Food Processing and Engineering - Science topic

EFFECTIVE AND ENVIRONMENTALLY FRIENDLY METHOD AGAINST AFLATOXINS IN NUTS

Researchers have tested various methods to prevent the development of mycotoxins. The application of the yeast Pichia anomala to prevent their development in nuts and maize crops is currently being studied. This method is non-toxic and could even be used in organic farming.

Tests have been carried out in a pistachio plantation in California (USA). The experts sprayed some trees with the yeast Pichia anomala and others without. The results were enlightening, as the sprayed trees inhibited the frequency of occurrence of Aspergillus flavus on pistachio nuts by 97%, compared to the unsprayed trees.

It has also been shown to be effective on harvested and stored nuts. Furthermore, the use of the yeast is confirmed to be very versatile, as it has also proven effective in protecting other crops against at least six species of microorganisms that could alter characteristics such as taste, texture, yield and food safety, including the pathogen Botrytis cinerea, which is considered responsible for grey mould in grapes.

About several parameters that may possibly influence extrusion of ceramic pastes, you may check answers to another question at this forum ̶ «What are the most important parameters controlling the extrusion of pastes?»: https://www.researchgate.net/post/What_are_the_most_important_parameters_controlling_the_extrusion_of_pastes

I really need to understand the difference between shear rate and shear stress.

Pallab Kumar Borah Deconvolution of a composite peak into its individual peaks plays an important role in the interpretation of many types of graphs including XRD, XPS, FTIR, and PL etc. In this video, I have discussed how to deconvolute simple combined peaks, composite peaks and how to correct missing data in a given peak with the help of deconvolution. In the case you want to further ask about it, please do comment on the specific video, I'll respond to it shortly. I have provided the practice filee (OriginLab) here. Thanks

check this out

1- Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations

2- Formation of mutagens in beef and beef extract during cooking.

3- Estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal

you can refer this!

Hi there sadhan

Try this site: https://ndb.nal.usda.gov/

search the product you wish and it will give you its composition.

good luck

isaac

Rava get insect infestation fast .Insect is Tribolium ...we can see eggs...larvae...pupae and adults in Rava...if not properly stored..Any cannot have freezing technology.

Traders ...you get rid of that at your point. A machine I developed recently to crush eggs etc and remove adults..

Soon coming to market.

www.mohantrap.com

Hi good evening , The temperature of 82 degrees centigrade can be sterilized. How many minutes will it take? Please advise, thank you.

For any solute extraction in a single stage solid-liquid maceration the extraction yield (extracted solute/total solute in solid) depend on solvent/solid ratio (R). The yield tends to one when R tends to infinite. That is, in a single stage solid-liquid maceration increasing R increase yield but the solute extract concentration decrease. At lower R (as example 1) extract concentration may reach saturation but the yield is poor. It is possible to increase yield and extract concentration simultaneously with counter-current multiple extraction stages. All of these concepts are detailed in the paper

http://dx.doi.org/10.1016/j.compchemeng.2016.03.004

Other alternative is a column with a fixed bed of solids with a continuous flow of solvent. In this last case the outlet extract at the beginning of process (when yield is poor) is concentrated (may be saturated), but its concentration decrease continuously with time and solvent consumption increase drastically (yield tends to 1 when time tends to infinite).

I think sun drying is best for reducing the cyanide levels in the chips

The Indian pickle already contains salts, sugar, oil and spices as basic ingredients. These ingredients act as preservatives itself, there is no need for the extra preservatives. Salts and sugar works on the principle of osmotic pressure on microbial cell wall result in disruption and spices acts as antimicrobial agents. The oil layer creates anaerobic conditions in pickles by reducing oxygen supply which may inhibit microbial growth. In addition, the shelf life of the pickles can be enhanced via refrigeration in airtight glass/plastic jar.

Please check article below

try acidified bleaching earth

I would use the force (resistance) to break, or the force to shear, or one puncture test and measure one or more of these parameters. A Warner-Bratzler can tell you the resistance do shear, and the other may be measured in a texture analyser or similar equipment. You may also try to measure the crispness, the sound produced by the break in hands or in mouth, but I guess these sensory measurements may be difficult becasue the wafles are very thin.

Thank You@ Marcus Ramdwar

Temperature goes up to 170 degree Celcius while roasting it.

