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. Active food packaging technologies.

    Science.gov (United States)

    Ozdemir, Murat; Floros, John D

    2004-01-01

    Active packaging technologies offer new opportunities for the food industry, in the preservation of foods. Important active packaging systems currently known to date, including oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, ethanol emitters, flavor releasing/absorbing systems, time-temperature indicators, and antimicrobial containing films, are reviewed. The principle of operation of each active system is briefly explained. Recent technological advances in active packaging are discussed, and food related applications are presented. The effects of active packaging systems on food quality and safety are cited.

  4. Food irradiation technology

    International Nuclear Information System (INIS)

    Cetinkaya, N.

    1999-01-01

    Trade in food and agricultural products is important to all countries, the economies of many developing countries would be significantly improved if they were able to export more food and agricultural products. Unfortunately, many products can not be traded because they are infested with, or hosts to, harmful pests, contaminated with microorganisms, or spoil quickly. Foods contaminated with microorganisms cause economic losses, widespread illness and death. Several technologies and products have been developed to resolve problems in trading food and to improve food safety, but none can provide all the solutions. Irradiation is an effective technology to resolve technical problems in trade of many food and agricultural products, either as a stand- alone technology or in combination with others. As a disinfestation treatment it allows different levels of quarantine security to be targeted and it is one of few methods to control internal pests. The ability of irradiation virtually to eliminate key pathogenic organisms from meat, poultry, and spices is an important public health advantage. In addition to controlling pests and eliminating harmful bacteria, irradiation also extends the storage life of many foods. In the laboratories of Turkish Atomic Energy Authority, many research projects were completed on the effects of gamma irradiation to the storage life of chicken meat, anchovy, Turkish fermented sausage, dried and fresh fruits and vegetables and also research projects were conducted on the effects of gamma irradiation on microorganisms (Salmonella, Campylo-bacteria, E.coli and S.aureus in white and red meat) and parasites (food-borne, trichostrongylus spp. and Nematodes spp.)

  5. 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...

  6. Evaluative conditioning of food technologies

    DEFF Research Database (Denmark)

    Loebnitz, Natascha; Grunert, Klaus G

    2015-01-01

    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...... 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...... 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...

  7. Alternative food safety intervention technologies

    Science.gov (United States)

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

  8. Apollo food technology

    Science.gov (United States)

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

    1975-01-01

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

  9. Food technology in space habitats

    Science.gov (United States)

    Karel, M.

    1979-01-01

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

  10. 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

  11. Food irradiation: an alternative technology

    Energy Technology Data Exchange (ETDEWEB)

    Loaharanu, P

    1986-12-31

    History has shown that man has continued to search for methods to protect his food from various spoilage agents. Traditional methods of food preservation such as drying, salting, fermentation, have been known for centuries and are being practised even today. Within the past century, modern technologies such as canning, freezing, refrigeration, the use of preservatives and pesticides, have further equipped man with an arsenal of methods to combat food losses and to increase the quantity, quality and safety of our food supplies. The most recent technology, irradiation, has gone through a great deal of research and development in the past 40 years and has shown a strong potential as another method for food preservation. As irradiation is still not familiar to the public at large, this paper attempts to inform scientists, officials, representatives of the food industry, and consumers of the global situation of the safety, benefits and applications of food irradiation by answering common questions often asked about the technology today. Special emphasis will be placed on the possible contribution of food irradiation to ASEAN

  12. Food irradiation: an alternative technology

    International Nuclear Information System (INIS)

    Loaharanu, P.

    1985-01-01

    History has shown that man has continued to search for methods to protect his food from various spoilage agents. Traditional methods of food preservation such as drying, salting, fermentation, have been known for centuries and are being practised even today. Within the past century, modern technologies such as canning, freezing, refrigeration, the use of preservatives and pesticides, have further equipped man with an arsenal of methods to combat food losses and to increase the quantity, quality and safety of our food supplies. The most recent technology, irradiation, has gone through a great deal of research and development in the past 40 years and has shown a strong potential as another method for food preservation. As irradiation is still not familiar to the public at large, this paper attempts to inform scientists, officials, representatives of the food industry, and consumers of the global situation of the safety, benefits and applications of food irradiation by answering common questions often asked about the technology today. Special emphasis will be placed on the possible contribution of food irradiation to ASEAN

  13. Journal of Food Technology in Africa: Submissions

    African Journals Online (AJOL)

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

  14. Applications of aerospace technology in industry. A technology transfer profile: Food technology

    Science.gov (United States)

    Murray, D. M.

    1971-01-01

    Food processing and preservation technologies are reviewed, expected technological advances are considered including processing and market factors. NASA contributions to food technology and nutrition are presented with examples of transfer from NASA to industry.

  15. 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...

  16. Technology Solutions for School Food Service.

    Science.gov (United States)

    Begalle, Mary

    2002-01-01

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

  17. 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...

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

    International Nuclear Information System (INIS)

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

    2007-07-01

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

  19. 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

  20. 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

  1. Food technology: challenge for health promotion.

    Science.gov (United States)

    Kwon, T W; Hong, J H; Moon, G S; Song, Y S; Kim, J I; Kim, J C; Kim, M J

    2004-01-01

    The food technology has brought countless benefits to today's food supply. Despite its many positive contributions, it has also brought unintended negative consequences. It is the time to mobilize the food technology to help the food supply more secure, safer and healthier, and here three possible approaches are foreseeable: First, we should continue to improve the conventional technologies. Many wholesome foods have been prepared and preserved using natural materials simply by fermentation. Second, we have to enhance the minimal processing as much as applicable. Third, new ingredients, intelligent packaging and functional foods should be explored to improve food supply and health. Today, consumer interest in the functional foods has been increased tremendously, and the future of food lies in the functional foods. However, the situations in the developing world are different from this. As food resource is limited in this region, food technology has to be emphasized to increase food supply. To help solve such complex problems, not only new technologies, but also conventional technologies have to be mobilized. Simultaneously, even higher technical capabilities have to be built up by applying new findings from the related disciplines to allow the food technology to play its vital role.

  2. Utilization of Microcapsule Technology in Foods.

    Science.gov (United States)

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

    2015-12-01

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

  3. Ultrasonication and food technology: A review

    Directory of Open Access Journals (Sweden)

    Ishrat Majid

    2015-12-01

    Full Text Available 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, extraction, drying, filtration, emulsification, sterilization, cutting, etc. Ultrasound is being applied as an effective preservation tool in many food-processing fields viz. vegetables and fruits, cereal products, honey, gels, proteins, enzymes, microbial inactivation, cereal technology, water treatment, diary technology, etc. This review summarizes the latest knowledge on impact and application of ultrasound in food technology.

  4. OMICs technologies: tools for food science

    National Research Council Canada - National Science Library

    Benkeblia, Noureddine

    2012-01-01

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

  5. 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.

  6. 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.

  7. Journal of Food Technology in Africa

    African Journals Online (AJOL)

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

  8. 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,

  9. Technology of food preservation by irradiation

    International Nuclear Information System (INIS)

    Thomas, Paul

    1997-01-01

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

  10. 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...

  11. Food Marketing Technology and Contingency Market Valuation

    OpenAIRE

    Garth J. Holloway; Anthony C. Zwart

    1993-01-01

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

  12. Food irradiation: a technology for the eighties

    International Nuclear Information System (INIS)

    Laizier, J.

    1985-09-01

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

  13. Modern processing technologies and food quality. 18th Food Technology Days '97 dedicated to prof. F. Bitenc

    International Nuclear Information System (INIS)

    Zlender, Bozidar; Gasperlin, Lea; Hocevar, Ivica; Slemenik, Barbka; Hocevar, Polona

    1997-01-01

    Modern processing technologies and food quality. Proceedings of thematic survey of topics in food science and technology and nutrition for postgraduate students, Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept

  14. Traditional Chinese food technology and cuisine.

    Science.gov (United States)

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

    2004-01-01

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

  15. 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

  16. Aptamer-based technology for food analysis.

    Science.gov (United States)

    Liu, Xiaofei; Zhang, Xuewu

    2015-01-01

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

  17. National Congress of Food Science and Technology

    International Nuclear Information System (INIS)

    1995-01-01

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

  18. 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

  19. Food Technology. Specification for Irradiated Food

    International Nuclear Information System (INIS)

    2007-01-01

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

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

    African Journals Online (AJOL)

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

  1. Progressive technologies in the food industry

    International Nuclear Information System (INIS)

    Chyleova, L.; Sukova, I.

    1987-01-01

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

  2. Food irradiation: technology transfer to developing countries

    Energy Technology Data Exchange (ETDEWEB)

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

    1990-01-01

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

  3. Food irradiation: technology transfer to developing countries

    International Nuclear Information System (INIS)

    Kunstadt, Peter

    1990-01-01

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

  4. Food irradiation: Technology transfer to developing countries

    Science.gov (United States)

    Kunstadt, Peter

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

  5. Food Irradiation Technology in the Philippines

    International Nuclear Information System (INIS)

    De Guzman, Zenaida M.

    2015-01-01

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

  6. International Facility for Food Irradiation Technology

    International Nuclear Information System (INIS)

    Farkas, J.

    1982-01-01

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

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

    Science.gov (United States)

    1992-11-16

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

  8. Introduction of a novel food processing technology- food irradiation

    International Nuclear Information System (INIS)

    Nair, P.M.

    1994-01-01

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

  9. 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,…

  10. Modern supercritical fluid technology for food applications.

    Science.gov (United States)

    King, Jerry W

    2014-01-01

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

  11. 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.

  12. Nuclear Technologies Secure Food For Future

    International Nuclear Information System (INIS)

    2012-01-01

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

  13. Learning by cases in food technology

    DEFF Research Database (Denmark)

    Løje, Hanne

    2012-01-01

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

  14. 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

  15. The status of food irradiation technology

    International Nuclear Information System (INIS)

    Sivinski, J.S.

    1989-01-01

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

  16. 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

  17. 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.

  18. 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).

  19. Modeling of processing technologies in food industry

    Science.gov (United States)

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

    2018-03-01

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

  20. 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.

  1. Non-food radiation technology applications of food commodities

    International Nuclear Information System (INIS)

    Mastro, N.L. Del

    2004-01-01

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

  2. Non-food radiation technology applications of food commodities

    Energy Technology Data Exchange (ETDEWEB)

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

    2004-07-01

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

  3. Smart storage technologies applied to fresh foods: A review.

    Science.gov (United States)

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

    2017-06-30

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

  4. Journal of Food Technology in Africa: Editorial Policies

    African Journals Online (AJOL)

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

  5. Emerging Food Processing Technologies and Factors Impacting their Industrial Adoption.

    Science.gov (United States)

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

    2018-06-04

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

  6. Electron Beam Technology and Other Irradiation Technology Applications in the Food Industry.

    Science.gov (United States)

    Pillai, Suresh D; Shayanfar, Shima

    2017-02-01

    Food irradiation is over 100 years old, with the original patent for X-ray treatment of foods being issued in early 1905, 20 years after there discovery by W. C. Roentgen in 1885. Since then, food irradiation technology has become one of the most extensively studied food processing technologies in the history of mankind. Unfortunately, it is the one of the most misunderstood technologies with the result that there are rampant misunderstandings of the core technology, the ideal applications, and how to use it effectively to derive the maximum benefits. There are a number of books, book chapters, and review articles that provide overviews of this technology [25, 32, 36, 39]. Over the last decade or so, the technology has come into greater focus because many of the other pathogen intervention technologies have been unable to provide sustainable solutions on how to address pathogen contamination in foods. The uniqueness of food irradiation is that this technology is a non-thermal food processing technology, which unto itself is a clear high-value differentiator from other competing technologies.

  7. Recent developments in smart freezing technology applied to fresh foods.

    Science.gov (United States)

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

    2017-09-02

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

  8. Raman chemical imaging technology for food and agricultural applications

    Science.gov (United States)

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

  9. 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...

  10. Alternative food safety intervention technologies: flash pasteurization of finfish

    Science.gov (United States)

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

  11. Effect of Ultrasound Technology on Food and Nutritional Quality.

    Science.gov (United States)

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

    2018-01-01

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

  12. Biofuels. Environment, technology and food security

    International Nuclear Information System (INIS)

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

    2009-01-01

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

  13. Understanding consumer attitudes toward food technologies in Canada.

    Science.gov (United States)

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

    2008-12-01

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

  14. 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.

