE

    Brian C. Bryksa; Yada, Rickey Y.

    2012-01-01

    Food scientists and technologists are actively engaged in examining and developing nanotechnologies for applications such as novel functional ingredients and nutrient delivery systems, safety testing, packaging, and authenticity/authentication at an ever-increasing pace. However, before these new products/technologies are commercialised, rigorous safety testing and risk/benefit analysis are required to ensure that public and environmental concerns are addressed. This review provides an overvi...

  9. Agreement technologies

    CERN Document Server

    Ossowski, Sascha

    2013-01-01

    More and more transactions, whether in business or related to leisure activities, are mediated automatically by computers and computer networks, and this trend is having a significant impact on the conception and design of new computer applications. The next generation of these applications will be based on software agents to which increasingly complex tasks can be delegated, and which interact with each other in sophisticated ways so as to forge agreements in the interest of their human users. The wide variety of technologies supporting this vision is the subject of this volume. It summarises

  10. Seafood Technology

    DEFF Research Database (Denmark)

    Børresen, Torger

    -Trophic Aquaculture (IMTA) is needed to pay attention to environmental protection and continued biodiversity. Further, it is necessary to use all the raw materials provided such that present by-products and side streams in processing are being upgraded for a better use than today. Principles of blue biotechnology may......This presentation will fill the total picture of this conference between fisheries and aquaculture, blue biotech and bioconservation, by considering the optimal processing technology of marine resources from the raw material until the seafood reaches the plate of the consumer. The situation today...

  11. Photon technology. Hard photon technology; Photon technology. Hard photon gijutsu

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1996-03-01

    Research results of hard photon technology have been summarized as a part of novel technology development highly utilizing the quantum nature of photon. Hard photon technology refers to photon beam technologies which use photon in the 0.1 to 200 nm wavelength region. Hard photon has not been used in industry due to the lack of suitable photon sources and optical devices. However, hard photon in this wavelength region is expected to bring about innovations in such areas as ultrafine processing and material synthesis due to its atom selective reaction, inner shell excitation reaction, and spatially high resolution. Then, technological themes and possibility have been surveyed. Although there are principle proposes and their verification of individual technologies for the technologies of hard photon generation, regulation and utilization, they are still far from the practical applications. For the photon source technology, the laser diode pumped driver laser technology, laser plasma photon source technology, synchrotron radiation photon source technology, and vacuum ultraviolet photon source technology are presented. For the optical device technology, the multi-layer film technology for beam mirrors and the non-spherical lens processing technology are introduced. Also are described the reduction lithography technology, hard photon excitation process, and methods of analysis and measurement. 430 refs., 165 figs., 23 tabs.

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

    Directory of Open Access Journals (Sweden)

    Yu Cao

    2017-09-01

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

  13. Wearable Technology

    Science.gov (United States)

    Watson, Amanda

    2013-01-01

    Wearable technology projects, to be useful, in the future, must be seamlessly integrated with the Flight Deck of the Future (F.F). The lab contains mockups of space vehicle cockpits, habitat living quarters, and workstations equipped with novel user interfaces. The Flight Deck of the Future is one element of the Integrated Power, Avionics, and Software (IPAS) facility, which, to a large extent, manages the F.F network and data systems. To date, integration with the Flight Deck of the Future has been limited by a lack of tools and understanding of the Flight Deck of the Future data handling systems. To remedy this problem it will be necessary to learn how data is managed in the Flight Deck of the Future and to develop tools or interfaces that enable easy integration of WEAR Lab and EV3 products into the Flight Deck of the Future mockups. This capability is critical to future prototype integration, evaluation, and demonstration. This will provide the ability for WEAR Lab products, EV3 human interface prototypes, and technologies from other JSC organizations to be evaluated and tested while in the Flight Deck of the Future. All WEAR Lab products must be integrated with the interface that will connect them to the Flight Deck of the Future. The WEAR Lab products will primarily be programmed in Arduino. Arduino will be used for the development of wearable controls and a tactile communication garment. Arduino will also be used in creating wearable methane detection and warning system.

  14. Research and Technology Development to Advance Environmental Monitoring, Food Systems, and Habitat Design for Exploration Beyond Low Earth Orbit

    Science.gov (United States)

    Sullivan, Thomas A.; Perchonek, M. H.; Ott, C. M.; Kaiser, M. K.

    2011-01-01

    Exploration missions will carry crews far beyond the relatively safe environs of cis-lunar space. Such trips will have little or no opportunity for resupply or rapid aborts and will be of a duration that far exceeds our experience to date. The challenges this imposes on the requirements of systems that monitor the life support and provide food and shelter for the crew are the focus of much research within the Human Research Program. Making all of these technologies robust and reliable enough for multi-year missions with little or no ability to run for home calls for a thorough understanding of the risks and impacts of failure. The way we currently monitor for microbial contamination of water, air, and surfaces, by sampling and growing cultures on nutrient media, must be reconsidered for exploration missions which have limited capacity for consumables. Likewise, the shelf life of food must be increased so that the nutrients required to keep the crewmembers healthy do not degrade over the life of the mission. Improved formulations, preservation, packaging, and storage technologies are all being investigated for ways slow this process or replace stowed food with key food items grown fresh in situ. Ensuring that the mass and volume of a spacecraft are used to maximum efficiency calls for infusing human factors into the design from its inception to increase efficiency, improve performance, and retain robustness toward operational realities. Integrating the human system with the spacecraft systems is the focus of many lines of investigation.

  15. Technology maturity and technology development

    Energy Technology Data Exchange (ETDEWEB)

    Underhill, Gary K.; Carlson, Ronald A.; Clendinning, William A.; Erdos, Jozsef; Gault, John; Hall, James W.; Jones, Robert L.; Michael, Herbert K.; Powell, Paul H.; Riemann, Carl F.; Rios-Castellon, Lorenzo; Shepherd, Burchard P.; Wilson, John S.

    1976-01-01

    All of the work reported in the preceding chapters was performed in order to assess the technical, economic, and energetic feasibility of proceeding with more detailed studies of the geopressured geothermal resource. The preliminary conceptual design and costing activities represented the prime activity for component by component review of the maturity of the technology available for resource utilization facilities. The economics and energetics studies focussed attentions on the areas of major capital and energy investment; these results comprise a useful guide for focussing design in order to reduce initial and operations and maintenance costs and/or investment. The following presents a discussion of the primary technical problems identified.

  16. 餐厨垃圾废弃物处理技术概述%Overview on Food Waste Treatment Technology

    Institute of Scientific and Technical Information of China (English)

    张庆芳; 杨林海; 周丹丹

    2012-01-01

    餐厨垃圾作为一种普遍存在的垃圾,具有危害和资源双重属性.文章一方面介绍了我国餐厨垃圾的产生特点、管理及资源化利用现状;另一方面就目前主要处理技术和各自的优缺点进行了详细的介绍,为我国未来餐厨垃圾处理提出了一些对策和建议.%Food waste, as a common waste, it has double attributes of Hazardous and resources. In this article, food waste production characteristics, management and recycling status were introduced. The present main treatment technology of the food waste, their advantages and disadvantages, were outlined. At last, the suggestions for future disposal and management were proposed.

  17. Resources in Technology 6.

    Science.gov (United States)

    International Technology Education Association, Reston, VA.

    This document--intended to help technology education teachers plan their classroom curriculum for secondary school and college students--contains units on creativity, artificial intelligence, biotechnology, polymeric materials, manufacturing in space, metallic materials, intermodal transportation, and food production. The sociocultural impact of…

  18. Radiation technology in Vietnam

    Energy Technology Data Exchange (ETDEWEB)

    Vo Van Thuan [Institute for Nuclear Science and Technique, VAEC, Hanoi (Viet Nam)

    2001-03-01

    Most of researches and developments in the field of radiation technology that have completed in a decade before 1995 were concentrated to sterilization and food irradiation. A series of medical devices and products were the main commodities for research and application trials. Also, many kind of food have attracted the scientists and technologists to investigate the application and commercialization of irradiated food. In addition, the radiation technology also was utilized for processing of non-food items including herbs, medicinal produces, and tobacco material. Since 1996 VAEC and INST has realized the important role of radiation processing on natural polymers. Hence, along with the commercialization of radiation technology, three research teams were established for the target. This report reviews the recent activities and achievements on radiation technology in the country emphasizing on the radiation processing of polysaccharides. A number of polysaccharides, which originated from bio-/agro-wastes such as seaweed, shrimp shells, lignocelluloses, was modified or degraded by irradiation to prepare hydrogel and bio-active material using for health-care and crop production. (author)

  19. Impact of reproductive technologies on dairy food production in the dairy industry.

    Science.gov (United States)

    Stevenson, Jeffrey S

    2014-01-01

    Reproductive technologies drive the efficiency of managing dairy cows because the lactation cycle of the dairy cow depends on regular calving to renew lactation yields. Achieving timely pregnancies to allow calving every 12-14 months, therefore, is critical in modern dairy production. To meet the demands to produce sufficient milk for fluid and dairy products, various technologies are applied to enhance efficiencies on the dairy farm. Artificial insemination (AI), embryo transfer, ultrasonographic and chemical detection of pregnancy, various monitors that detect or predict estrus, and handheld communication and testing devices allow managers to retrieve information to make cow-side decisions about health and reproductive status. Genomic testing of young potential sires or young heifers is now possible and can provide information about their genetic merit years before any progeny tests can be completed. In many countries, the challenge faced by dairy producers is their ability to afford these technologies in the face of rising feed and labor costs and volatile milk prices received at the farm gate. Government policies often place obstacles, trade barriers, and unfunded mandates that preclude operations from making a modest profit. Unlike nearly all other manufacturing industries, agriculture producers have little control over the price received for their products. Therefore, dairy production is vulnerable to many uncontrolled factors including climate, government policy, economic conditions, and skilled labor shortages. It is clear that the impact of emerging and current reproductive technologies is critical to the management of dairy cattle to produce sufficient milk to meet consumer demands for quality fluid and dairy products.

  20. Incineration technologies

    CERN Document Server

    Buekens, Alfons

    2013-01-01

    Waste incineration is the art of completely combusting waste, while maintaining or reducing emission levels below current emission standards. Where possible, objectives include the recovering of energy as well as the  combustion residues.  Successful waste incineration makes it possible to achieve a deep reduction in waste volume, obtain a compact and sterile residue, and eliminate a wide array of pollutants. This book places waste incineration within the wider context of waste management, and demonstrates that, in contrast to landfills and composting, waste incineration can eliminate objectionable and hazardous properties such as flammability and toxicity, result in a significant reduction in volume, and destroy gaseous and liquid waste streams leaving little or no residues beyond those linked to flue gas neutralization and treatment. Moreover, waste incineration sterilizes and destroys putrescible matter, and produces usable heat.  Incineration Technologies first appeared as a peer-reviewed contribution ...

  1. Application of membrane technology to food industry; Shokuhin kogyo bun'ya ni okeru maku riyo

    Energy Technology Data Exchange (ETDEWEB)

    Kamata, T.; Nakajima, M. [Univ. of Tsukuba, Tsukuba (Japan)

    2000-08-05

    In the food industry, the membrane technologies are used practically for concentration of fruit juice and milk, etc. as reverse osmosis, for decolorization and desalination of liquid seasoning as nanofiltration, for bacteria elimination, etc. as micro-filtration, for recovery and purification of the protein as ultra-filtration, and for kitchen salt manufacturing and desalination as electrodialysis. In this paper, the state of utilization of membranes and the trend of recent research and development in the food industry are described. At first, a utilization of membranes in the dairy industry field, the fruit juice processing field, the alcoholic beverage field, the seasoning field, the honey purification field, the protein field and the fats and oils processing field are described. Next, as a film emulsification technology, a preparing process of W/O emulsion in which the pressurized water phase is penetrated through a hydrophobic membrane into the oil phase of the opposite side, and a preparing process of W/O emulsion in which the pressurized oil phase is penetrated through a hydrophilic film are described. The emulsification technology using the micro-channel made of the silicon chip, which is developed by the author is introduced. (NEDO)

  2. Application of NASA's Advanced Life Support Technologies for Waste Treatment, Water Purification and Recycle, and Food Production in Polar Regions

    Science.gov (United States)

    Bubenheim, David L.; Lewis, Carol E.; Covington, M. Alan (Technical Monitor)

    1995-01-01

    NASA's advanced life support technologies are being combined with Arctic science and engineering knowledge to address the unique needs of the remote communities of Alaska through the Advanced Life Systems for Extreme Environments (ALSEE) project. ALSEE is a collaborative effort involving NASA, the State of Alaska, the University of Alaska, the North Slope Borough of Alaska, and the National Science Foundation (NSF). The focus is a major issue in the state of Alaska and other areas of the Circumpolar North, the health and welfare of its people, their lives and the subsistence lifestyle in remote communities, economic opportunity, and care for the environment. The project primarily provides treatment and reduction of waste, purification and recycling of water. and production of food. A testbed is being established to demonstrate the technologies which will enable safe, healthy, and autonomous function of remote communities and to establish the base for commercial development of the resulting technology into new industries. The challenge is to implement the technological capabilities in a manner compatible with the social and economic structures of the native communities, the state, and the commercial sector. Additional information is contained in the original extended abstract.

  3. Application of NASA's Advanced Life Support Technologies for Waste Treatment, Water Purification and Recycle, and Food Production in Polar Regions

    Science.gov (United States)

    Bubenheim, David L.; Lewis, Carol E.; Covington, M. Alan (Technical Monitor)

    1995-01-01

    NASA's advanced life support technologies are being combined with Arctic science and engineering knowledge to address the unique needs of the remote communities of Alaska through the Advanced Life Systems for Extreme Environments (ALSEE) project. ALSEE is a collaborative effort involving NASA, the State of Alaska, the University of Alaska, the North Slope Borough of Alaska, and the National Science Foundation (NSF). The focus is a major issue in the state of Alaska and other areas of the Circumpolar North, the health and welfare of its people, their lives and the subsistence lifestyle in remote communities, economic opportunity, and care for the environment. The project primarily provides treatment and reduction of waste, purification and recycling of water. and production of food. A testbed is being established to demonstrate the technologies which will enable safe, healthy, and autonomous function of remote communities and to establish the base for commercial development of the resulting technology into new industries. The challenge is to implement the technological capabilities in a manner compatible with the social and economic structures of the native communities, the state, and the commercial sector. Additional information is contained in the original extended abstract.

