Questions related to Food Processing
is calcium necessary for the activation of alpha amylase emzymes? does it increase the efficiency of alpha amylase?
is there any commercialized cold plasma based method for processing foods(like nuts) to eliminate toxic compounds?
by commercialized I mean a role to role or any type of system that can process a very large amount of nuts
I would like to inquire on how to model the energy produced in an Anaerobic Digestor if it is fed with food waste resulting from Protein Extraction plants and other food processing plants? What should I be looking for in the waste stream in terms of chemical composition? What formulae could be used?
In recent years, agricultural experts on our planet say that we lose 24 billion tonnes of soil each year due to soil contamination. It is believed that in the last 100 years we have lost 1/3 of the top layer of arable soil worldwide. As much as 52% of the land used for agriculture on our planet is severely affected by soil degradation. As a result of soil degradation, it is assumed that as many as 1.5 billion people in the world will feel it in the form of poorer access to food and will be forced to eat a low-quality diet. We observe a large increase in food prices in the 21st century, both for agricultural products such as cereals, coffee, cocoa, tea, etc. and highly processed food sold in retail stores. Are we threatened with a deficit of food and water for the so-called south of the planet and the increasingly acute social problems associated with crises of hunger, migration of people from countries with arid soil and food shortages to the richer northern countries with food surpluses? Or maybe we will produce food in bio-factories in the form of cloned meat parts? What do you think?
There are a basic guideline for hard and sharp physical contaminant in food processing under FDA control where if it is <7mm, it is considered harmless but 7mm-25mm it is considered adulterated. Paper remaining are identified as a potential hazard in food packaging manufacturing yet the control not applicable as it is rather a soft material but in a significant size, could potentially cause choking. Any insights on this?
I am helping a local home industry for developing frozen fries from their local farm. I want to know what is the optimum blanching and pre-frying temperature and time for processing. Please also keep in mind that this is home industry and have limitation for high temperature. also if anyone have a manual book, journal or procedure for frozen fries processing it will be very helpful.
I'm now developing a salted and pickled mustard leaves which would be better with yellow appearanc. But heating and acid treatment just make the leaves tuned into a dull-green color (it might be the color of pheophytin ). Could any one give me some guidance about how to remove chlorophyll derivatives in pickle leaves?
Which technique would be best suited to determine the composition of organic or bio-based slurry from the food processing plant. The waste could be in dry form or slurry form which techniques would be best to use in either case.?
Electroporation (reversible and irreversible) is widely used in different applications of food processing such as pasteurization, extraction, freezing , dehydration, bio-active compounds recovery and so on. Which type of electroporation is used in different food processing applications.
How much raw materials are required for producing 1 kg of final products for each of the following?
1. Orange jam 2. Orange Jelly 3. Orange Marmalade 4. Tomato sauce 5. green Chilli Sauce 6. Tomato puree 7. Ginger paste 8. Canned pineapple
Can someone tell me how to increase the shelf life of pickles to 6 months to 1 year..?
Below are details
- Should not have artificial preservatives
- Packaging should be glass bottles
- Quality of the product should not deteriorate (Taste and authenticity should remain same)
- Cannot use Retort because it is deteriorating the taste of the product.
my thesis title is "utilization of smartphone applications in teaching food processing"..i still can't figure out if this is qualitative or quantitative..anyone who can help me?
In a food processor, is there any relation between the rpm and the shear force induced on solid pieces or particles? Are there any good resources that tackle the issue of designing a food processor or modeling its behavior? Such as vortex effect, stresses on blade, fluid dynamics and optimal geometry.
I made very thin, flat, crispy waffles and im wondering.,,,
how do you measure texture changes of the waffles using texture analyzer, like loss of crispiness or rubbery texture, followed by contact with humidified air?
It's been stored in moist atmosphere for three days, and I'd like to evaluate how much crispiness they lose... Any suggestion please?
Which method of food processing would be best for retaining nutrition in belnderized food so that its shelf life increases?