  15. Workshop report: The application of technology for food preservation

    International Nuclear Information System (INIS)

    Razley Mohd Nordin

    1985-01-01

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

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

    International Nuclear Information System (INIS)

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

    2010-04-01

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

  17. 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

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

    International Nuclear Information System (INIS)

    Henson, S.

    1995-01-01

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

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

    International Nuclear Information System (INIS)

    Lee, Juwoon; Kim, Jaehun; Choi, Jongil

    2012-04-01

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

  20. 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

  1. Status and development of food irradiation technology in Korea

    International Nuclear Information System (INIS)

    Byun, Myungwoo; Park, Younnam

    1996-01-01

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

  2. 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.

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

    International Nuclear Information System (INIS)

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

    2010-01-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    1997-04-01

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

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

    African Journals Online (AJOL)

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

  6. 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.

  7. 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.

  8. Food irradiation: technology transfer in Asia, practical experiences

    International Nuclear Information System (INIS)

    Kunstadt, P.

    1993-01-01

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

  9. 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.

  10. 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...

  11. DNA microarray technology in nutraceutical and food safety.

    Science.gov (United States)

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

    2004-04-15

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

  12. 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.

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

    African Journals Online (AJOL)

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

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

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

    2014-06-23

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

  15. Alternative food-preservation technologies: efficacy and mechanisms.

    Science.gov (United States)

    Lado, Beatrice H; Yousef, Ahmed E

    2002-04-01

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

  16. A review of emerging technologies for food refrigeration applications

    International Nuclear Information System (INIS)

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

    2010-01-01

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

  17. 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.

  18. 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.

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

    DEFF Research Database (Denmark)

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

    2015-01-01

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

  20. Acceptance and marketability of the food irradiation technology

    International Nuclear Information System (INIS)

    Sivinski, J.S.

    1985-01-01

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

  1. 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…

  2. 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.

  3. 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.

  4. Food preservation technologies developed at BARC

    International Nuclear Information System (INIS)

    Jain, M.P.

    2013-01-01

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

  5. 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 ...

  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. Food fermentations: Microorganisms with technological beneficial use

    DEFF Research Database (Denmark)

    Bourdichon, François; Casaregola, Serge; Farrokh, Choreh

    2012-01-01

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

  8. Investigations of food irradiation technology in Japan

    International Nuclear Information System (INIS)

    2009-01-01

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

  9. Electron accelerator technology research in food irradiation

    International Nuclear Information System (INIS)

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

    2014-01-01

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

  10. National Center for Food Safety and Technology

    Science.gov (United States)

    2013-12-05

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

  11. 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.

  12. Electrostatic coating technologies for food processing.

    Science.gov (United States)

    Barringer, Sheryl A; Sumonsiri, Nutsuda

    2015-01-01

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

  13. Development of space foods using radiation technology

    International Nuclear Information System (INIS)

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

    2008-07-01

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

  14. 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.

  15. Advanced Food Technology Workshop Report. Volumes 1 and 2

    Science.gov (United States)

    Perchonok, Michele

    2003-01-01

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

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

    Science.gov (United States)

    Lipton, Jeffrey I

    2017-04-01

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

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

    International Nuclear Information System (INIS)

    1982-01-01

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

  18. 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.

  19. 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

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

    African Journals Online (AJOL)

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

  1. Agricultural extension, technology adoption and household food security

    NARCIS (Netherlands)

    Santos Rocha, Jozimo

    2017-01-01

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

  2. 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.

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

    International Nuclear Information System (INIS)

    Kim, Jaehun; Choi, Jongil; Song, Beomseok

    2010-09-01

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

  4. 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.

  5. 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.

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

    Science.gov (United States)

    Rodgers, Svetlana

    2016-10-01

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

  7. The prospect of nuclear application in food technology

    International Nuclear Information System (INIS)

    Maha, Munsiah

    1982-01-01

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

  8. 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)

  9. CRISPR-Cas Technologies and Applications in Food Bacteria.

    Science.gov (United States)

    Stout, Emily; Klaenhammer, Todd; Barrangou, Rodolphe

    2017-02-28

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

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

    Science.gov (United States)

    Allman-Farinelli, Margaret; Gemming, Luke

    2017-09-23

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

  11. Technology assessment and the Food and Drug Administration

    Science.gov (United States)

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

    1972-01-01

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

  12. Egypt's policy concerning food irradiation research and technology

    International Nuclear Information System (INIS)

    Roushdy, H.M.

    1978-01-01

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

  13. School of Culinary Arts & Food Technology - Spring Newsletter 2017

    OpenAIRE

    Murphy, James Peter

    2017-01-01

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

  14. School of Culinary Arts & Food Technology - Summer Newsletter 2017

    OpenAIRE

    Murphy, James Peter

    2017-01-01

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

  15. School of Culinary Arts & Food Technology - Summer Newsletter 2018

    OpenAIRE

    Murphy, James Peter

    2018-01-01

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

  16. School of Culinary Arts & Food Technology - Winter Newsletter 2017

    OpenAIRE

    Murphy, James Peter

    2017-01-01

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

  17. Environmental and health benefits of adopting food irradiation technology

    International Nuclear Information System (INIS)

    Sharma, Arun K.

    2013-01-01

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

  18. 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

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

    International Nuclear Information System (INIS)

    1996-01-01

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

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

    International Nuclear Information System (INIS)

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

    2007-04-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2007-04-15

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

  2. 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.

  3. Automatic food detection in egocentric images using artificial intelligence technology.

    Science.gov (United States)

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

    2018-03-26

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

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

    Directory of Open Access Journals (Sweden)

    Dajana Gašo-Sokač

    2010-01-01

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

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

    Science.gov (United States)

    Premanandh, Jagadeesan

    2011-12-01

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

  6. Smartphone-Based Food Diagnostic Technologies: A Review.

    Science.gov (United States)

    Rateni, Giovanni; Dario, Paolo; Cavallo, Filippo

    2017-06-20

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

  7. Smartphone-Based Food Diagnostic Technologies: A Review

    Directory of Open Access Journals (Sweden)

    Giovanni Rateni

    2017-06-01

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

  8. 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

  9. 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.

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

    International Nuclear Information System (INIS)

    Loaharanu, P.

    1985-01-01

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

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

    International Nuclear Information System (INIS)

    Loaharanu, O.

    1985-01-01

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

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

    International Nuclear Information System (INIS)

    1976-01-01

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

  13. 75 FR 37860 - Aris Industries, Inc., Bene Io, Inc., Commodore Separation Technologies, Inc., Food Integrated...

    Science.gov (United States)

    2010-06-30

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

  14. Mechanism of Food Ordering in A Restaurant Using Android Technology

    Science.gov (United States)

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

    2017-12-01

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

  15. 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.

  16. 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.

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

    Energy Technology Data Exchange (ETDEWEB)

    Bassham, J.A.

    1977-09-01

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

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

    DEFF Research Database (Denmark)

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

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

  19. Towards Developing an Industry-Validated Food Technology Curriculum in Afghanistan

    Science.gov (United States)

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

    2017-01-01

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

  20. 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.

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

    International Nuclear Information System (INIS)

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

    2016-01-01

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

  2. Radiation Technology

    International Nuclear Information System (INIS)

    1990-01-01

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

  3. Mutations technology in the service of food security

    International Nuclear Information System (INIS)

    Sobeih, S.A.S.

    2013-01-01

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

  4. A Sustainable Technology Contribuiting to the Food Security

    Directory of Open Access Journals (Sweden)

    Dra. Rosa Catalina Bermúdez-Savòn

    2015-11-01

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

  5. 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.

  6. Application of carbon isotope analyses in food technology

    International Nuclear Information System (INIS)

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

    2001-01-01

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

  7. Development of Functional Foods and Advanced Technology for Radioprotection

    International Nuclear Information System (INIS)

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

    2003-05-01

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

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

    International Nuclear Information System (INIS)

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

    1992-01-01

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

  9. The Role of Agricultural Technology in Food and Nutritional Security ...

    African Journals Online (AJOL)

    Strengthening of agricultural research and extension. The development and utilization of profitable and environmentally-friendly technology is an essential factor for the transformation of agriculture into a modern sector. The impact of technology can be attained through the revitalization of agricultural research and extension ...

  10. A new application for food customization with additive manufacturing technologies

    Science.gov (United States)

    Serenó, L.; Vallicrosa, G.; Delgado, J.; Ciurana, J.

    2012-04-01

    Additive Manufacturing (AM) technologies have emerged as a freeform approach capable of producing almost any complete three dimensional (3D) objects from computer-aided design (CAD) data by successively adding material layer by layer. Despite the broad range of possibilities, commercial AM technologies remain complex and expensive, making them suitable only for niche applications. The developments of the Fab@Home system as an open AM technology discovered a new range of possibilities of processing different materials such as edible products. The main objective of this work is to analyze and optimize the manufacturing capacity of this system when producing 3D edible objects. A new heated syringe deposition tool was developed and several process parameters were optimized to adapt this technology to consumers' needs. The results revealed in this study show the potential of this system to produce customized edible objects without qualified personnel knowledge, therefore saving manufacturing costs compared to traditional technologies.

  11. 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.

  12. 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.

  13. 76 FR 39811 - International Center for Technology Assessment and the Center for Food Safety; Noxious Weed...

    Science.gov (United States)

    2011-07-07

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

  14. 76 FR 15986 - Alpha Omega Technology, Inc.; Denial Without Prejudice of Food Additive Petition

    Science.gov (United States)

    2011-03-22

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

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

    Science.gov (United States)

    Wickham, Catherine A; Carbone, Elena T

    2018-06-01

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

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

    OpenAIRE

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

    2012-01-01

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

  17. 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.

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

    OpenAIRE

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

    2009-01-01

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

  19. 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

  20. Technology adoption and food security: the role of the Nigerian ...

    African Journals Online (AJOL)

    The focus of this paper is on the potential role of the Nigerian Agricultural Insurance Scheme (NAIS) in protecting the farmer from the plethora of risks associated with the transfer and introduction of modern technologies. The scheme can improve farmers' access to credit when the insurance contract is used as collateral for ...

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

    International Nuclear Information System (INIS)

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

    2018-01-01

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

  2. 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

  3. 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.

  4. 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.

  5. 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…

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

    Science.gov (United States)

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

    2018-07-24

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

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

    African Journals Online (AJOL)

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

  8. 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.

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

    Science.gov (United States)

    Osabohien, Romanus; Osabuohien, Evans; Urhie, Ese

    2018-04-01

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

  10. 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

  11. The application of new technologies in food microbiological inspection and detection

    Directory of Open Access Journals (Sweden)

    CHEN Wenwen

    2016-02-01

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

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

    Science.gov (United States)

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

    1981-01-01

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

  13. World food and nutrition: the scientific and technological base.

    Science.gov (United States)

    Wortman, S

    1980-07-04

    Alleviation of world hunger and poverty will require the accelerated development and application in each low-income country of a broad spectrum of technologies based on advances in the biological, social, and physical sciences. They will range from improved cropping systems for farmers or small labor-intensive enterprises (small and beautiful) to nationwide transportation and communications systems, power grids, and other distribution and marketing capabilities (big and beautiful). Concerted action through a combination of commodity production campaigns, area development efforts, and overhaul of outdated national agencies offers the best prospect for overcoming both hunger and poverty.

  14. Thermal food processing: new technologies and quality issues

    National Research Council Canada - National Science Library

    Sun, Da-Wen

    2012-01-01

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

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

    Science.gov (United States)

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

    2014-01-01

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

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

    Science.gov (United States)

    Botelho, R; Araújo, W; Pineli, L

    2018-03-04

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

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

    International Nuclear Information System (INIS)

    Loaharanu, Paisan

    2001-01-01

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

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

    International Nuclear Information System (INIS)

    Byun, Myung Woo

    2009-01-01

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

  20. Technological aspects of functional food-related carbohydrates.

    NARCIS (Netherlands)

    Voragen, A.G.J.

    1998-01-01

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

  1. 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...

  2. 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. FST operates at the .... strategy involved inviting food industry professionals to deliver talks and .... shared outcomes in this case is to see FST education and training alive ... in the concepts of food science and an awareness of food system will help ...

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

    International Nuclear Information System (INIS)

    El Gameel, E.A.

