scholarly journals Technologies used for food preservation using microwaves

2021 ◽  
Vol 286 ◽  
pp. 04008
Author(s):  
Elena Sorică ◽  
Cristian Marian Sorică ◽  
Mario Cristea ◽  
Iulia Andreea Grigore
Keyword(s):  
Food Processing ◽  
Food Industry ◽  
Nutritional Value ◽  
New Technologies ◽  
Rapid Heating ◽  
High Energy ◽  
Food Preservation ◽  
Processed Foods ◽  
Acting Mechanism ◽  
High Energy Efficiency

Food preservation is the process of treating food, with the aim of preserving its qualities for as long as possible. Extending the freshness period for processed foods has been and is a continuing challenge for producers in the food industry. New technologies and conservation methodologies are continuously researched, which will have as little effect as possible on the nutritional value of the products. Microwave food processing is constantly evolving, rapid heating and high energy efficiency are the major advantages of using this technology. The paper presents a study regarding the preservation of food products using microwaves, its acting mechanism and other applications of microwaves for food processing, as well as some installations and equipment that use this technology.

scholarly journals Production of high-protein biscuits for people with increased physical activity

2021 ◽  
Vol 82 (4) ◽  
pp. 95-101
Author(s):  
S. V. Yegorova ◽  
A. A. Slavyanskiy ◽  
T. A. Postnikova ◽  
L. V. Ustinova ◽  
R. S. Rostegaev
Keyword(s):  
Physical Activity ◽  
Energy Consumption ◽  
Nutritional Value ◽  
New Technologies ◽  
Food Product ◽  
High Energy ◽  
The Body ◽  
Professional Activity ◽  
Vital Functions ◽  
Wide Range

People whose professional activity is associated with high energy consumption have a completely different lifestyle, unusual for the average person engaged in mental activity. They are directly related to one thing in common - high levels of physical activity. This leads to a large expenditure of the body's own energy and the breakdown of muscle tissue. To maintain the optimal state of a person during a period of intense activity, it is necessary to replenish energy costs in order to avoid the development of an extreme state, which is characterized by a severe state of the body, which develops under the influence of extreme emergency factors of the external and internal environments and is characterized by significant disorders of the body's vital functions. The article discusses issues related to rations for people with increased physical activity in extreme situations. Despite the fact that on the food market for people with increased physical activity there is a wide range of various snacks that are part of pocket and dry rations, one of the important tasks is to develop a modern food product that provides an increase in nutritional value. The existing rations are of insufficient nutritional value. The solution to this problem is possible through new technologies. The most promising are finely ground mixtures of various vegetables and fruits in combination with grain products. The creation of a new product in the form of a mixture for biscuits will expand the range of functional products and increase the profit of enterprises, since sales of such products in 2019 amounted to 274 billion rubles, which is 16 billion rubles more than in 2018. Biscuits from a multicomponent mixture with a high-grade protein in the composition will allow you to quickly restore the energy consumption of highly active people.

scholarly journals Advancements in Food Technology Using Artificial Intelligence- Deep Learning

2021 ◽  
pp. 1-9
Author(s):  
Viola A. Nwachukwu Nicholas-Okpara ◽  
Adaeze Joy Ubaka ◽  
Maryam Olanshile Adegboyega ◽  
Ifesinachi Anastacia Utazi ◽  
C. E. Chibudike ◽  
...  
Keyword(s):  
Artificial Intelligence ◽  
Deep Learning ◽  
Value Chain ◽  
Food Processing ◽  
Food Industry ◽  
New Technologies ◽  
Maximum Efficiency ◽  
Great Relevance ◽  
Increasing Demand ◽  
Efficiency And Productivity

The food industry has continued to evolve in terms of technologies employed in food processing. These advancements are because of increasing demand of food. Many industries are beginning to explore new technologies to enhance maximum efficiency and productivity across the food value chain. Artificial Intelligence (AI) is one of the emerging technologies that have found great relevance in the food sector. AI is simply the creation of smart machines capable of exhibiting human intelligence. This technology uses algorithms like machine learning and deep learning to mimic human behavior. AI has continued to find relevance in food processing and has proven to be an added advantage to the industry. In this article, we considered the relevance of AI to the food industry, its various applications in food processing, benefits, and setbacks to its adoption in the food industry.