  4. The connecting health and technology study: a 6-month randomized controlled trial to improve nutrition behaviours using a mobile food record and text messaging support in young adults

    National Research Council Canada - National Science Library

    Kerr, Deborah A; Harray, Amelia J; Pollard, Christina M; Dhaliwal, Satvinder S; Delp, Edward J; Howat, Peter A; Pickering, Mark R; Ahmad, Ziad; Meng, Xingqiong; Pratt, Iain S; Wright, Janine L; Kerr, Katherine R; Boushey, Carol J

    2016-01-01

    .... The Connecting Health and Technology study aimed to evaluate the effectiveness of tailored dietary feedback and weekly text messaging to improve dietary intake of fruit, vegetables and junk food over...

  5. Biosensor technology: technology push versus market pull.

    Science.gov (United States)

    Luong, John H T; Male, Keith B; Glennon, Jeremy D

    2008-01-01

    Biosensor technology is based on a specific biological recognition element in combination with a transducer for signal processing. Since its inception, biosensors have been expected to play a significant analytical role in medicine, agriculture, food safety, homeland security, environmental and industrial monitoring. However, the commercialization of biosensor technology has significantly lagged behind the research output as reflected by a plethora of publications and patenting activities. The rationale behind the slow and limited technology transfer could be attributed to cost considerations and some key technical barriers. Analytical chemistry has changed considerably, driven by automation, miniaturization, and system integration with high throughput for multiple tasks. Such requirements pose a great challenge in biosensor technology which is often designed to detect one single or a few target analytes. Successful biosensors must be versatile to support interchangeable biorecognition elements, and in addition miniaturization must be feasible to allow automation for parallel sensing with ease of operation at a competitive cost. A significant upfront investment in research and development is a prerequisite in the commercialization of biosensors. The progress in such endeavors is incremental with limited success, thus, the market entry for a new venture is very difficult unless a niche product can be developed with a considerable market volume.

  6. The regulatory environment past and future--incentive or impediment to developments in food science and technology: a perspective from FDA.

    Science.gov (United States)

    Shank, F R; Carson, K

    1994-01-01

    The best system for protecting public health is one that involves two layers of control before food reaches the consumer. The first layer of control is the industry's clear responsibility to prepare food that is safe. The second layer of control is the monitoring that is provided by government to ensure that the industry is doing its job and is in fact producing safe food. While some may view this "second layer" as an impediment in the development and marketing of new technologies, there is another way to look at the "regulatory environment". The regulatory environment itself, is not an impediment to the development of food science and technology. The regulatory environment, with all its components--scientists, consumers, industry, and Congress--defines "safety" within the context of today's technology, scientific capability, and tolerance level of the lay public. The entire regulatory environment serves to guide the development of food science and technology by providing signposts, in the form of scientifically sound regulatory decisions. The scientific basis of these decisions becomes building blocks on which to rest further refinement of the technology, product, ingredient, or packaging material or on which research in related technologies or research in innovative directions can build. This scientific groundwork becomes very important as more and more companies move away from having self-contained research laboratories toward using commercial laboratories and academic institutions, as well as participating in cooperative research endeavors to meet food safety and product development research needs.(ABSTRACT TRUNCATED AT 250 WORDS)

  7. The Development of Food Technology and Its Social Risks%食品技术发展及其社会风险

    Institute of Scientific and Technical Information of China (English)

    李宏伟; 张艳

    2012-01-01

    Food technology reflects human civilization. Absolute natural food without artificial intervention is difficult to obtain. But it is necessary to be cautious about the possible risks of food additives, transgenic food technology, and profit pursuit behind food technology development.%食品技术表征人类文明,没有技术干预的纯天然食品追求难以实现。但是,对于食品添加剂和转基因食品技术的可能风险,以及隐藏在食品技术开发背后的某些集团的利益必须有清醒的认识。食品技术的开发,必须审慎而行。

  8. New dimension of slow food movement using supercritical fluid technology and methods to influence society by effective marketing strategies.

    Science.gov (United States)

    Uzel, Ruhan Aşkın

    2016-07-01

    Although slow food movement is a well-known movement nowadays, in order to make it more widespread to the society, necessity to develop and to adapt new techniques has become inevitable for healthier consumption age. For this purpose, possibility of increased usage of healthy foods with addition of natural extracts using new techniques came out from relevant questionaries applied to people of different age groups. In this study, specific properties of supercritical carbon dioxide at distinct temperatures and water in subcritical conditions were used to obtain extracts rich in water-soluble organic compounds. Experiments were carried out at pressures of 10, 20, 30, and 40 MPa and temperatures ranging from 40 to 200 ℃ with and without modifier for 2 h of extraction time. The flow rate was kept at 4 and 1 ml/min for CO2 and water, respectively. The highest water-soluble organic compound recovery yield was 78.10%. Results were supported by marketing strategies to announce this new application and products to the society. Group of sample questions was prepared to investigate (a) frequency of staple food usage, (b) the brand names and relevant reasons that bring up consumers to buy specifically same branded products, (c) knowledge about the ingredients and how advertising effects purchasing decision, etc. Finally, efficiency increase in slow food consumption was proved with supercritical fluid technology to draw attention to the health of consumers with newer and functional healthy foods. © The Author(s) 2015.

  9. Improving technology universal vegetable semi-finished products for the enterprises of food industry

    Directory of Open Access Journals (Sweden)

    M. N. Kutkina

    2016-01-01

    Full Text Available Healthy nutrition is one of the main factors that becomes stronger the human immune system, especially in the big cities, forms intellectual abilities of people, increases the qualitative characteristics of living standards etc. The most important components of a healthy nutrition are vegetables and products from them. Rather high moisture content of many vegetables, e.g., fruit, partially fills the needs of the human organism in water, lowers the energy value of the diet, enhances the motility of the gastrointestinal tract. In this regard, the improvement of technology universal product from regional vegetables available has got importance, prolonged pronounced social effect and contributes to health improvement. Among vegetables the zucchini include diet properties, but the use of them is accompanied by certain difficulties associated with seasonal logistics and the limited range of products from them. In this work, there were studied the varietal characteristics of the zucchini, zoned in the North-West region, in terms of their technological properties, morphological characteristics and biochemical composition of fruit during ripening. Were investigated the optimal ways of canning zucchini by drying with freeze-drying and infrared heating that allows you to provide catering universal semi-finished product during the whole year, not only in areas of cultivation, but also in areas outside of growing vegetables. There was discovered the effect of anomalous dehydration of fruit vegetables in the result of the study , which helped to explain the increased, in comparison with other types of vegetables, losses during heat treatment and to justify their methods and technological parameters of drying. It was found that one of the reasons for the reduction of mechanical strength parenchymal tissue of fruit vegetables, is the destruction of cell walls by increasing the pressure inside the air inclusions, in contrast to some other types of fruit

  10. COMPARATIVE RESISTANCE OF BACTERIAL FOODBORNE PATHOGENS TO NON-THERMAL TECHNOLOGIES FOR FOOD PRESERVATION

    Directory of Open Access Journals (Sweden)

    Guillermo eCebrián

    2016-05-01

    Full Text Available In this paper the resistance of bacterial foodborne pathogens to manosonication (MS, pulsed electric fields (PEF, high hydrostatic pressure (HHP and UV-light (UV is reviewed and compared. The influence of different factors on the resistance of bacterial foodborne pathogens to these technologies is also compared and discussed. Only results obtained under harmonized experimental conditions have been considered. This has allowed us to establish meaningful comparisons and draw significant conclusions. Among the six microorganisms here considered, Staphyloccocus aureus is the most resistant foodborne pathogen to MS and HHP and Listeria monocytogenes to UV. The target microorganism of PEF would change depending on the treatment medium pH. Thus, L. monocytogenes is the most PEF resistant microorganism at neutral pH but Gram-negatives (Escherichia coli, Salmonella spp., Cronobacter sakazakii, Campylobacter jejuni would display a similar or even higher resistance at acidic pH. It should be noted that, in acidic products, the baroresistance of some E. coli strains would be comparable to that of S. aureus. The factors affecting the resistance of bacterial foodborne pathogens, as well as the magnitude of the effect, varied depending on the technology considered. Inter- and intra-specific differences in microbial resistance to PEF and HHP are much greater than to MS and UV. Similarly, both the pH and aw of the treatment medium highly condition microbial resistance to PEF and HHP but no to MS or UV. Growth phase also drastically affected bacterial HHP resistance. Regarding UV, the optical properties of the medium are, by far, the most influential factor affecting its lethal efficacy. Finally, increasing treatment temperature leads to a significant increase in lethality of the four technologies, what opens the possibility of the development of combined processes including heat. The appearance of sublethally damaged cells following PEF and HHP treatments could

  11. Comparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food Preservation.

    Science.gov (United States)

    Cebrián, Guillermo; Mañas, Pilar; Condón, Santiago

    2016-01-01

    In this paper the resistance of bacterial foodborne pathogens to manosonication (MS), pulsed electric fields (PEFs), high hydrostatic pressure (HHP), and UV-light (UV) is reviewed and compared. The influence of different factors on the resistance of bacterial foodborne pathogens to these technologies is also compared and discussed. Only results obtained under harmonized experimental conditions have been considered. This has allowed us to establish meaningful comparisons and draw significant conclusions. Among the six microorganisms here considered, Staphyloccocus aureus is the most resistant foodborne pathogen to MS and HHP and Listeria monocytogenes to UV. The target microorganism of PEF would change depending on the treatment medium pH. Thus, L. monocytogenes is the most PEF resistant microorganism at neutral pH but Gram-negatives (Escherichia coli, Salmonella spp., Cronobacter sakazakii, Campylobacter jejuni) would display a similar or even higher resistance at acidic pH. It should be noted that, in acidic products, the baroresistance of some E. coli strains would be comparable to that of S. aureus. The factors affecting the resistance of bacterial foodborne pathogens, as well as the magnitude of the effect, varied depending on the technology considered. Inter- and intra-specific differences in microbial resistance to PEF and HHP are much greater than to MS and UV. Similarly, both the pH and aw of the treatment medium highly condition microbial resistance to PEF and HHP but no to MS or UV. Growth phase also drastically affected bacterial HHP resistance. Regarding UV, the optical properties of the medium are, by far, the most influential factor affecting its lethal efficacy. Finally, increasing treatment temperature leads to a significant increase in lethality of the four technologies, what opens the possibility of the development of combined processes including heat. The appearance of sublethally damaged cells following PEF and HHP treatments could also be

  12. 76 FR 15986 - Alpha Omega Technology, Inc.; Denial Without Prejudice of Food Additive Petition

    Science.gov (United States)

    2011-03-22

    ..., Center for Food Safety and Applied Nutrition (HFS-255), Food and Drug Administration, 5100 Paint Branch... accordance with section 409 of the Federal Food, Drug, and Cosmetic Act (the FD&C Act) (21 U.S.C....

  13. CMM Technology

    Energy Technology Data Exchange (ETDEWEB)

    Ward, Robert C.

    2008-10-20

    This project addressed coordinate measuring machine (CMM) technology and model-based engineering. CMM data analysis and delivery were enhanced through the addition of several machine types to the inspection summary program. CMM hardware and software improvements were made with the purchases of calibration and setup equipment and new model-based software for the creation of inspection programs. Kansas City Plant (KCP) personnel contributed to and influenced the development of dimensional metrology standards. Model-based engineering capabilities were expanded through the development of software for the tolerance analysis of piece parts and for the creation of model-based CMM inspection programs and inspection plans and through the purchase of off-the-shelf software for the tolerance analysis of mechanical assemblies. An obsolete database application used to track jobs in Precision Measurement was replaced by a web-based application with improved query and reporting capabilities. A potential project to address the transformation of the dimensional metrology enterprise at the Kansas City Plant was identified.

  14. Separation, fractionation, concentration and drying of food products: Technology progress report, October 1, 1984-March 3, 1987

    Energy Technology Data Exchange (ETDEWEB)

    Rose, W. W.; Pederson, L. D.; Merlo, C. A.; Brewbaker, P. L.

    1987-11-01

    This report describes the first and second phases of a three phase project, the object of which is to develop energy efficient separation, concentration, and drying processes for food products, especially juice products, in order to reduce energy requirements and their associated costs for processing, preservation, and transportation. Presently in juice processing, much water is eliminated through evaporation. However, there are significant limits to the current evaporation technology. If, however, the juice could be separated, prior to evaporation, into liquid and solid fractions, and the liquid concentrated further, the containerization and transportation costs could be significantly reduced. Separation methods investigated in this project are: vacuum filtration, centrifugation, and crossflow microfiltration.

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

    DEFF Research Database (Denmark)

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

    2009-01-01

    on consumer attitudes towards high-pressure processing (HPP) and pulsed electric field (PEF) processing of food was carried out. In all 97 adults between 20 and 71 years of age participated in 12 focus groups conducted in Slovenia, Hungary, Serbia, Slovakia, Norway and Denmark using a common guideline...... showed that environmental friendliness and the more natural products were seen as the main advantages, while they were concerned about body and health, the higher price of the products, the lack of information about the technologies and a general scepticism. The study also shows that North European...

  16. 基于虾类食品的保鲜保藏技术研究进展%Food preservation technology based on shrimp food

    Institute of Scientific and Technical Information of China (English)

    魏静; 崔峰; 张永进; 王伟; 林琳; 叶应旺; 赖年悦; 姜绍通; 陆剑锋

    2013-01-01

    随着世界渔业的迅速发展,虾类食品的消费与贸易在国际水产品市场上占据着日益重要的地位。我国是世界上最大的虾类食品生产国,也是主要的虾类食品出口国,但与发达国家相比,目前我国的虾类食品生产和加工技术水平仍然较低,尤其是在虾类食品的保鲜、保藏技术方面。因此有必要对虾类食品的各种杀菌技术及其应用进行研究,并总结有效的保鲜、保藏方法。本文综述了传统保藏、化学和生物技术、低温保鲜、加热处理、气调保藏、物理杀菌技术等基于虾类食品的保鲜、保藏技术研究进展,为虾类食品的货架期延长提供一定的理论参考和实践依据。%With the development of the fishing industry in the world , the consumption and trade of shrimp products in the international fish markets occupy an increasingly important position .China is one of the world's largest producer of shrimp products , also a major exporter of shrimp products , but the technical level of China's shrimp production and processing is lower than that of other developed countries , especially in food preservation technology based on shrimp food .Therefore , it's necessary to study the various sterilization technologies and their applications in shrimp food , summarize the effective preservation methods .In this paper, we summarized the progress of the shrimp fresh preservation technology , such as traditional preservation , chemical technology and biotechnology , low-temperature preservation , heat treatment , controlled atmosphere preservation , physical sterilization technologies , in order to provide a theoretical reference and practical basis to extend the shelf life of shrimp products .