    2011-01-01

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

  4. 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

  5. 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…

  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

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

  7. 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)

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

    International Nuclear Information System (INIS)

    Ferreira, Sonia Regina Schauffert

    1999-01-01

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

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

    Science.gov (United States)

    Chen, Xueni; Dreskin, Stephen C

    2017-06-01

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

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

    Science.gov (United States)

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

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

  11. Radiation technology for value addition to food and agro commodities

    International Nuclear Information System (INIS)

    Sharma, Arun

    2012-01-01

    Assuring adequate food security to citizens of the country requires deployment of strategies for augmenting agricultural production while reducing post-harvest losses. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for sustained food security, food safety and international trade in agricultural commodities. Nuclear energy has played a significant role both in the improvement of crop productivity, as well as, in the preservation and hygienization of agricultural produce

  12. Safety factors influencing the acceptance of food irradiation technology

    International Nuclear Information System (INIS)

    1989-01-01

    The International Consultative Group on Food Irradiation convened a Task Force Meeting on Public Information of Food Irradiation at the French Commissariat a l'Energie Atomique (CEA), Cadarache from 18 to 21 April 1988. A compilation of scientific papers on subjects of public interest on food irradiation was made by internationally-recognized experts. The report of the meeting and the review papers presented at the meeting are included in this publication. Refs, figs and tabs

  13. Role of radiation technology in preservation of food and agricultural commodities

    International Nuclear Information System (INIS)

    Rajput, Sanjay

    2016-01-01

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

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

    International Nuclear Information System (INIS)

    Bai Yaxiang; Hu Yucai; Xu Jianping

    2003-01-01

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

  15. 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.

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

    Science.gov (United States)

    Gartaula, Ghanendra; Adhikari, Bhaskar Mani

    2014-01-01

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

  17. 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.

  18. Laser Technology.

    Science.gov (United States)

    Gauger, Robert

    1993-01-01

    Describes lasers and indicates that learning about laser technology and creating laser technology activities are among the teacher enhancement processes needed to strengthen technology education. (JOW)

  19. 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

  20. 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......Spectroscopy and spectral imaging in combination with multivariate data analysis and machine learning techniques have proven to be an outstanding tool for rapid analysis of different products. This may be utilized in various industries, but especially rapid assessment of food products in food...... research and industry is of importance in this thesis. The non-invasive spectroscopic imaging techniques are able to measure individual food components simultaneously in situ in the food matrix while pattern recognition techniques effectively are able to extract the quantitative information from the vast...

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

    Science.gov (United States)

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

    2017-11-22

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

  2. Researches and commercialization of food irradiation technology in China

    International Nuclear Information System (INIS)

    Gao Meixu; Ha Yiming; Chen Hao; Liu Chunquan; Chen Xiulan

    2007-01-01

    The status of food irradiation on research, standard and commercialization is described in the paper. The main research fields now include degradation of chloramphenicol residue by irradiation, promoting safety of meat products, frozen seafood and ready-to-eat products by irradiation, lower activity of allergic protein by irradiation, identification of irradiated food and irradiation as a phytosanitary treatment. The existed standards need to be revised, and new standard need to be established. The commercialization stages of food irradiation and quality assurance system of irradiation company are also analyzed. (authors)

  3. 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...

  4. Food irradiation technology and some implications for New Zealand

    International Nuclear Information System (INIS)

    Roberts, P.B.; Sutton, H.C.

    1986-01-01

    The use of irradiation in the food industry overseas is growing steadily, but it is likely to be several years before New Zealand industry makes extensive use of the process. The design, operation, and likely costs of facilities to provide controlled doses of radiation to foods are reviewed. Different sources of radiation 60 Co, 137 Cs, accelerators, and mobile units) and a variety of package handling methods are discussed. (auths)

  5. Nuclear technology applied to food preservation and sterilization

    International Nuclear Information System (INIS)

    Galvez, M.

    2011-01-01

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

  6. 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.

  7. 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.

  8. Electron beam processing in food industry - technology and costs

    International Nuclear Information System (INIS)

    Gallien, Cl.L.; Ferradini, C.; Paquin, J.; Sadat, T.

    1985-01-01

    After nearly 40 years of research and thousands of positive experimentations, the fact that ionising radiations could be used for food preservation has been taken into account by the joint Expert Committee of the UN agencies, FAO, WHO and IAEA, who recommended this type of treatment in 1981 allowing doses up to 10 kGy. The market for irradiated food is actually small, but it could develop rapidly. National authorities who establish the regulations are becoming very active: so, in 1984, the US FDA has issued a proposed rule to regulate the commercial applications of food irradiation. It is timely to propose a MODEL that should really convince administration, food industry executives and consumers organizations that food irradiation is more than academic speculation: an industrial processing and an economical imperative. To this aim, we have defined an integrated model assembling (a) a sample product; (b) the optimal treatment conditions for this product, including a reliable dosimetry control system; and (c) a most efficient and competitive treatment unit that can suit a wide range of industrial needs. (author)

  9. Environmental application of cesium-137 irradiation technology: sludges and foods

    International Nuclear Information System (INIS)

    Sivinski, J.S.

    1983-01-01

    Several activities have been undertaken to investigate and implement the use of the military byproduct cesium-137 in ways which benefit mankind. Gamma radiation from cesium-137 has been shown to be effective in reducing pathogens in sewage sludge to levels where reuse of the material in public areas meets current regulatory criteria for protection of public health. Food irradiation at doses of 10 kGy or less have been found by international expert committees to be wholesome and safe for human consumption. Cesium-137 can be used as a means of enhancing particular properties of various food commodities by means of sterilization, insect disinfestation, delayed senescence and ripening, and sprout inhibition. This paper discusses the U.S. Department of Energy Beneficial Uses Program research and engineering history, as well as current activities and future plans, relating to both sewage sludge and food irradiation. (author)

  10. Environmental application of cesium-137 irradiation technology: Sludges and foods

    Science.gov (United States)

    Sivinski, Jacek S.

    Several activities have been undertaken to investigate and implement the use of the military byproduct cesium-137 in ways which benefit mankind. Gamma radiation from cesium-137 has been shown to be effective in reducing pathogens in sewage sludge to levels where reuse of the material in public areas meets current regulatory criteria for protection of public health. Food irradiation at doses of 10 kGy or less have been found by international expert committees to be wholesome and safe for human consumption. Cesium-137 can be used as a means of enhancing particular properties of various food commodities by means of sterilization, insect disinfestation, delayed senescence and ripening, and sprout inhibition. This paper discusses the U.S. Department of Energy Beneficial Uses Program research and engineering history, as well as current activities and future plans, relating to both sewage sludge and food irradiation.

  11. 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.

  12. 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

  13. 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.

  14. Automatic food detection in egocentric images using artificial intelligence technology

    Science.gov (United States)

    Our objective was to develop an artificial intelligence (AI)-based algorithm which can automatically detect food items from images acquired by an egocentric wearable camera for dietary assessment. To study human diet and lifestyle, large sets of egocentric images were acquired using a wearable devic...

  15. High frequency and microwave technology in the food industry

    International Nuclear Information System (INIS)

    Rochas, J.F.

    1990-01-01

    After a brief description of the dielectric theory, the author explains why the dielectric behaviour of food materials depends mainly on the properties of the water associated with the biological material. The practical consequences of this behaviour on the progress of a drying operation and on the quality of the final product are also discussed

  16. 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.

  17. Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations.

    Science.gov (United States)

    Fenyvesi, É; Vikmon, M; Szente, L

    2016-09-09

    Cyclodextrins are tasteless, odorless, nondigestible, noncaloric, noncariogenic saccharides, which reduce the digestion of carbohydrates and lipids. They have low glycemic index and decrease the glycemic index of the food. They are either non- or only partly digestible by the enzymes of the human gastrointestinal (GI) tract and fermented by the gut microflora. Based on these properties, cyclodextrins are dietary fibers useful for controlling the body weight and blood lipid profile. They are prebiotics, improve the intestinal microflora by selective proliferation of bifidobacteria. These antiobesity and anti-diabetic effects make them bioactive food supplements and nutraceuticals. In this review, these features are evaluated for α-, β- and γ-cyclodextrins, which are the cyclodextrin variants approved by authorities for food applications. The mechanisms behind these effects are reviewed together with the applications as solubilizers, stabilizers of dietary lipids, such as unsaturated fatty acids, phytosterols, vitamins, flavonoids, carotenoids and other nutraceuticals. The recent applications of cyclodextrins for reducing unwanted components, such as trans-fats, allergens, mycotoxins, acrylamides, bitter compounds, as well as in smart active packaging of foods are also overviewed.

  18. 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

  19. Radiation facilities and irradiation technology for food irradiation

    International Nuclear Information System (INIS)

    Sunaga, Hiromi

    2005-01-01

    Progress made during these 30 years in the field of radiation treatment of food is reviewed by describing features of the process including elementary processes, quality control of the products and the dosimetric techniques widely employed. The Co-60 gamma-ray irradiation facilities to be used for radiation-sterilization of medical supplies and food preservation are presented. For electron beam irradiation, accelerators for processing with the energy from 0.3 to 10 MeV are generally employed. The electron-guns, the method of acceleration such as rectification, types of acceleration as Cockcroft-Walton, dynamitron, or linear acceleration and X-ray producing facility, with various countermeasures for safety management, are briefly explained. The concepts of dose and traceability are given. The dosimeters including reference dosimeter and routine ones with validation are explained. (S. Ohno)

  20. Foreign Food Technology of Military Significance. Volume 5, Number 1,

    Science.gov (United States)

    1981-12-18

    Japanese diet may make in lowering serum cholesterol levels. Seaweeds are used extensively in traditional Japanese cuisine . They are used, for instance...Western packaging materials, equipment, and equipment design allows Chinese firms to complete in the world market. French Retort Pouch Entree Introduced...The French food company, Flodor, located at 202 Bureaux de la Colline, 9221313 Saint-Cloud, France, has introduced a potato dish in a retort pouch. The

  1. 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.

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

    International Nuclear Information System (INIS)

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

    1988-01-01

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

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

    Science.gov (United States)

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

  4. 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

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

    Science.gov (United States)

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

    2012-05-15

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

  6. 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.

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

    Science.gov (United States)

    Jaeger, H; Janositz, A; Knorr, D

    2010-06-01

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

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

    Science.gov (United States)

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

    2011-12-01

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

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

    OpenAIRE

    Clark, James H.; Luque, Rafael

    2013-01-01

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

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

    International Nuclear Information System (INIS)

    El Gameel, E.A.

    2011-01-01

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

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

    OpenAIRE

    Qiang Meng; Yongfeng Cui; Hansen Wang; Shijun Li

    2015-01-01

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

  12. Enzyme technology for precision functional food ingredient processes.

    Science.gov (United States)

    Meyer, Anne S

    2010-03-01

    A number of naturally occurring dietary substances may exert physiological benefits. The production of enhanced levels or particularly tailored versions of such candidate functional compounds can be targeted by enzymatic catalysis. The recent literature contains examples of enhancing bioavailability of iron via enzyme-catalyzed degradation of phytate in wheat bran, increasing diacyl-glycerol and conjugated linoleic acid levels by lipase action, enhancing the absorption of the citrus flavonoid hesperetin via rhamnosidase treatment, and obtaining solubilized dietary fiber via enzymatic 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-needed improved understanding of the physiological benefits of complex natural substances.

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

    Science.gov (United States)

    Resor, Cynthia Williams

    2010-01-01

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

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

    NARCIS (Netherlands)

    Beekman, V.

    2005-01-01

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

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

    Science.gov (United States)

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

    2007-11-01

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

  16. 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

  17. 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

  18. 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…

  19. 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

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

    OpenAIRE

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

    2005-01-01

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

  1. 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

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

    Science.gov (United States)

    Dimitrova, Eva D.

    2007-01-01

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

  3. 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 ...

  4. 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...

  5. 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.

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

    International Nuclear Information System (INIS)

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

    2006-12-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2006-12-15

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

  8. 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.

  9. 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

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

    Science.gov (United States)

    Stumbo, Phyllis J

    2013-02-01

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

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

    Directory of Open Access Journals (Sweden)

    Ke YAN

    2015-04-01

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

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

    Science.gov (United States)

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

    2014-02-01

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

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

    Science.gov (United States)

    Fan, Kai; Zhang, Min

    2018-02-16

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

  14. 2015 Evidence Analysis Library Systematic Review on Advanced Technology in Food Production.

    Science.gov (United States)

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

    2018-03-08

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

  15. Sport Technology

    CSIR Research Space (South Africa)

    Kirkbride, T

    2007-11-01

    Full Text Available Technology is transforming the games themselves and at times with dire consequences. Tony Kirkbride, Head: CSIR Technology Centre said there are a variety of sports technologies and there have been advances in material sciences and advances...

  16. 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 ...