Unlike other non-food innovations, food materials remain the same ,coming from nature / agriculture, so what thought can one hold about new generation with nature's produce ? Do we mean innovating new proteins, so far the same amino acids structure any protein since centuries.The idea even of introducing new generation in foods sounds unhealthy. So far food safety, food hygiene, food processing or now food security have did come with new approaches / ideas/innovations but adding new generation in foods does not make any sound /good sense to me. What is basic definition of food ? Once we make it clear then automatically we may disagree to adding new generation into the basic definition.
We are going to develop a new animated video on the CE and this time the target is the food industry. Please share any reference or interested party.
Just as a reminder, this is the sort of video productions we made so far. https://www.youtube.com/playlist?list=PLBnnERfX7nQPP3usECG2ve2vpczk__Zub
I need to write a python code for in-line digital image analysis. Maybe connecting a raspberry pi environment. All ideas are welcome.
I was wondering if smoking fresh garlic bulbs over a smoldering fire (just to give the smoky flavor to the garlic, outside skin turning black but inside cloves remaining raw) can be used as a preservation method to extent its shelf life.
Hello Dear Researchers and Professors,
We want to make Khakhara having various fruit flavour. But now as we mix up the fruit powder with the flour it got burnt at the time of roasting and tastes very bad.
So solution is needed for this process, If any other technique or idea is there than please share.
The price of aged Basmati rice (Often sold by the well known wholesalers like Daawat, Indiagate, Lalmahal etc) is quiet higher (3 to 4 times) than the freshly harvested rice in the Indian market, as natural ageing enhance and intensify its taste, aroma, and cooking characteristics.
So should we recommend farmers to keep a part of their produce, and sell it later for getting higher value ?
& what are the ways to store these grains for long term at farmer's place without their quality being deteriorated?
Lot of food items are wasted out of the amount produced in agriculture farm/ orchards to the amount consumed. Wastage may be during harvesting, food processing, transporting at various stages, spoilage etc.
In your opinion, what methods & techniques may be useful to reduce wastage of the food at various stages?
Dear Fellow researcher -
I read in several journal that I found that in order to prevent the crystallization in the cane syrup during storage, there is a specific sugar profile that related with max sucrose content or min invert sugar within the syrup. Unfortunately the number or range in each article is different, there are the one that mentioned the sucrose content should be 40% max, and the invert sugar should be 10-15%.
Is there anyone that can give insight in regard with this subject?
FYI, the sucrose content in my cane syrup is 50-53%,
I need to prepare juice from frozen fruits for pasteurization and plasma studies and its effect on nutritional attributes. I use juice extractor and then centrifuge the extract to have a clear juice. The problem is the value of juice electrical conductivity using my method (around 0.27 S/m) is much higher than what is reported in the literature ( 0.1 S/m). What extra step is required to reduce the electrical conductivity ?
In some parts of Nigeria, the indigenous people reduce the cooking time of dry legumes (beans etc.) by adding certain leaves during cooking. What phytoconstituents could be responsible for this action, and through which mechanism?
I am interested in grinding wheel technology for food grinding application. The targeted materials to be grind are spices, cereal grains, pulses and other similar stuff.
The grinding wheel should hold good for both dry and wet grinding.
The material for the grinding wheel should be food grade.
Please suggest what are the best material options available, along with their properties(and supporting reference literature).
I need a clarification on how does the water activity functions for the dried products especially leaf products, and also I need to know whether the size and shape of the products play a major role in the water activity determination. Also I need to know whether the isotherm changes for different temperature and humidity conditions.
Dear Fellow Researcher
Anyone in here have experience in conduct GI analysis in cane juice, cane syrup and molasses? There are few article that mentioned the cane juice and syrup is a LOW GI, which is 43 and 55 due to the other nutrient content in the product such as PP and Fiber, but per today I can't find any structured journal or research that can back up this GI number.
It would be great if anyone can share me his/her knowledge on this subject. Thanks in advance!
