scholarly journals Ultrasound-Assisted Cold Pasteurization in Liquid or SC-CO2

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1457
Author(s):  
Anna Abramova ◽  
Vladimir Abramov ◽  
Vadim Bayazitov ◽  
Roman Nikonov ◽  
Igor Fedulov ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
High Efficiency ◽  
Food Product ◽  
Food Products ◽  
Ultrasonic Field ◽  
Chemical Transformations ◽  
Cold Pasteurization ◽  
A New Technique ◽  
Physical And Chemical

Various types of chemical and physical protocols are used, thermal treatment in particular, to increase the quality of bulk food products (for example, dates or some sort of nuts) and extend shelf life, and combinations of methods are frequently used to achieve the best results. However, the use of these processing methods is not always the best option to preserve the initial taste and appearance of food products. For instance, a product may lose its initial natural appearance and acquire different flavors due to chemical transformations that occur at certain temperatures or when the products are treated with chemicals. Non-thermal treatment methods are called “cold” pasteurization. This is a set of advanced techniques that are based on physical and chemical effects that do not result in the structural food-product transformations caused by heating. We have developed and tested a new technique for efficient food-product processing and cold pasteurization in an ultrasonic field under pressure in an atmosphere of supercritical or subcritical carbon dioxide. A laboratory-scale unit that was designed and built for this purpose has experimentally proven the feasibility of this process and demonstrated high efficiency in suppressing pathogenic flora.

scholarly journals AN EMPIRICAL STUDY ON AWARENESS AND CONSUMPTION PATTERN OF ORGANIC FOOD IN BENGALURU CITY, THE IT CAPITAL OF INDIA: AN ANALYSIS WITH RESPECT TO DIFFERENT DEMOGRAPHIC FACTORS AND AVAILABILITY OF ORGANIC FOOD PRODUCTS IN BENGALURU

2019 ◽  
Vol 7 (1) ◽  
pp. 276-296
Author(s):  
Anwesha Chattopadhyay ◽  
Priyanka Khanzode
Keyword(s):  
Regression Analysis ◽  
Organic Food ◽  
Food Product ◽  
Food Products ◽  
Consumption Pattern ◽  
Statistical Tools ◽  
Chi Square ◽  
Climate Conditions ◽  
Carbon Particles

Last 5 years have seen lots of changes in the consumption pattern of individuals with concerns rising constantly on the quality of climate conditions, individuals have become aware about change in climate, increasing pollution, deteriorating air quality, excessive use of chemicals in the farms, increase of carbon particles in environment and impact on population. Consumers now-a-days are very particular about the products they are consuming, Thus the concept of organic food product come into picture. This concept is gaining impetus in society especially after increase in health problems in individuals. It refers to using such food product which are eco-friendly and safe. The paper is a humble attempt to understand the level of awareness about organic food products in Bengaluru. This paper also aims at understanding the consumption pattern of individuals in Bengaluru. Statistical tools like ANOVA, Regression analysis, Chi-square tests and different charts are used to analyse the data obtained from a primary survey conducted in Bengaluru. On the basis of analysis done in the paper, it is concluded that the consumption has increased lately although more awareness should be created to make the consumption more popular among consumers.

A Dry Trenching Diaphragm Wall in Soft Soil

2012 ◽  
Vol 170-173 ◽  
pp. 666-669
Author(s):  
Zheng Sheng Zou ◽  
Xin Liu ◽  
Wen Qing Zhang ◽  
Qing Hua Kong
Keyword(s):  
Environmental Pollution ◽  
Water Consumption ◽  
High Efficiency ◽  
Low Cost ◽  
Soft Soil ◽  
Construction Cost ◽  
Diaphragm Wall ◽  
Environment Friendly ◽  
A New Technique

Generally, it is difficult to control the trench stability and panel joint permeability in the construction of a diaphragm wall. The high construction cost is inevitable because of the environmental pollution due to the slurry, waste of water consumption, and debris disposal treatment. A new technique, called the dry trenching diaphragm wall with self-guided double-rectangular-casing, is thereafter developed in the current study to avoid these problems. In this technique, two pieces of rectangular steel casing are driven in sequence and guided each other. The trench is made by squeezing into the soft soil. The panel alignment and straightness are assured without any joints due to the dry concrete pouring instead of the influences of the slurry. Compared to the regular diaphragm wall, the technique is an environment-friendly, less emissive and energy-conserved one by eliminating the slurry pollution with the low cost. It shows that the quality of panel connection is reliable, and the permeation-proof performance is superior with high efficiency in wall-forming due to non-joint interlocking.