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

    Science.gov (United States)

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

    2016-01-01

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

  18. Edible Mushroom Cultivation for Food Security and Rural Development in China: Bio-Innovation, Technological Dissemination and Marketing

    Directory of Open Access Journals (Sweden)

    Yaoqi Zhang

    2014-05-01

    Full Text Available Mushrooms traditionally collected from forests and now more cultivated have recently become the products of the fifth-largest agricultural sector in China. It was estimated that more than 25 million farmers in China are currently engaged in the collection, cultivation processing and marketing of mushrooms. The total value of mushroom products amounted to 149 billion RMB Yuan (24 billion USD in 2011. The raw materials have expanded from a few hardwoods to a variety of woods and increasing more into agricultural residues and wastes. The average annual growth rate has been over 10% over the past 30 years in China. This paper describes the rapid growth of mushroom cultivation and its contribution to food security and rural sustainable development. The roles of bio-innovation, technological dissemination, and marketing are also examined. Mushrooms could potentially be very important in future food supplies and in new dimensions of sustainable agriculture and forestry.

  19. 食品中芽孢杀灭新技术%New technologies on inactivation of bacterial spores in food

    Institute of Scientific and Technical Information of China (English)

    黄甜甜; 陆利霞; 姚丽丽; 熊晓辉

    2012-01-01

    芽孢抗性强,因此如何有效杀灭芽孢是食品灭菌的重要难题之一。芽孢的杀灭技术有多种,目前应用于食品中的芽孢杀灭新技术有高压杀灭、辐射杀灭、化学试剂杀灭和低温等离子体杀灭。%The high resistance of bacterial spores to physical treatments and chemical agents is one of the biggest problems in food industry.There were various kinds of sterilization technology.The new ones of high-pressure,irradiation,chemical agents,and low-temperature plasma and so on were usually used to kill bacterial spores in food.

  20. Nanotechnology and patents in agriculture, food technology, nutrition and medicine - advantages and risks: worldwide patented nano- and absorber particles in food nutrition and agriculture.

    Science.gov (United States)

    Benckiser, Gero

    2012-12-01

    The keywords nanotechnology, super absorber, agriculture, nutrition, and food technology exhibited 28,149 positive matches under more than 68 million patents worldwide. A closer look at the first 500 nanotechnology, agriculture, nutrition and biotechnology related patents, published during 2011-2012, unveiled that 64% are parts of machines and control devices while about 36% comprise metal oxides, fertilizers, pesticides and drugs, which are compounds and often applied in combination with inorganic or organic super absorbing polymeric structures. The latter compounds are in the focus of this special issue.

  1. A Fast EZW Food Packaging Encoding and Decoding Algorithm Using Linear Indexing Technology Applied in Food Packaging Graphics

    Directory of Open Access Journals (Sweden)

    Lingxia Liu

    2015-09-01

    Full Text Available In order to find effective coding method, as much as possible eliminate the redundant information of original food packaging image and improve food packaging image compression efficiency, a kind of fast EZW food packaging encoding and decoding algorithm using linear indexing technique is proposed in this study. This kind of algorithm encodes and scans the linear sequence coefficients, which only needs less location information and improves the food packaging encoding and decoding speed to a certain degree, thus realizing a linear indexing technique similar to that in the non-linked list SPIHT. If the creation of linear sequence is placed before the coding of a group of food packaging images, then only the linear sequence is created once, the coding of these food packaging images can be implemented, so as to save a lot of coding time.

  2. TECHNOLOGICAL WASTE DISPOSAL BY SUBSURFACE INJECTION TECHNOLOGY

    Directory of Open Access Journals (Sweden)

    Janković Branimir

    2002-12-01

    Full Text Available The application of oilfield and solution mining technology to subsurface disposal of technological wastes has proven to be an environmentally, technically and economically suitable method for the disposal of the waste generated in petroleum industry as well as other industrial branches. This paper describes the subsurface injection technology, the disposal formation characteristics, the waste disposal well design, evaluates the environmental impact of above mentioned technology and proposes a solutions for disposing of technological wastes in Croatia or nerby region by implementing underground injection technology according to the world experience (the paper is published in Croatian.

  3. Following the trail of crumbs: A bibliometric study on consumer behavior in the Food Science and Technology field

    Directory of Open Access Journals (Sweden)

    Marcia-Gabriela C. Kasemodel

    2016-04-01

    Full Text Available The main goal of this paper was to conduct an exploratory study regarding consumer preference in the field of the Food Science and Technology. Two questions guided this study: Is it possible to identify a trail of crumbs concerning consumer behavior in the Food Science and Technology field? And, if that trail exists, where is it leading academia in terms of research trends of interest? A bibliometric study was conducted using an analysis software called CiteSpace. The use of this methodology ensured the impartiality of the literature review of the topic of interest. A survey of all articles indexed in Web of Science between 1993 and 2013 regarding consumer behaviour was carried out. In total, 1,786 articles were analyzed. The recent increased concern regarding consumer behavior was evident.  With the USA and Spain having a significant  role in driving the trail. Eight other countries  that exhibited similar influences are: Italy, England, Australia, Germany, Denmark, France, Netherlands and Brazil. The research trends observed were grouped into seven major hot topics: sensory, health, safety, willingness to pay, packaging, ethics, and lifestyle/convenience. However, the development of publishing trends depended on where the research was carried out. A final suggestive finding, demonstrated that scientific knowledge does not occur in a vacuum.

  4. Following the trail of crumbs: A bibliometric study on consumer behavior in the Food Science and Technology field

    Directory of Open Access Journals (Sweden)

    Marcia-Gabriela C. Kasemodel

    2016-04-01

    Full Text Available The main goal of this paper was to conduct an exploratory study regarding consumer preference in the field of the Food Science and Technology. Two questions guided this study: Is it possible to identify a trail of crumbs concerning consumer behavior in the Food Science and Technology field? And, if that trail exists, where is it leading academia in terms of research trends of interest? A bibliometric study was conducted using an analysis software called CiteSpace. The use of this methodology ensured the impartiality of the literature review of the topic of interest. A survey of all articles indexed in Web of Science between 1993 and 2013 regarding consumer behaviour was carried out. In total, 1,786 articles were analyzed. The recent increased concern regarding consumer behavior was evident.  With the USA and Spain having a significant  role in driving the trail. Eight other countries  that exhibited similar influences are: Italy, England, Australia, Germany, Denmark, France, Netherlands and Brazil. The research trends observed were grouped into seven major hot topics: sensory, health, safety, willingness to pay, packaging, ethics, and lifestyle/convenience. However, the development of publishing trends depended on where the research was carried out. A final suggestive finding, demonstrated that scientific knowledge does not occur in a vacuum.

  5. Information technology and supply chain management: a study of the food industry.

    Science.gov (United States)

    Hill, C A

    2000-08-01

    This paper's topic is the use of information technology (IT) for the development of supply chain management (SCM). In today's business environment, both in academics and industry, the term SCM has become a popular paradigm. In particular, the use of IT to facilitate the development of supply chain partners is gaining interest within industry. This paper develops the topic of SCM and further develops the relationship between the use of IT, in the form of electronic data interchange, and the development of supply chain integration. The goal of using SCM along with IT is to develop a supply chain that is capable of responding more quickly and efficiently in the meeting of consumer's requirements.

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

    Energy Technology Data Exchange (ETDEWEB)

    Ferreira, Sonia Regina Schauffert

    1999-07-01

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

  7. Toward Determining Best Practices for Recruiting Future Leaders in Food Science and Technology

    Science.gov (United States)

    Stevenson, Clinton D.

    2016-01-01

    There is a shortage of qualified food scientists in the workforce that has adverse consequences for the quality and safety of our food supply. The Institute of Food Technologists and other institutions have initiated and continue to initiate outreach programs; however, an analysis of the effectiveness of these efforts has not yet come to fruition.…

  8. Challenges Associated with Technological Aspects for Modernization of Alkaline-Fermented Foods

    NARCIS (Netherlands)

    Linnemann, A.R.; Hansen, E.B.; Lelieveld, H.L.M.; Heising, J.K.; Dekker, M.

    2014-01-01

    Among the new generations, the awareness and appreciation of indigenous healthy foods including alkaline-fermented foods (AFFs) needs to be enhanced. AFFs are considered to be old-fashioned. In fact, some of the food processing techniques are outdated with low hygiene and quality standards. Some AFF

  9. Some Technological Challenges in the Addition of Probiotic Bacteria to Foods

    Science.gov (United States)

    Champagne, Claude P.

    In North-America, up to 93% of consumers believe certain foods have health benefits that may reduce the risk of disease (Clydesdale, 2005). Using a strict definition, limited to food and drinks that tend to make specific health claims of some kind on the packaging or in advertising, the functional foods (FF) and drinks market in the five major European markets, the USA, Japan and Australia had a combined value of 16 billion USD in 2005 (Leatherhead Food International, 2006). Dairy products account for nearly 43% of this market, which is almost entirely made up of fermented dairy products (Leatherhead Food International, 2006).

  10. Urban food systems: socio-technological innovation for cities to tackle the zero waste challenge

    OpenAIRE

    Redlingshofer, Barbara; Gracieux, Mélanie; Fuentes, Claire; Guilbert, Stéphane

    2015-01-01

    Cities currently manage food waste in a quite inefficient manner: Food waste and food industry co and by products, despite their high nutriment value, are only to a small ex-tent recycled and returned to farm soil and therefore, does not contribute to closing nu-trient cycles and to supporting sustainable food production. Food waste related resource use and environmental pollution can no longer be justified in the context of global warming and increasing pressure on the planet’s limited bound...

  11. Plant gene technology: social considerations

    African Journals Online (AJOL)

    Administrator

    African Journal of Biotechnology Vol. 3 (3), pp. 156-158 ... The genetic modification of plants by gene technology is of immense potential benefits, but there may ... this modern age. ... advantages over the current rate of food production and.

  12. Formulating food protein-stabilized indomethacin nanosuspensions into pellets by fluid-bed coating technology: physical characterization, redispersibility, and dissolution

    Directory of Open Access Journals (Sweden)

    He W

    2013-08-01

    Full Text Available Wei He,1,2 Yi Lu,1 Jianping Qi,1 Lingyun Chen,3 Lifang Yin,2 Wei Wu1 1School of Pharmacy, Fudan University, Key Laboratory of Smart Drug Delivery of Ministry of Education and PLA, Shanghai, 2Department of Pharmaceutics, School of Pharmacy, China Pharmaceutical University, Nanjing, Jiangsu, People's Republic of China; 3Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Edmonton, AB, Canada Background: Drug nanosuspensions are very promising for enhancing the dissolution and bioavailability of drugs that are poorly soluble in water. However, the poor stability of nanosuspensions, reflected in particle growth, aggregation/agglomeration, and change in crystallinity state greatly limits their applications. Solidification of nanosuspensions is an ideal strategy for addressing this problem. Hence, the present work aimed to convert drug nanosuspensions into pellets using fluid-bed coating technology. Methods: Indomethacin nanosuspensions were prepared by the precipitation-ultrasonication method using food proteins (soybean protein isolate, whey protein isolate, ß-lactoglobulin as stabilizers. Dried nanosuspensions were prepared by coating the nanosuspensions onto pellets. The redispersibility, drug dissolution, solid-state forms, and morphology of the dried nanosuspensions were evaluated. Results: The mean particle size for the nanosuspensions stabilized using soybean protein isolate, whey protein isolate, and β-lactoglobulin was 588 nm, 320 nm, and 243 nm, respectively. The nanosuspensions could be successfully layered onto pellets with high coating efficiency. Both the dried nanosuspensions and nanosuspensions in their original amorphous state and not influenced by the fluid-bed coating drying process could be redispersed in water, maintaining their original particle size and size distribution. Both the dried nanosuspensions and the original drug nanosuspensions showed similar dissolution profiles, which were both much

  13. The Technological Countermeasure of Food Security Strategy in Chongqing%重庆粮食安全战略的科技对策

    Institute of Scientific and Technical Information of China (English)

    苟小红

    2012-01-01

    分析了重庆粮食生产的科技潜力,针对当前科技兴粮面临的三大难题,提出应通过推进"三个科技工程"(粮食科技创新工程、粮食科技示范工程和农技体系振兴工程),强化重庆粮食安全的科技支撑。%Grain production is the basis of food security; this article has analyzed the sci-tech potential of production in Chongqing. In view of the current science and technology to promote grain is facing the major problems, this paper put forward to should be passed to advance "three technological engineering" technological innovation engineering, food technological demonstration project and agricultural technology revitalization project) to strengthen the technological support of Chongqing food security. gram three (food system

  14. The 'Food Polymer Science' Approach to the Practice of Industrial R&D, Leading to Patent Estates Based on Fundamental Starch Science and Technology.

    Science.gov (United States)

    Slade, Louise; Levine, Harry

    2016-09-22

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

  15. Photon technology. Laser process technology; Photon technology. Laser process gijutsu

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1997-03-01

    For developing laser process technology by interaction between substance and photon, the present state, system, R and D issues and proposal of such technology were summarized. Development of the photon technology aims at the modification of bonding conditions of substances by quantum energy of photon, and the new process technology for generating ultra- high temperature and pressure fields by concentrating photon on a minute region. Photon technology contributes to not only the conventional mechanical and thermal forming and removal machining but also function added machining (photon machining) in quantum level and new machining technology ranging from macro- to micro-machining, creating a new industrial field. This technology extends various fields from the basis of physics and chemistry to new bonding technology. Development of a compact high-quality high-power high-efficiency photon source, and advanced photon transmission technology are necessary. The basic explication of an unsolved physicochemical phenomenon related to photon and substance, and development of related application technologies are essential. 328 refs., 147 figs., 13 tabs.