Blocking in experimental design is a technique used to remove variability caused by nuisance factors (factors that have some effect on the experiment but is of no interest to the researcher). Drying temperature and specimen thickness are key factors in your experiment. It is not advisable to use either of them as a blocking factor.

Hello Macana..."The microwave radiation as such has no detrimental

effect on the protein quality". Proteins treated with ionizing radiation results in cleavage of large protein molecules into smaller ones. Some studies demonstrated both fragmentation and aggregation occurs.

In general, sulfur containing and aromatic acids are the most sensitive to irradiation (Oxidation of the sulfur of thiol (S–H) and disulfide (S–S) groups of amino acids). In aromatic and heterocyclic amino acids, hydroxylation of aromatic ring is the principal reaction.

It can go amorphous, if dried below critical moisture or Aw.

Dear Paul,

Concerning recepie, you can add mono gliceryds of fatty acids which create complexes with amylose and slow down retrogradation. Some positive influence has SSL too. You can also add maltogenic amolose wich has positive impact on amylopectin and slows down steeling efficiently.

Talking about oven type - there is no one the best solution. Each type has some adwantages and disadwentages. Ewerything depends on what type of bread do you whant to produce and what is estimated production capacity. More importand are bakeing parameters.

If you whant to produce pre baked bread, one thing is the most important. It is freezing time. It is crucial to the product quality to go down with temperature to -10*C as fast as posible.

Best regards

Konrad Frączek

Dear William,

Please have a look at these useful PDF attachments.

Good luck

Osteoporosis results from lack of calcium especially in the bone. Anti crackers eliminates calcium because of its high aluminum content  

 dear researcher, please find the attach file about Variation in Electrical Conductivity of Selected Fruit Juices

may be help you in this field 

Hi, here is some useful papers:

there is a very novel technique called cold plasma processing which can be used to sterilize any food surface without affecting its colour or any other properties i think the file attached will help you  

Dear Mohsen,

You can use Thermoelectric cooling chip for applying almost constant temperature boundary condition which obeys Peltier law; otherwise if it is macro-scale heat exchanger, and you want to apply constant temperature boundary condition on side, you can make kind of  shell and tube heat exchanger. There are lots of articles that you can easily go through.

Kindest regards,

Hamidreza Rastan

APA

Joint FAO/WHO Codex Alimentarius Commission. (2007). Codex alimentarius : cereals, pulses, legumes and vegetable proteins. Rome :World Health Organization : Food and Agriculture Organization of the United Nations.

Dear Raja Murugan

Three common pre-treatment on rice husk are dilute sulfuric acid, dilute sodium hydroxide and heat treatment (autoclaving) followed by enzymatic hydrolysis. Among them, the best result in one study was obtained when the pretreatment of rice husk was carried out with 3% of NaOH solution.

Please find the attached files.

Regards,

Ramin

Hi Ferry: the electric field in PEF technology usually involves 10-30 kV/cm. You need such high voltages to inactivate bacteria and enzymes in liquid and semisolid foodstuffs. The format of short pulses prevent the heating of the sample.

Here is a link to a recent paper on PEF for milk processing

Best regards

ABTS results can not be expressed in percentage. Instead, it can be expressed in mg ascorbic acid equivalent (AAE)/g. First,  the calibration curve of ascorbic acid has to prepared and determine the ABTS value of sample. Please refre to the following reference:

Food Hydrocolloids 60 476–485 (2016), 

i am sorry, it was misunderstanding i thought that you may work with dough as i don't know what is Doogh mean??

The above responses are excellent. Following is an additional thought. Dough used to bake bread is an extremely complex semi-solid. Heat and mass transfer must be defined as quasi heat and mass transfer. Dough is aerated, so that, heat and mass transfer across gas cells involves hot water vapor evaporating from one side of a cell and condensing on the opposite side. If bread is baked in a wet steam oven, overall moisture goes up, if in dry air oven, loaf moisture content goes down. Moisture gain and loss (enthalpy loss or gain of phase change) must enter the calculation, if applicable. There are also moisture gradients across the loaf. The reason this is mentioned is that review of work on baking dough into bread may be a fertile source of information for evaluation of heat transfer in semi solid food masses. I do not have literature I can cite. I have not been involved in this field in some years. However, a Google search should be of help.