Microwave energy and its application in food industry: A reveiw

2017 ◽  
Author(s):  
Adarsh M. Kalla ◽  
Devaraju R.
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Food Industry ◽  
Nutritional Value ◽  
Nutrient Retention ◽  
Standard Of Living ◽  
Retention Capacity ◽  
Processing Application ◽  
Thermal Food Processing ◽  
Value Changes

This paper reviews an overview of microwave heating as one method of thermal food processing. The higher standard of living and soaring income of consumers have lead for the demand for the modern food processing application. The technological revolution and nutritional awareness have increased the popularity of the microwave heating. Microwave heating is known for its operational safety and nutrient retention capacity with minimal loss of heat-labile nutrients such as vitamins B and C, dietary antioxidants, phenols and carotenoids. This review aims to provide a brief update of microwave heating and its application for food processing applications, with special emphasis on its impact on food quality in terms of microbial and nutritional value changes

scholarly journals Two Dimensions of Nutritional Value: Nutri-Score and NOVA

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2783
Author(s):  
Carmen Romero Ferreiro ◽  
David Lora Pablos ◽  
Agustín Gómez de la Cámara
Keyword(s):  
Food Processing ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Two Dimensions ◽  
Processed Foods ◽  
Negative Effect ◽  
The Relationship ◽  
Level Of Processing ◽  
Labelling System

Front-of-pack labels can improve the ability of consumers to identify which foods are healthier, making them a useful public health tool. Nutri-Score is a front-of-pack labelling system adopted by several European countries. This system ranks foods according to their nutritional quality, but does not consider other dimensions such as the degree of food processing. The aim of this study is to compare the nutritional quality (as assessed by Nutri-Score) and the ultra-processing (as assessed by the NOVA classification) of foods in the Open Food Facts database. A simple correspondence analysis was carried out to study the relationship between the two systems. Ultra-processed foods (NOVA 4) were found in all Nutri-Score categories, ranging from 26.08% in nutritional category A, 51.48% in category B, 59.09% in category C, 67.39% in category D to up to 83.69% in nutritional category E. Given the negative effect that the consumption of ultra-processed foods has on different aspects of health, front-of-pack labelling with Nutri-Score should at least be accompanied by complementary labelling indicating the level of processing, such as the NOVA classification.

scholarly journals New Technologies for Ultrasonic Food Preservation

2021 ◽  
pp. 41
Author(s):  
◽  
◽  
◽  
◽  
Keyword(s):  
Nutritional Value ◽  
New Technologies ◽  
Food Preservation ◽  
Industrial Scale ◽  
Innovative Technology ◽  
Freezing Process ◽  
New Techniques ◽  
Digital Platforms ◽  
Essential Proteins ◽  
Ultrasonic Technology

Objective: To review the literature on new techniques of food conservation, focusing on the use of ultrasound. Material and methods: Bibliographic survey through digital platforms such as Scielo and Pubmed between 2018-2019. Results: Ultrasound is an innovative technology with great possibilities of use on an industrial scale. The main techniques used are: 1. cooking: uniform heat transfer, increasing the quality in characteristics such as taste, color and texture, preserving properties such as essential proteins being more effective than the frying pan; 2. cutting, widely used – cavitation will generate less losses and give precise cuts than the razor ; 3. The freezing/crystallization – the temperature decreases quickly having less ice crystals and reducing the time it would take if it was a freezing process; and finally 4, the emulsification, using less energy and less separation, giving more stability than the mechanical process. The ultrasound presents its alterations in meat foods as an improvement in texture and benefits in the extraction of proteins. Conclusion: Thus, the Ultrasonic Technology has great potential in the conservation of food, by keeping them stable with its characteristics. Its applicability is still being studied for better adaptation in the industrial scale. The nutritionist should be aware of these new techniques to help in the formulation of products with better nutritional value and food safety.