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

    OpenAIRE

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

    2012-01-01

    Abstract Introduction Mexican-origin women in the U.S. living in colonias (new-destination Mexican-immigrant communities) along the Texas-Mexico border suffer from a high incidence of food insecurity and diet-related chronic disease. Understanding environmental factors that influence food-related behaviors among this population will be important to improving the well-being of colonia households. This article focuses on cultural repertoires that enable food choice and the everyday uses of tech...

  17. Photonics and Nanophotonics and Information and Communication Technologies in Modern Food Packaging

    National Research Council Canada - National Science Library

    Sarapulova, Olha; Sherstiuk, Valentyn; Shvalagin, Vitaliy; Kukhta, Aleksander

    2015-01-01

    ...) with packaging industry and food production was made. The perspective of combining the latest advances of nanotechnology, including nanophotonics, and ICT for creating modern smart packaging was shown...

  18. The impact of globalisation, free trade and technology on food and nutrition in the new millennium.

    Science.gov (United States)

    McMichael, P

    2001-05-01

    The millennium promises a dramatic politicisation of the food question. In addition to the prominent issues of food security, hunger and nutrition, bioengineering, food safety and quality, there are related issues of environmental sustainability, power, sovereignty and rights. All these issues are deeply implicated in the current corporate form of globalisation, which is transforming historic global arrangements by subordinating public institutions and the question of food security to private solutions. The present paper questions the self-evident association between globalisation and nutritional improvement.

  19. Rapid detection of abrin in foods with an up-converting phosphor technology-based lateral flow assay

    Science.gov (United States)

    Liu, Xiao; Zhao, Yong; Sun, Chongyun; Wang, Xiaochen; Wang, Xinrui; Zhang, Pingping; Qiu, Jingfu; Yang, Ruifu; Zhou, Lei

    2016-01-01

    Abrin is a natural plant toxin found in the seeds of Abrus precatorius. It may be used for food poisoning or bioterrorism, seriously endangering public health. In this study, a reliable method for the rapid detection of abrin in foods was developed, based on an up-converting phosphor technology-based lateral flow assay (abrin-UPT-LFA). Nine high-affinity monoclonal antibodies (mAbs) against abrin were prepared, and the optimum mAbs (mAb-6F4 and mAb-10E11) were selected for use in the assay in double-antibody-sandwich mode. The assay was confirmed to be specific for abrin, with a detection sensitivity of 0.1 ng mL−1 for standard abrin solutions. Good linearity was observed for abrin quantitation from 0.1 to 1000 ng mL−1 (r = 0.9983). During the analysis of various abrin-spiked food samples, the assay showed strong sample tolerance and a satisfactory limit of detection for abrin (0.5–10 ng g−1 for solid and powdered samples; 0.30–0.43 ng mL−1 for liquid samples). The analysis of suspected food samples, from sample treatment to result feed-back, could be completed by non-professionals within 20 min. Therefore, the abrin-UPT-LFA is a rapid, sensitive, and reliable method for the on-site detection of abrin in foods. PMID:27703269

  20. Technologies for Enhancement of Bioactive Components and Potential Health Benefits of Cereal and Cereal-Based Foods: Research Advances and Application Challenges.

    Science.gov (United States)

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

    2017-08-28

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

  1. Ethanol production from food waste at high solid contents with vacuum recovery technology

    Science.gov (United States)

    Ethanol production from food wastes does not only solve the environmental issues but also provide renewable biofuel to partially substitute fossil fuels. This study investigated the feasibility of utilization of food wastes for producing ethanol at high solid contents (35%, w/w). Vacuum recovery sys...

  2. Food production, crops and sustainability: restoring confidence in science and technology

    NARCIS (Netherlands)

    Spiertz, J.H.J.

    2010-01-01

    By 2050, the global food requirement will increase significantly, driven by a population increase to more than nine billion and by a richer diet. There is a need for agricultural and food systems that are not only more productive, but also sustainable. Currently, progress is hampered by a lack of un

  3. Food production, crops and sustainability: restoring confidence in science and technology

    NARCIS (Netherlands)

    Spiertz, J.H.J.

    2010-01-01

    By 2050, the global food requirement will increase significantly, driven by a population increase to more than nine billion and by a richer diet. There is a need for agricultural and food systems that are not only more productive, but also sustainable. Currently, progress is hampered by a lack of

  4. "Clickers" and HACCP: Educating a Diverse Food Industry Audience with Technology

    Science.gov (United States)

    Shaw, Angela; Mendonca, Aubrey; Daraba, Aura

    2015-01-01

    Hazard Analysis Critical Control Points (HACCP) is a systematic approach to food safety education for the food industry. To receive a HACCP certificate, participants must receive an 80% or higher on the final examination. Language barriers, educational levels, and age have been noted as primary reasons for not passing the final examination.…

  5. The Use of Future Internet Technologies in the Agriculture and Food Sectors: Integrating the Supply Chain

    NARCIS (Netherlands)

    Kaloxylos, A.; Wolfert, J.; Verwaart, T.; Maestre Terolc, C.; Brewster, C.; Robbemond, R.M.; Sundmaker, H.

    2013-01-01

    The Future Internet is expected to greatly influence how the food and agriculture sector is currently operating. In this paper, we present the specific characteristics of the agri-food sector focusing on how information management in this area will take place under a highly heterogeneous group of ac

  6. Mycotoxins in food and feed: Extraction, analysis and emerging technologies for rapid and on-field detection.

    Science.gov (United States)

    Anfossi, Laura; Baggiani, Claudio; Giovannoli, Cristina; Giraudi, Gianfranco

    2010-06-01

    Mycotoxins are toxic compounds produced by various moulds, which can affect a variety of crops. Due to their high toxicity and wide diffusion, mycotoxins constitute a severe risk for human health, therefore maximum tolerance levels in food and feed products have been set up all over the world and analytical controls are mandatory for many commodities. Despite validated analytical methods for assessing mycotoxin contamination already existing, a number of papers describing new methods of extraction, identification or measurement appear daily in literature. Nevertheless, the extraction and determination of such contaminants in food and feed is a topic of constant and increasing interest, as also attested by the number of related patents which have been applied for in the last few years. Scientific papers dealing with mycotoxin occurrence, potential risk and determination have recently been reviewed. Nevertheless, the objective of this review is to focus on patent activity rather than on the scientific breakthroughs on this subject. Therefore, the most recent patents regarding the whole analytical protocol to measure mycotoxins in food, starting from 2006 to date are presented and discussed. The possibility of a technology transfer for the various innovations presented is also discussed as are future developments in the field.

  7. Excimer Laser Technology

    CERN Document Server

    Basting, Dirk

    2005-01-01

    This comprehensive survey on Excimer Lasers investigates the current range of the technology, applications and devices of this commonly used laser source, as well as the future of new technologies, such as F2 laser technology. Additional chapters on optics, devices and laser systems complete this compact handbook. A must read for laser technology students, process application researchers, engineers or anyone interested in excimer laser technology. An effective and understandable introduction to the current and future status of excimer laser technology.

  8. Technology transfer by multinationals

    OpenAIRE

    Kostyantyn Zuzik

    2003-01-01

    The paper analyses the issue of technology transfer by multinational corporations. The following questions are explored: (a) world market of technologies, the role of MNCs (b) Choice of the technology transfer mode, Dunning's OLI-theory as a factor of the choice of the mode of transfer (c) measurement and profitability of technology transfer (d) transfer of technology through partnerships, JVs, alliances and through M&As (e) aspects of technology transfer by services multinationals. Paper uti...

  9. Technology transfer by multinationals

    OpenAIRE

    2003-01-01

    The paper analyses the issue of technology transfer by multinational corporations. The following questions are explored: (a) world market of technologies, the role of MNCs (b) Choice of the technology transfer mode, Dunning's OLI-theory as a factor of the choice of the mode of transfer (c) measurement and profitability of technology transfer (d) transfer of technology through partnerships, JVs, alliances and through M&As (e) aspects of technology transfer by services multinationals. Paper uti...

  10. The health and technological implications of a better control of neoformed contaminants by the food industry.

    Science.gov (United States)

    Birlouez-Aragon, I; Morales, F; Fogliano, V; Pain, J-P

    2010-06-01

    The recent discovery of the presence of variable amounts of the carcinogenic compound acrylamide in a wide range of severely heat-treated food products, such as fried potatoes, biscuits, bread and coffee or malt, as a result of the heat process, has induced an important research in the area of the Maillard reaction in food. The interaction between a specific food composition and the heat process applied results in the development of complex oxidation and glycation reactions, which give rise to a mixture of flavoured compounds and possible neoformed contaminants (NFC). Recommendations by the European Commission aim at monitoring the content of major NFC, such as acrylamide and furan, in a list of food products commercialized in Europe. On the other hand, the Commission for European Normalization (CEN) has created recently a new workgroup (WG13) responsible for normalization of analytical method for NFC assessment. The European collective research ICARE was carried out to identify the possible health consequences of the ingestion of heat-treated products, characterize the reaction kinetics leading to NFC and evaluate some mitigation procedures proposed by the CIAA toolbox, and finally develop a simple, rapid and non destructive control method based on fluorescence acquisition on the crushed food products and chemometric analysis of the spectral information. This paper summarizes the objectives and essential results obtained in the scope of the project, highlighting the need for evaluating the distribution of NFC in food products commercialized in Europe, as well as the impact of the food formula/recipe and process on Maillard derived NFC food levels. The potential of the Fluoralys sensor regarding its ability to control food contamination with NFC is presented. A decrease in NFC concentration of heat processed food should allow significantly limiting the exposure of populations to NFC and consequently the potential related health risk. (c) 2009 Elsevier Masson SAS

  11. Water Innovation and Technology

    Science.gov (United States)

    Water technologies are a specific sector that EPA works to address through the water technology cluster, aging infrastructure research, green infrastructure, and major industry meetings such as WEFTEC.

  12. Morgantown Energy Technology Center, technology summary

    Energy Technology Data Exchange (ETDEWEB)

    1994-06-01

    This document has been prepared by the DOE Environmental Management (EM) Office of Technology Development (OTD) to highlight its research, development, demonstration, testing, and evaluation activities funded through the Morgantown Energy Technology Center (METC). Technologies and processes described have the potential to enhance DOE`s cleanup and waste management efforts, as well as improve US industry`s competitiveness in global environmental markets. METC`s R&D programs are focused on commercialization of technologies that will be carried out in the private sector. META has solicited two PRDAs for EM. The first, in the area of groundwater and soil technologies, resulted in twenty-one contact awards to private sector and university technology developers. The second PRDA solicited novel decontamination and decommissioning technologies and resulted in eighteen contract awards. In addition to the PRDAs, METC solicited the first EM ROA in 1993. The ROA solicited research in a broad range of EM-related topics including in situ remediation, characterization, sensors, and monitoring technologies, efficient separation technologies, mixed waste treatment technologies, and robotics. This document describes these technology development activities.

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

    Directory of Open Access Journals (Sweden)

    Abiodun Elijah Obayelu

    2016-06-01

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

  14. Enzyme inactivation in food processing using high pressure carbon dioxide technology.

    Science.gov (United States)

    Hu, Wanfeng; Zhou, Linyan; Xu, Zhenzhen; Zhang, Yan; Liao, Xiaojun

    2013-01-01

    High pressure carbon dioxide (HPCD) is an effective non-thermal processing technique for inactivating deleterious enzymes in liquid and solid food systems. This processing method avoids high temperatures and exerts a minimal impact on the nutritional and sensory properties of foods, but extends shelf life by inhibiting or killing microorganisms and enzymes. Indigenous enzymes in food such as polyphenol oxidase (PPO), pectin methylesterase (PME), and lypoxygenase (LOX) may cause undesirable chemical changes in food attributes, showing the loss in color, texture, and flavor. For more than two decades, HPCD has proved its effectiveness in inactivating these enzymes. The HPCD-induced inactivation of some microbial enzymes responsible for microbial metabolism is also included. This review presents a survey of the published knowledge regarding the use of HPCD for the inactivation of these enzymes, and analyzes the factors controlling the efficiency of HPCD and speculates on the underlying mechanism that leads to enzyme inactivation.

  15. Application of state-of-art sequencing technologies to indigenous food fermentations

    NARCIS (Netherlands)

    Hijum, S.A.F.T. van; Vaughan, E.E.; Vogel, R.F.

    2013-01-01

    Fermented foods and beverages are an integral part of the human diet globally. Understanding the microbial interactions within these fermenting ecosystems is required to deliver safe products with desirable consumer properties, and moreover, maintenance of these traditions. Effective tools are

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

    NARCIS (Netherlands)

    Jacobsen, L.F.; Grunert, K.G.; Søndergaard, H.A.; Steenbekkers, B.; Dekker, M.; Lähteenmäki, L.

    2014-01-01

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

  17. Introduction to Genetically Modified Food Technology and Measures to Weaken the Fear%论转基因食品技术恐惧及弱化措施

    Institute of Scientific and Technical Information of China (English)

    江雪梅

    2015-01-01

    随着高新科学技术的快速发展,转基因食品技术出现在人们的视野,逐渐发展并被广泛应用,但是,由于转基因技术的不成熟与不确定性,使该技术在应用的过程中可能产生食品安全问题.因此,人们在讨论该技术的过程中,一些认同反对转基因食品技术的人就对该技术逐渐形成了一种恐惧心理.提高转基因食品技术,强化人民群众对其信任度,对促进转基因食品的发展意义重大.%With the rapid development of high and new science and technology, the technology of genetically modified food in people's field of vision, developed and widely used, however, because the transgenic technology is not mature and uncertainty, makes the technology may be produced in the process of application of food safety problems. As a result, people in the process of discussion of the technology, some identity against genetically modified food technology are gradually formed a kind of fear of the technique. Improve the technology of genetically modified food, strengthen the people for the trust, to promote the development of genetically modified food is of great significance.

  18. 餐厨垃圾的微生物处理技术研究进展%Research Progress of Microorganism Technology for Food Waste Treatment

    Institute of Scientific and Technical Information of China (English)

    刘云; 李晓姣; 袁进

    2011-01-01

    Based on analysis of present treatment technologies of food waste, research progress and influencing factors of two kinds of microorganism technologies for food waste treatment were introduced, including aerobic composting and anaerobic fermentation (producing hydrogen and methane). Existing problems and research direction of the microorganism technologies applied in food waste treatment were discussed.%在分析餐厨垃圾现有处理技术的基础上,阐述了好氧堆肥和厌氧发酵(产氢和产甲烷)技术在餐厨垃圾处理方面的研究进展及其影响因素,并提出了其在处理餐厨垃圾方面存在的问题和研究方向.