Extruded puffed products are hygroscopic which increase their bulk density over prolonged storage under hostile conditions (open packs/high RH storage/packs with high WVTR). If packed in glass jars/met laminates filled with inert gas, the expansion ratio tend to remain almost same.

the interpretation of your finding needs the mechanism of microwave heating.

in the early time microwave heat up water and temperature rise. while there is less moisture, MW cannot heat up as it did with higher moisture content.

You need consider porosity of the rice as well. highly porous rice has higher rehydration capacity. 

There is a strong relationship between temperature and physical properties of tomato.

The case  mentioned is completely possible due to both glass transition temperature and bound water concept. Please try to explain your phenomenon in this way. 

Frying temperature is a limiting factor in fat absorption in fried foods. The right temperature varies according to type of food, 160-180C . the lower temperture the more absorbed fat you get, the higher temperature the less oil absorption and the more crispiness you get but you at high risk of surface burning . So, try the one that fit tour products.  

Washing is a common step after fermentation in purpose to enhance the color, processing and others. however, it also could be use as the step to stop the fermentation process since it remove the pulp from the cocoa beans. Based on our experience in the field, washing is an effective method to stop the fermentation process so that it will not continued during drying process. If it is not washed, the fermentation process will continued during drying process resulted in the continuous chemical changes in cocoa bean. And yes, it will affect the composition of dried cocoa beans.  Depend on drying condition and the duration, it could give you positive result (advantage) or negative result (disadvantage).

Hello Subhash,

Stevia and its extract(s) have been approved as Generally Regarded as Safe (GRAS) by FDA since 2008, in the US. You can see the article following the link below. You can see dozens of articles published on its medicinal profiles.

You can use a lobe or peristaltic pump but be careful that you do not blow out the seals from the heat-exchanger.  

Yes, I understand. You ask why? I answered why and further provided a solution if using glucose oxidase to avoid the problem.

Basically, the by product of glucose oxidase is hydrogen peroxide which can contribute to the degradation of the egg protein molecules. Hydrogen Peroxide H₂O₂ has oxidising and reducing properties depending on the conditions... This can aid in protein degradation. It is recommended to use a catalase or peroxidase to break down H₂O₂ into water.

Hope this makes sense =)

PS. Catalase was not mentioned in question.

wheat variety - bran color -  wheat hardness - milling method - length of roller milling - wheat tempering -  mill flow sheet - mill cleaning diagram - rollers position - extraction rate - and many more if I understand your question 

Firstly peel off the roots. Then cut the roots into very thin slices and dip in 1 % SMS/KMS  solution and dry under 50 to 55 degrees centigrade by spreding on tray/cabinet dryer until reduce the moisture content < 3%. Then gring them in to flour, seive by a seiver for required particle sizes and store them in an airtight container.

You need to make a solution of low methoxy pectin along with the solution you want to encapsulate. It needs to have about 20 % sugar.

When you add calcium ions (solution of calcium salt). The pectin will form a gel. The final mix needs to have about 500 ppm of calcium ions (this number can be less depending on the specific environment)

Edible Coatings and Films to Improve Food Quality, Second Edition

Elizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai

CRC Press, Aug 24, 2011

Ms Ardianto,

A number of suggestions and thoughts to your questions.  I'm not an expert in spraying but have done quite a fair amount work in this area in foods and pharmaceutical powders.

(1) I would start with understanding your process conditions.  In spray drying your control of inlet, outlet temperatures and air flow into the chamber are very important.  You might need to have a much higher than expected outlet temperature to ensure that you have enough heat to rapid drive off the moisture.  

(2) Anticaking agents:  there should be some that might work - but you may have to add more than you'd like to or are able  to add on your label.  Below are a few non-sillicates that you might consider. They could be used as an ingredient in the liquid phase prior to spray drying.

microcrystalline cellullose

tricalcium phosphate

magnesium carbonate

magnesium or calcium stearate

rice bran extract

(3) Calculating meat content - this is a mass balance exercise.  You need to know the dry solids content of your original material.  Assume every dry solid is considered part of the "meat" (even the enzyme hydrolyzed solids).  Most raw muscle tissue is around 70 to 80% moisture.  75% is a good starting point.

