Fate of Starch in Food Processing: From Raw Materials to Final Food Products

2010 ◽  
Vol 1 (1) ◽  
pp. 87-111 ◽  
Author(s):  
Jan A. Delcour ◽  
Charlotte Bruneel ◽  
Liesbeth J. Derde ◽  
Sara V. Gomand ◽  
Bram Pareyt ◽  
...  
Keyword(s):  
Food Processing ◽  
Raw Materials ◽  
Food Products

scholarly journals Carbon Dioxide Recuperation Using a Ranque-Hilsch Vortex Tube for Refrigerated Food Processing

2021 ◽  
pp. 109-114
Author(s):  
Tamaz Isakadze ◽  
◽  
Givi Gugulashvili ◽  
Keyword(s):  
Carbon Dioxide ◽  
Technological Process ◽  
Food Processing ◽  
Boiling Point ◽  
Vortex Tube ◽  
Raw Materials ◽  
Food Products ◽  
Freezing Temperature ◽  
Point Of View ◽  
Refrigeration Machine

The disadvantage of the technological process of freezing food products using carbon dioxide is the irrational use of its waste vapors. From the authors’ point of view, it is desirable to use carbon dioxide not only directly on the line for freezing and cooling food raw materials. Cooling of carbon dioxide vapors after processing on freezing lines with further use for refrigeration looks promising, for example, for freezing food materials, for which the freezing temperature according to the technological instructions can be higher than the boiling point of carbon dioxide -78 ℃. An innovative refrigeration machine based on a Ranque-Hilsch vortex tube has been developed for cooling waste carbon dioxide for further use in the refrigeration processing of food products. It is based on carbon dioxide recovery technology.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

NON-TRADITIONAL VEGETABLE RAW MATERIALS IN CREATING THE NEW TYPES OF FOOD PRODUCTS OF ANIMAL ORIGIN

2017 ◽  
Vol 73 (12) ◽  
Author(s):  
Nadezhda Pavlovna Shevchenko ◽  
Marina Vasilevna Kaledina ◽  
Lyudmila Viktorovna Voloschenko ◽  
Alexander Ivanovich Shevchenko ◽  
Inna Alekseevna Baidina
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Animal Origin ◽  
Traditional Vegetable ◽  
Vegetable Raw Materials

scholarly journals Multispecies Identification of Oilseed- and Meat-Specific Proteins and Heat-Stable Peptide Markers in Food Products

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1577
Author(s):  
Klaudia Kotecka-Majchrzak ◽  
Natalia Kasałka-Czarna ◽  
Agata Sumara ◽  
Emilia Fornal ◽  
Magdalena Montowska
Keyword(s):  
Limit Of Detection ◽  
Raw Materials ◽  
Meat Products ◽  
Food Products ◽  
Plant Raw Materials ◽  
Heat Stable ◽  
2S Albumins ◽  
Specific Proteins ◽  
Meat Species ◽  
Species Specific

Consumer demand for both plant products and meat products enriched with plant raw materials is constantly increasing. Therefore, new versatile and reliable methods are needed to find and combat fraudulent practices in processed foods. The objective of this study was to identify oilseed species-specific peptide markers and meat-specific markers that were resistant to processing, for multispecies authentication of different meat and vegan food products using the proteomic LC-MS/MS method. To assess the limit of detection (LOD) for hemp proteins, cooked meatballs consisting of three meat species and hemp cake at a final concentration of up to 7.4% were examined. Hemp addition at a low concentration of below 1% was detected. The LOD for edestin subunits and albumin was 0.9% (w/w), whereas for 7S vicilin-like protein it was 4.2% (w/w). Specific heat-stable peptides unique to hemp seeds, flaxseed, nigella, pumpkin, sesame, and sunflower seeds, as well as guinea fowl, rabbit, pork, and chicken meat, were detected in different meat and vegan foods. Most of the oilseed-specific peptides were identified as processing-resistant markers belonging to 11S globulin subunits, namely conlinin, edestin, helianthinin, pumpkin vicilin-like or late embryogenesis proteins, and sesame legumin-like as well as 2S albumins and oleosin isoforms or selected enzymic proteins.