  19. Fundamentals of technology roadmapping

    Energy Technology Data Exchange (ETDEWEB)

    Garcia, M.L.; Bray, O.H.

    1997-04-01

    Technology planning is important for many reasons. Globally, companies are facing many competitive problems. Technology roadmapping, a form of technology planning can help deal with this increasingly competitive environment. While it has been used by some companies and industries, the focus has always been on the technology roadmap as a product, not on the process. This report focuses on formalizing the process so that it can be more broadly and easily used. As a DOE national security laboratory with R&D as a major product, Sandia must do effective technology planning to identify and develop the technologies required to meet its national security mission. Once identified, technology enhancements or new technologies may be developed internally or collaboratively with external partners. For either approach, technology roadmapping, as described in this report, is an effective tool for technology planning and coordination, which fits within a broader set of planning activities. This report, the second in a series on technology roadmapping, develops and documents this technology roadmapping process, which can be used by Sandia, other national labs, universities, and industry. The main benefit of technology roadmapping is that it provides information to make better technology investment decisions by identifying critical technologies and technology gaps and identifying ways to leverage R&D investments. It can also be used as a marketing tool. Technology roadmapping is critical when the technology investment decision is not straight forward. This occurs when it is not clear which alternative to pursue, how quickly the technology is needed, or when there is a need to coordinate the development of multiple technologies. The technology roadmapping process consists of three phases - preliminary activity, development of the technology roadmap, and follow-up activity.

  20. 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).

  1. Sustaining World Food Security with Improved Cassava Processing Technology: The Nigeria Experience

    Directory of Open Access Journals (Sweden)

    Peter O. Kolawole

    2010-11-01

    Full Text Available Cassava is a very important food crop that is capable of providing food security. However, a lot of problems prevent the development and use of modern equipment for its production. Most of the cassava produced still comes from peasant farmers who depend on manual tools for their field operations and these farmers have made Nigeria the world’s largest producer of the crop. An increase in production of cassava to sustain the world food security needs improved machinery to allow its continuous cultivation and processing. Reasons for the low success recorded in the mechanization of cassava harvesting and processing were traced, and the attempts that have been made in the recent past by various engineers in Nigeria researching towards achieving mechanized harvesting and processing of cassava are well explained. The machinery required for cassava production in Africa, the development of new machines, and the need for more research and development in harvesting and processing machineries, which can reduce poverty worldwide and make food available and accessible for all, are also discussed. Research efforts made and the challenges facing the engineers, farmers, scientists and food processors towards achieving mechanical harvesting and processing of cassava are presented. Breeding a cassava variety with a regular shape for easy mechanization is one solution that could help the engineers worldwide.

  2. Journal of Applied Science, Engineering and Technology

    African Journals Online (AJOL)

    Journal of Applied Science, Engineering and Technology. ... Food Science and Technology, Electrical & Electronics Engineering, Energy, ... Pretreatment effect on sun and solar drying of carrot slices · EMAIL FULL TEXT EMAIL FULL TEXT

  3. [Contributions of the science and food technology to the improvement of health].

    Science.gov (United States)

    Hermida, Jose Antonio Otero

    2007-01-01

    The relations between nutrition and health/disease in the population are historically revised, beginning with the sight of the hippocratic empiricism and ending with the right provided by the scientific studies of nutritional epidemiology. The fundaments in food science and the basis of human nutrition are described, identifying the health problems related with nutritional habits. The evolution of the industrial production of food is revised and they are also described the great advances that allow to the actual industry to design and to get a more healthful nutrition with the aim of reducing the pathologies in the population related with the diet.

  4. A review of the application of atomic force microscopy (AFM) in food science and technology.

    Science.gov (United States)

    Liu, Shaoyang; Wang, Yifen

    2011-01-01

    Atomic force microscopy (AFM) is a powerful nanoscale analysis technique used in food area. This versatile technique can be used to acquire high-resolution sample images and investigate local interactions in air or liquid surroundings. In this chapter, we explain the principles of AFM and review representative applications of AFM in gelatin, casein micelle, carrageenan, gellan gum, starch, and interface. We elucidate new knowledge revealed with AFM as well as ways to use AFM to obtain morphology and rheology information in different food fields.

  5. Microencapsulation Technology and Applications

    Directory of Open Access Journals (Sweden)

    Rama Dubey

    2009-01-01

    Full Text Available Microencapsulation technology allows a compound to be encapsulated inside a tiny sphere known as microsphere/microcapsule, having an average diameter as small as 1 mm to several hundred micro meters. Many different active materials like drugs, enzymes, vitamins, pesticides, flavours and catalysts have been successfully encapsulated inside microballoons or microcapsules made from a variety of polymeric and non polymeric materials including poly(ethylene glycols, poly(methacrylates, poly(styrenes, cellulose, poly(lactides, poly(lactide-co-glycolides, gelatin and acacia, etc. These microcapsules release their contents at appropriate time by using different release mechanisms, depending on the end use of encapsulated products. This technology has been used in several fields including pharmaceutical, agriculture, food, printing, cosmetic, textile and defence. In defence sector this technology has introduced the concept of self-healing composites as well as chemical decontaminating fabrics. This review paper highlights the major reasons behind microencapsulation, important techniques of microencapsulation and application of microencapsulated products in different areas of science and technology.Defence Science Journal, 2009, 59(1, pp.82-95, DOI:http://dx.doi.org/10.14429/dsj.59.1489 

  6. 76 FR 39811 - International Center for Technology Assessment and the Center for Food Safety; Noxious Weed...

    Science.gov (United States)

    2011-07-07

    ... Assessment and the Center for Food Safety; Noxious Weed Status of Kentucky Bluegrass Genetically Engineered... engineered for tolerance to the herbicide glyphosate should not be listed as a Federal noxious weed and... noxious weeds. Our decision is based on our analysis of available scientific data, our weed risk...

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

    NARCIS (Netherlands)

    Jacobsen, L.F.; Grunert, K.G.; Søndergaard, H.A.; Steenbekkers, B.; Dekker, M.; Lähteenmäki, L.

    2014-01-01

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

  8. Application of state-of-art sequencing technologies to indigenous food fermentations

    NARCIS (Netherlands)

    Hijum, S.A.F.T. van; Vaughan, E.E.; Vogel, R.F.

    2013-01-01

    Fermented foods and beverages are an integral part of the human diet globally. Understanding the microbial interactions within these fermenting ecosystems is required to deliver safe products with desirable consumer properties, and moreover, maintenance of these traditions. Effective tools are requi

  9. Marketing technology in macroeconomics.

    Science.gov (United States)

    Tamegawa, Kenichi

    2012-01-01

    In this paper, we incorporate a marketing technology into a dynamic stochastic general equilibrium model by assuming a matching friction for consumption. An improvement in matching can be interpreted as an increase in matching technology, which we call marketing technology because of similar properties. Using a simulation analysis, we confirm that a positive matching technology shock can increase output and consumption.

  10. Educational Technology in China

    Science.gov (United States)

    Meifeng, Liu; Jinjiao, Lv; Cui, Kang

    2010-01-01

    This paper elaborates the two different academic views of the identity of educational technology in China at the current time--advanced-technology-oriented cognition, known as Electrifying Education, and problem-solving-oriented cognition, known as Educational Technology. It addresses five main modes of educational technology in China: as a…

  11. Marketing technologically advanced products

    NARCIS (Netherlands)

    Bender, Horst

    1989-01-01

    This paper calls for a merger of technology and marketing under a customer value perspective; for an enhancement of the traditional technological innovation orientation of the technology-based firm with a market thrust. It establishes technology-based products as product-service offerings that are d

  12. Emerging technology and ethics

    CERN Document Server

    Wakunuma, Kutoma

    2011-01-01

    This e-book on Emerging Technologies and Ethics includes a collection of essays which explore the future and ethics of emerging information and communication technologies. Articles in the collection include an overview of the legal implications which may be relevant to the ethical aspects of emerging technologies and also ethical issues arising from the mass-take up of mobile technologies.

  13. Composite Technology for Exploration

    Science.gov (United States)

    Fikes, John

    2017-01-01

    The CTE (Composite Technology for Exploration) Project will develop and demonstrate critical composites technologies with a focus on joints that utilize NASA expertise and capabilities. The project will advance composite technologies providing lightweight structures to support future NASA exploration missions. The CTE project will demonstrate weight-saving, performance-enhancing bonded joint technology for Space Launch System (SLS)-scale composite hardware.

  14. Research Progress on Prepared Food Sterilization Technology%调理食品杀菌技术研究进展

    Institute of Scientific and Technical Information of China (English)

    张慜; 王丽萍

    2012-01-01

    This article was focused on the thermal sterilization and non-ihermal sierilizaiion in the prepared food. Not only has this article formulated the use of thermal sterilization,such as microwave and high radio frequency,hut also it has summarized the application of non-thermal sterilization- including ultra-high pressure,high-pressure carhon dioxide.ecl. Meanwhile,the existing problems and application prospect of various sterilization technologies in prepared food were discussed.%作者主要介绍了调理食品的热杀菌技术和非热杀菌技术,阐述了微波、高频RF等热杀菌技术在调理食品杀菌中的应用现状,综述了超高压、超声波等非热杀菌技术在调理食品杀菌中的应用.另外,作者还分析了两大类杀菌技术在调理食品杀菌中存在的问题,对未来发展方向进行了展望.

  15. Quality and safety of agri-food systems: technological and economic innovations

    Directory of Open Access Journals (Sweden)

    Domenico Ragazzi

    Full Text Available This study aims to point out the evolution of the economical approach to the topics of agri-food product quality and safety with particular attention to the schemes developed at European level. Thus, we wish to underline the forces which identified the insurance and certification systems as innovative tools for quality problem management in agri-food systems and what aspects they allow to manage according to the different needs of the stakeholders. In the last years, the proliferation of these schemes was so strong to considered the recent Iso 22000 Law as a possible solution for the harmonization process. Finally, some aspects of traceability systems are examined, apart from law obligations, identifying important opportunity of differentiation and acquisition of competitive advantages for the organization choosing them.

  16. The dual role of enterococci in food technology: bacteriocin production versus pathogenicity potential

    OpenAIRE

    Santos, Sara Filipa Correia, 1987-

    2011-01-01

    Tese de mestrado. Biologia (Microbiologia Aplicada). Universidade de Lisboa, Faculdade de Ciências, 2011 Enterococci are usually isolated from fermented foods, in which they contribute to the ripening/organoleptic characteristics, but nowadays are considered emerging pathogens, due to an increase of antibiotic resistances and production of virulence traits. Although enterococcal foodborne infections have not been described so far, this combination of factors raises special awareness regard...

  17. Development of the technology for terrestrial radioecology and food chain analysis

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Jeong Ho; Lee, H. D.; Kim, S. R.; Lee, C. W.; Choi, Y. H.; Kim, S.B.; Lee, M. H.; Im, K. M.; Hong, K. H.; Choi, K. S.; Lee, W. Y.; Park, H.K.; Park, D. W.; Choi, S. D.; Chun, J. S.; Jeong, K. H.; Yoo, B. S.

    1997-07-01

    Root uptake and underground migration of Mn-54, Co-60, Sr-85 and Cs-137 deposited during growing seasons of Korean staple crops such as rice, soybean, potato, Chinese cabbage, radish, red pepper and cucumber were investigated through radio-tracer experiments in greenhouse. H-3 experiments for rice and Chinese cabbage and iodine experiment for Chinese cabbage were also carried out. The effect of KCl and lime application on root uptake and migration of Mn-54, Co-60, Sr-85 and Cs-137 were studied. Long-term (2{approx}5 years depending on crops) behaviors of these radionuclides in soil-plant system were also investigated. Cs-137 concentrations in farm-land soils and crop plants collected in 33 regions of Korea were measured. Soil-to-plant transfer factors of Cs-137 in outdoor fields were compared with those from greenhouse experiments. An improved method of calculating root-uptake concentration of the radionuclide in crop plant was introduced to KFOOD, a food-chain computer code for normal operation. The direction of improving ECOREA, a food-chain computer code for accidental release, was discussed through comparing model calculation of Sr-90 and Cs-137 root-uptake concentrations with present experimental results. Annual food consumption rates and crop yields were updated. (author). 87 refs., 68 tabs., 58 figs.

  18. Newnes communications technology handbook

    CERN Document Server

    Lewis, Geoff

    1994-01-01

    Newnes Communications Technology Handbook provides a discussion on different topics relevant to communications technology. The book is comprised of 39 chapters that tackle a wide variety of concern in communications technology. The coverage of the text includes technologies, such as analog digital communications systems, radio frequency receiver, and satellite systems. The book also discusses some methods and techniques used in communications technology, including mixer signal processing, modulation and demodulation, and spread spectrum techniques. The text will be of great use to engineers, t

  19. Technology and Nursing

    OpenAIRE

    Maria Vera Lúcia Moreira Leitão Cardoso

    2012-01-01

    In the present age we cannot disassociate from emerging issues, which involve science, communication, health and technology, the influence of media, technological advances, and the use of computers in all spheres of life. The concepts created for technology cover various evaluation approaches, which depend upon which type of technology, approaches, usefulness and influences in a particular area of knowledge. Technological advances cover several areas, figuring quantum physics, nanotechnology,...