scholarly journals Coloring of food by the use of natural color extracted by beetroot (Beta Vulgaris), betalain pigment

2020 ◽  
Author(s):  
Sonika Chaudhary
Keyword(s):  
Beta Vulgaris ◽  
Food Product ◽  
Food Products ◽  
Antioxidant Property ◽  
Natural Food ◽  
Natural Color ◽  
Important Quality ◽  
Vegetables And Fruits ◽  
Betalain Pigment

Color is one of the most important quality attribute in the food products. The purpose of adding color in the foods is to make them attractive, to influence the consumer to buy the product and also to improve the quality of the food product. At the present time the demand of natural color is increased in worldwide due to the awareness of people on therapeutic medicinal properties and their benefits in the place of synthetic colors. Synthetic colors are harmful for health and show toxicity in food products. Natural color are those pigments which is derived from naturally sources such as plants, insects, animals, vegetables and fruits etc. among all these natural dyes, plant based pigments have medicinal values so are mostly preferred. Today the food industry are mostly preferred the use of natural coloring pigment in their food products because the generation of this time is very possessive to their health and preferred the food product which is made from the use of natural color. The present study is based on the use of natural colors in food product in the place of synthetic color. The natural color was extracted from beetroot (Beta Vulgaris) named as betalain pigment. Betalain pigment is rich in antioxidant property, vitamin A and C and also a good source of iron, calcium etc. In this experiment the use of the natural color in the preparation of cookies.Keywords:  natural food color, dyes, extraction, pigment, beetroot, betalain, cookies.

scholarly journals Alpha Tocopherol Content of Selected Catering Products

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Adrian MAZAREL ◽  
Gabriel ROTARU ◽  
Cristian MATEA ◽  
Andreea BUNEA ◽  
Constantin BELE
Keyword(s):  
Thermal Treatment ◽  
Food Product ◽  
Food Products ◽  
Tocopherol Content ◽  
Significant Loss ◽  
Alpha Tocopherol ◽  
Excitation Wavelength ◽  
Food Groups ◽  
Fluorescence Detector ◽  
Liquid Chromatograph

Alpha tocopherol is recognized as inhibitor of lipid oxidation in biological systems and the intake of this vitamin is relevant to human health .Catering food products investigated in the current study have been chosen from two food groups: fish based food products and meat based food products.A number of ten food samples were investigated. Alpha tocopherol was analysed using a Shimadzu VP Series liquid chromatograph equipped with a fluorescence detector FR -10 AXL with excitation wavelength of 290 nm and emission wavelength of 325 nm. Data analysis suggest significant loss of tocopherol in meat and fish based food product as compared to the content found in thermal non-treated preparations. Thus, in fish preparation the cook-serve processing by conventional thermal treatment diminishes the tocopherol content by 58%; in case of microwave thermal treatment this loss is 64.5 %. It was found that the microwave thermal treatment generated lower tocopherol content by 10% versus the conventional thermal treatment. In case of thermally non-treated meat preparations the tocopherol content is 0.82 mg/100g product, greater than in fish preparations, but the loss registered by conventional thermal treatment and by microwave thermal treatment is approximately 21,95%, and 25,6%, respectively. In the case of meat preparations, the microwave thermal treatment generates a loss of tocopherol content greater by 16,6 % as compared to the conventional thermal treatment.

Food identification by barcode scanning in the Netherlands: a quality assessment of labelled food product databases underlying popular nutrition applications

2018 ◽  
pp. 1-8 ◽  
Author(s):  
Marcus Maringer ◽  
Nancy Wisse-Voorwinden ◽  
Pieter van ’t Veer ◽  
Anouk Geelen
Keyword(s):  
The Netherlands ◽  
Energy Level ◽  
Food Product ◽  
Food Products ◽  
Nutrient Level ◽  
Food Diary ◽  
True Value ◽  
Product Identification ◽  
Google Play