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

    Science.gov (United States)

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

    2013-11-01

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

  18. Nano technology

    International Nuclear Information System (INIS)

    Lee, In Sik

    2002-03-01

    This book is introduction of nano technology, which describes what nano technology is, alpha and omega of nano technology, the future of Korean nano technology and human being's future and nano technology. The contents of this book are nano period is coming, a engine of creation, what is molecular engineering, a huge nano technology, technique on making small things, nano materials with exorbitant possibility, the key of nano world the most desirable nano technology in bio industry, nano development plan of government, the direction of development for nano technology and children of heart.

  19. Rover Technologies

    Data.gov (United States)

    National Aeronautics and Space Administration — Develop and mature rover technologies supporting robotic exploration including rover design, controlling rovers over time delay and for exploring . Technology...

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

    OpenAIRE

    Wac?aw Szymanowski

    2009-01-01

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

  1. Future technology needs for enhancing food availability and nutrition in Asia

    International Nuclear Information System (INIS)

    Ahloowalia, B.S.

    2002-01-01

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

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

    Science.gov (United States)

    Józwa, Wojciech; Czaczyk, Katarzyna

    2012-04-02

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

  3. 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...

  4. 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.

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

    International Nuclear Information System (INIS)

    Ghobril, Carlos Nabil

    2008-01-01

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

  6. 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.

  7. Electronic technology

    International Nuclear Information System (INIS)

    Kim, Jin Su

    2010-07-01

    This book is composed of five chapters, which introduces electronic technology about understanding of electronic, electronic component, radio, electronic application, communication technology, semiconductor on its basic, free electron and hole, intrinsic semiconductor and semiconductor element, Diode such as PN junction diode, characteristic of junction diode, rectifier circuit and smoothing circuit, transistor on structure of transistor, characteristic of transistor and common emitter circuit, electronic application about electronic equipment, communication technology and education, robot technology and high electronic technology.

  8. 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.

  9. 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.

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

    Science.gov (United States)

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

    2015-01-01

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

  11. Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application - A review.

    Science.gov (United States)

    Udomkun, Patchimaporn; Wiredu, Alexander Nimo; Nagle, Marcus; Müller, Joachim; Vanlauwe, Bernard; Bandyopadhyay, Ranajit

    2017-06-01

    Aflatoxins are mainly produced by certain strains of Aspergillus flavus , which are found in diverse agricultural crops. In many lower-income countries, aflatoxins pose serious public health issues since the occurrence of these toxins can be considerably common and even extreme. Aflatoxins can negatively affect health of livestock and poultry due to contaminated feeds. Additionally, they significantly limit the development of international trade as a result of strict regulation in high-value markets. Due to their high stability, aflatoxins are not only a problem during cropping, but also during storage, transport, processing, and handling steps. Consequently, innovative evidence-based technologies are urgently required to minimize aflatoxin exposure. Thus far, biological control has been developed as the most innovative potential technology of controlling aflatoxin contamination in crops, which uses competitive exclusion of toxigenic strains by non-toxigenic ones. This technology is commercially applied in groundnuts maize, cottonseed, and pistachios during pre-harvest stages. Some other effective technologies such as irradiation, ozone fumigation, chemical and biological control agents, and improved packaging materials can also minimize post-harvest aflatoxins contamination in agricultural products. However, integrated adoption of these pre- and post-harvest technologies is still required for sustainable solutions to reduce aflatoxins contamination, which enhances food security, alleviates malnutrition, and strengthens economic sustainability.

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

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1996-12-31

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

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

    International Nuclear Information System (INIS)

    Zagorski, Z.P.

    1994-01-01

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

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

    International Nuclear Information System (INIS)

    Karim, A.

    2001-01-01

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

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

    International Nuclear Information System (INIS)

    1978-01-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

    Lanuza, Luvimina G.

    2012-08-15

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

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

    International Nuclear Information System (INIS)

    Lanuza, Luvimina G.

    2012-08-01

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

  18. 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

  19. Casting Technology.

    Science.gov (United States)

    Wright, Michael D.; And Others

    1992-01-01

    Three articles discuss (1) casting technology as it relates to industry, with comparisons of shell casting, shell molding, and die casting; (2) evaporative pattern casting for metals; and (3) high technological casting with silicone rubber. (JOW)

  20. 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...

  1. Technology transfer

    International Nuclear Information System (INIS)

    1998-01-01

    On the base of technological opportunities and of the environmental target of the various sectors of energy system this paper intend to conjugate the opportunity/objective with economic and social development through technology transfer and information dissemination [it

  2. 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.

  3. 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.

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

    International Nuclear Information System (INIS)

    Gautam, S.

    2016-01-01

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

  5. Earthing Technology

    NARCIS (Netherlands)

    Blok, Vincent

    2017-01-01

    In this article, we reflect on the conditions under which new technologies emerge in the Anthropocene and raise the question of how to conceptualize sustainable technologies therein. To this end, we explore an eco-centric approach to technology development, called biomimicry. We discuss opposing

  6. 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...

  7. Determinants of stakeholders' attitudes towards a new technology: nanotechnology applications for food, water, energy and medicine

    NARCIS (Netherlands)

    Dijk, van H.; Fischer, A.R.H.; Marvin, H.J.P.; Trijp, van H.C.M.

    2017-01-01

    Stakeholder risk and benefit perceptions and attitudes towards a technology matter for the societal response to these technologies. This is especially the case for technological innovations where the public has no direct experience with the technology and its applications. In such cases, expert

  8. Recent advances in chemical imaging technology for the detection of contaminants for food safety and security

    Science.gov (United States)

    Priore, Ryan J.; Olkhovyk, Oksana; Drauch, Amy; Treado, Patrick; Kim, Moon; Chao, Kaunglin

    2009-05-01

    The need for routine, non-destructive chemical screening of agricultural products is increasing due to the health hazards to animals and humans associated with intentional and unintentional contamination of foods. Melamine, an industrial additive used to increase flame retardation in the resin industry, has recently been used to increase the apparent protein content of animal feed, of infant formula, as well as powdered and liquid milk in the dairy industry. Such contaminants, even at regulated levels, pose serious health risks. Chemical imaging technology provides the ability to evaluate large volumes of agricultural products before reaching the consumer. In this presentation, recent advances in chemical imaging technology that exploit Raman, fluorescence and near-infrared (NIR) are presented for the detection of contaminants in agricultural products.

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

    Energy Technology Data Exchange (ETDEWEB)

    Reyes, L S

    1986-12-31

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

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

    International Nuclear Information System (INIS)

    Reyes, L. S.

    1985-01-01

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

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

    Science.gov (United States)

    Jiang, Jiang; Xiong, Youling L

    2015-01-01

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

  12. 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.

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

    Science.gov (United States)

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

    2017-04-01

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

  14. 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...

  15. Technology roadmaps

    Energy Technology Data Exchange (ETDEWEB)

    Pearson, B. [Natural Resources Canada, Ottawa, ON (Canada). CANMET Energy Technology Centre

    2003-07-01

    The purpose of a technology road map is to define the state of a current technology, relevant market issues, and future market needs; to develop a plan that industry can follow to provide these new products and services; and to map technology pathways and performance goals for bringing these products and services to market. The three stages (planning, implementation, and reviewing and updating), benefits, and status of the Clean Coal Technology Roadmap are outlined. Action Plan 2000, a $1.7 million 2000 Climate Change Technology and Innovation Program, which uses the technology roadmapping process, is described. The members of the management steering committee for the Clean Coal Technology Roadmap are listed. A flowsheet showing activities until November 2004, when the final clean coal road map is due, is included.

  16. 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.

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

    International Nuclear Information System (INIS)

    Zubaidah Irawati

    2007-01-01

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

  18. Radiation technology for preservation and hygienization of food and agricultural commodities

    International Nuclear Information System (INIS)

    Hajare, Sachin N.

    2017-01-01

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

  19. 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…

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

    Science.gov (United States)

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

    2012-01-01

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

  1. 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)

  2. Technology '90

    International Nuclear Information System (INIS)

    1991-01-01

    The US Department of Energy (DOE) laboratories have a long history of excellence in performing research and development in a number of areas, including the basic sciences, applied-energy technology, and weapons-related technology. Although technology transfer has always been an element of DOE and laboratory activities, it has received increasing emphasis in recent years as US industrial competitiveness has eroded and efforts have increased to better utilize the research and development resources the laboratories provide. This document, Technology '90, is the latest in a series that is intended to communicate some of the many opportunities available for US industry and universities to work with the DOE and its laboratories in the vital activity of improving technology transfer to meet national needs. Technology '90 is divided into three sections: Overview, Technologies, and Laboratories. The Overview section describes the activities and accomplishments of the DOE research and development program offices. The Technologies section provides descriptions of new technologies developed at the DOE laboratories. The Laboratories section presents information on the missions, programs, and facilities of each laboratory, along with a name and telephone number of a technology transfer contact for additional information. Separate papers were prepared for appropriate sections of this report

  3. 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.

  4. 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 camera...... and other devices are depicted by everyday aesthetics as capable of producing a unique human presence and interaction. The medium, the technology is a necessary helper of this very special and lost humanity. Without the technology, no special humanity, no soul - such is the prophecy. This personification...... 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...

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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...... of innovation" understanding of learning. Narula and Smith reconcile an important paradox. On the one hand, locations and firms are increasingly interdependent through supranational organisations, regional integration, strategic alliances, and the flow of investments, technologies, ideas and people...

  10. Army Technology

    Science.gov (United States)

    2015-02-01

    that allows them to perform applied research under the Institute for Biotechnology research team 1 2 3 20 | ARMY TECHNOLOGY MAGAZINE ...DASA(R&T) Deputy Assistant Secretary of the Army for Research and Technology Download the magazine , view online or read each individual story with...Army photo by Conrad Johnson) Front and back cover designs by Joe Stephens EXECUTIVE DEPUTY TO THE COMMANDING GENERAL Army Technology Magazine is an

  11. Technology alliances

    International Nuclear Information System (INIS)

    Torgerson, D.F.; Boczar, P.G.; Kugler, G.

    1991-10-01

    In the field of nuclear technology, Canada and Korea developed a highly successful relationship that could serve as a model for other high-technology industries. This is particularly significant when one considers the complexity and technical depth required to design, build and operate a nuclear reactor. This paper will outline the overall framework for technology transfer and cooperation between Canada and Korea, and will focus on cooperation in nuclear R and D between the two countries

  12. Technological risks

    International Nuclear Information System (INIS)

    Klinke, A.; Renn, O.

    1998-01-01

    The empirical part about the technological risks deals with different technologies: nuclear energy, early warning systems of nuclear weapons and NBC-weapons, and electromagnetic fields. The potential of damage, the contemporary management strategies and the relevant characteristics will be described for each technology: risks of nuclear energy; risks of early warning systems of nuclear weapons and NBC-weapons; risks of electromagnetic fields. (authors)

  13. Technological risks

    Energy Technology Data Exchange (ETDEWEB)

    Klinke, A.; Renn, O. [Center of Technology Assessment in Baden-Wuerttemberg, Stuttgart (Germany)

    1998-07-01

    The empirical part about the technological risks deals with different technologies: nuclear energy, early warning systems of nuclear weapons and NBC-weapons, and electromagnetic fields. The potential of damage, the contemporary management strategies and the relevant characteristics will be described for each technology: risks of nuclear energy; risks of early warning systems of nuclear weapons and NBC-weapons; risks of electromagnetic fields. (authors)

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

    Science.gov (United States)

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

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

    Science.gov (United States)

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

    2017-01-01

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

  16. 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...

  17. 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.