  20. 酶技术在食品加工中应用研究进展%Application research progress of enzyme technology in food processing

    Institute of Scientific and Technical Information of China (English)

    夏文水; 高沛; 刘晓丽; 葛藜红; 许艳顺

    2015-01-01

    酶技术是一种绿色安全高效的生物技术,对食品工业的技术革新和水平提高具有重要的作用。食品加工过程涉及许多复杂的理化变化,受热时营养素、颜色、质构、风味等方面容易受到破坏,这就为酶技术的应用提供了必要。目前,酶技术已经广泛应用于乳制品工业、肉制品工业、焙烤工业、饮料和果汁工业、淀粉和糖工业、油脂工业及安全检测等食品领域。本文主要从改善食品加工工艺、提高食品品质、提高食品安全性、增强食品质量控制等方面介绍了酶技术在食品加工中的应用进展,并对酶技术在食品行业中的发展作了展望。%ABSTRACT:Enzyme technology is a kind of green, safe and efficient biological technology, which has been playing an important role in technical innovation andimprovementof food industry. Food processinginvolves many complicated physical and chemical changes.Nutrients, color, quality, structure, and flavor are susceptible to be damaged during thermal treatment, those providing the necessary for the application of enzyme technology. At present, enzyme technology has been widely used in dairy industry, meat industry, drinks and fruit juices industry, baking industry, starch and sugar industry, oil industry, safety testing, and so on. This article mainly introduces the application of enzyme technology in food processing. In terms of improving food processing technology, food quality, food safety, food quality control, and development of enzyme technology in the food industry in the future is also discussed.

  1. Application of RFID Technology in the Food Safety Traceability%RFID技术在食品安全溯源方面的应用

    Institute of Scientific and Technical Information of China (English)

    张榆辉; 余永成; 蔡水狮

    2015-01-01

    本文首先对国内食品安全现状、食品安全溯源的概念以及RFID射频识别技术定义、特点、分类及工作原理进行了介绍。之后基于加强食品安全管控和物联网发展趋势基础上,阐述了RFID射频识别技术在食品安全溯源体系中的应用情况,在食品安全溯源应用中存在的不足,展望RFID射频识别技术在食品安全溯源领城的应用前景。%This paper ifrst to domestic food security situation, the concept of food safety traceability and RFID radio frequency identification technology definition, characteristics, classification and working principle are introduced. Then based on the development trend to strengthen food safety control and the Internet of things, based on the RFID radio frequency identiifcation technology in the application of food safety traceability system, shortcomings in the course of application in food safety traceability, prospect of RFID radio frequency identification technology in the food safety traceability fields of application.

  2. Tehnika za proizvodnju hrane u terenskim uslovima / Technology for food preparation in field conditions

    Directory of Open Access Journals (Sweden)

    Branko M. Tešanović

    2010-10-01

    Full Text Available U terenskim uslovima osnovna sredstva za pripremanje hrane su pokretne kuhinje. One se koriste u miru za vreme izvođenja vežbi, logorovanja, za obuku vojnika kuvara i u vojnim školama za obuku studenata i učenika intendantske službe. Izuzetno, mogu se koristiti za kuvanje jela kada se vojni restorani adaptiraju ili se zbog drugih razloga hrana ne može pripremati u njima. U Vojsci Srbije danas su u upotrebi sledeće vrste pokretnih kuhinja: kuhinja autoprikolica od 250, 200, 300 i 400 l i kuhinja tovarna od 25 l. Za pripremu hrane u terenskim uslovima OS NATO koriste veoma raznovrstan park poljskih tehničkih sredstava. / In field conditions, the basic means for food preparation are mobile kitchens. Mobile kitchens are used in peace time during exercise and camping as well as for training military chefs and students of logistic support in military schools. Exceptionally, they can be used for cooking meals when repairing or adapting military restaurants or for some other valid reasons. In the Army of Serbia today, there are the following types of mobile kitchens: mobile kitchen 250, 200, 300 and 400 l and a kitchen pack of 25 l. For the preparation of food in field conditions, NATO forces use a very versatile choice of field technical resources.

  3. Science and technology for the mastership of probiotic applications in food products.

    Science.gov (United States)

    Makinen, K; Berger, B; Bel-Rhlid, R; Ananta, E

    2012-12-31

    Probiotics, defined as live microorganisms which when consumed in adequate amounts confer a health benefit on the host, are a common part of our daily diet. Since their conception in the early 20th century, the health benefit applications of probiotics have been expanding, culminating in the recent challenge of health claim substantiation in Europe. This paper highlights the different application areas of probiotics, introduces the use of non-viable microorganisms to confer health benefits, and explains the recent regulatory challenges surrounding probiotics. It then describes in detail the different stages in the development of food products containing probiotic bacteria starting from the selection of suitable strains for industrial production. The description of production of probiotic powders with specific focus on strategies to maintain high viability during drying and storage then follows. The paper finishes with a discussion of probiotic stability in liquid products, followed by a description of the use of probiotics to improve nutrient bioavailability and digestibility of the food products, which they ferment or biotransform.

  4. Merging traditional Chinese medicine with modern drug discovery technologies to find novel drugs and functional foods.

    Science.gov (United States)

    Graziose, Rocky; Lila, Mary Ann; Raskin, Ilya

    2010-03-01

    Traditional Chinese Medicines (TCM) are rapidly gaining attention in the West as sources of new drugs, dietary supplements and functional foods. However, lack of consistent manufacturing practices and quality standards, fear of adulteration, and perceived deficiencies in scientific validation of efficacy and safety impede worldwide acceptance of TCM. In addition, Western pharmaceutical industries and regulatory agencies are partial toward single ingredient drugs based on synthetic molecules, and skeptical of natural product mixtures. This review concentrates on three examples of TCM-derived pharmaceuticals and functional foods that have, despite these usual obstacles, risen to wide acceptance in the West based on their remarkable performance in recent scientific investigations. They are: Sweet wormwood (Artemisia annua), the source of artemisinin, which is the currently preferred single compound anti-malarial drug widely used in combination therapies and recently approved by US FDA; Thunder god vine (Tripterygium wilfordii) which is being developed as a botanical drug for rheumatoid arthritis; and green tea (Camellia sinensis) which is used as a functional beverage and a component of dietary supplements.

  5. Entry and Technological Performance in New Technology Domains : Technological Opportunities, Technology Competition and Technological Relatedness

    NARCIS (Netherlands)

    Leten, B.; Belderbos, R.; Van Looy, B.

    2016-01-01

    Entry and success in new technology domains (NTDs) is essential for firms' long-term performance. We argue that firms' choices to enter NTDs and their subsequent performance in these domains are not only governed by firm-level factors but also by environmental characteristics. Entry is encouraged by

  6. Use of indigenous technology for the production of High Quality Cassava Flour with similar food qualities as wheat flour

    Directory of Open Access Journals (Sweden)

    Ogbonnaya Chinedum Eleazu

    2014-09-01

    Full Text Available Background. The aim of the paper was to compare the food qualities of 2 varieties (SME 1 and 2 of high quality cassava flour (HQCF produced from indigenous technology and that of some commercially sold wheat/HQCF samples. Material and methods. The pH, proximate, phytochemical, antioxidant, functional properties and starch yield of the flours were carried out using standard techniques. Results. The wheat flours had higher bulk densities and lipids than the HQCF samples while the oil absorption capacity of the HQCF (SME 2 was higher than other fl our samples investigated. The antioxidant assays of the flours showed that they contained considerable levels of antioxidants with the HQCF sample from DAT having higher antioxidants than other flour samples studied. The HQCF (SME 1 had signifi cantly higher (P < 0.05 starch content among the flour samples. The bacteria counts of the HQCF samples ranged from 0 to 1.4 × 104 cfu/ml while the fungal count ranged from 0 to 2 × 10-3 with the unbranded wheat fl our having the highest microbial load compared with other flour samples studied. Conclusion. The use of this indigenous technology produces HQCF with lower lipids, microbial contamination but higher flavour retaining ability, flavonoids and starch contents than wheat flour. The signifi cant positive correlation (R2 = 0.872 between reducing power of the samples and their DPPH antioxidant activity indicate that either could be used to assay for the total antioxidant activity of cassava and wheat flour. The study underscores the need to buy flour from branded companies to reduce the risks of microbial contamination.

  7. GRACE BIOREMEDIATION TECHNOLOGIES - DARAMEND™ BIOREMEDIATION TECHNOLOGY. INNOVATIVE TECHNOLOGY EVALUATION REPORT

    Science.gov (United States)

    Grace Dearborn's DARAMEND™ Bioremediation Technology was developed to treat soils/sediment contaminated with organic contaminants using solid-phase organic amendments. The amendments increase the soil’s ability to supply biologically available water/nutrients to micro...

  8. Emerging Technologies Integrating Technology into Study Abroad

    Science.gov (United States)

    Godwin-Jones, Robert

    2016-01-01

    "Ready access to travel and to technology-enhanced social networking (e.g., Facebook or Skype) has changed the nature of study abroad to the point where today's experiences are fundamentally different from those of earlier eras" (Kinginger, 2013a, p. 345). In addition to more travel options and greater technology availability, study…

  9. Payload software technology: Software technology development plan

    Science.gov (United States)

    1977-01-01

    Programmatic requirements for the advancement of software technology are identified for meeting the space flight requirements in the 1980 to 1990 time period. The development items are described, and software technology item derivation worksheets are presented along with the cost/time/priority assessments.

  10. Search Technologies | NCI Technology Transfer Center | TTC

    Science.gov (United States)

    Our team of technology transfer specialists has specialized training in invention reporting, patenting, patent strategy, executing technology transfer agreements and marketing. TTC is comprised of professionals with diverse legal, scientific, and business/marketing expertise. Most of our staff hold doctorate-level technical and/or legal training.

  11. Available Technologies | NCI Technology Transfer Center | TTC

    Science.gov (United States)

    Our team of technology transfer specialists has specialized training in invention reporting, patenting, patent strategy, executing technology transfer agreements and marketing. TTC is comprised of professionals with diverse legal, scientific, and business/marketing expertise. Most of our staff hold doctorate-level technical and/or legal training.

  12. Educational technology and the new technologies

    NARCIS (Netherlands)

    Verhagen, Pløn W.; Plomp, Tjeerd

    1989-01-01

    Like everywhere in our culture, new technologies gradually penetrate the field of education. This may be seen as a problem area, which asks for appropriate, actions by teachers, curriculum experts, instructional designers and others. As "technology" seems to be the main issue,one may quation whether

  13. SHARED TECHNOLOGY TRANSFER PROGRAM

    Energy Technology Data Exchange (ETDEWEB)

    GRIFFIN, JOHN M. HAUT, RICHARD C.

    2008-03-07

    The program established a collaborative process with domestic industries for the purpose of sharing Navy-developed technology. Private sector businesses were educated so as to increase their awareness of the vast amount of technologies that are available, with an initial focus on technology applications that are related to the Hydrogen, Fuel Cells and Infrastructure Technologies (Hydrogen) Program of the U.S. Department of Energy. Specifically, the project worked to increase industry awareness of the vast technology resources available to them that have been developed with taxpayer funding. NAVSEA-Carderock and the Houston Advanced Research Center teamed with Nicholls State University to catalog NAVSEA-Carderock unclassified technologies, rated the level of readiness of the technologies and established a web based catalog of the technologies. In particular, the catalog contains technology descriptions, including testing summaries and overviews of related presentations.

  14. Theoretical aspects of non-newtonian fluids flow simulation in food technologies

    Directory of Open Access Journals (Sweden)

    E. Biletskii

    2015-05-01

    Full Text Available Introduction. The problems of simulating viscoplastic longitudinal and cross-sectional flow of non-Newtonian fluids are overviewed. Materials and methods. For the first time the superposition method by expressing the components of the stress tensor for building flow fields with higher dimension from flow fields with lower dimension with various boundary conditions when rheological parameters change depending on pressure was used. The flows in the channel are categorized by velocity and pressure values in each point of the section. Results.The theoretical methods for simulating flows of non-Newtonian fluids in channels of different geometry with moving bounds and pressure drop on channel edges with respect to functional connections between main process parameters are described using the superposition method. It is shown that longitudinal and cross-sectional are reduced to the collection of one-dimensional longitudinal flows of the same type which allow to describe three-dimensional isothermal in rectangular channel and two-dimensional flows in flat channels with different channel aspect ratio. The received theoretical two- and three-dimensional model of viscous flows in channels with basic geometry allow to research main regularities of the process and to establish optimal macro-kinetic and macro-dynamic flow characteristics of non-Newtonian materials which are aimed at reducing energy costs and material consumption of food processing equipment. Conclusion.The developed and theoretically reasonable three-dimensional models flows of non-Newtonian fluids in channels allow to perform qualitatively new design of food processing equipment which allows to reduce energy costs and material consumption.

  15. Technological Innovations in the Food Packaging: a case study of adoption of active packaging in coffee roaster companies

    Directory of Open Access Journals (Sweden)

    Mário Otávio Batalha

    2010-12-01

    Full Text Available Most of technological innovations in agro-food systems are created by “supporting industries”, the group where packaging industries are inserted. This article presents the packaging innovations used in food industries, particularly, the active packaging. This paper deals with an adoption case of a degassing one-way valve, describing this innovation and its impacts in two coffee companies. This study can be classified as a documental, qualitative-descriptive and empirical research, using indirect documentation technique and case study analysis. According to this case, the valve made possible the diversification of the company product line and product quality improvement. There were no complications involving an additional cost to the customers. However, it has been observed that this additional cost from technology adoption makes difficult the diffusion of this valve in other similar products.Grande parcela das inovações tecnológicas dos sistemas agroindustriais é gerada pelas “indústrias de apoio”, grupo no qual as indústrias de embalagens se inserem. Esse artigo discute as inovações em embalagens destinadas à indústria de alimentos, em especial as chamadas embalagens ativas. Discute-se o caso de adoção da válvula unidirecional de alívio de gases, descrevendo a inovação e seus impactos em duas indústria processadoras de café nas empresas. A pesquisa desenvolvida é de ordem documental e qualitativo-descritiva de caráter empírica, usando técnica de análise de documentação indireta e estudo de caso . No caso abordado, a válvula possibilitou a diversificação da linha de produtos e o incremento da sua qualidade, não havendo complicações no que se refere ao repasse do custo adicional para o consumidor desse produto. Contudo, verifica-se que esse custo adicional da adoção da tecnologia dificulta a difusão da válvula em produtos similares.

