Extending Value in Legacy Production Systems: Insights from the Liquid Food Processing

Mycotoxins are chemical contaminants that are invisible, tasteless, chemically stable and survive food processing. Contamination along the agri-food chain is difficult to control since their production and spreading are due to numerous factors including temperature, relative humidity, insect infestation, and susceptibility of the host plant. This is a pilot study which aims at assessing the contamination level of deoxynivalenol (DON), and its plant metabolites (3AcDON, 15 AcDON, DON 3G), nivalenol, T-2 and HT-2 toxins, and ochratoxin A in thirty-seven traditional varieties of Ethiopian durum wheat, and aflatoxins B1, B2, G1, and G2 in thirty-one varieties of Ugandan groundnuts grown in non-intensive rainfed production systems. Results indicate absence of mycotoxin contamination in all durum wheat samples and negligible levels of contamination (below the maximum levels tolerated by international standards) in groundnut samples. Further studies are required to assess if non-intensive production systems and varieties have a role in preventing and/or reducing mycotoxin contamination of the crops.

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Recent Advances in High Pressure Food Processing Equipment and Equipment Requirements to Meet New Process Needs

High Pressure Technology ◽

10.1115/pvp2002-1157 ◽

2002 ◽

Author(s):

Daniel F. Farkas ◽

Joseph A. Kapp

Keyword(s):

High Pressure ◽

Pressure Vessel ◽

Food Processing ◽

Processing System ◽

The United States ◽

High Pressure Processing ◽

Liquid Food ◽

Food Treatment ◽

Processing Equipment ◽

High Temperature Short Time

Foods preserved by high pressure processes (HPP) are sold in Japan, the United States, and Europe. HPP technology is used to pasteurize low acid solid and liquid foods such as oysters, hams, and guacamole and to extend refrigerated shelf-life. HPP technology can commercially sterilize liquid and solid acid products such as fruit juices, salsa, and cut tomatoes. Product sales have reached millions of pounds per year. New processes have been developed to sterilize low acid foods using a combination of heat and pressure. Foods at temperatures of 90 to 1000C can be compressed to 600 to 700 MPa for one or more cycles and thus heated uniformly by compression heating in the range of 111 to 121 0C. Decompression brings the product back to its starting temperature for final cooling. This application provides a high-temperature-short-time sterilization process for low acid foods and thus preserves fresh product quality. Commercial HPP foods require rapid cycling of equipment and maximum use of the pressure vessel volume. These requirements have been met in commercial, semi-continuous, liquid food treatment systems. A single 25 liter pressure vessel can cycle 15 times per hour with a three minute product hold at a pressure of 580 MPa. This vessel operating 5000 hours per year can treat over four million pounds of liquid food. Batch equipment designed to cycle over 12 times per hour with a three minute product hold at 680 MPa is under construction. All units manufactured for the HPP treatment of foods use stainless steel contacting parts, potable water as the compression fluid, and are designed to have a safe cycle life of over 100,000 cycles at 580 MPa. Equipment used for the HPP treatment of food must have an up-time in excess of 90% and must be capable of repair and maintenance by food process line technicians. Ease of access and ease of seal and wear part replacement is required. Equipment must meet cleaning and sanitation requirements of the FDA and the USDA if used to treat meat containing products. Pressure chamber volume use in batch systems must be optimized. Even one additional package per cycle at 12 cycles per hour and 5000 hours per year can yield 60,000 additional packages. High cycle rates require automatic package handling systems for loading packages into carriers and for loading and unloading carriers at the pressure vessel. The operation of high pressure food processing equipment must integrate with a specified food packaging and package handling system as it is desirable to have the high pressure processing system as an integral part of the total food processing and packaging system.

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Adiabatic Heat Modelling for Pressure Build-up During High-pressure Treatment in Liquid-food Processing

Food and Bioproducts Processing ◽

10.1205/096030804322985362 ◽

2004 ◽

Vol 82 (1) ◽

pp. 89-95 ◽

Cited By ~ 39

Author(s):

A. Ardia ◽

D. Knorr ◽

V. Heinz

Keyword(s):

High Pressure ◽

Food Processing ◽

Pressure Treatment ◽

Liquid Food ◽

High Pressure Treatment

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Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

Food Engineering Reviews ◽

10.1007/s12393-017-9172-8 ◽

2017 ◽

Vol 10 (2) ◽

pp. 81-94 ◽

Cited By ~ 19

Author(s):

Shima Saffarionpour ◽

Marcel Ottens

Keyword(s):

Food Processing ◽

Liquid Food ◽

Recent Advances

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Fungal Laccases: Production, Function, and Applications in Food Processing

Enzyme Research ◽

10.4061/2010/149748 ◽

2010 ◽

Vol 2010 ◽

pp. 1-10 ◽

Cited By ~ 107

Author(s):

Khushal Brijwani ◽

Anne Rigdon ◽

Praveen V. Vadlani

Keyword(s):

Food Processing ◽

Production Systems ◽

Cost Effective ◽

Efficient Production ◽

Healthy Foods ◽

Food Industries ◽

Recent Developments ◽

Widespread Availability ◽

Cultivation Techniques

Laccases are increasingly being used in food industry for production of cost-effective and healthy foods. To sustain this trend widespread availability of laccase and efficient production systems have to be developed. The present paper delineate the recent developments that have taken place in understanding the role of laccase action, efforts in overexpression of laccase in heterologous systems, and various cultivation techniques that have been developed to efficiently produce laccase at the industrial scale. The role of laccase in different food industries, particularly the recent developments in laccase application for food processing, is discussed.

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Can a Byte Improve Our Bite? An Analysis of Digital Twins in the Food Industry

Sensors ◽

10.3390/s22010115 ◽

2021 ◽

Vol 22 (1) ◽

pp. 115

Author(s):

Elia Henrichs ◽

Tanja Noack ◽

Ana María Pinzon Pinzon Piedrahita ◽

María Alejandra Salem ◽

Johnathan Stolz ◽

...

Keyword(s):

Food Processing ◽

Food Industry ◽

Production Systems ◽

Food Supply Chain ◽

Real World Data ◽

Processing Stage ◽

Digital Twin ◽

Digital Twins ◽

Production Agriculture ◽

Growing Population

The food industry faces many challenges, including the need to feed a growing population, food loss and waste, and inefficient production systems. To cope with those challenges, digital twins that create a digital representation of physical entities by integrating real-time and real-world data seem to be a promising approach. This paper aims to provide an overview of digital twin applications in the food industry and analyze their challenges and potentials. Therefore, a literature review is executed to examine digital twin applications in the food supply chain. The applications found are classified according to a taxonomy and key elements to implement digital twins are identified. Further, the challenges and potentials of digital twin applications in the food industry are discussed. The survey revealed that the application of digital twins mainly targets the production (agriculture) or the food processing stage. Nearly all applications are used for monitoring and many for prediction. However, only a small amount focuses on the integration in systems for autonomous control or providing recommendations to humans. The main challenges of implementing digital twins are combining multidisciplinary knowledge and providing enough data. Nevertheless, digital twins provide huge potentials, e.g., in determining food quality, traceability, or designing personalized foods.

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