  18. Technology Catalogue

    International Nuclear Information System (INIS)

    1994-02-01

    The Department of Energy's Office of Environmental Restoration and Waste Management (EM) is responsible for remediating its contaminated sites and managing its waste inventory in a safe and efficient manner. EM's Office of Technology Development (OTD) supports applied research and demonstration efforts to develop and transfer innovative, cost-effective technologies to its site clean-up and waste management programs within EM's Office of Environmental Restoration and Office of Waste Management. The purpose of the Technology Catalogue is to provide performance data on OTD-developed technologies to scientists and engineers assessing and recommending technical solutions within the Department's clean-up and waste management programs, as well as to industry, other federal and state agencies, and the academic community. OTD's applied research and demonstration activities are conducted in programs referred to as Integrated Demonstrations (IDs) and Integrated Programs (IPs). The IDs test and evaluate.systems, consisting of coupled technologies, at specific sites to address generic problems, such as the sensing, treatment, and disposal of buried waste containers. The IPs support applied research activities in specific applications areas, such as in situ remediation, efficient separations processes, and site characterization. The Technology Catalogue is a means for communicating the status. of the development of these innovative technologies. The FY93 Technology Catalogue features technologies successfully demonstrated in the field through IDs and sufficiently mature to be used in the near-term. Technologies from the following IDs are featured in the FY93 Technology Catalogue: Buried Waste ID (Idaho National Engineering Laboratory, Idaho); Mixed Waste Landfill ID (Sandia National Laboratories, New Mexico); Underground Storage Tank ID (Hanford, Washington); Volatile organic compound (VOC) Arid ID (Richland, Washington); and VOC Non-Arid ID (Savannah River Site, South Carolina)

  19. Development of an improved local-ingredient-based complementary food and technology transfer to rural housewives.

    Science.gov (United States)

    Ouédraogo, Hermann Z; Traoré, Tahirou; Zèba, Augustin; Tiemtoré, Saïdou; Dramaix-Wilmet, Michèle; Hennart, Philippe; Donnen, Philippe

    2009-06-01

    Food technology transfer to rural households, based on local ingredients, is a relevant and sustainable strategy to ensure better nutrition of young children. Objective. To develop an improved mush based on local ingredients and evaluate the potential for transferring its technology to rural housewives. We developed a flour-based food using Alicom software and performed laboratory trials to evaluate its actual nutritional quality. Then we recruited housewives from each of the 27 project villages and trained them in flour production and mush preparation twice daily, 6 days a week, for 26 weeks. Mush was sampled during the training session and at weeks 4, 12, and 22 and evaluated for actual flow distance and dry matter content, which served to estimate energy density and iron and zinc contents. The laboratory trials reported average energy densities of 103 kcal/l00 g, iron contents of 2.6 mg/100 kcal, and zinc contents of 1.2 mg/100 kcal. The average (+/- SD) energy densities of the mush samples obtained during the training session and at weeks 4, 12, and 22 were 103.0 +/- 5.6, 103.3 +/- 5.2, 107.9 +/- 11.5, and 101.3 +/- 8.7 kcal/100 g, respectively. The average iron contents were 2.3 +/- 0.5, 2.3 +/- 0.5, 2.6 +/- 0.3, and 1.8 +/- 0.8 mg/ 100 kcal, respectively, and the average zinc contents were 1.6 +/- 0.1, 1.6 +/- 0.1, 1.7 +/- 0.1, and 1.6 +/- 0.2 mg/100 kcal. Developing a suitable complementary food from local ingredients and educating households in nutrition and use of local products are feasible. Such education should come with measures aimed at improving the accessibility of some ingredients to ensure feasibility and sustainability.

  20. 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.

  1. 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.

  2. Technology Exhibition

    Energy Technology Data Exchange (ETDEWEB)

    Anon.

    1979-09-15

    Linked to the 25th Anniversary celebrations, an exhibition of some of CERN's technological achievements was opened on 22 June. Set up in a new 600 m{sup 2} Exhibition Hall on the CERN site, the exhibition is divided into eight technology areas — magnets, vacuum, computers and data handling, survey and alignment, radiation protection, beam monitoring and handling, detectors, and workshop techniques.

  3. Technology Transformation

    Science.gov (United States)

    Scott, Heather; McGilll, Toria

    2011-01-01

    Social networking and other technologies, if used judiciously, present the means to integrate 21st century skills into the classroom curriculum. But they also introduce challenges that educators must overcome. Increased concerns about plagiarism and access to technology can test educators' creativity and school resources. Air Academy High School,…

  4. 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....

  5. 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.

  6. 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.

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

    Science.gov (United States)

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

    2015-05-01

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

  8. 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...

  9. 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

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

    Science.gov (United States)

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

    2016-11-01

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

  11. 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.

  12. Contraceptive technology.

    Science.gov (United States)

    Potts, M; Atkinson, L

    1984-06-01

    A question of the 1980s is how will contraceptive technology contribute to improving family planning services to meet the goal of making available a simple, safe, effective, and widely acceptable contraceptive method. Significant changes in existing technology in the 1970s resulted in safer and more effective contraceptive methods. Voluntary sterilization emerged as the primary method in developed and developing countries, as important modifications simplified the procedure for women. The tolerance and effectiveness of the IUD were improved by reducing its size, adding copper to its surface, or encapsulating progesterone within it. The steroid content of the birth control pill was reduced 10-fold, leading to fewer side effects, and the pill was found to be an effective postcoital contraceptive when taken at specific intervals. Vacuum aspiration for the termination of 1st trimester pregnancy proved to be 1 of the safest surgical techniques practiced. Belated attention is now being focused on adapting existing contraceptive methods for use during the postpartum period and breast feeding. The insertion of an IUD immediately following childbirth is a particularly useful option in the developing world as an increasing number of women have their babies in urban hospitals. A method of enhancing the contraceptive effect of breast feeding should neither change milk production nor transfer the drug to the nursing infant. Fortunately, progestin-only pills have been found to have no effect on breast milk and an attempt is being made to expand the use of this approved method. More simplification of female sterilization is needed. Current techniques require back-up facilities in case of complications and are unlikely to meet the developing world's enormous demand. 2 methods not widely used -- spermicides and periodic abstinence -- are coming under new scrutiny. In mid-1983 the US Food and Drug Administration approved a spermicide-impregnanated disposable sponge for over

  13. 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.

  14. Airborne Power Ultrasonic Technologies for Intensification of Food and Environmental Processes

    Science.gov (United States)

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

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

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

    OpenAIRE

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

    2009-01-01

    The aim of the present paper is to review the technical and scientific state of the art of wireless sensor technologies and standards for wireless communications in the Agri- Food sector. These technologies are very promising in several fields such as environmental monitoring, precision agriculture, cold chain control or traceability. The paper focuses on WSN (Wireless Sensor Networks) and RFID (Radio Frequency Identification), presenting the different systems available, recent developments a...

  16. 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.

  17. 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.   

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

    Directory of Open Access Journals (Sweden)

    Ntabeni J. Jere

    2017-05-01

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

  19. 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

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

    Science.gov (United States)

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

    2013-08-01

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

  1. Implementation of Emerging Technologies

    DEFF Research Database (Denmark)

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

    2016-01-01

    safety are presented and discussed with an ultimate goal to explore strategies for their implementation in the food industry. Novel thermal and nonthermal technologies have shown clear environmental benefits by improving the overall energy efficiency of the process and reducing the use of nonrenewable......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...... electric fields, ohmic heating, microwave, and ultrasound) emerging technologies are briefly reviewed. Most of these technologies have found niche applications in the food industry, replacing or complementing conventional preservation technologies. Thereby, data on commercialization, energy, and microbial...

  2. 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.

  3. Technology | FNLCR

    Science.gov (United States)

    The Frederick National Laboratory develops and applies advanced, next-generation technologies to solve basic and applied problems in the biomedical sciences, and serves as a national resource of shared high-tech facilities.

  4. Plasma technology

    International Nuclear Information System (INIS)

    Drouet, M.G.

    1984-03-01

    IREQ was contracted by the Canadian Electrical Association to review plasma technology and assess the potential for application of this technology in Canada. A team of experts in the various aspects of this technology was assembled and each team member was asked to contribute to this report on the applications of plasma pertinent to his or her particular field of expertise. The following areas were examined in detail: iron, steel and strategic-metals production; surface treatment by spraying; welding and cutting; chemical processing; drying; and low-temperature treatment. A large market for the penetration of electricity has been identified. To build up confidence in the technology, support should be provided for selected R and D projects, plasma torch demonstrations at full power, and large-scale plasma process testing

  5. 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.

  6. 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.

  7. Technological risk

    Energy Technology Data Exchange (ETDEWEB)

    Dierkes, M; Coppock, R; Edwards, S

    1980-01-01

    The book begins with brief statements from representatives of political organizations. Part II presents an overview of the discussion about the control and management of technological progress. Parts III and IV discuss important elements in citizens' perception of technological risks and the development of consensus on how to deal with them. In Part V practical problems in the application of risk assessment and management, and in Part VI additional points are summarized.

  8. Lasers technology

    International Nuclear Information System (INIS)

    2014-01-01

    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

  9. Technological risk

    International Nuclear Information System (INIS)

    Dierkes, M.; Coppock, R.; Edwards, S.

    1980-01-01

    The book begins with brief statements from representatives of political organizations. Part II presents an overview of the discussion about the control and management of technological progress. Parts III and IV discuss important elements in citizens' perception of technological risks and the development of consensus on how to deal with them. In Part V practical problems in the application of risk assessment and management, and in Part VI additional points are summarized. (DG)

  10. 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. .

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

    Science.gov (United States)

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

    2009-01-01

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

  12. 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.

  13. Nanobody Technology for Mycotoxin Detection in the Field of Food Safety: Current Status and Prospects.

    Science.gov (United States)

    He, Ting; Zhu, Jiang; Nie, Yao; Hu, Rui; Wang, Ting; Li, Peiwu; Zhang, Qi; Yang, Yunhuang

    2018-04-29

    Mycotoxins, which are toxic, carcinogenic, and/or teratogenic, have posed a threat to food safety and public health. Sensitive and effective determination technologies for mycotoxin surveillance are required. Immunoassays have been regarded as useful supplements to chromatographic techniques. However, conventional antibodies involved in immunoassays are difficult to be expressed recombinantly and are susceptible to harsh environments. Nanobodies (or VHH antibodies) are antigen-binding sites of the heavy-chain antibodies produced from Camelidae. They are found to be expressed easily in prokaryotic or eukaryotic expression systems, more robust in extreme conditions, and facile to be used as surrogates for artificial antigens. These properties make them the promising and environmentally friendly immunoreagents in the next generation of immunoassays. This review briefly describes the latest developments in the area of nanobodies used in mycotoxin detection. Moreover, by integrating the introduction of the principle of nanobodies production and the critical assessment of their performance, this paper also proposes the prospect of nanobodies in the field of food safety in the foreseeable future.

  14. 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.

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

    Science.gov (United States)

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

    2015-05-01

    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.

  16. 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.

  17. Sensor technology foresight

    DEFF Research Database (Denmark)

    Andersen, Per Dannemand; Jørgensen, Birte Holst; Rasmussen, Birgitte

    2001-01-01

    heavily impacted by new sensor technology. It also appears that new sensor technology will affect food processing and the environment sector. Some impact is made on sectors such as agriculture, chemical engineering, domestic and otherappliances, security and defence, transport, and energy. Less impact...

  18. 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.

  19. 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

  20. 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.

  1. 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...

  2. Smart technology

    International Nuclear Information System (INIS)

    Bruckner, D.G.

    1991-01-01

    The success of smart technology in the pursuit of the Gulf War has accentuated the awareness of how the Safeguards and Security disciplines are changing in response to new weaponry. Throughout the Department of Energy Integrated Complex (IC) Safeguards and Security efforts such as: Protection Programs Operations; Materials, Controls and Accountability; Information Security; Computer Security; Operational Security; Personnel Security, Safeguards and/or Security (S and S) surveys, and Inspections and Evaluations are undergoing a reassessment and refocusing. Some of this is in response to such things as the DOE initiated Freeze Report and the Drell Report. An important aspect is also technological, adjusting the way business is done in light of the weapons, tools and processes/procedures becoming available. This paper addresses the S and S issues with the promise of using smart technology to develop new approaches and equipment across the IC

  3. 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...

  4. 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....

  5. 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...

  6. Superconducting technology

    International Nuclear Information System (INIS)

    2010-01-01

    Superconductivity has a long history of about 100 years. Over the past 50 years, progress in superconducting materials has been mainly in metallic superconductors, such as Nb, Nb-Ti and Nb 3 Sn, resulting in the creation of various application fields based on the superconducting technologies. High-T c superconductors, the first of which was discovered in 1986, have been changing the future vision of superconducting technology through the development of new application fields such as power cables. On basis of these trends, future prospects of superconductor technology up to 2040 are discussed. In this article from the viewpoints of material development and the applications of superconducting wires and electronic devices. (author)

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

    NARCIS (Netherlands)

    Beekman, V.

    2004-01-01

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

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

    Science.gov (United States)

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

  9. 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)…

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

    Science.gov (United States)

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

    2016-03-01

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

  11. 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

  12. Technological Inovattion

    Directory of Open Access Journals (Sweden)

    Alexandra Bostan

    2009-06-01

    Full Text Available The spectacular development of technology within the field of informatics and telecommunicationfor the last decade, associated with a postindustrial revolution, has solidly contributed to the globalization ofthe contemporary international economic life. A very important factor in promoting the globalization ofproduction and the financial globalization is the recent progress from the technology of information andcommunication which has a strong impact on the economic, social and cultural life. The postindustrialrevolution marks the transfer from an industrial based culture to a culture based on information,communication and experience.