  16. ACR-700 advanced technologies

    Energy Technology Data Exchange (ETDEWEB)

    Tapping, R.L.; Turner, C.W. [Atomic Energy of Canada Limited, Chalk River, Ontario (Canada); Yu, S.K.W. [Atomic Energy of Canada Limited, Mississauga, Ontario (Canada); Olmstead, R.; Speranzini, R.A. [Atomic Energy of Canada Limited, Chalk River, Ontario (Canada)

    2004-12-01

    A successful advanced reactor plant will have optimized economics including reduced operating and maintenance costs, improved performance, and enhanced safety. Incorporating improvements based on advanced technologies ensures cost, safety and operational competitiveness of the ACR-700. These advanced technologies include modern configuration management; construction technologies; operational technology for the control centre and information systems for plant monitoring and analysis. This paper summarizes the advanced technologies used to achieve construction and operational improvements to enhance plant economic competitiveness, advances in the operational technology used for reactor control, and presents the development of the Smart CANDU suite of tools and its application to existing operating reactors and to the ACR-700. (author)

  17. [Health technology in Mexico].

    Science.gov (United States)

    Cruz, C; Faba, G; Martuscelli, J

    1992-01-01

    The features of the health technology cycle are presented, and the effects of the demographic, epidemiologic and economic transition on the health technology demand in Mexico are discussed. The main problems of science and technology in the context of a decreasing scientific and technological activity due to the economic crisis and the adjustment policies are also analyzed: administrative and planning problems, low impact of scientific production, limitations of the Mexican private sector, and the obstacles for technology assessment. Finally, this paper also discusses the main support strategies for science and technology implemented by the Mexican government during the 1980s and the challenges and opportunities that lie ahead.

  18. Technological Style is History

    DEFF Research Database (Denmark)

    Blond, Lasse

    culture, and just as importantly that culture shapes technology. By looking at a recent transfer of technology this reciprocal exchange is elaborated by considering the cultural or contextual influence in the adaptation of technology. In this connection the notion of technological style is revisited...... by questioning whether it pays due attention to the non-technical factors of the process? In order to compensate for the deficiencies of the technological style as a sensitizing device the concept of sociotechnical style is introduced – a concept more in tune with resent research in technology studies....

  19. Cloud Computing Technologies

    Directory of Open Access Journals (Sweden)

    Sean Carlin

    2012-06-01

    Full Text Available This paper outlines the key characteristics that cloud computing technologies possess and illustrates the cloud computing stack containing the three essential services (SaaS, PaaS and IaaS that have come to define the technology and its delivery model. The underlying virtualization technologies that make cloud computing possible are also identified and explained. The various challenges that face cloud computing technologies today are investigated and discussed. The future of cloud computing technologies along with its various applications and trends are also explored, giving a brief outlook of where and how the technology will progress into the future.

  20. Technologies For Maintaining Animals In Space: Lighting, Air Quality, Noise, Food And Water

    Science.gov (United States)

    Winget, C. M.; Skidmore, M. G.; Holley, D. C.; Dalton, Bonnie P. (Technical Monitor)

    1995-01-01

    In the terrestrial environment multiple time cues exist. Zeitgebers have been identified and studied for their ability to convey temporal information to various physiological systems. In the microgravity experiment it is necessary to define time cues within the flight hardware prior to flight. During flight if changes in the Circadian System (e.g., mean, phase angle, period) occur this would indicate that the gravity vector is important relative to biological timing. This presentation is concerned with the environmental parameter: to support rodent experiments in microgravity. The Animal Enclosure Module (AEM) provides solid food bars and water via lixits and ad libitum. Flight animals (Sprague-Dawley rats, 60 - 300g) when compared to ground controls show similar growth (mean growth per day g, plus or minus SD; flight 5.4 plus or minus 2.0, ground 5.9 plus or minus 2.1). Current AEMs use incandescent lighting (approx. 5 Lux). Light emitting diode (LED) arrays are being developed that provide a similar light environment as cool-white fluorescent sources (40 Lux). In ground based tests (12L:12D), these arrays show normal circadian entrainment (Tau = 24.0) with respect to the behavioral responses, measured (drinking, eating, gross locomotor activity). A newly developed ultra high efficiency filter system can entrap all feces, urine and odors from 6 rats for 24 days. Maximum sound level exposure limits (per octave band 22 Hz - 179 kHz) have been established. The AEM will effectively support animal experiments in microgravity.

  1. Technologies For Maintaining Animals In Space: Lighting, Air Quality, Noise, Food And Water

    Science.gov (United States)

    Winget, C. M.; Skidmore, M. G.; Holley, D. C.; Dalton, Bonnie P. (Technical Monitor)

    1995-01-01

    In the terrestrial environment multiple time cues exist. Zeitgebers have been identified and studied for their ability to convey temporal information to various physiological systems. In the microgravity experiment it is necessary to define time cues within the flight hardware prior to flight. During flight if changes in the Circadian System (e.g., mean, phase angle, period) occur this would indicate that the gravity vector is important relative to biological timing. This presentation is concerned with the environmental parameter: to support rodent experiments in microgravity. The Animal Enclosure Module (AEM) provides solid food bars and water via lixits and ad libitum. Flight animals (Sprague-Dawley rats, 60 - 300g) when compared to ground controls show similar growth (mean growth per day g, plus or minus SD; flight 5.4 plus or minus 2.0, ground 5.9 plus or minus 2.1). Current AEMs use incandescent lighting (approx. 5 Lux). Light emitting diode (LED) arrays are being developed that provide a similar light environment as cool-white fluorescent sources (40 Lux). In ground based tests (12L:12D), these arrays show normal circadian entrainment (Tau = 24.0) with respect to the behavioral responses, measured (drinking, eating, gross locomotor activity). A newly developed ultra high efficiency filter system can entrap all feces, urine and odors from 6 rats for 24 days. Maximum sound level exposure limits (per octave band 22 Hz - 179 kHz) have been established. The AEM will effectively support animal experiments in microgravity.

  2. Dictionary food technology. English-German. With about 10,000 entries. Fachwoerterbuch Lebensmitteltechnologie. Englisch-Deutsch. Mit etwa 10000 Wortstellen

    Energy Technology Data Exchange (ETDEWEB)

    Bratfisch, R.

    1992-01-01

    This dictionary contains about 10,000 entries of the following fields: Raw Materials: Meat - fish - milk - cereals - fruit and vegetables - sugar and starch - oils and fats - tobacco - spices - cocoa - coffee - tea - water. Additives: Colouring agents - aroma substances - preservatives etc. Technology and Equipment of Food Processing: General and specific processing methods - food processing machinery - biotechnology - safety appliances - production hygiene, cleaning appliances - waste-water treatment - waste recovery - environmental protection. Filling and Packaging, Transportation, Cooling and Storage, Quality Assurance, Food Legislation. Appendix: Field-specific British and American weights and measures. (orig.).

  3. Combination of existing and alternative technologies to promote oilseeds and pulses proteins in food applications

    Directory of Open Access Journals (Sweden)

    Chéreau Denis

    2016-07-01

    Full Text Available The continuous world population growth induces a total protein demand increase based mainly on plant sources. To meet these global nutritional challenges, existing and innovative dry and wet fractionation processes will have to be combined to better valorise plant protein fraction from pulses and oilseeds. The worldwide success of soy protein isolates originate from the intrinsic qualities of soybean proteins but also from a continuous R&D effort since mid-twenty century. Therefore, the soy protein development model can be applied to protein isolates from diverse pulses and oilseeds meals as rapeseed which has already been recognised as novel food protein in Europe. To boost the delivery of plant proteins, agrofood-industries and academics must pool their respective expertise. Innovative and issue solving R&D projects have to be launched to better valorise pulses and oilseed proteins by (i creating oil extraction processes which preserve native proteins structure; (ii developing novel protein extraction processes from lab up to industrial pilot scale; (iii producing plant protein isolates having comparable foaming, emulsifying or gelling functionality than animal; and (iv generating hydrolysed proteins with high digestibility adapted to human nutrition. It is also essential to initiate research programs to innovate in wet and dry fractionations of plants or to design in vitro models to evaluate proteins digestibility and allergenicity. The increased awareness regarding plant protein valorisation resulted in the creation by agro-industries and academics of the open platform IMPROVE which propose a combination of competencies and equipment to boost market uptake of Plant Based Proteins.

  4. 餐厨垃圾厌氧消化技术研究进展%Progress in anaerobic digestion technologies of food waste

    Institute of Scientific and Technical Information of China (English)

    贺雅静; 白红娟

    2012-01-01

    综合评述了厌氧消化技术研究进展。从脂肪及离子含量、温度、固含率及稀释率、接种物和接种量等方面对餐厨垃圾厌氧消化技术进行了介绍。%The research progress of anaerobic digestion technologies of food waste was summarized. Anaerobic digestion technologies of food waste were introduced in several aspects such as fat and ion content, temperature, solid concentration and dilution rate, the a- mount of inoculums and inoculation. This study provided a theoretical basis for the processing of anaerobic digestion of food waste.

  5. Technology Matters - When new technology reshape innovation

    DEFF Research Database (Denmark)

    Edwards, Kasper; Pedersen, Jørgen Lindgaard

    2004-01-01

    not to be managed in the sense that aims, instruments and resources are unclear. It is observed that new technology is adopted with a limited scope and fo-cus – often to solve a particular technical problem e.g. the quality of specifica-tion are too low. For a single reason a new technology is introduced within...... the firm, which over time becomes a source of innovation. However, through adoption of this new technology firms engage in a mu-tual learning and forming process where the firm learn by using the new technol-ogy. When learning, the firm and the new technology is mutually formed as the firm tries to adopt...... learning. As the possibilities of the new hybrid tech-nology are recognised a new strategy based on the new hybrid technology is formed trying to exploit its advantages. The paper uses a number of case studies in firms implementing product configuration systems to substantiate these claims. It has been...

  6. Focus on Technologies: Worry or Technology?

    Directory of Open Access Journals (Sweden)

    Saulius Kanišauskas

    2015-10-01

    Full Text Available The paper analyses different attitudes towards technologies in contemporary philosophical discourses. It points out that classical notion of technology formulated by Martin Heidegger seems to be more and more often questioned and even forgotten. As a result, it is being replaced by the theory of determinism, according to which the change of technologies determines the changes in social systems, the human being including. This happens this way and not vice versa. Nowadays technē, or “technika” (in English: technology is mostly understood in the instrumental meaning or in the meaning of power. It is considered to be a powerful means, tool or mechanism to influence, change, control and manipulate human consciousness and human feelings. Despite the fact that technologies have already been tamed, the problem of huge responsibility for using and developing them arises. It is questioned whether the increasing society’s attention to modern technologies is not a particular “technology” of the postmodern capitalism to manipulate social consciousness. In parallel with “yes” answer to this question, Albert Borgmann’s idea that the causes of technological development have an ontological dimension, i.e. the causes are rooted in the nature of human beings themselves and their desire to adore own creativity, is discussed. Thus, it becomes necessary to probe deeper into the nature of creativity.

  7. Resources, Technology, and Strategy

    DEFF Research Database (Denmark)

    Resources, Technology and Strategy brings together contributors from Europe, North America and Asia to consider the strategic relationship between technology and other resources, such as production capabilities, marketing prowess, finance and organisational culture. Throughout the book...

  8. TECHNOLOGICAL IMPLEMENTATION PLAN

    DEFF Research Database (Denmark)

    Bellini, Anna

    2004-01-01

    This document has the purpose to describe the technological implementation plan in the IDEAL project.......This document has the purpose to describe the technological implementation plan in the IDEAL project....

  9. Technologies. [space power sources

    Science.gov (United States)

    Brandhorst, Henry W., Jr.

    1992-01-01

    Energy technologies to meet the power requirements of future space missions are reviewed. Photovoltaic, solar dynamic, and solar thermal technologies are discussed along with techniques for energy storage and power management and distribution.

  10. Technology Implementation Plan

    DEFF Research Database (Denmark)

    Jensen, Karsten Ingerslev; Schultz, Jørgen Munthe

    The Technology Implementation Plan (TIP) describes the main project results and the intended future use. The TIP is confidential.......The Technology Implementation Plan (TIP) describes the main project results and the intended future use. The TIP is confidential....

  11. INFORMATION TECHNOLOGIES IN TOURISM

    Directory of Open Access Journals (Sweden)

    Radka Tosheva

    2016-12-01

    Full Text Available In this article the focus is on the role of information technology in tourism, tourism business, electronic payments, software used by tourist companies, new technologies for online advertising and shopping, software for mobile devices.

  12. Geothermal Power Technologies

    DEFF Research Database (Denmark)

    Montagud, Maria E. Mondejar; Chamorro, C.R.

    2016-01-01

    Although geothermal energy has been widely deployed for direct use in locations with especial geologic manifestations, its potential for power generation has been traditionally underestimated. Recent technology developments in drilling techniques and power conversion technologies from low...

  13. Technology transfer for adaptation

    Science.gov (United States)

    Biagini, Bonizella; Kuhl, Laura; Gallagher, Kelly Sims; Ortiz, Claudia

    2014-09-01

    Technology alone will not be able to solve adaptation challenges, but it is likely to play an important role. As a result of the role of technology in adaptation and the importance of international collaboration for climate change, technology transfer for adaptation is a critical but understudied issue. Through an analysis of Global Environment Facility-managed adaptation projects, we find there is significantly more technology transfer occurring in adaptation projects than might be expected given the pessimistic rhetoric surrounding technology transfer for adaptation. Most projects focused on demonstration and early deployment/niche formation for existing technologies rather than earlier stages of innovation, which is understandable considering the pilot nature of the projects. Key challenges for the transfer process, including technology selection and appropriateness under climate change, markets and access to technology, and diffusion strategies are discussed in more detail.

  14. Effects of New Technologies.

    Science.gov (United States)

    Social and Labour Bulletin, 1980

    1980-01-01

    Transnational implications of technological change and innovation in telecommunications are discussed, including impact on jobs and industrial relations, computer security, access to information, and effects of technological innovation on international economic systems. (SK)

  15. CSIR Technology Impact 2000

    CSIR Research Space (South Africa)

    CSIR

    2000-01-01

    Full Text Available This millennium issue of Technology Impact celebrates the CSIR's contributions during the transitional 1999/2000 year. It presents a rich canvas portrays technology solutions and information which have touched the lives of people both within...

  16. Genealogies of Modern Technology

    DEFF Research Database (Denmark)

    Riis, Søren

    2008-01-01

    Does modern technology differ from ancient technology and does it have a unique essence? This twofold question opens one of Martin Heidegger's most influential philosophical inquiries, The Question Concerning Technology. The answer Heidegger offers has inspired various critiques and appraisals from...... a vast number of contemporary scholars of technology.1 Heidegger's answer is traditionally thought to suggest a great difference between ancient and modern technology. However, by re-examining Heidegger's text, it is possible to discover previously ignored or misunderstood lines of thoughts that affirm...... a multi-stable interpretation of the origin of modern technology. In what follows, we shall see how The Question Concerning Technology in fact supports three different genealogies of modern technology...

