Biosensors in Food Processing, Safety, and Quality Control

2016 ◽  
Keyword(s):  
Quality Control ◽  
Food Processing

scholarly journals Effects of Chemical, Physical, and Technological Processes on the Nature of Food Allergens

2004 ◽  
Vol 87 (6) ◽  
pp. 1466-1474 ◽  
Author(s):  
Roland E Poms ◽  
Elke Anklam
Keyword(s):  
Quality Control ◽  
High Pressure ◽  
Food Safety ◽  
Food Processing ◽  
Safety Assessment ◽  
Chemical Processes ◽  
Food Allergens ◽  
Physical Processes ◽  
Allergen Analysis ◽  
Processing Techniques

Abstract A review is presented of studies of different processing techniques and their effect on the allergenicity and antigenicity of certain allergenic foods. An overview of investigated technologies is givenwithregardtotheirimpactontheprotein structure and their potential application in the production of hypoallergenic foods. The use of physical processes (such as heating, high pressure, microparticulation, ultrafiltration, and irradiation), chemical processes (such as proteolysis, fermentation, and refining by extraction), and biotechnological approaches, as well as the effects of these processes on individual allergenic foods, are included. Additionally, the implications of food processing for food allergen analysis with respect to food safety assessment and industrial quality control are briefly discussed.

scholarly journals Hyperspectral to multispectral imaging for detection of tree nuts and peanut traces in wheat flour

2015 ◽  
Author(s):  
Puneet Mishra ◽  
Ana Herrero-Langreo ◽  
Pilar Barreiro ◽  
Jean Roger ◽  
Belén Diezma ◽  
...  
Keyword(s):  
Quality Control ◽  
Wheat Flour ◽  
Food Processing ◽  
Multispectral Imaging ◽  
Enzyme Linked Immunosorbent Assay ◽  
Line System ◽  
Tree Nuts ◽  
Tree Nut ◽  
Substantial Risk ◽  
Polymerase Chain

In current industrial environments there is an increasing need for practical and inexpensive quality control systems to detect the foreign food materials in powder food processing lines. This demand is especially important for the detection of product adulteration with traces of highly allergenic products, such as peanuts and tree nuts. Manufacturing industries dealing with the processing of multiple powder food products present a substantial risk for the contamination of powder foods with traces of tree nuts and other adulterants, which might result in unintentional ingestion of nuts by the sensitised population. Hence, the need for an in-line system to detect nut traces at the early stages of food manufacturing is of crucial importance. In this present work, a feasibility study of a spectral index for revealing adulteration of tree nut and peanut traces in wheat flour samples with hyperspectral images is reported. The main nuts responsible for allergenic reactions considered in this work were peanut, hazelnut and walnut. Enhanced contrast between nuts and wheat flour was obtained after the application of the index. Furthermore, the segmentation of these images by selecting different thresholds for different nut and flour mixtures allowed the identification of nut traces in the samples. Pixels identified as nuts were counted and compared with the actual percentage of peanut adulteration. As a result, the multispectral system was able to detect and provide good visualisation of tree nut and peanut trace levels down to 0.01% by weight. In this context, multispectral imaging could operate in conjuction with chemical procedures, such as Real Time Polymerase Chain Reaction and Enzyme-Linked Immunosorbent Assay to save time, money and skilled labour on product quality control. This approach could enable not only a few selected samples to be assessed but also to extensively incorporate quality control surveyance on product processing lines.

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