AbstractObjectiveThe quality of labelled food product databases underlying popular diet applications (apps) with barcode scanners was investigated.DesignProduct identification rates for the scanned products and the availability and accuracy of nutrient values were calculated.SettingOne hundred food products were selected from the two largest supermarket chains in the Netherlands. Using the barcode scanners of the selected apps, the products were scanned and the results recorded as food diary entries. The collected data were exported.SubjectsSeven diet apps with barcode scanner and food recording feature were selected from the Google Play and Apple app stores.ResultsEnergy values were available for 99 % of the scanned products, of which on average 79 % deviated not more than 5 % from the true value. MyFitnessPal provided values for sixteen nutrients, while Virtuagym Food and Yazio provided values for only four nutrients. MyFitnessPal also showed the largest percentage of correctly identified products (i.e. 96 %) and SparkPeople the smallest (i.e. 5 %). The accuracy of the provided nutrient values varied greatly between apps and nutrients.ConclusionsWhile energy was the most consistently and accurately reported value, the availability and accuracy of other values varied greatly between apps. Whereas popular diet apps with barcode scanners might be valuable tools for dietary assessments on the product and energy level, they appear less suitable for assessments on the nutrient level. The presence of user-generated database entries implies that the availability of food products might vary depending on the size and diversity of an app’s user base.

scholarly journals Formation of consumer value of cottage cheese prolonged shelf life when using flour from milk Thistle seeds spotted

2019 ◽  
Vol 81 (3) ◽  
pp. 43-49 ◽  
Author(s):  
R. T. Timakova
Keyword(s):  
Shelf Life ◽  
Food Additives ◽  
Food Product ◽  
Food Products ◽  
Cottage Cheese ◽  
Milk Thistle ◽  
Safety Requirements ◽  
Consumer Value ◽  
Quality Of Food

The strategy for improving the quality of food products in the Russian Federation until 2030 determines the trend towards improving the diet of the country's population through the production of new types of food products enriched with valuable food additives. According to the results of a comprehensive study, the addition of flour from milk thistle seeds to soft curd (1.0–2.5 %) makes it possible to obtain a product of high consumer value. Flour from the seeds of milk thistle, as a source of flavolignans, helps to increase the nutritional value of cottage cheese soft unpressurized Packed 5% fat with an increase in protein content by 0.11–0.24%, fat by 0.06–0.12%, carbohydrates – by 0.13–0.28% and silymarin – up to 3.39–7.26 mg/100 g of product and prolongation of shelf life up to 8 days. Acidity and microbiological indicators correspond to the established level. Enriched cottage cheese is soft with a mass fraction of flour from milk thistle seeds of 1.0 and 2.5%, combining animal components (cottage cheese as a source of protein and beneficial microflora) and vegetable (flour from milk thistle seeds as a source of silymarin), is an integral food biosystem that complies with safety requirements in accordance with TR TS 033/2013 “On the safety of milk and dairy products” and provides improved consumer properties of a food product for various categories of the country's population (healthy people and those in the rice group) and of different ages, at the same time does not apply to specialized products.

scholarly journals Consumers’ Opinion towards Food Product Recall

2019 ◽  
pp. 208-215 ◽  
Author(s):  
C. Kaaviya ◽  
S. Moghana Lavanya ◽  
B. Krishnakumare
Keyword(s):  
Online Survey ◽  
Sampling Technique ◽  
Food Product ◽  
Food Products ◽  
Primary Data ◽  
Product Recall ◽  
Traceability System ◽  
Questionnaire Online ◽  
Structured Questionnaire

Aim: To examine consumers’ opinion towards food product harm crisis. Research Design: Primary data was collected using well-structured questionnaire. Online survey was conducted and responses were obtained from 100 respondents. The study used convenience sampling technique in order to full fill the objectives. Methodology: Percentage analysis was used to analyze the data collected. Results: The results revealed that that the quality is the major factor influencing purchase of food products rather than its taste and promotional activities. Besides, majority of respondents would buy the product again if the issues were resolved. Also, the study revealed that consumers’ would switch the brand if there is any quality issues arise in usual brands they are buying. Conclusion: Results inferred that brand loyalty is dependent on the quality of the product. In order to overcome the food harm crisis, it is suggested that, stringent measures need to be taken regarding the quality of the product, traceability system needs to be implemented for the food products to ensure food safety.

scholarly journals Nutritional potential of malted nutri flour against conventional flours used in Indian food products