scholarly journals Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 381
Author(s):  
Gautier Cesbron-Lavau ◽  
Aurélie Goux ◽  
Fiona Atkinson ◽  
Alexandra Meynier ◽  
Sophie Vinoy
Keyword(s):  
Food Processing ◽  
Imaging Techniques ◽  
Food Products ◽  
International Standards ◽  
Starch Digestibility ◽  
Deep Dive ◽  
Processing Technologies ◽  
X Ray ◽  
The Impact

During processing of cereal-based food products, starch undergoes dramatic changes. The objective of this work was to evaluate the impact of food processing on the starch digestibility profile of cereal-based foods using advanced imaging techniques, and to determine the effect of preserving starch in its native, slowly digestible form on its in vivo metabolic fate. Four different food products using different processing technologies were evaluated: extruded products, rusks, soft-baked cakes, and rotary-molded biscuits. Imaging techniques (X-ray diffraction, micro-X-ray microtomography, and electronic microscopy) were used to investigate changes in slowly digestible starch (SDS) structure that occurred during these different food processing technologies. For in vivo evaluation, International Standards for glycemic index (GI) methodology were applied on 12 healthy subjects. Rotary molding preserved starch in its intact form and resulted in the highest SDS content (28 g/100 g) and a significantly lower glycemic and insulinemic response, while the three other technologies resulted in SDS contents below 3 g/100 g. These low SDS values were due to greater disruption of the starch structure, which translated to a shift from a crystalline structure to an amorphous one. Modulation of postprandial glycemia, through starch digestibility modulation, is a meaningful target for the prevention of metabolic diseases.

Application of lean practices in small and medium-sized food enterprises

2013 ◽  
Vol 116 (1) ◽  
pp. 125-141 ◽  
Author(s):  
Manoj Dora ◽  
Dirk Van Goubergen ◽  
Maneesh Kumar ◽  
Adrienn Molnar ◽  
Xavier Gellynck
Keyword(s):  
Food Processing ◽  
Lean Manufacturing ◽  
Raw Materials ◽  
Current Status ◽  
Food Sector ◽  
Statistical Process ◽  
Content Type ◽  
Lean Practices ◽  
The Status ◽  
Manufacturing Techniques

Purpose – Recent literature emphasizes the application of lean manufacturing practices to food processing industries in order to improve operational efficiency and productivity. Only a very limited number of studies have focused on the implementation of lean manufacturing practices within small and medium-sized enterprises (SMEs) operating in the food sector. The majority of these studies used the case study method and concentrated on individual lean manufacturing techniques geared towards resolving efficiency issues. This paper aims to analyze the status of the lean manufacturing practices and their benefits and barriers among European food processing SMEs. Design/methodology/approach – A structured questionnaire was developed to collect data. A total of 35 SMEs' representatives, mostly CEOs and operations managers, participated in the survey. The study investigated the role of two control variables in lean implementation: size of the company and country of origin. Findings – The findings show that lean manufacturing practice deployment in food processing SMEs is generally low and still evolving. However, some lean manufacturing practices are more prevalent than others; e.g. flow, pull and statistical process control are not widely used by the food processing SMEs, whereas total productive maintenance, employee involvement, and customer association are more widespread. The key barriers encountered by food SMEs in the implementation of lean manufacturing practices result from the special characteristics of the food sector, such as highly perishable products, complicated processing, extremely variable raw materials, recipes and unpredictable demand. In addition, lack of knowledge and resources makes it difficult for food processing SMEs to embark on the lean journey. Originality/value – The gap in the literature regarding the application of lean manufacturing in the food sector is identified and addressed in this study. The originality of this paper lies in analyzing the current status of the use of lean manufacturing practices among food SMEs in Europe and identifying potential barriers.