scholarly journals Uporaba β-galaktozidaze na področju živilstva in prehrane

2017 ◽  
Vol 110 (1) ◽  
pp. 5
Author(s):  
Nika ŽIBRAT ◽  
Mihaela SKRT ◽  
Polona JAMNIK
Keyword(s):  
Food Processing ◽  
Reaction Mechanisms ◽  
Food Industry ◽  
Nutritional Value ◽  
Hydrolytic Activity ◽  
Recombinant Production ◽  
Industrial Level

β-galactosidase is an enzyme with hydrolytic and transgalactosylation activity. The origin of the enzyme dictates the balance between both activities. Industrially used β-galactosidases are obtained with recombinant production from filamentus funghi <em>Aspergillus</em> sp. and yeasts <em>Kluyveromyces</em> sp. Recently thermostabile β-galactosidases have been subject of many research. The enzyme can be industrially used in free or immobilized form. Immobilization often provides better stability, reusability and lower expenses. Application of β-galactosidase is most common in food processing and nutrition, it is also used in medicine and ecology. Hydrolytic activity of the enzyme has long been used for reducing lactose content in milk, while transgalactosylitic activity is used for synthesis of products such as galactooligosaccharides, lactosucrose and others. The latter have a great potential in food industry for obtaining products with reduced lactose content and increasing of nutritional value by adding dietetic fibers such as galactooligosaccharides. Despite the potential it is vital that reaction mechanisms become better understood and optimization is in place in order to reach the usability of this enzyme at industrial level.

Reactions in Activated Peroxide Systems and their Influences on Bleaching Performance

2020 ◽  
Vol 17 ◽  
Author(s):  
Xiaoyan Wang ◽  
Jinmei Du ◽  
Changhai Xu
Keyword(s):  
Aqueous Solution ◽  
Hydrogen Peroxide ◽  
Energy Efficiency ◽  
Textile Industry ◽  
High Energy ◽  
Side Reactions ◽  
Competitive Reactions ◽  
High Energy Efficiency ◽  
Hydrolysis Of ◽  
Bleach Activators

Abstract:: Activated peroxide systems are formed by adding so-called bleach activators to aqueous solution of hydrogen peroxide, developed in the seventies of the last century for use in domestic laundry for their high energy efficiency and introduced at the beginning of the 21st century to the textile industry as an approach toward overcoming the extensive energy consumption in bleaching. In activated peroxide systems, bleach activators undergo perhydrolysis to generate more kinetically active peracids that enable bleaching under milder conditions while hydrolysis of bleach activators and decomposition of peracids may occur as side reactions to weaken the bleaching efficiency. This mini-review aims to summarize these competitive reactions in activated peroxide systems and their influence on bleaching performance.

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.

scholarly journals IoT Platform for Energy Sustainability in University Campuses

Sensors ◽  
2021 ◽  
Vol 21 (2) ◽  
pp. 357
Author(s):  
Pedro Moura ◽  
José Ignacio Moreno ◽  
Gregorio López López ◽  
Manuel Alvarez-Campana
Keyword(s):  
Energy Demand ◽  
New Technologies ◽  
Low Cost ◽  
Sustainable Use ◽  
High Energy ◽  
Appropriate Technology ◽  
Monitoring And Control ◽  
Energy Sustainability ◽  
University Campuses ◽  
Iot Platform

University campuses are normally constituted of large buildings responsible for high energy demand, and are also important as demonstration sites for new technologies and systems. This paper presents the results of achieving energy sustainability in a testbed composed of a set of four buildings that constitute the Telecommunications Engineering School of the Universidad Politécnica de Madrid. In the paper, after characterizing the consumption of university buildings for a complete year, different options to achieve more sustainable use of energy are presented, considering the integration of renewable generation sources, namely photovoltaic generation, and monitoring and controlling electricity demand. To ensure the implementation of the desired monitoring and control, an internet of things (IoT) platform based on wireless sensor network (WSN) infrastructure was designed and installed. Such a platform supports a smart system to control the heating, ventilation, and air conditioning (HVAC) and lighting systems in buildings. Furthermore, the paper presents the developed IoT-based platform, as well as the implemented services. As a result, the paper illustrates how providing old existing buildings with the appropriate technology can contribute to the objective of transforming such buildings into nearly zero-energy buildings (nZEB) at a low cost.

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