Study of the drying process of wetted surfaces under conditions similar to food processing conditions

2017 ◽  
Vol 81 ◽  
pp. 69-81 ◽  
Author(s):  
L. Lecoq ◽  
D. Flick ◽  
O. Laguerre
Keyword(s):  
Food Processing ◽  
Processing Conditions ◽  
Drying Process

scholarly journals Microwave drying in fluidized bed to dehydrate microencapsulated Saccharomyces cerevisiae cells. Temperature control strategies.

2018 ◽  
Author(s):  
J. Mardaras ◽  
J. I. Lombraña ◽  
M. C. Villarán
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Food Processing ◽  
Control Strategies ◽  
Cell Activity ◽  
Microwave Drying ◽  
Thermal Gradients ◽  
Processing Conditions ◽  
Drying Process ◽  
High Quality ◽  
High Viability

Alginate microcapsules containing cell yeasts of the species Saccharomyces cerivisae, used as a reference microorganism, were studied here to improve the protection of cell activity during food processing. Here a novel drying process was proposed to optimize processing conditions. The dehydration of microcapsules by microwaves and under near fluidizing conditions (NFMD), allows performing dehydration employing lower temperatures to maintain high viability levels and a high quality end product. Thus, strategies based on the combination of different thermal gradients and processing temperatures were analysed through a series of NFMD experiments. Keywords: microwave drying, fluidization, probiotics, cell viability 

The durability of press-formed paperboard trays – Effects of sealing and drying

BioResources ◽  
2020 ◽  
Vol 16 (1) ◽  
pp. 236-248
Author(s):  
Arvo Niini ◽  
Ville Leminin ◽  
Panu Tanninen ◽  
Juha Varis ◽  
Teija Laukala
Keyword(s):  
Dimensional Stability ◽  
Food Processing ◽  
Positive Impact ◽  
Processing Conditions ◽  
Optical Analysis ◽  
Heating And Cooling ◽  
The Press ◽  
Heat Sealing ◽  
Dimensional Measurements ◽  
The Impact

Dimensional measurements were recorded to observe the durability of press-formed paperboard trays used for food processing via heating and cooling of the paperboard trays containing oatmeal. A set of the studied press-formed paperboard trays were dried before being heated, and a set of the paperboard trays were heat-sealed before being cooled to compare the effects of drying and sealing on the durability of the tray. In addition, empty trays were heated to observe the impact of food processing conditions on its durability via leak tests with a colouring solution as well as optical analysis of the material coating on the surface of the trays. The drying process of the trays was observed to improve the dimensional stability of the trays while being heated, and heat-sealing the trays yielded a major positive impact on the dimensional stability of the trays while being cooled. The leak tests and optical analysis results on the heated empty trays showed a negative durability impact from the food processing conditions. It was concluded that adjusting the heat-sealing parameters and food processing conditions is necessary in order to achieve improved durability of the press-formed paperboard trays for food processing purposes.

WHAT THE SANITARIAN SHOULD KNOW ABOUT STAPHYLOCOCCI AND SALMONELLAE IN NON-DAIRY PRODUCTS.

1968 ◽  
Vol 31 (4) ◽  
pp. 110-116 ◽  
Author(s):  
Frank L. Bryan
Keyword(s):  
Food Processing ◽  
Dairy Products ◽  
Food Service ◽  
Infectious Agent ◽  
Control Measures ◽  
Processing Conditions ◽  
Inhibition Of Growth ◽  
Processing Plants ◽  
Prepared Food ◽  
Human Nose

After a review of the nature of staphylococci and staphylococcal enterotoxins including data on survival of these organisms under both natural and food processing conditions, the epidemiology of staphylococcal intoxications is discussed. The human nose is the main reservoir of Staphylococcus aureus. A number of circumstances must be fulfilled for foodborne staphylococcal intoxications to occur; these include: a reservoir for the infectious agent, a mode of dissemination of the organism, contamination of a food capable of supporting bacterial growth, enough time at a temperature which permits bacterial multiplication, and ingestion of sufficient amounts of staphylococcal enterotoxin by susceptible hosts. Control measures must be based on these circumstances. Principles of control, therefore, include limitation of contamination, inhibition of growth, and destruction of the organism. Control of staphylococcal intoxication must be emphasized at places foods are prepared (food processing plants, food-service establishments, and homes).