(4) Rancidity - yes I agree with Harald - the antioxidants are used to delay the onset of autooxidation (rancidity).  There are many options.  Some work better in some products than others.  Here's a few to consider:

BHT/BHA (butylated hydroxy toluene/butylated hydroxy anisole)

TBHQ (tert-butyl hydroquinone)

Propylgallate

EDTA (ethylene diamine tetraacetic acid) - a chelator that makes metal ions (especially Fe2+, Cu2+) that catalyzed autooxidation unavailable for reaction.

ascorbic acid (Vitamin C)

Rosmemary extracts and botanical blends (many available commercially).  You may need to use higher levels to have the same effectiveness as the earlier ones mentioned.

many polyphenolics from foods have some antioxidant properties but may not give you the desired shelf-life.  You'll need to talk to a supplier about what options work well with your food system.

Regulatory approvals are country specific - so be sure to talk to the supplier about your situation.

(5) Sticking to the walls - consider your pH of the slurry material.  Muscle protein has strong moisture binding properties.  If you are closer to the isoelectric point (pI) of the material, you might be able to drive off water more effectively.   At this pH proteins have minimal solubility and water binding ability (not zero, but their minimum)

Best of luck!

The effect of age on milk fat content is less important compared with that on Solids Not Fat (SNF) content, which is more marked. Generally, age of a cow and its milk fat content are inversely related. Accordingly, as cows get older or as parity advances their milk fat content is reported to decrease by about 0.02 to 0.2% per lactation (based on various sources). This is reportedly caused by increasing lactation milk yield as parity advances and related increased incidence of udder infections.

For farther information get connected to the following links:

Preventing of residues should be the first priority. End of pipe solutions, like filtration, are usually less efficient and more expensive.

Dear sir, 

Your major threat in preserving coconut water will be from 2 things,

1. yeast fermentation- pH reduction might help but you do need a preservative that acts against yeast at lowered pH; look for sources of natural preservatives that act against yeast and moulds when pH lowered by using ascorbic acid. And make sure that the natural extracts that you use as preservative are not volatile. we don't want them to evaporate on pasteurization. 

2. Enzymatic browning: antioxidants will help esp. Ascorbate salts or the acid will solve this problem.

currently used preservatives for coconut are sulphites, benzoates and Nisin...

hope it helps 

Jagan Karthik S

I have used hot melt encapsulation to prepare solid lipid nanoparticles. Are you preparing water-in-oil emulsion? and why are you using hot melt encapsulation if you have no solid component which need to be melt.

Search for the report 'Competitiveness of the European Food Industry; An economic and legal assessment' from Wijnands, Van der Meulen and Poppe, published by the European Commission in 2007.

article link, which will provide free access  is valid  until January 10, 2016

Yes,,,currently...there are many commercialized retort pouch and food packaging using nano-AlOx for barrier. AlOx can replace traditional Alu-layer. The benefit is transparent layer while maintain the barrier properties.

At present, there are two main vacuum deposition processes used for the production of AlOx clear barrier coating. These are:

a. Reactive thermal evaporation of aluminium with oxygen.

b. Plasma assisted deposition.

You can surf from google, there are many based-film can be applied.

** this below article studied about  comparing the performace of traditional retort pouch and AlOx/PET for salmon. Wish you find the answer ^^

Dear, Jaichakan!

First of all I suppose that you should't use 95% EtOH before the hydrolysis, because as you know all kind of enzymes are proteins, by this reason the hydrolysis does't happen, it is leads to denaturation of enzymes.

The second you have to be sure that your 3% of extract has the same pH value like in supernatant, otherwise the enzyme will not works properly!

The third aspect of enzymatic treatment is that you should ensure the optimal conditions for splitting of hemicellulose. In this respect you should provide an appropriate temperature for hydrolysis. You should take a look on the specification of your enzyme, I mean activity, incubation temperature, time, substrate pH etc.

My advice to you omit the precipitation of hemicellulose using by 95% EtOH, add directly enzyme to your substrate. After the hydrolysis do not forget inactivate the enzyme by heating.

Mr. Ali,

If you noted that after 2 days and took the action to correct, you probably won't have big problems... Let us know the results!!!

Yeah, you are right, the first answer is right, and i completely agree with Michael Päch and Mihai Ognean. Good luck 

ohh i see. very few article about MAD, may it is more in heat pump drying system. Thank you for the information

If this beverage is acid, say the pH of which is around 4.5 or below, you can use polysaccharide whose surface carry negative charge like pectin/ Soy Protein Polysaccharide and so on 

In aromatic plants, essential oils and their isolated compounds showed individual as well as synergistic effects depending on the composition. In some cases whole essential oil was more active while in others isolated compounds were more active.