  13. 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...

  14. 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...

  15. 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

  16. 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.

  17. Technology Transfer: Marketing Tomorrow's Technology

    Science.gov (United States)

    Tcheng, Erene

    1995-01-01

    The globalization of the economy and the end of the Cold War have triggered many changes in the traditional practices of U.S. industry. To effectively apply the resources available to the United States, the federal government has firmly advocated a policy of technology transfer between private industry and government labs, in this case the National Aeronautics and Space Administration (NASA). NASA Administrator Daniel Goldin is a strong proponent of this policy and has organized technology transfer or commercialization programs at each of the NASA field centers. Here at Langley Research Center, the Technology Applications Group (TAG) is responsible for facilitating the transfer of Langley developed research and technology to U.S. industry. Entering the program, I had many objectives for my summer research with TAG. Certainly, I wanted to gain a more thorough understanding of the concept of technology transfer and Langley's implementation of a system to promote it to both the Langley community and the community at large. Also, I hoped to become more familiar with Langley's research capabilities and technology inventory available to the public. More specifically, I wanted to learn about the technology transfer process at Langley. Because my mentor is a member of Materials and Manufacturing marketing sector of the Technology Transfer Team, another overriding objective for my research was to take advantage of his work and experience in materials research to learn about the Advanced Materials Research agency wide and help market these developments to private industry. Through the various projects I have been assigned to work on in TAG, I have successfully satisfied the majority of these objectives. Work on the Problem Statement Process for TAG as well as the development of the Advanced Materials Research Brochure have provided me with the opportunity to learn about the technology transfer process from the outside looking in and the inside looking out. Because TAG covers

  18. Nuclear technology and societal needs

    International Nuclear Information System (INIS)

    2004-11-01

    This volume aims to review the present status of development of nuclear technologies and their applications in the country and also to make projections for future requirements. This will also cover state-of-the-art technologies in these areas. The following topics are covered in detail: nuclear technologies for water desalination, water resources development and management using nuclear technology, industrial applications of isotopes and radiation technology, radiation technology in health care, nuclear technology for food preservation, agricultural applications of nuclear technology. Papers relevant to INIS are indexed separately

  19. 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.

  20. Health technology

    International Nuclear Information System (INIS)

    Nicolas, Delphine; Dangleant, Caroline; Ganier, Aude; Kaczmarek, Delphine

    2008-01-01

    The CEA is an organization with a primarily technological focus, and one of the key areas in which it carries out research is Health Technology. This field of research was recognized and approved by the French Atomic Energy Committee on July 20, 2004. The expectations of both the public and health care professionals relate to demands for the highest standards of health care, at minimum risk. This implies a need to diagnose illness and disease as accurately and as at early a stage as possible, to target surgery precisely to deal only with damaged organs or tissues, to minimize the risk of side effects, allergies and hospital-acquired infections, to follow-up and, as far as possible, tailor the health delivery system to each individual's needs and his or her lifestyle. The health care sector is subject to rapid changes and embraces a vast range of scientific fields. It now requires technological developments that will serve to gather increasing quantities of useful information, analyze and integrate it to obtain a full understanding of highly complex processes and to be able to treat the human body as un-invasively as possible. All the technologies developed require assessment, especially in the hospital environment. (authors)

  1. Technology transfer

    International Nuclear Information System (INIS)

    Boury, C.

    1986-01-01

    This paper emphasizes in the specific areas of design, engineering and component production. This paper presents what Framatome has to offer in these areas and its export oriented philosophy. Then, a typical example of this technology transfer philosophy is the collaboration with the South Korean firm, Korea Heavy Industries Corporation (KHIC) for the supply of KNU 9 and KNU 10 power stations

  2. 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.

  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. (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.

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

    International Nuclear Information System (INIS)

    Tan, Y.M.; Lim, S.H.; Tay, B.Y.; Lee, M.W.; Thian, E.S.

    2015-01-01

    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

  6. 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.

  7. 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.

  8. 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…

  9. Photovoltaic technologies

    International Nuclear Information System (INIS)

    Bagnall, Darren M.; Boreland, Matt

    2008-01-01

    Photovoltaics is already a billion dollar industry. It is experiencing rapid growth as concerns over fuel supplies and carbon emissions mean that governments and individuals are increasingly prepared to ignore its current high costs. It will become truly mainstream when its costs are comparable to other energy sources. At the moment, it is around four times too expensive for competitive commercial production. Three generations of photovoltaics have been envisaged that will take solar power into the mainstream. Currently, photovoltaic production is 90% first-generation and is based on silicon wafers. These devices are reliable and durable, but half of the cost is the silicon wafer and efficiencies are limited to around 20%. A second generation of solar cells would use cheap semiconductor thin films deposited on low-cost substrates to produce devices of slightly lower efficiency. A number of thin-film device technologies account for around 5-6% of the current market. As second-generation technology reduces the cost of active material, the substrate will eventually be the cost limit and higher efficiency will be needed to maintain the cost-reduction trend. Third-generation devices will use new technologies to produce high-efficiency devices. Advances in nanotechnology, photonics, optical metamaterials, plasmonics and semiconducting polymer sciences offer the prospect of cost-competitive photovoltaics. It is reasonable to expect that cost reductions, a move to second-generation technologies and the implementation of new technologies and third-generation concepts can lead to fully cost-competitive solar energy in 10-15 years. (author)

  10. 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.

  11. 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…

  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. Technology Programme

    International Nuclear Information System (INIS)

    Batistoni, Paola; De Marco, Francesco; Pieroni, Leonardo

    2005-01-01

    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

  14. Innovative Technology in Automotive Technology

    Science.gov (United States)

    Gardner, John

    2007-01-01

    Automotive Technology combines hands-on training along with a fully integrated, interactive, computerized multistationed facility. Our program is a competency based, true open-entry/open-exit program that utilizes flexible self-paced course outlines. It is designed around an industry partnership that promotes community and economic development,…

  15. Technological elixir

    Energy Technology Data Exchange (ETDEWEB)

    Snieckus, Darius

    2000-07-01

    In a short article, the aim of Pilot (formerly the Oil and Gas Industry Task Force) is discussed with respect to extending the productive life of the North Sea. The head of Pilot is the Industry Facilitator MD David Ellix and he believes that the new technology will restore the North Sea to its former level of productivity. The problems, and how they are to be addressed, are discussed.

  16. Technology transfer

    International Nuclear Information System (INIS)

    Anon.

    1977-01-01

    Illustrated by the example of the FRG's nuclear energy exports, it is shown that the nuclear technology transfer leads to new dimensions of intergovernmental relations, which hold within themselves on account of multiple state-to-state, scientific, industrial and - last but not least - personal contacts the chance of far-reaching friendships between countries and people. If the chance is taken, this can also be seen as an important contribution towards maintaining the peace. (orig.) [de

  17. Nuclear technology

    International Nuclear Information System (INIS)

    1983-03-01

    This report examines nuclear technology in Canada, with emphasis on Quebec, as a means of revitilizing industry. The historical, present day, and future states of Atomic Energy of Canada Limited are examined. Future research programs are discussed in greatest detail. These range from disposal of porcine wastes to new applications for electricity to nuclear medical techniques (to cite only a few examples). The executive summary is written in English. (23 fig., 16 tab.)

  18. Group technology

    International Nuclear Information System (INIS)

    Rome, C.P.

    1976-01-01

    Group Technology has been conceptually applied to the manufacture of batch-lots of 554 machined electromechanical parts which now require 79 different types of metal-removal tools. The products have been grouped into 7 distinct families which require from 8 to 22 machines in each machine-cell. Throughput time can be significantly reduced and savings can be realized from tooling, direct-labor, and indirect-labor costs

  19. 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...

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

    International Nuclear Information System (INIS)

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

    2007-06-01

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

  1. 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.

  2. Biohydrometallurgical technologies

    International Nuclear Information System (INIS)

    Torma, A.E.; Wey, J.E.; Lakshmanan, V.I.

    1993-01-01

    The theme of the International Biohydrometallurgy Symposium held in Jackson Hole, Wyoming, August 22-25, 1993, is ''Biohydrometallurgy: An Industry Matures.'' This is a developing technology which made important contributions to the minerals industry. Biohydrometallurgical technology was first introduced into the copper industry and subsequently to the uranium industry for the production of metal values from low-grade mineral resources. Currently, biotechnology has advanced a step further. It is now commercially applied for the treatment of high-grade refractory gold ores in aerated stirred reactors to liberate precious metals for cyanidation. In addition, the industrial applications of biotechnology involve bioenhanced tertiary oil recovery processes, which contribute to an increase in oil production from previously exhausted wells. Furthermore, many bioremediation technologies are being developed for the removal of toxic heavy metals and radionuclides from contaminated soils and aqueous mining and industrial effluents. This volume contains papers selected for publication which are predominantly dealing with subjects related to laboratory and industrial scale bioleaching of base and precious metals, biocorrosion phenomena, diverse bioreduction processes and electrochemical reactions. Individual papers have been processed separately for inclusion in the appropriate data bases

  3. 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…

  4. Technology of serving

    OpenAIRE

    Taskov, Nako

    2013-01-01

    The book “Technology of serving” was prepared according to the curriculum and it is intended for students at the faculty of tourism and business logistics in republic of Macedonia In its contents on the subject of Technology of serving it includes the following - the rooms for serving, the types of catering objects in which food and beverages are served, professional serving staff, equipment and inventory for serving, card selection services in serving .,getting to know drin...

  5. 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.

  6. Extended safe preservation period of foods of plant origin through combined technological methods

    International Nuclear Information System (INIS)

    Miteva, D.; Nacheva, I.; Dzhakova, A.; Tsvetkov, Tsv.

    2008-01-01

    The sublimation drying of fruits as an innovative technology for preservation their composition and enzyme activity is applied to various fruits: apricots, strawberries, plumbs, peaches and apples. The authors present the main methods of lyophilization as an original biotechnology for cryopreservation of fruits and afterwards are subjected to cold sterilization with 1.5 and 3 kGy doses of gamma irradiation. The combined application of both technologies provides safe and extended preservation of fresh fruits with high content of vitamins, mineral salts, maximum preserved enzyme system, aroma-tasty complex and microbiological purity

  7. 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...... 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...

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

    International Nuclear Information System (INIS)

    EL-Khateeb, M.A.

    2004-01-01

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

  9. PIGMI technology

    International Nuclear Information System (INIS)

    Swenson, D.A.

    1980-01-01

    The accelerator technologies relevant to the design of a medically practical pion generator for medical irradiations (PIGMI) have been identified and developed. A base-case design for PIGMI is presented here. The accelerator portion of the PIGMI facility consists of an injector, an rf quadrupole linac structure, a drift-tube linac structure, a coupled-cavity linac structure, 1 440-MHz rf system, six 1320-MHz rf systems, and a control and instrumentation system. Each of these components is described in some detail. A 100-μA, 650-MeV proton beam is anticipated. 24 figures, 2 tables

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

    Science.gov (United States)

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

    2017-05-01

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

  11. Journal of Food Technology in Africa - Vol 9, No 1 (2004)

    African Journals Online (AJOL)

    The Effects of Technological Modifications on the Fermentation of Borde, an Ethiopian Traditional Fermented Cereal Beverage · EMAIL FREE FULL TEXT EMAIL FREE FULL TEXT DOWNLOAD FULL TEXT DOWNLOAD FULL TEXT. Kebede Abegaz, Thor Langsrud, Fedadu Beyene, Judith A Narvhus, 3-12 ...

  12. 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.

  13. Understanding Technology?

    Directory of Open Access Journals (Sweden)

    Erik Bendtsen

    2016-11-01

    Full Text Available We are facing radical changes in our ways of living in the nearest future. Not necessarily of our own choice, but because tchnological development is moving so fast, that it will have still greater impact on many aspects of our lives. We have seen the beginnings of that change within the latest 35 years or so, but according to newest research that change will speed up immensely in the nearest years to come. The impact of that change or these changes will affect our working life immensely as a consequence of automation. How these changes are brought about and which are their consequences in a broad sense is being attempted to be understood and guessed by researchers. No one knows for sure, but specific patterns are visible. This paper will not try to guess, what will come, but will rather try to understand the deepest ”nature” of technology in order to understand the driving factors in this development: the genesis of technology in a broad sense in order to contibute to the understanding of the basis for the expected development.