I like to document the elements present in my fruit sample. Came to know about this EDX spectroscopy and hope it will serve my purpose. My question is whether a single run itself will give a spectrum with all elements which are present in the sample? And how estimation of each elements is done?
Plasma treatment which is done in a vacuum chamber suffer many problems, therefor the advancement in technologies, researchers have come up with more developed technique such as atmospheric pressure plasma system(non-thermal plasma) which helped in reducing the cost, applicability and increased treatment speed in industries.
How to modify the recipe of the bread to make it keep good taste quality when frozen and then heat up again ? Is there any specific additives ?
Which kind of oven is the best ?
The medicinal value of spices is as a result of their phytochemical content. Hence, there is need to evaluate the phytochemical constituent of the spices using the most suitable method.
I'm currently working on smoothies (which contain key ingredients like fruit juice and milk).
Can anybody suggest how to increase the shelf life of the product to 4 months which has to be stored at ambient temperature? (Suggest technologies other than Retort processing, UHT and HPP).
I have samples of food waste, consist of rice and chicken meat waste, . I want to digest the samples to analysis crud protein. Also, I ash some samples before I digest to analyize Ca and P. For cude protein samples,the problems are the samples can not digest completely in spite of I use one tablet, H2O2 and H2so4. the temperture for first hour is 220 C and for the second hour is 410 C.The samples become milky color and still like this even I keep them in digester for 4 to 5 hours. Also, after I ash some samples to Ca and P analysis. The samples are still black color after I have digested for 10 hours in spit of it should be less than 30 minutes
Has anyone experience in drying maize starch below 0,5% moisture content?
What could be the effect from RF 27,12 Mhz on the bounded water?
Thanks for your appreciated feedback!
I am going to produce some solid chocolate and subsequently heat it up to 45 degrees of centigrade for some reason and solidify it again. Is it so necessary to temper the chocolate after production?
I am looking for a technique through which I will be able to cool chocolate as quickly as possible and at the same time, blooming will be avoided. What do you suppose are the best method and cooling temperature?
I have a project making "cold brew" coffee. The ground coffee need to steep into water for 20 - 24h, so this is the good condition for the microorganisms grow. I decided to pasteurize the coffee after that but I worried that the temperature will blow away all the flavor and the coffee will turn into odorless... What I need to do in this case? I glad to see any comments of RGers.
Thanks and Regards
Helo fellow researchers.
I would please like to more on in-mouth shear rates during oral processing of foods for infants in the 3 age-ranges above (6-24 months). Please do advise if there is scientifically verified informaton, or documented in literature relating the rheology of infant foods. Most literature cites shear rates of 10-100/s for chewing and swallowing but inspite of individual differences and a host of other variables, we know that oral food processing in humans evolve and vary with age, even for the three infant age groups.
I am working on visco-elastic modelling of infant foods with a view to optimize the flow properties, sensory and protein-energy density for better infant nutrition. I therfore think that more accurate, age-specific in-mouth shear rates become critical in that regard for the design of appropriate experiments.
Make in India and Digital India have been trademarks of the new government with a hope of revival and launch of the country as a hub of manufacturing with technology and basic digital infrastructure. Most of farmers still depend on old traditional methods of farming and irrigation. I would like to know the food processing industries under Make in India or Digital India programe. please share
I want to add alpha-tocopherol to chitosan film forming solution to prepare chitosan film with alpha-tocopherol. First I added tween 80 as an emulsifier to chitosan film-forming solution(2%) at concentrations of 50, 75 and 100 percent of alpha-tocopherol that then was added to chitosan film forming solution at different concentrations of 0.1, 0.125, 0.15 and 0.2 percent of the solution. Then, it was homogenized with ultra turax at 13000 and 27000 rpm and dried in petri dishes at oven( 30 D. of celsius). Unfortunately, all prepared films showed greasy surface and non-uniform structure. Can any researcher help me how can I prepare a better film with uniform structure?