REGIONAL FEATURES OF FOREIGN TRADE IN AGRO-FOOD PRODUCTS

2019 ◽  
Vol 4 (3) ◽  
pp. 309-316
Author(s):  
Ruslan MUDRAK
Keyword(s):  
Foreign Trade ◽  
Regional Differences ◽  
Crop Production ◽  
Raw Materials ◽  
Correlation Coefficients ◽  
Food Products ◽  
Industrial Sector ◽  
Disposable Income ◽  
Regional Differentiation ◽  
Close Link

Introduction. The intensification of globalization processes that characterize the beginning of the new millennium has led to the emergence of supranational structures of regional and global scope. The deepening of Ukraine's integration into the international trading space causes new opportunities and threats. The relatively large size of the territory of Ukraine as a European state and its administrative structure causes a number of differences in the socio-economic development of its regions. Identifying regional differences in foreign trade in agri-food products and their causes is an urgent task of the study, given the leading role of the agro-industrial sector in Ukraine's foreign trade. The aim of the study is to identify regional differences of foreign trade in agri-food products and identify their causes. Results of work. The analysis results of foreign trade in agro-food products on the average for 2016-2018 by regions are given. It is determined that the four leading export regions are Mykolaiv, Odesa, Kyiv and Vinnytsia, as they account for about 47,9 %. The regions were evaluated according to the following indicators: the volume of regional exports, the volume of production of cereals and legumes, the production of sunflower seeds. According to the results of the analysis, each region was assigned a corresponding rank, on the basis of the values of which the correlation coefficients of the regions ranks were calculated. It is determined that there is a close link between the region's place in the national agri-food export ratings and the production of cereals and legumes; and there is a median link between the region's place in the national agri-food export and sunflower seed ratings. Imports of agro-food products by regions are considered, where Kiev region is the absolute leader, which together with Odessa, Lviv and Dnipropetrovsk regions have 64.5 % of all corresponding imports. The analysis of agro-food products import by groups of goods is presented. The regions ranking by import volumes of agri-food products and disposable income per person has been done. The obtained coefficient of correlation of ranks testifies to the average degree of relation close to high. Conclusions. It is proved that the differences in the volumes of crop production mainly cereals, legumes and sunflower are the basis for regional differentiation of agricultural food exports, which testifies to the raw nature of exports, stagnation of livestock and unsatisfactory development of the domestic food industry. Differentiation of imports of agro-industrial products is caused by the difference in income of the population by regions. Keywords: agro-food products, export, import, balance, production, raw materials, processing, disposable income.

Regulatory and legal issues related to marking of child nutrition

2020 ◽  
Vol 18 (6) ◽  
pp. 60-69
Author(s):  
T.L. Maleeva ◽  
◽  
S.V. Shilnikova ◽  
V.N. Tarasevich ◽  
◽  
...  
Keyword(s):  
Child Nutrition ◽  
Product Information ◽  
Raw Materials ◽  
Food Products ◽  
Legal Framework ◽  
World Health ◽  
Customs Union ◽  
Quality And Safety ◽  
Children's Nutrition ◽  
Main Consumer

The quality and safety of food products, including those intended for children’s nutrition, are a priority for the World Health Organization. At present, in order to ensure the quality and safety of food products for child nutrition, there are numerous regulatory and legal acts in Russia. The article provides the systematization of the regulatory and legal framework, taking into account the requirements for food products intended for child nutrition (for the raw materials used, prepared food, its nutritional value, enrichment with vitamins and micronutrients, the use of appropriate packaging and marking) and for the processes that make up its circulation (manufacturing, storage, transportation, sale, advertising and product information). Information on marking of food products for children’s nutrition in accordance with Technical Regulations of the Customs Union 022/2011 was given. The information on the main consumer characteristics of food products specified in the legislation of the Russian Federation was considered. When comparing this information, its inconsistency was established, which can make it difficult for the consumer to choose the right food products for children’s nutrition and its further use. With regard to food products intended for child nutrition, marking serves as the way of communicating information to the consumer. As a result of comparing the information on marking of packaged food products with information on the main consumer characteristics of food products, their inconsistency was also revealed, which may complicate the observance of the consumer’s rights for safety of product and information about the product. It was noted that marking of food products for child nutrition is a relevant source of information for a doctor. The authors proposed ways to optimize the regulatory framework governing the quality and safety of food products intended for child nutrition. Key words: food products, child nutrition, safety and quality of child nutrition, technical regulation, marking of child nutrition, consumer protection

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