  17. CSIR Technology Impact 1993

    CSIR Research Space (South Africa)

    CSIR

    1993-01-01

    Full Text Available This issue of Technology Impact offers a brief snapshot of CSIR activities during the year under review by highlighting a number of innovative projects and initiatives in these areas. It presents a rich canvas portrays technology solutions...

  18. Advancement in Engineering Technology

    DEFF Research Database (Denmark)

    Kalia, Kartik; Rehman, M. Atiqur; Hussain, Dil muhammed Akbar

    2016-01-01

    In this paper we will be discussing about the impact of technology on our daily lives. How everybody is dependent upon technology in one or other way. Methods/Statistical Analysis: Technology has played a significant role in the evolution of the society. Science has produced many new ideas...... but to harvest those ideas, technology is a must. With the huge requirement of engineering equipment's, the industry needs specialists who can manage and operate these technologies. Detailed information about the merits and demerits of technology is also mentioned in this paper. Findings: Technology has affected...... the environment on a great scale; in some cases, technology is even replacing human being or use of manpower. So proper counter measures have been mentioned, which can be used to control and limit harmful effect....

  19. Technology licensing in China

    DEFF Research Database (Denmark)

    Wang, Yuandi; Li-Ying, Jason; Chen, Jin

    2015-01-01

    We explore the landscape of technology licensing among Chinese entities in the period 2000–12, using a unique database on technological licensing from the State Intellectual Property Office of China. We find that: first, among Chinese licensee organizations, firms have dominated in terms...... of the number of licensed technologies; second, the geographical distribution of licensed technologies among the provinces has gradually reached a new quantitative balance; third, utility models are the most popular technologies to be licensed and the majority of technology licensing in China has been between...... Chinese entities, and most transactions have been local within provinces; and finally, Chinese firms have gradually in-licensed newer and newer technologies, but the technologies in-licensed from foreign sources are by no means state-of-the-art. We make several suggestions for innovation policy...

  20. CSIR Technology Impact 1999

    CSIR Research Space (South Africa)

    CSIR

    1999-01-01

    Full Text Available This issue of Technology Impact offers a brief snapshot of CSIR activities during the year under review by highlighting a number of innovative projects and initiatives in these areas. It presents a rich canvas portrays technology solutions...

  1. Discourses of Technology

    DEFF Research Database (Denmark)

    Sommer, Jannek K.; Knudsen, Gry Høngsmark

    (Kozinets, 2008) as drivers of consumer acceptance of new technology. Similarly, Giesler (2008) has conceptualized consumer acceptance of technology as a form of marketplace drama, in which market ideologies are negotiated between consumers and media discourses. We suggest to study discourses around failed......In this poster we address consumption of technology from the perspective of failure. A large body of studies of consumption of technology have focused on consumer acceptance (Kozinets, 2008). These studies have identified particular narratives about social and economic progress, and pleasure...... to understand how rejection and resistance build in the imagined use of technology. The study extends research on consumption of technology by demonstrating the importance of emergent discourses of new technology. We argue that the success of a particular new technology partly depends on the imagined...

  2. CSIR Technology Impact 1996

    CSIR Research Space (South Africa)

    CSIR

    1996-01-01

    Full Text Available This issue of Technology Impact offers a brief snapshot of CSIR activities during the year under review by highlighting a number of innovative projects and initiatives in these areas. It presents a rich canvas portrays technology solutions...

  3. CSIR Technology Impact 1994

    CSIR Research Space (South Africa)

    CSIR

    1994-01-01

    Full Text Available This issue of Technology Impact offers a brief snapshot of CSIR activities during the year under review by highlighting a number of innovative projects and initiatives in these areas. It presents a rich canvas portrays technology solutions...

  4. Advancement in Engineering Technology

    DEFF Research Database (Denmark)

    Kalia, Kartik; Rehman, M. Atiqur; Hussain, Dil muhammed Akbar

    2016-01-01

    In this paper we will be discussing about the impact of technology on our daily lives. How everybody is dependent upon technology in one or other way. Methods/Statistical Analysis: Technology has played a significant role in the evolution of the society. Science has produced many new ideas...... but to harvest those ideas, technology is a must. With the huge requirement of engineering equipment's, the industry needs specialists who can manage and operate these technologies. Detailed information about the merits and demerits of technology is also mentioned in this paper. Findings: Technology has affected...... the environment on a great scale; in some cases, technology is even replacing human being or use of manpower. So proper counter measures have been mentioned, which can be used to control and limit harmful effect....

  5. Genealogies of Modern Technology

    DEFF Research Database (Denmark)

    Riis, Søren

    2008-01-01

    Does modern technology differ from ancient technology and does it have a unique essence? This twofold question opens one of Martin Heidegger's most influential philosophical inquiries, The Question Concerning Technology. The answer Heidegger offers has inspired various critiques and appraisals from...... a vast number of contemporary scholars of technology.1 Heidegger's answer is traditionally thought to suggest a great difference between ancient and modern technology. However, by re-examining Heidegger's text, it is possible to discover previously ignored or misunderstood lines of thoughts that affirm...... a multi-stable interpretation of the origin of modern technology. In what follows, we shall see how The Question Concerning Technology in fact supports three different genealogies of modern technology...

  6. New Reductive Desulfurization Technology

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    @@ The project for the research of the pulse plasma reductive desulfurization technology undertaken by Huazhong University of Science and Technology recently passed the research achievement appraisal in Wuhan, Hubei province.

  7. Nigerian journal of technology

    African Journals Online (AJOL)

    student1

    sieved into abrasive grains that were used to produce the grinding wheels. These locally ... Nigerian Journal of Technology (NIJOTECH). Vol. 32. No. 2. July 2013, pp. 318 – 324 ..... [10] Salmon, S. C. Modern Grinding Process. Technology.

  8. Neuroanatomy and transgenic technologies

    Science.gov (United States)

    This is a short review that introduces recent advances of neuroanatomy and transgenic technologies. The anatomical complexity of the nervous system remains a subject of tremendous fascination among neuroscientists. In order to tackle this extraordinary complexity, powerful transgenic technologies a...

  9. FY04 Engineering Technology Reports Technology Base

    Energy Technology Data Exchange (ETDEWEB)

    Sharpe, R M

    2005-01-27

    Lawrence Livermore National Laboratory's Engineering Directorate has two primary discretionary avenues for its investment in technologies: the Laboratory Directed Research and Development (LDRD) program and the ''Tech Base'' program. This volume summarizes progress on the projects funded for technology-base efforts in FY2004. The Engineering Technical Reports exemplify Engineering's more than 50-year history of researching and developing (LDRD), and reducing to practice (technology-base) the engineering technologies needed to support the Laboratory's missions. Engineering has been a partner in every major program and project at the Laboratory throughout its existence, and has prepared for this role with a skilled workforce and technical resources. This accomplishment is well summarized by Engineering's mission: ''Enable program success today and ensure the Laboratory's vitality tomorrow''. LDRD is the vehicle for creating those technologies and competencies that are cutting edge. These require a significant level of research or contain some unknown that needs to be fully understood. Tech Base is used to apply those technologies, or adapt them to a Laboratory need. The term commonly used for Tech Base projects is ''reduction to practice''. Tech Base projects effect the natural transition to reduction-to-practice of scientific or engineering methods that are well understood and established. They represent discipline-oriented, core competency activities that are multi-programmatic in application, nature, and scope. The objectives of technology-base funding include: (1) the development and enhancement of tools and processes to provide Engineering support capability, such as code maintenance and improved fabrication methods; (2) support of Engineering science and technology infrastructure, such as the installation or integration of a new capability; (3) support for technical and

  10. Developments in lubricant technology

    CERN Document Server

    Srivastava, S P

    2014-01-01

    Provides a fundamental understanding of lubricants and lubricant technology including emerging lubricants such as synthetic and environmentally friendly lubricants Teaches the reader to understand the role of technology involved in the manufacture of lubricants Details both major industrial oils and automotive oils for various engines Covers emerging lubricant technology such as synthetic and environmentally friendly lubricants Discusses lubricant blending technology, storage, re-refining and condition monitoring of lubricant in equipment

  11. Promoting Renewable Energy Technologies

    DEFF Research Database (Denmark)

    Olsen, Ole Jess; Skytte, Klaus

    % of its annual electricity production. In this paper, we present and discuss the Danish experience as a case of promoting renewable energy technologies. The development path of the two technologies has been very different. Wind power is considered an outright success with fast deployment to decreasing...... technology and its particular context, it is possible to formulate some general principles that can help to create an effective and efficient policy for promoting new renewable energy technologies....

  12. Emerging Technologies for Telemedicine

    Energy Technology Data Exchange (ETDEWEB)

    Minh, Cao Duc [National Agency for Science and Technology Information, Hanoi (Viet Nam); Shimizu, Shuji; Antoku, Yasuaki; Torata, Nobuhiro; Kudo, Kuriko; Okamura, Koji; Nakashima, Naoki; Tanaka, Masao [Kyushu University Hospital, Fukuoka (Japan)

    2012-02-15

    This paper focuses on new technologies that are practically useful for telemedicine. Three representative systems are introduced: a Digital Video Transport System (DVTS), an H.323 compatible videoconferencing system, and Vidyo. Based on some of our experiences, we highlight the advantages and disadvantages of each technology, and point out technologies that are especially targeted at doctors and technicians, so that those interested in using similar technologies can make appropriate choices and achieve their own goals depending on their specific conditions.

  13. Promoting Renewable Energy Technologies

    DEFF Research Database (Denmark)

    Olsen, Ole Jess; Skytte, Klaus

    % of its annual electricity production. In this paper, we present and discuss the Danish experience as a case of promoting renewable energy technologies. The development path of the two technologies has been very different. Wind power is considered an outright success with fast deployment to decreasing...... technology and its particular context, it is possible to formulate some general principles that can help to create an effective and efficient policy for promoting new renewable energy technologies....

  14. SIXTH SENSE TECHNOLOGY

    OpenAIRE

    2014-01-01

    The aim of this thesis was to explain the development of the technology by describing current hot concept in its field. The thesis describes the trend of development and current phase of the technology. The trend was described by explaining the concept of sixth sense technology and the effort that have been applied for this technology. As the concept is new, finding the suitable material related to the subject matter was the challenge for this project. The objective was completed by condu...

  15. Magnetic fusion technology

    CERN Document Server

    Dolan, Thomas J

    2014-01-01

    Magnetic Fusion Technology describes the technologies that are required for successful development of nuclear fusion power plants using strong magnetic fields. These technologies include: ? magnet systems, ? plasma heating systems, ? control systems, ? energy conversion systems, ? advanced materials development, ? vacuum systems, ? cryogenic systems, ? plasma diagnostics, ? safety systems, and ? power plant design studies. Magnetic Fusion Technology will be useful to students and to specialists working in energy research.

  16. New Mobile Technologies

    DEFF Research Database (Denmark)

    Tan, Su-En; Henten, Anders

    2006-01-01

    This paper takes a look at Clayton Christensen 's theory of disruptive technologies and how Christensen's theory relates to other innovation theories. It also proposes a new layer of analysis to this theory to better link the technology analysis to the market analysis of any given technology...... product. This layer suggests that complementarity and substitutability are important criteria for technologies to be market disruptions or sustaining changes....

  17. NASA Astrophysics Technology Needs

    Science.gov (United States)

    Stahl, H. Philip

    2012-01-01

    July 2010, NASA Office of Chief Technologist (OCT) initiated an activity to create and maintain a NASA integrated roadmap for 15 key technology areas which recommend an overall technology investment strategy and prioritize NASA?s technology programs to meet NASA?s strategic goals. Science Instruments, Observatories and Sensor Systems(SIOSS) roadmap addresses technology needs to achieve NASA?s highest priority objectives -- not only for the Science Mission Directorate (SMD), but for all of NASA.

  18. Photon technology. Laser processing technology; Photon technology. Laser process gijutsu

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1996-03-01

    Survey has been conducted to develop laser processing technology utilizing the interaction between substance and photon. This is a part of the leading research on photon technology development. The photon technology development is aimed at novel technology development highly utilizing the quantum nature of photons. In the field of laser processing, high quality photons are used as tools, special functions of atoms and molecules will be discovered, and processing for functional fabrication (photon machining) will be established. A role of laser processing in industries has become significant, which is currently spreading not only into cutting and welding of materials and scalpels but also into such a special field as ultrafine processing of materials. The spreading is sometimes obstructed due to the difficulty of procurement of suitable machines and materials, and the increase of cost. The purpose of this study is to develop the optimal laser technology, to elucidate the interaction between substance and photon, and to develop the laser system and the transmission and regulation systems which realize the optimal conditions. 387 refs., 115 figs., 25 tabs.

  19. Photon technology. Hard photon technology; Photon technology. Hard photon gijutsu

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1997-03-01

    For the application of photon to industrial technologies, in particular, a hard photon technology was surveyed which uses photon beams of 0.1-200nm in wavelength. Its features such as selective atom reaction, dense inner shell excitation and spacial high resolution by quantum energy are expected to provide innovative techniques for various field such as fine machining, material synthesis and advanced inspection technology. This wavelength region has been hardly utilized for industrial fields because of poor development of suitable photon sources and optical devices. The developmental meaning, usable time and issue of a hard photon reduction lithography were surveyed as lithography in ultra-fine region below 0.1{mu}m. On hard photon analysis/evaluation technology, the industrial use of analysis, measurement and evaluation technologies by micro-beam was viewed, and optimum photon sources and optical systems were surveyed. Prediction of surface and surface layer modification by inner shell excitation, the future trend of this process and development of a vacuum ultraviolet light source were also surveyed. 383 refs., 153 figs., 17 tabs.

  20. Enhancing Teaching with Technology.

    Science.gov (United States)

    Pedras, Melvin J.; Oaks, Merrill

    Students who are not educated in the modern advances of our technological society will be ill-prepared for the world of work in the 21st century. It is therefore incumbent upon all educators to modify traditional curriculum to reflect contemporary technology. School technology education programs today are being developed to reflect the needs of…