Understanding of food biofilms by the application of omics techniques

2021 ◽  
Author(s):  
Lei Yuan ◽  
Fedrick C Mgomi ◽  
Zhenbo Xu ◽  
Ni Wang ◽  
Guoqing He ◽  
...  
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Biofilm Formation ◽  
Food Industry ◽  
Processing Conditions ◽  
Protective Barrier ◽  
And Control

Biofilms constitute a protective barrier for foodborne pathogens to survive under stressful food processing conditions. Therefore, studies into the development and control of biofilms by novel techniques are vital for the food industry. In recent years, foodomics techniques have been developed for biofilm studies, which contributed to a better understanding of biofilm behavior, physiology, composition, as well as their response to antibiofilm methods at different molecular levels including genes, RNA, proteins and metabolic metabolites. Throughout this review, the main studies where foodomics tools used to explore the mechanisms for biofilm formation, dispersal and elimination were reviewed. The data summarized from relevant studies are important to design novel and appropriate biofilm elimination methods for enhancing food safety at any point of food processing lines.

scholarly journals Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 312
Author(s):  
Eduardo Morales ◽  
César Burgos-Díaz ◽  
Rommy N. Zúñiga ◽  
Johanna Jorkowski ◽  
Marcela Quilaqueo ◽  
...  
Keyword(s):  
Spray Drying ◽  
Food Processing ◽  
Physical Stability ◽  
Chemical Compounds ◽  
Protein Isolate ◽  
Drying Process ◽  
Interfacial Layers ◽  
Lupin Protein ◽  
Nacl Concentration ◽  
Multilayer Emulsions

The utilization of astaxanthin in food processing is considered to be narrow because of its substandard solubility in aqueous matrices and the instability of chemical compounds during the processing of food and the instability of chemical compounds during the processing of food. The investigation sought to evaluate multilayer emulsions stabilized by ionic interfacial layers of lupin protein isolate (LPI), ι-carrageenan (CA), and chitosan (CHI) on the physical stability of the emulsion as well as the retention of astaxanthin during the spray drying process. Primary emulsion (Pr-E) was prepared by adding LPI on oil droplet surfaces containing astaxanthin. The homogenization pressure and cycles to obtain the Pr-E were investigated. The secondary emulsion (Se-E) and tertiary emulsion (Te-E) were elaborated by mixing CA/Pr-E and CHI/Se-E, respectively. Emulsion stability was assessed under different environmental stresses (pH and NaCl). Astaxanthin retention of emulsions was determined immediately after finishing the spray-drying process. The results showed that Pr-E was stabilized with 1.0% (w/v) of LPI at 50 MPa and three cycles. Se-E and Te-E were obtained with CA/Pr-E and Se-E/CHI of 70/30 and 50/50% (w/w), respectively. The Se-E was the most stable compared to the Pr-E and Te-E when subjected to different pHs; nevertheless, once the NaCl concentration rose, no variations in the ζ-potential of all emulsions studied or destabilization were observed. The Se-E and Te-E derived provided higher astaxanthin retention (>95%) during the spray-drying process compared to Pr-E (around 88%). The results indicated that these astaxanthin multilayer emulsions show considerable potential as a functional ingredient in food products.

scholarly journals MICROBIAL COMPOSITION OF PROCESSED FOODS

2021 ◽  
Vol 2021 (1) ◽  
Author(s):  
I Ali ◽  
N Idrees ◽  
A Siddique ◽  
KH Shah ◽  
R Ahmad ◽  
...  
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Shelf Life ◽  
Food Processing ◽  
Processed Foods ◽  
Bacterial Cells ◽  
Processing Conditions ◽  
Microbial Composition ◽  
Different Types ◽  
Is Strain

The higher hydrostatic pressure has been found as a high potential technique to safe microbiologically or protects and enhance the shelf life of foodstuffs. Microorganisms showed have different behavior under different types of high-pressure conditions. The higher pressure only can’t kill microbes because of the formation of highly stable or solid spores around bacterial cells; there is the use of synthetization therapy, pasteurization, sterilization under higher pressure and heat. The viruses showed fewer resistance against higher pressure and heat as compared to spores of bacteria which are much resistant than viruses. It can be abolished without eradicating contagion. The power detected antibodies leads to the chance of a vaccine creation. Depending on such factors, their reaction to pressure types is strain, operating climate, and substrate. The ability of what are the causes connect are needed to select optimal one food processing conditions.

Sign in / Sign up

Export Citation Format

Share Document