As matter of fact, I've been working to produce Doogh (Drink of Iranian dairy products) which it probably could produce from whey instead of yoghurt.
I couldn't find specific details about Iodine - Blue test used for determination of degree of gelatinisation of corn starch. Kindly give suggestions
While making instant cooked rice, it is desirable to have minimum rehydration time. so which are the factors those to be considered while cooking and drying the rice to make instant cooked rice.
Hydrocolloids may reduce oil absorption but increase water contents. I am searching any other alternatives to reduce oil absorption with low water contents and also increase crispiness during deep fat frying .
We experimented with the use of washing as a pre-drying treatment in the processing of fermented cocoa beans. We observed significant improvements in the colour, storage and processing of the dried beans. However, we did not perform chemical analysis to determine whether there are major differences between washed and unwashed beans. There is virtually no formal literature related to the washing of cocoa beans during processing.
The opinion of other experts will be extremely helpful to us.
Is it possible that coefficient of static friction for wood is lower than other metal surfaces (cast iron & Galvanized iron).
I have referred several research paper but couldnt find such example
Anybody have experienced such behaviour while determining physical properties of flat grains like maize?
currently glucose oxidase system is not recommended for egg white during desugarization. however, for egg albumen, bacterial and/or yeast fermentation is used to remove glucose.("Food Biochemistry and Food Processing ,simpson 2012)'. what's the problem with glucose oxidase for egg white?
Food processing- I am searching for a software that generates formulas/ ingredients for Flour cereal like food, the generation is based on the nutrition value, I have been given a software name "Alicom" but I can't find it, can anyone help please ?
We need this information for research about food processing.
We prefer methods for foods industry, as enzymatic methods or safe process wich destroy this kind of saponins.
Aflatoxin binders are used in the animal feeding as an additive and there are some information about the efficacy of the binders for the absorption of aflatoxin M in the milk. I would like to know is there any possibility to use these material in the food processing for example in the confectionery or cheese puff making.
I am working on Ficus fruit (Syconium). What is the optimum drying condition should I use to prevent the destruction of the bioactive compounds.
I'm highly interested in data on S. epidermidis cell number in ready to eat meat products. Can anybody provide me with that information?
Is there any relation between type of nozzle used and particle size, its distribution, bulk density (BD) of the spray dried material? How does feeding pressure and hot air temperature affect the BD of the material?
Could someone suggests me some very interesting scientific papers about relationship between technological properties of durum wheat semolina and Glycemic index? And what variables influence glycemic index in pasta making processes?
Food samples are preserved for microbiological analysis by operators for public health to understand an outbreak. There should be a standard operating procedure around this process of collecting, preserving, and maintaining the library for public health inspection, audits for system verification, and finally removal in the event of an outbreak.
ours is a food processing unit, in the process of fumigation , it is to be carried out in a closed environment, but there are air passages in the roof. pest is developed between the gaps of milling. how to control pest developing in machinery, suggestions please
- Least common subscald systems use water temperatures of 54 to 58°C (129–136°F) for 60 to 120 s or a slightly higher temperature of 60 to 63°C (140–145°F) for only 15 to 30 s. A soft scald, or semiscald uses the lowest water temperatures from 51 to 54°C (124–130°F) and the longest immersion times for 120 to 210 s, which results in optimum retention of the cuticle for yellowskinned marketed carcasses and parts (Pool et al., 1954; Heath and Thomas 1974; Suderman and Cunningham, 1980; McKee et al., 2008; Jeong et al., 2011).
- In the first combination, commonly called soft scalding, carcasses are immersed in 50 to 53°C hot water for 120 s. In the second combination, commonly called hard scalding, carcasses are immersed in 59 to 64°C hot water for 45 to 90 s (Barbut, 2002; Sams and McKee, 2010).
I am currently researching on dry noodles from non-wheat ingredients, from sweet potato. I'm having a problem that the noodles turn to brown color. I've added CMC and eggs to improve their texture. What materials should I order additionally, so that the dried noodles product still has a color that is interesting?