  14. Nuclear technologies

    International Nuclear Information System (INIS)

    Toyama, Makoto; Hamasaki, Manabu; Kobayashi, Masahiko; Hoshide, Akihiko; Katayama, Kimio; Nozawa, H.; Karigome, Satoshi

    2010-01-01

    In recent days, energy security is becoming a major global concern and it has been recognized that a major reduction in greenhouse-gas emissions is required to combat climate change. Considerable expansion and new introduction of nuclear power generation are currently being planned and considered for the further in various parts of the world. Nuclear technologies of the latest 10 years in Japan were reviewed with their characteristics, advancement and future perspective. Steady efforts have been made to construct new nuclear power stations with computer-aided engineering system and modular and prefabricated structures, extend the interval of periodic inspections under the new inspection system that should improve both safety and reliability, implement advanced measures against aging and develop the next-generation light water reactors including a medium small reactor. Export of nuclear power plants has been promoted with international business alliance or cooperation. Activities to close nuclear fuel cycle to ensure sustainable nuclear energy utilization have been promoted. Decommissioning technologies for Tokai power station have been developed and accumulated know-how will be utilized in light water reactors. (T. Tanaka)

  15. 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; Rickey Y. Yada

    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...

  16. 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.

  17. 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.

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

    Science.gov (United States)

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

    2017-01-01

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

  19. Technology round and management of technology

    International Nuclear Information System (INIS)

    Park, Yong Tae

    1994-04-01

    This book deals with beginning of technology round with background of it, change of scientific technique paradigm with economy, management and policy, change of international political environment globalization of technical and economic environment, formation of strategic alliance, intensifying regionalism, new GATT system, UR and technology round, new international technique regulation and technology round of OECD, feature and meaning of technology round, assignment and scientific technique of Korea, past and present of scientific technology in Korea, correspondence for technology round.

  20. 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.

  1. Application of information technology in agricultural extension ...

    African Journals Online (AJOL)

    ... particularly with the impact of Information Communication Technology. Information technologies have the potential to support the agri-food sector in coping ... as the drive towards globalization builds on modern communication technology.

  2. Biohydrometallurgical technologies

    International Nuclear Information System (INIS)

    Torma, A.E.; Apel, M.L.; Brierley, C.L.

    1993-01-01

    The theme of the International Biohydrometallurgy Symposium (IBS) held in Jackson Hole, Wyoming, August 22--25, 1993, is ''Biohydrometallurgy: An Industry Matures''. This is a developing technology which made important contributions to the minerals industry. The IBS-93 is focused on recent advances achieved in fundamental and applied aspects of research and development of biotechnologies applied to mineral domains. The papers presented at the Symposium are grouped together in two volumes, which are the following: this volume contains papers selected for publication which are predominantly dealing with subjects related to laboratory and industrial scale bioleaching of base and precious metals, biocorrosion phenomena, diverse bioreduction processes and electrochemical reactions. Individual papers have been processed separately for inclusion in the appropriate data bases

  3. Robot technology

    International Nuclear Information System (INIS)

    Vertut, Jean; Coiffet, Philippe.

    1985-01-01

    Teleoperation is concerned with the exploration and exploitation of of spaces which do not allow, because of their inaccessibility or hostility, direct access to man. This volume (Parts 2, 3 and 4) covers the contribution of computer science and automatic control to this technology. Part 2 includes a description of teleoperation systems followed by chapters on the operator substitution function by computer feedback to the operator. Part 3 has chapters on performance evaluation of teleoperation systems and the human operator in the teleoperation system. Part 4 is about applications of teleoperation in the nuclear industry, underwater, in space, in medicine, in industry and in security and civil protection. The nuclear applications include research and pilot facilities, reactor operation and maintenance, reactor decommissioning and dismantling and in emergencies, for example following a reactor accident. (U.K.)

  4. Emerging technologies

    Energy Technology Data Exchange (ETDEWEB)

    Mogensen, A.C. [Demand Data Services Inc., Calgary, AB (Canada)

    2001-06-01

    This paper addressed the issue of how the petroleum industry can prepare itself with regards to the imminent changes in communication mechanisms as the Internet and World-Wide-Web are being accepted as the norm for all technical and scientific information services. In particular, the paper focused on new technologies for data acquisition, well site monitoring and data analysis where information is gathered from a remote site to the office. The paper also reviewed modeling concepts which show that secure and dependable data communications can disseminate information to personnel within an organization to make informed decisions and reduce response time. The topic is particularly relevant to the petroleum industry as fluctuations in oil and gas pricing, global competition, environmental policy, and government monetary and fiscal policy have forced companies to change the way they conduct business. Security issues associated with data communication were also addressed. 3 refs., 6 figs.

  5. 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 ...

  6. Powder technology

    International Nuclear Information System (INIS)

    Agueda, Horacio

    1989-01-01

    Powder technology is experiencing nowadays a great development and has broad application in different fields: nuclear energy, medicine, new energy sources, industrial and home artifacts, etc. Ceramic materials are of daily use as tableware and also in the building industry (bricks, tiles, etc.). However, in machine construction its utilization is not so common. The same happens with metals: powder metallurgy is employed less than traditional metal forming techniques. Both cases deal with powder technology and the forming techniques as far as the final consolidation through sintering processes are very similar. There are many different methods and techniques in the forming stage: cold-pressing, slip casting, injection molding, extrusion molding, isostatic pressing, hot-pressing (which involves also the final consolidation step), etc. This variety allows to obtain almost any desired form no matter how complex it could be. Some applications are very specific as in the case of UO 2 pellets (used as nuclear fuels) but with the same technique and other materials, it is possible to manufacture a great number of different products. This work shows the characteristics and behaviour of two magnetic ceramic materials (ferrites) fabricated in the laboratory of the Applied Research Division of the Bariloche Atomic Center for different purposes. Other materials and products made with the same method are also mentioned. Likewise, densities and shrinkage obtained by different methods of forming (cold-pressing, injection molding, slip casting and extrusion molding) using high-purity alumina (99.5% Al 2 O 3 ). Finally, different applications of such methods are given. (Author) [es

  7. Lander Technologies

    Science.gov (United States)

    Chavers, Greg

    2015-01-01

    Since 2006 NASA has been formulating robotic missions to the lunar surface through programs and projects like the Robotic Lunar Exploration Program, Lunar Precursor Robotic Program, and International Lunar Network. All of these were led by NASA Marshall Space Flight Center (MSFC). Due to funding shortfalls, the lunar missions associated with these efforts, the designs, were not completed. From 2010 to 2013, the Robotic Lunar Lander Development Activity was funded by the Science Mission Directorate (SMD) to develop technologies that would enable and enhance robotic lunar surface missions at lower costs. In 2013, a requirements-driven, low-cost robotic lunar lander concept was developed for the Resource Prospector Mission. Beginning in 2014, The Advanced Exploration Systems funded the lander team and established the MSFC, Johnson Space Center, Applied Physics Laboratory, and the Jet Propulsion Laboratory team with MSFC leading the project. The lander concept to place a 300-kg rover on the lunar surface has been described in the New Technology Report Case Number MFS-33238-1. A low-cost lander concept for placing a robotic payload on the lunar surface is shown in figures 1 and 2. The NASA lander team has developed several lander concepts using common hardware and software to allow the lander to be configured for a specific mission need. In addition, the team began to transition lander expertise to United States (U.S.) industry to encourage the commercialization of space, specifically the lunar surface. The Lunar Cargo Transportation and Landing by Soft Touchdown (CATALYST) initiative was started and the NASA lander team listed above is partnering with three competitively selected U.S. companies (Astrobotic, Masten Space Systems, and Moon Express) to develop, test, and operate their lunar landers.

  8. Environment, energy, and world food resources. New challenges to research and technology policy

    Energy Technology Data Exchange (ETDEWEB)

    Stever, H G [National Science Foundation, Washington, D.C. (USA)

    1976-07-01

    If one tried to decide upon one single urgent task, a challenge for the natural sciences and technology alike, one probably would have to name the following: promotion of sound and appropriate economic growth by means of more effective and efficient utilization of resources; i.e., energy and natural resources of all kinds (whether these may be renewable or not), the process to be carried out by means that show as much concern for the environment as possible.

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

    OpenAIRE

    Rahul Mor; Sarbjit Singh; Arvind Bhardwaj; Lakhwinder Singh

    2015-01-01

    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...

  10. 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)

  11. 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…

  12. Radiation technology in Vietnam

    International Nuclear Information System (INIS)

    Vo Van Thuan

    2001-01-01

    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)

  13. 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.

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

    International Nuclear Information System (INIS)

    Wogsland, J.

    2001-01-01

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

  15. How Technology Teachers Understand Technological Knowledge

    Science.gov (United States)

    Norström, Per

    2014-01-01

    Swedish technology teachers' views of technological knowledge are examined through a written survey and a series of interviews. The study indicates that technology teachers' understandings of what constitutes technological knowledge and how it is justified vary considerably. The philosophical discussions on the topic are unknown to them. This lack…

  16. International technology transfer

    International Nuclear Information System (INIS)

    Kwon, Won Gi

    1991-11-01

    This book introduces technology progress and economic growth, theoretical consideration of technology transfer, policy and mechanism on technology transfer of a developed country and a developing country, reality of international technology transfer technology transfer and industrial structure in Asia and the pacific region, technology transfer in Russia, China and Eastern Europe, cooperation of science and technology for development of Northeast Asia and strategy of technology transfer of Korea.

  17. How Do You Keep 'Em down on the Farm after They've Seen Technology? The Stone Barns Center for Food and Agriculture

    Science.gov (United States)

    Donlevy, Jim

    2004-01-01

    In an age dominated by technology, teachers are challenged as never before to help students understand the deep connections they share with people from earlier times and nowhere is this more dramatically revealed than in basic farm life. This article discusses the Stone Barns Center for Food and Agriculture and describes technology use that…

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

    NARCIS (Netherlands)

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

    2009-01-01

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

  19. Technology programme

    International Nuclear Information System (INIS)

    2007-01-01

    The technology activities carried out by the EURATOM-ENEA Association concern the continuation of the European Fusion Development Agreement (EFDA) as well as the ITER activities coordinated by the ITER International Office and Fusion for Energy. Also included in the activities are design and RD under the Broader Approach Agreement between the EU and Japan. In order to better contribute to the programme a number of consortium agreements among the Associations are being signed. Collaboration with industries in view of their participation in the construction of ITER was further strengthened, mainly in the field of magnet and divertor components. The new European Test Blanket Facility at ENEA Brasimone was completed; the design of the ITER radial neutron camera was optimised and the performance achievable with the in-vessel viewing system was further assessed by experimental trials. Design activities for the JT-60SA magnet and power supply system as well as the design and experimental activities related to the target of the International Fusion Materials Irradiation Facility were continued. Significant work was done to define quality assurance for neutronics analyses. Mockups of the ITER pre-compression ring made in glass fibre epoxy were tested. The activities and results documented in the following illustrate ENEA's efforts to support fusion development

  20. Fusion of Nuclear and Emerging Technology

    International Nuclear Information System (INIS)

    Nahrul Khaer Alang Rashid

    2005-04-01

    The presentation discussed the following subjects: emerging technology; nuclear technology; fusion emerging and nuclear technology; progressive nature of knowledge; optically stimulated luminescence - application of luminescence technology to sediments; Biosystemics technology -convergence nanotechnology, ecological science, biotechnology, cognitive science and IT - prospective impact on materials science, the management of public system for bio-health, eco and food system integrity and disease mitigation

  1. 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

  2. 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

  3. 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

  4. 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

  5. Chernobyl nuclear accident: Effects on food. (Latest citations from the Food Science and Technology Abstracts database). Published Search

    International Nuclear Information System (INIS)

    1993-09-01

    The bibliography contains citations concerning studies and measurements of the radioactive contamination by the Chernobyl nuclear reactor accident of food and the food chain. The studies cover meat and dairy products, vegetables, fish, food chains, and radioactive contamination of agricultural farms and lands. (Contains 250 citations and includes a subject term index and title list.)

  6. 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.

  7. 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.

  8. Pedagogies of Doing Good: Problematisations, Authorities, Technologies and Teleologies in Food Activism

    Science.gov (United States)

    Flowers, Rick; Swan, Elaine

    2012-01-01

    In this paper, we apply a framework from Nikolas Rose to analyse the politics of "doing good" in food activist education, what we call food pedagogies. We argue that a detailed exploration of food pedagogies has been neglected in adult education and in the growing field of food studies, in spite of the rapidly proliferating forms and…

  9. 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.

