scholarly journals Photoacoustic Spectroscopy in the Optical Characterization of Foodstuff: A Review

2019 ◽  
Vol 2019 ◽  
pp. 1-34 ◽  
Author(s):  
Claudia Hernández-Aguilar ◽  
Arturo Domínguez-Pacheco ◽  
Alfredo Cruz-Orea ◽  
Rumen Ivanov
Keyword(s):  
Literature Review ◽  
Food Industry ◽  
Optical Characterization ◽  
Spectroscopic Studies ◽  
Contaminated Food ◽  
Quality Of Food ◽  
New Applications ◽  
Wide Potential

In this review, the application of the photoacustic spectroscopy (PAS) is presented as an option to evaluate the quality of food. This technique is a type of spectroscopy based on photothermal phenomena, which allow spectroscopic studies. According to the literature review, it was found that its application is increasing in several countries. Spectroscopic studies carried out by employing PAS in the food industry include, among others, fruit, vegetables, condiments, grains, legumes, flours, “tortillas,” milk, water, eggs, etc. Additionally, this technique has been used to evaluate adulterated, irradiated, and contaminated food and so on. The literature review has shown the applicability of PAS to one of the problems of the real world, i.e., food quality assessment. Therefore, PAS can contribute in the future with a wide potential for new applications in the food agroindustry.

scholarly journals Use of multivariate statistics to predict the physicochemical quality of milk

2020 ◽  
Vol 9 (4) ◽  
pp. e41942808
Author(s):  
Lenara Oliveira Pinheiro ◽  
Mário Roberto Júnior ◽  
Clara Mariana Gonçalves Lima ◽  
Heliara Caires Sousa ◽  
Jorge Pamplona Pagnossa ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Principal Component ◽  
Raw Milk ◽  
Dry Extract ◽  
Quality Of Food ◽  
Quality Of Milk ◽  
Main Components ◽  
Extract Protein

Multivariate analysis involves the application of statistical and computational methods to predict responses. Among the various methods of statistical analysis multivariate, the analysis by main components is highlighted to predict the composition and quality of food in general. The objective of this work was to characterize the milk producers of the municipality of Itapetinga-BA, using principal component analysis. Twenty samples of raw milk were used, collected at the reception of the dairy located in Itapetinga-BA. The variables analyzed were: fat, density, defatted dry extract, protein and lactose. The first two main components explained 87.24% of the total variation. It was verified the formation of different groups distributed in the four quadrants of the system. First quadrant stood out from the others by forming a group composed of ten producers in the analyzed region, characterized by presenting samples with higher lactose content and lower fat content in milk. The lactose and fat variables are of greater importance in the characterization of milk.

scholarly journals Organization of Laboratory for Monitoring Security in the Food Industry in Order to Detect the Presence of Allergens

2016 ◽  
Vol 13 (1-2) ◽  
Author(s):  
Vesna Gojković ◽  
Mirjana Beribaka ◽  
Željka Marjanović-Balaban
Keyword(s):  
High Performance ◽  
Food Industry ◽  
Professional Staff ◽  
Immunological Methods ◽  
Specific Response ◽  
Allergic Reactions ◽  
Polymerase Chain ◽  
Main Factor

Allergens are substances that cause allergic reactions. Allergic reactions differ from person to person in a sensitive and specific response to the presence of the same allergen. Groceries that often cause allergies are cow’s milk, eggs, fish, crustaceans and shellfish, wheat, soy, peanuts, walnuts, almonds, hazelnuts and strawberries.Organisation is the main factor for the success and the quality of a research in food industry laboratories, in order to detect the presence of allergens. All kinds of equipments are needed, as well as professional staff to perform the tests. Allergen testing in the food industry is often performed using biochemical and separation methods. For analysis of deoxyribonucleic acid (DNA), the most suitable method is polymerase chain reaction (PCR) and electrophoresis. In our laboratory, we use immunological methods for qualitative and quantitative testing of allergens and we have two accredited methods: Enzyme-Linked Immunosorbent Assays (ELISA) and High Performance Liquid Chromatography (HPLC). It is also necessary that stuff have adequate competence in handling the specific equipment, performing tests, evaluating the results and signing test reports and calibration certificates, have adequate competences. Laboratory have to prove that have been fulfiled all the requirements for validation. Validation includes: specification of requirements, characterization of method, verification that requirements can be fulfilled using the method.The results of each test are presented in form of a report, which has to be correct, clear, unambiguous, objective and must include all the informations required by the client.

scholarly journals Maintaining the Appropriate Level of Quality in the Aspect of Machinery and Equipment Safety in Food Industry

2019 ◽  
Vol 1 (1) ◽  
pp. 124-130
Author(s):  
Agata Kielesińska ◽  
Miroslav Pristavka
Keyword(s):  
Food Industry ◽  
Quality Criteria ◽  
Legal Standards ◽  
Equipment Safety ◽  
Number Of Factors ◽  
Wide Range ◽  
Production Distribution ◽  
Production Technologies ◽  
Quality Of Food

Abstract In the paper, the problem and importance of maintaining an appropriate level of quality in relation to labor protection in the light of EU and national legal standards have been presented. Maintenance of machines and, consequently, stability in the field of process quality is identified on the basis of specific management requirements according the machinery safety in food industry, also with respect to the sphere of their construction, production, distribution, and in particular exploitation. The food industry on global markets is characterized by a large variety of consumers. Therefore, both needs and requirements can have a very wide range, also with regard to quality criteria, care for the natural environment, development of technologies as well as new products introduction. Trends defining dynamics and competition in the food industry include a large number of factors, that require effective management, e.g.: quality ingredients of foodstuffs, preparation of products, maximum product safety as a measure of quality, application of modern production technologies (fast filling and packaging installations). Care for the safety of machinery and equipment used in industry and food processing is a guarantee of manufacturing products of the highest nutritional quality for consumers. With regard to ensuring the safety and quality of food products, in the paper the general principles in risk assessment and the technical measures to improve the safety of machines during their use have been presented.

IMPACT OF PERCEIVED QUALITY ON CONSUMER ATTITUDE IN FOOD INDUSTRY OF PAKISTAN

2019 ◽  
Vol 3 (3) ◽  
pp. 181-198
Author(s):  
Turab KHAN ◽  
Naushad AHMED ◽  
Hafiz Ishtiaque HUSSAIN
Keyword(s):  
Food Industry ◽  
Perceived Quality ◽  
Future Research ◽  
Consumer Attitude ◽  
Linear Regression Method ◽  
Brand Name ◽  
Research Papers ◽  
Quality Of Food ◽  
The Impact

Purpose: The purpose of this study is to identify the impact of perceived quality on consumer attitude in the food industry. Design/Methodology/Approach: With positive philosophy method, this study is based on Quantitative approach and the truthful data was collected by Surveys from the consumers of the food industry in Pakistan. The linear Regression method directed for the measurement. Findings: The results indicate the impact of perceived quality on consumer attitude in food industry which elaborate that there is a moderate impact of perceived quality on consumer attitude that indicates the significant relation among perceive quality on consumer attitude. Research limitation/Implication: The study is limited to consider only food industry, the result shows that there is a significant moderate impact of perceived quality on consumer attitude although, the data was collected from the consumers of Karachi. