scholarly journals Analysis of Volatiles in Food Products

Separations ◽  
2021 ◽  
Vol 8 (9) ◽  
pp. 157
Author(s):  
Małgorzata Starowicz
Keyword(s):  
Food Processing ◽  
Food Production ◽  
Solid Phase ◽  
Two Dimensional ◽  
Food Matrix ◽  
Compound Identification ◽  
Active Components ◽  
Food Aroma ◽  
Chemical Groups

The evaluation of volatiles in food is an important aspect of food production. It gives knowledge about the quality of foods and their relationship to consumers’ choices. Alcohols, aldehydes, acids, esters, terpenes, pyrazines, and furans are the main chemical groups that are involved in aroma formation. They are products of food processing: thermal treatment, fermentation, storage, etc. Food aroma is a mixture of varied molecules. Because of this, the analysis of aroma composition can be challenging. The four main steps can be distinguished in the evaluation of the volatiles in the food matrix as follows: (1) isolation and concentration; (2) separation; (3) identification; and (4) sensory characterization. The most commonly used techniques to separate a fraction of volatiles from non-volatiles are solid-phase micro-(SPME) and stir bar sorptive extractions (SBSE). However, to study the active components of food aroma by gas chromatography with olfactometry detector (GC-O), solvent-assisted flavor evaporation (SAFE) is used. The volatiles are mostly separated on GC systems (GC or comprehensive two-dimensional GCxGC) with the support of mass spectrometry (MS, MS/MS, ToF–MS) for chemical compound identification. Besides omics techniques, the promising part could be a study of aroma using electronic nose. Therefore, the main assumptions of volatolomics are here described.

scholarly journals Evaluasi Sarana Produksi Pangan Industri Tahu di UD Sumber Makmur

Rekayasa ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 75
Author(s):  
Iffan Maflahah ◽  
Arinda Venska Nazalina ◽  
Muhammad Fakhry
Keyword(s):  
Food Processing ◽  
Food Production ◽  
Food Product ◽  
Shopping Centers ◽  
Processed Food ◽  
Know How ◽  
Good Manufacturing Practices ◽  
Quality Of Food ◽  
Production Facilities

<p><strong>ABSTRAK</strong></p><p><em>Tahu merupakan produk olahan makanan yang berasal dari kedelai. Tahu sering kita jumpai mulai di warung sederhana hingga pusat perbelanjaan modern, harga yang relatif terjangkau membuat salat satu olahan yang terbuat dari kedelai ini menjadi makanan favorit bagi semua kalangan. Evaluasi sarana produksi pangan industri tahu di UD Sumber Makmur bertujuan agar perusahaan mengetahui cara menjaga keamanan pangan sarana produksi dengan berpedoman pada Good Manufacturing Practices (GMP). GMP sendiri merupakan pedoman cara berproduksi pangan supaya produsen pangan memenuhi persyaratan-persyaratan yang telah ditentukan untuk menghasilkan produk pangan yang bermutu dan aman dikonsumsi sesuai dengan tuntutan konsumen. Adapun 14 aspek GMP yang harus diterapkan pada perusahaan pangan. </em><em>Hasil penilaian mutu sarana pengolahan pangan di UD Sumber Makmur masuk dalam kategori IV yaitu Kurang, dengan jumlah ketidaksesuaian untuk kategori minor sebanyak 1 penyimpangan, kategori mayor 2 penyimpangan, kategori serius 3 penyimpangan, dan untuk kategori kritis 1 penyimpangan. </em></p><p><em>Kata Kunci: </em>Tahu, UD Sumber Makmur, <em>Good Manufacturing Practices</em> (GMP)<em></em></p><p align="center"><strong>Evaluation of Tofu Industry Production Facilities at UD Sumber Makmur</strong></p><p><strong>ABSTRACT</strong></p><p><em>Tofu is a processed food product derived from soybeans. Tofu that we often find everything from simple stalls to modern shopping centers, the relatively affordable price of making one processed prayers made from soybeans is a favorite food for all people. The evaluation of the food production facilities of the tofu industry at UD Sumber Makmur aims to let the company know how to maintain food safety of production facilities by referring to Good Manufacturing Practices (GMP). GMP itself is a guideline on how to produce food so that food producers meet the specified requirements to produce quality food products that are safe for consumption in accordance with consumer demands. The 14 aspects of GMP must be applied to food companies. The results of the assessment of the quality of food processing facilities in UD Sumber Makmur fall into category IV, namely Less, with the number of nonconformities for minor categories as much as 1 deviation, major category 2 deviations, serious categories 3 deviations, and for critical categories 1 deviation.</em></p><p><em>Keywords: Tofu, UD Sumber Makmur, Good M</em><em>anufacturing Practices (GMP)</em><em></em></p>

PERBANDINGAN METODE HOMOMORPHIC FILTERING DAN METODE CONTRAST STRECHING UNTUK PERBAIKAN KUALITAS CITRA UNDERWATER

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Adi Mora Lubis ◽  
Nelly Astuti Hasibuan ◽  
Imam Saputra
Keyword(s):  
Digital Image ◽  
Water Environment ◽  
Repair Process ◽  
Image Process ◽  
Two Dimensional ◽  
Two Dimensional Image ◽  
Underwater Image ◽  
Homomorphic Filtering ◽  
Contrast Stretching

Digital imagery is a two-dimensional image process through a digital computer that is used to manipulate and modify images in various ways. Photos are examples of two-dimensional images that can be processed easily. Each photo in the form of a digital image can be processed through a specific software. In the water environment, the light factor greatly influences the results of the quality of the image obtained. With the deepening of underwater shooting, the results obtained will be the darker the quality of the underwater image. . uneven lighting and bluish tones. One of the factors that influence the recognition results in pattern recognition is the quality of the image that is inputted. The image acquired from the source does not always have good quality. The process of repairing digital images that experience interference in lighting. The lighting repair process uses homomorphic filtering and uses contrast striching and will compare the quality of both methods and test to prove the results of image quality between homomorphic filtering and contrast streching. Until later the results of both methods can be seen which is better. homomorphic filtering and contrast stretching can produce image improvements with pretty good performance.Keywords: Digital Image, Underwater Image, Homomorphic Filtering, Contrast Streching, Matlab R2010a

IMPLEMENTASI METODE RETINEX UNTUK MENINGKATKAN KUALITAS CITRA UNDERWATER

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Bainun Harahap
Keyword(s):  
Water Environment ◽  
Repair Process ◽  
Image Process ◽  
Two Dimensional ◽  
Two Dimensional Image ◽  
Underwater Image ◽  
Object Search ◽  
Image Improvement ◽  
Underwater Object

Digital imagery is a two-dimensional image process through a digital computer that is used to manipulate and modify images in various ways. Photos are examples of two-dimensional images that can be processed easily. Each photo in the form of a digital image can be processed through certain software devices. In the water environment, light factors greatly influence the results of image quality obtained. With the deepening of underwater shooting, the results obtained will be the darker the quality of the underwater image. Underwater imagery is widely used as an object in various activities such as underwater habitat mapping, underwater environment monitoring, underwater object search. Uneven lighting and colors that tend to be bluish and runny. One of the factors that influence the recognition results in pattern recognition is the quality of the image that is inputted. The image acquired from the source does not always have good quality. The process of improvement in digital images that experience interference in lighting and exposure to sunlight. The lighting repair process uses the retinex method and will compare the quality of the two methods later. Until later the results of both methods can be seen which is better. Retinex method can produce image improvement with high performance.Keywords: Digital Cintra, Underwater, Matlab Retinex Method

Statistical Management of Food Production Processes

2020 ◽  
pp. 30-35
Author(s):  
N.A. Jurk ◽  
Keyword(s):  
Production Process ◽  
Control Chart ◽  
Food Production ◽  
Time Interval ◽  
Bakery Products ◽  
Shewhart Control ◽  
Manufactured Products ◽  
Mnemonic Technique ◽  
The Stability

The article presents scientific research in the field of statistical controllability of the food production process using the example of bakery products for a certain time interval using statistical methods of quality management. During quality control of finished products, defects in bakery products were identified, while the initial data were recorded in the developed form of a checklist for registering defects. It has been established that the most common defect is packaging leakage. For the subsequent statistical assessment of the stability of the production process and further analysis of the causes of the identified defect, a Shewhart control chart (p-card by an alternative feature) was used, which allows you to control the quality of manufactured products by the number of defects detected. Analyzing the control chart, it was concluded that studied process is conditionally stable, and the emerging defects are random. At the last stage of the research, the Ishikawa causal diagram was used, developed using the 6M mnemonic technique, in order to identify the most significant causes that affect the occurrence of the considered defect in bakery products. A more detailed study will allow the enterprise to produce food products that meet the established requirements.

Identification and Public Acceptance on the Implementation Program of Acceleration of Local Resource Based Diversification of Food Consumption (P2KP - BSL) in Mataram

2016 ◽  
Vol 2 (9) ◽  
pp. 20
Author(s):  
Cahya Sulistyaningsih
Keyword(s):  
Food Consumption ◽  
School Children ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Local Resource ◽  
Initial Stage ◽  
Implementation Program ◽  
Rice Consumption ◽  
Field Schools

Program of acceleration of local resource based diversification of food consumption (P2KP - BSL) has nationally implemented as the initial stage for program socialization since 2009 and simultaneously implemented in 2011. This is a descriptive study. Districts of Sekarbela, Selaparang, and Ampenan were selected as the research focused-areas considering that the three districts have already implemented three sub-programs of P2KP – BSL that are; a) Sub-program of Optimizing Courtyard Utilization, b) Sub-program of Food Processing, c) Sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children. Finding of the study in Mataram town shows that there are seven planned sub-programs of P2KP – BSL; however, due to the limited fund, there only three sub-programs; sub-program of Optimizing Courtyard Utilization, sub-program of Food Processing, and sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children have been realized . Meanwhile, there are four other unimplemented programs; 1) sub-program of Specific Region Food Production Developments, 2) sub-program of Local Food Lift, 3) sub-program of Food Business Development and SMEs, and 4) sub-program of Agro-Food Industry Development. Government has effort to change people's habits aiming to reduce the rice consumption and started to diversify food consumption through a variety of ways - dissemination through print media, electronic media, trainings, and field schools.

ВЛИЯНИЕ ТВЕРДОФАЗНОЙ РЕКРИСТАЛЛИЗАЦИИ С ДВОЙНОЙ ИМПЛАНТАЦИЕЙ НА ПЛОТНОСТЬ СТРУКТУРНЫХ ДЕФЕКТОВ В УЛЬТРАТОНКИХ СЛОЯХ КРЕМНИЯ НА САПФИРЕ

2020 ◽  
Vol 96 (3s) ◽  
pp. 154-159
Author(s):  
Н.Н. Егоров ◽  
С.А. Голубков ◽  
С.Д. Федотов ◽  
В.Н. Стаценко ◽  
А.А. Романов ◽  
...  
Keyword(s):  
Dislocation Density ◽  
Solid Phase ◽  
Modern Method ◽  
Structural Defects ◽  
Structural Quality ◽  
Mos Transistors ◽  
Ultrathin Layers ◽  
Heteroepitaxial Layers ◽  
Xrd And Tem

Высокая плотность структурных дефектов является основной проблемой при изготовлении электроники на гетероструктурах «кремний на сапфире» (КНС). Современный метод получения ультратонких структур КНС с помощью твердофазной эпитаксиальной рекристаллизации позволяет значительно снизить дефектность в гетероэпитаксиальном слое КНС. В данной работе ультратонкие (100 нм) слои КНС были получены путем рекристаллизации и утонения субмикронных (300 нм) слоев кремния на сапфире, обладающих различным структурным качеством. Плотность структурных дефектов в слоях КНС оценивалась с помощью рентгеноструктурного анализа и просвечивающей электронной микроскопии. Кривые качания от дифракционного отражения Si(400), полученные в ω-геометрии, продемонстрировали максимальную ширину на полувысоте пика не более 0,19-0,20° для ультратонких слоев КНС толщиной 100 нм. Формирование структурно совершенного субмикронного слоя КНС 300 нм на этапе газофазной эпитаксии обеспечивает существенное уменьшение плотности дислокаций в ультратонком кремнии на сапфире до значений ~1 • 104 см-1. Тестовые n-канальные МОП-транзисторы на ультратонких структурах КНС характеризовались подвижностью носителей в канале 725 см2 Вс-1. The high density of structural defects is the main problem on the way to the production of electronics on silicon-on-sapphire (SOS) heteroepitaxial wafers. The modern method of obtaining ultrathin SOS wafers is solid-phase epitaxial recrystallization which can significantly reduce the density of defects in the SOS heteroepitaxial layers. In the current work, ultrathin (100 nm) SOS layers were obtained by recrystallization and thinning of submicron (300 nm) SOS layers, which have various structural quality. The density of structural defects in the layers was estimated by using XRD and TEM. Full width at half maximum of rocking curves (ω-geometry) was no more than 0.19-0.20° for 100 nm ultra-thin SOS layers. The structural quality of 300 nm submicron SOS layers, which were obtained by CVD, depends on dislocation density in 100 nm ultrathin layers. The dislocation density in ultrathin SOS layers was reduced by ~1 • 104 cm-1 due to the utilization of the submicron SOS with good crystal quality. Test n-channel MOS transistors based on ultra-thin SOS wafers were characterized by electron mobility in the channel 725 cm2 V-1 s-1.

scholarly journals Two-Dimensional Sampling-Recovery Algorithm of a Realization of Gaussian Processes on the Input and Output of Linear Systems

Entropy ◽  
2020 ◽  
Vol 22 (10) ◽  
pp. 1079
Author(s):  
Vladimir Kazakov ◽  
Mauro A. Enciso ◽  
Francisco Mendoza
Keyword(s):  
Gaussian Processes ◽  
Research Method ◽  
General Algorithm ◽  
Two Dimensional ◽  
Recovery Algorithm ◽  
Conditional Mean ◽  
Quality Of Recovery ◽  
Input And Output ◽  
Statistical Relationships

Based on the application of the conditional mean rule, a sampling-recovery algorithm is studied for a Gaussian two-dimensional process. The components of such a process are the input and output processes of an arbitrary linear system, which are characterized by their statistical relationships. Realizations are sampled in both processes, and the number and location of samples in the general case are arbitrary for each component. As a result, general expressions are found that determine the optimal structure of the recovery devices, as well as evaluate the quality of recovery of each component of the two-dimensional process. The main feature of the obtained algorithm is that the realizations of both components or one of them is recovered based on two sets of samples related to the input and output processes. This means that the recovery involves not only its own samples of the restored realization, but also the samples of the realization of another component, statistically related to the first one. This type of general algorithm is characterized by a significantly improved recovery quality, as evidenced by the results of six non-trivial examples with different versions of the algorithms. The research method used and the proposed general algorithm for the reconstruction of multidimensional Gaussian processes have not been discussed in the literature.

scholarly journals Tyrosol-Enriched Tomatoes by Diffusion across the Fruit Peel from a Chitosan Coating: A Proposal of Functional Food

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 335
Author(s):  
Silvia Tampucci ◽  
Antonella Castagna ◽  
Daniela Monti ◽  
Clementina Manera ◽  
Giuseppe Saccomanni ◽  
...  
Keyword(s):  
Tomato Fruit ◽  
Storage Period ◽  
Food Matrix ◽  
Fruit Peel ◽  
Fresh Food ◽  
In Vitro Permeation ◽  
Active Transfer

Chitosan is receiving increasing attention from the food industry for being a biodegradable, non-toxic, antimicrobial biopolymer able to extend the shelf life of, and preserve the quality of, fresh food. However, few studies have investigated the ability of chitosan-based coatings to allow the diffusion of bioactive compounds into the food matrix to improve its nutraceutical quality. This research is aimed at testing whether a hydrophilic molecule (tyrosol) could diffuse from the chitosan-tyrosol coating and cross the tomato peel. To this end, in vitro permeation tests using excised tomato peel and an in vivo application of chitosan-tyrosol coating on tomato fruit, followed by tyrosol quantification in intact fruit, peel and flesh during a seven-day storage at room temperature, were performed. Both approaches demonstrated the ability of tyrosol to permeate across the fruit peel. Along with a decreased tyrosol content in the peel, its concentration within the flesh was increased, indicating an active transfer of tyrosol into this tissue. This finding, together with the maintenance of constant tyrosol levels during the seven-day storage period, is very promising for the use of chitosan formulations to produce functional tomato fruit.

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