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

    Science.gov (United States)

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

    2016-01-01

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

  11. 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.

  12. Ohmic Heating Technology and Its Application in Meaty Food: A Review

    OpenAIRE

    Rishi Richa; N. C. Shahi; Anupama Singh; U. C. Lohani; P. K. Omre; Anil Kumar; T. K. Bhattacharya

    2017-01-01

    The purpose of the current review paper is to investigate and analyze about the effects of ohmic heating (OH) different application in the field of fish, meat and its product and compare it with other conventional thermal methods of food processing such as thawing, heating, cooking etc. Food quality, food safety, convenience, freshness, healthy food, natural flavor and taste with extended shelf-life are the main criteria for the demand made by today’s consumers. Ohmic heating is a substitute ...

  13. 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.

  14. 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

  15. 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.…

  16. PROMOTING GOAT MARKETS AND TECHNOLOGY DEVELOPMENT IN SEMI-ARID ZIMBABWE FOR FOOD SECURITY AND INCOME GROWTH

    Directory of Open Access Journals (Sweden)

    André van Rooyen

    2009-02-01

    Full Text Available An increasing demand for livestock products including goat meat offers small-scale farmers in semi-arid Zimbabwe opportunities for increased market participation. However, existing goat markets are largely informal, with poorly developed inputs and services. Transaction costs are high, resulting in low prices. In addition, access to market information is limited and negates informed decision-making. Also, farmers are unable to realize the full potential of their herds because of insufficient investment in management practices. Farmers use the cash from goat sales for food, education and human health. Yet, they lose up to 26% of their goat herds to mortality, attributed to dry season feed shortages, animal health and inappropriate housing. While farmers do react to market development, it is not in a consistent enough manner to realize the returns from their investments. More needs to be done to improve production, reduce transaction costs and increase market access to ensure growth within the sector. We hypothesize that improved market access will provide farmers with the incentive to invest in management technologies to enhance offtake and increase the quality of their goats. Innovation Platforms, forums that facilitate communication between farmers, market players, input and service suppliers around local production and marketing systems, were established in two locations in Zimbabwe. The stakeholders meet to identify challenges and opportunities with regards to both production and marketing and collectively identify and evaluate improvements in management technologies and markets. This new approach places technology and market development in a local context based on common interests and strong partnerships between the private and public sectors. It builds local capacity, aligns production with market demands, and improves the overall efficiency of the system, thereby increasing food security and income growth and supporting the development of

  17. 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).

  18. 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)

  19. Plasma technology directory

    International Nuclear Information System (INIS)

    Ward, P.P.; Dybwad, G.L.

    1995-01-01

    The Plasma Technology Directory has two main goals: (1) promote, coordinate, and share plasma technology experience and equipment within the Department of Energy; and (2) facilitate technology transfer to the commercial sector where appropriate. Personnel are averaged first by Laboratory and next by technology area. The technology areas are accelerators, cleaning and etching deposition, diagnostics, and modeling

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

    Directory of Open Access Journals (Sweden)

    Lizbeth Salgado-Beltrán

    2018-01-01

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

  1. 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.

  2. Hydrogen technologies and the technology learning curve

    International Nuclear Information System (INIS)

    Rogner, H.-H.

    1998-01-01

    On their bumpy road to commercialization, hydrogen production, delivery and conversion technologies not only require dedicated research, development and demonstration efforts, but also protected niche markets and early adopters. While niche markets utilize the unique technological properties of hydrogen, adopters exhibit a willingness to pay a premium for hydrogen fueled energy services. The concept of the technology learning curve is applied to estimate the capital requirements associated with the commercialization process of several hydrogen technologies. (author)

  3. 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.

  4. How can GPS technology help us better understand exposure to the food environment? A systematic review

    Directory of Open Access Journals (Sweden)

    Andreea Cetateanu

    2016-12-01

    Full Text Available Purpose: Global Positioning Systems (GPS are increasingly being used to objectively assess movement patterns of people related to health behaviours. However research detailing their application to the food environment is scarce. This systematic review examines the application of GPS in studies of exposure to food environments and their potential influences on health. Methods: Based on an initial scoping exercise, published articles to be included in the systematic review were identified from four electronic databases and reference lists and were appraised and analysed, the final cut-off date for inclusion being January 2015. Included studies used GPS to identify location of individuals in relation to food outlets and link that to health or diet outcomes. They were appraised against a set of quality criteria. Results: Six studies met the inclusion criteria, which were appraised to be of moderate quality. Newer studies had a higher quality score. Associations between observed mobility patterns in the food environment and diet related outcomes were equivocal. Findings agreed that traditional food exposure measures overestimate the importance of the home food environment. Conclusions: The use of GPS to measure exposure to the food environment is still in its infancy yet holds much potential. There are considerable variations and challenges in developing and standardising the methods used to assess exposure. Keywords: Global positioning systems, Geographic information system, Food environments, Food exposure, Systematic review

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

    Science.gov (United States)

    Slade, Louise; Levine, Harry

    2018-04-13

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

  6. Production of stable food-grade microencapsulated astaxanthin by vibrating nozzle technology.

    Science.gov (United States)

    Vakarelova, Martina; Zanoni, Francesca; Lardo, Piergiovanni; Rossin, Giacomo; Mainente, Federica; Chignola, Roberto; Menin, Alessia; Rizzi, Corrado; Zoccatelli, Gianni

    2017-04-15

    Astaxanthin is a carotenoid known for its strong antioxidant and health-promoting characteristics, but it is also highly degradable and thus unsuited for several applications. We developed a sustainable method for the extraction and the production of stable astaxanthin microencapsulates. Nearly 2% astaxanthin was extracted by high-pressure homogenization of dried Haematococcus pluvialis cells in soybean oil. Astaxanthin-enriched oil was encapsulated in alginate and low-methoxyl pectin by Ca 2+ -mediated vibrating-nozzle extrusion technology. The 3% pectin microbeads resulted the best compromise between sphericity and oil retention upon drying. We monitored the stability of these astaxanthin beads under four different conditions of light, temperature and oxygen exposition. After 52weeks, the microbeads showed a total-astaxanthin retention of 94.1±4.1% (+4°C/-light/+O 2 ), 83.1±3.2% (RT/-light/-O 2 ), 38.3±2.2% (RT/-light/+O2), and 57.0±0.4% (RT/+light/+O 2 ), with different degradation kinetics. Refrigeration, therefore, resulted the optimal storage condition to preserve astaxanthin stability. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. "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.…

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

    Science.gov (United States)

    Manukumar, H M; Umesha, S

    2017-12-01

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

  9. How can GPS technology help us better understand exposure to the food environment? A systematic review.

    Science.gov (United States)

    Cetateanu, Andreea; Jones, Andy

    2016-12-01

    Global Positioning Systems (GPS) are increasingly being used to objectively assess movement patterns of people related to health behaviours. However research detailing their application to the food environment is scarce. This systematic review examines the application of GPS in studies of exposure to food environments and their potential influences on health. Based on an initial scoping exercise, published articles to be included in the systematic review were identified from four electronic databases and reference lists and were appraised and analysed, the final cut-off date for inclusion being January 2015. Included studies used GPS to identify location of individuals in relation to food outlets and link that to health or diet outcomes. They were appraised against a set of quality criteria. Six studies met the inclusion criteria, which were appraised to be of moderate quality. Newer studies had a higher quality score. Associations between observed mobility patterns in the food environment and diet related outcomes were equivocal. Findings agreed that traditional food exposure measures overestimate the importance of the home food environment. The use of GPS to measure exposure to the food environment is still in its infancy yet holds much potential. There are considerable variations and challenges in developing and standardising the methods used to assess exposure.

  10. 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.

  11. Technology Transfer Report

    Science.gov (United States)

    2000-01-01

    Since its inception, Goddard has pursued a commitment to technology transfer and commercialization. For every space technology developed, Goddard strives to identify secondary applications. Goddard then provides the technologies, as well as NASA expertise and facilities, to U.S. companies, universities, and government agencies. These efforts are based in Goddard's Technology Commercialization Office. This report presents new technologies, commercialization success stories, and other Technology Commercialization Office activities in 1999.

  12. 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...

  13. [Current progress in food geographical origin traceability by near infrared spectroscopy technology].

    Science.gov (United States)

    Ma, Dong-Hong; Wang, Xi-Chang; Liu, Li-Ping; Liu, Yuan

    2011-04-01

    The geographical origin traceability of food, an important part of traceability system, is effective in protecting the quality and safety of foodstuffs. Near-infrared spectroscopy (NIR), which is a powerful technique for geographical origin traceability, has attracted extensive attention by scientists due to its speediness, non-pollution and simple operation. This paper presents the advantages and disadvantages of techniques that have been used for food geographical origin traceability. The basic principles of NIR and its applications in different food geographical origin traceability are presented too. Furthermore, problems in applications are analyzed and the future development trends are discussed.

  14. 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.

  15. Morgantown Energy Technology Center, technology summary

    International Nuclear Information System (INIS)

    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 ampersand 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

  16. Living technology: exploiting life's principles in technology.

    Science.gov (United States)

    Bedau, Mark A; McCaskill, John S; Packard, Norman H; Rasmussen, Steen

    2010-01-01

    The concept of living technology-that is, technology that is based on the powerful core features of life-is explained and illustrated with examples from artificial life software, reconfigurable and evolvable hardware, autonomously self-reproducing robots, chemical protocells, and hybrid electronic-chemical systems. We define primary (secondary) living technology according as key material components and core systems are not (are) derived from living organisms. Primary living technology is currently emerging, distinctive, and potentially powerful, motivating this review. We trace living technology's connections with artificial life (soft, hard, and wet), synthetic biology (top-down and bottom-up), and the convergence of nano-, bio-, information, and cognitive (NBIC) technologies. We end with a brief look at the social and ethical questions generated by the prospect of living technology.

  17. Effect of irradiation and other processing methods on nutritional and technological qualities of foods

    International Nuclear Information System (INIS)

    Aurangzeb; Bibi, N.; Ahmad, M.; Sattar, A.; Khan, I.

    1989-01-01

    The present project was undertaken to investigate the effect of different doses of gamma irradiation on food. The water uptake and cooking behavior of irradiated food after a sufficient time at room temperature was also studied. It was observed that protein contents for fresh vegetable are maximum and minimum for fried vegetables. The nutrient retention in different treatment was calculated and found in the decreasing order of simmering, boiling, roasting and frying. (A.B.)

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

    Science.gov (United States)

    He, Wei; Lu, Yi; Qi, Jianping; Chen, Lingyun; Yin, Lifang; Wu, Wei

    2013-01-01

    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. Indomethacin nanosuspensions were prepared by the precipitation-ultrasonication method using food proteins (soybean protein isolate, whey protein isolate, β-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. 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 faster than that of the raw crystals. Fluid-bed coating technology has potential for use in the solidification of drug nanosuspensions.

  19. 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).

  20. Insect-resistant food packaging film development using cinnamon oil and microencapsulation technologies.

    Science.gov (United States)

    Kim, In-Hah; Han, Jaejoon; Na, Ja Hyun; Chang, Pahn-Sik; Chung, Myung Sub; Park, Ki Hwan; Min, Sea C

    2013-02-01

    Insect-resistant films containing a microencapsulated insect-repelling agent were developed to protect food products from the Indian meal moth (Plodia interpunctella). Cinnamon oil (CO), an insect repelling agent, was encapsulated with gum arabic, whey protein isolate (WPI)/maltodextrin (MD), or poly(vinyl alcohol) (PVA). A low-density polyethylene (LDPE) film was coated with an ink or a polypropylene (PP) solution that incorporated the microcapsules. The encapsulation efficiency values obtained with gum arabic, WPI/MD, and PVA were 90.4%, 94.6%, and 80.7%, respectively. The films containing a microcapsule emulsion of PVA and CO or incorporating a microcapsule powder of WPI/MD and CO were the most effective (P packaging for food products. The insect-repelling effect of cinnamon oil incorporated into LDPE films was more effective with microencapsulation. The system developed in this research with LDPE film may also be extended to other food-packaging films where the same coating platform can be used. This platform is interchangeable and easy to use for the delivery of insect-repelling agents. The films can protect a wide variety of food products from invasion by the Indian meal moth. © 2013 Institute of Food Technologists®