Considering that synthetic compounds may lead to side effects, plant-based extracts or pure compounds are more safe, environment and people-friendly.

This cannot be answered unless you put T recorders in each breast  and record the T-t history. Modeling would require breast size i.e. half thickness" x"  as time is a function of half thickness squared, steam flow rate, belt speed, # breasts across the 40" wide belt, initial turkey center breast temperature, and desired end-point e.g. 165°F, air/steam across the wig=dth od the belt. temperature profile   he Temp profile at the center follows a Loge profile where Ln[(Tsteam -T)/(Tsteam-Tinitial)] =(a/x^2) where a is the thermal diiffusivity of wet breast (can be found in most Food Engineering text books) , x is half thickness at the thickest portion of the breast, and T is the temperature at that slowest point as a function of t time. A big concern is that breast size is a great variable so a twice as thick breast will take 4 time longer to hit the desired kill temperature e.g. 165°F for Salmonellae.. You have a great Food Engineeringg faculty at NCS that should be able to help you on this problem 

I am pleased to agree with above said both respectives, but at the same time you must check the return air(air vent) pressure and final filter efficiency. Meanwhile you have to check the microbial count periodically by open plate method/air sampler method.

You'd better find the  precipitation or color of CS2 by chemical reaction, then you can detect it.

I agree with Jasim Ahmed and Agnieszka. Drying of agricultural produce depends on its market value. We have dried aloe vera cube under freeze dryer but the output is very less. Freeze drying maintain the quality of product but costly in operation. In my opinion shade drying with circulation of hot air below 45 degree Celsius temperature best suited for medicinal plants.

Also about recent changes in India:

could you give more details on itis interaction?

I know that PLLA has been used and it showed promising results.

To be specific about milk solids, we need to retain the nutritive value of milk solids. Hence, the product must be stored at low temperature and packaged to minimize penetration of water vapor. A number of recommendations are used for storage purposes and one is that Non-fat dry milk should be packaged in materials no less protective than 50-100 weight Kraft paper bags with polyethylene liners. besides the Water vapor permeability should not exceed 0.35 gram per 100 square inches (645 cm2) at 100°F (38°C) and 90% relative humidity.

Hi Ida, I read your comment on the use of fiber in oil reduction during frying. I am currently working on the use of fibre to reduce oil uptake in a deep fried product. Please can I get a link to download the article of the work you previusly did? Thanks.

extraction as explained above after encapsulating targeted component 

Hello,

you can see what I wrote about the logistics of a hospital, but I do not speak of the food chain.

I hope to help you

Due to the natural extraction process used to obtain alginate, there are many impurities that may potentially contaminate the product. These impurities include heavy metals, endotoxin, protiens, carbohygrates, and polyphenals contained in the kelp. When harvested alginate is used in food and drug industries small traces of theses impurities are acceptable, but when it comes to medicinal applications they must be removed. New methods of harvesting and purification have been developed to address the problem of contamination, and now pharmaceutical grade alginate is available from numerous chemical manufacturers.

You can try with an IR thermometer. Is very simple and easy to use.

Dear Sajad,

We have a paper related to your question, please check this:

M. T. Masatcioglu, E. Yalcin, Mihwan Kim, Gi-Hyung Ryu, S. Celik, H. Koksel 2013. Physical and chemical properties of tomato, green tea and ginseng-supplemented corn extrudates produced by conventional extrusion and CO2 injection process. European Food Research and Technology, Vol.237, Number 5/November, p. 801-809.

I am also sending the paper at the attachment, I hope that it can help you,

Dr.Erkan Yalcin

It depends on many factors.  Starch is paracrystaline.  So, lack of birefringence is an indicator of gelatination.  You could make a slurry and observe under polarized light.  Compare this to standard flour.  If only 20% or less granules exhibit the polarization cross, it is considered gelatinized.

Hello,

I wrote a papper comparing new and "old" technologies about that subject.. I hope it helps.

Regards.

The pH of the hydrocolloids mixtures must be considered for maximum effect.

Dear Dilmi,

Your English is very good my friend! :)

Animal oil cholesterol content is much more than that in veg. oils, but as I told you before, we can find some in veg. oils too. (you can find more information in Bailey's book).

And according to that reference, there is an veg. oil I think it was Camelina oil (or sth like that) which is a high cholesterol content veg. oil!

Thank you for participating in my question,

Best wishes for new year,

Sara