2019 ◽  
Vol 11 (3) ◽  
pp. 694-697
Author(s):  
Jaya Tripathi ◽  
Janardan Singh
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Value Added ◽  
Food Product ◽  
Food Products ◽  
Nutritional Factors ◽  
Whole Wheat ◽  
Indian Food ◽  
Food Product Development

The purpose of this study was to introduce nutri flour in the development of value-added food products. Nutri flour was developed using malted wheat, malted barnyard millet and malted pearl millet. The proximate composition, iron, some anti-nutritional factors (oxalates, phytates) and antioxidant activity were determined for developed nutri flour and conventional flours like whole wheat flour, refined wheat flour and Bengal gram flour. The results indicated that the developed nutri flour had the highest protein (18.68 g/100g) as well iron content (9.22 mg/100g) which was significantly higher than other conventional flours. The nutritional quality of the obtained nutri flour suggests that the flour can be considered as an alternative to conventional existing flours in process of food product development ensuring better nutritional quality of developed products.

scholarly journals Фізико-хімічний та жирнокислотний склад сала

2013 ◽  
pp. 66-69
Author(s):  
Г. О. Бірта ◽  
Ю. Г. Бургу
Keyword(s):  
Chemical Properties ◽  
Food Product ◽  
High Energy ◽  
Physical Work ◽  
Energy Product ◽  
Butter Fat ◽  
Experimental Works ◽  
Pork Fat ◽  
Physical And Chemical

Свиняче сало – високопоживний харчовий продукт, який містить такі незамінні жирні кислоти, як ліноленова та арахідонова, що входять до складу ядра клітини і впливають на відтворення потомства. У салі незамінних жирних кислот більше, ніж у коров’ячому маслі. Сало є обов’язковим компонентом не лише для виробництва ковбас, а й для харчування людей важкої фізичної праці як високоенерґетичний продукт. Використання у харчуванні 30–50 г свинячого жиру забезпечує добову норму в незамінних поліненасичених жирних кислотах, що становить 3–6 грамів. У статті наведено результати експериментальних робіт із вивчення впливу фізико-хімічних властивостей та жирнокислотного складу на якість сала свиней різних порід залежно від вагових кондицій. Pork fat is a high-nourishing food product which contains such irreplaceable fat acids, as linolenic and arachidonic, which enter the complement of cell nucleus and influence on the recreation of posterity. In fat there is more irreplaceable fat acids than in cow butter. Fat is an obligatory component not only for the production of sausages but also for the feed of people of hard physical work as a high-energy product. Using 30–50 grammes of pork fat in feed provides day's norm in irreplaceable fat acids, that makes 3–6 grammes. The results of experimental works on the study of influence of physical and chemical properties of composition on quality of fat of pigs of different breeds depending on gravimetric standard are given in the article.

scholarly journals Determination of the cavity mode in the water

2018 ◽  
Vol 144 ◽  
pp. 01019
Author(s):  
Pavel Vikulin ◽  
Vera Vikulina
Keyword(s):  
Sound Field ◽  
Ultrasonic Field ◽  
Experimental Sample ◽  
Chemical Transformations ◽  
Cavitation Noise ◽  
Liquid Environment ◽  
Food Industries ◽  
Ultrasonic Oscillations ◽  
Two Stages ◽  
Physical And Chemical

Ultrasonic oscillations find their wide application in various sectors and industries: metallurgy, chemical and food industries, in engineering, in medicine. This is due to physical and chemical changes when exposed to the sound field. Cavitation in ultrasonic field causes the dispersion and emulsification of certain substances and promotes coagulation and degassing affects of crystallization and dissolution. It is known that ultrasonic vibrations also cause a variety of chemical transformations of substances such as oxidation, recovery, polymerization, and depolymerization. Researchers of cavitation action on the matter find the explanation of these phenomena: shock waves and, consequently, acoustic wind. The experiments were conducted in liquid environment (non-distilled water). The volume of the experimental sample amounted to 10 dm3. Method of the magnetostriction was applied to receive ultrasonic vibration, the principle of which consists in transforming electrical oscillations into mechanical. The level of cavitation was checked in two stages to evaluate the cavitation mode according to the degree of erosion of the artificial barriers and to measure the intensity of cavitation noise in the volume.

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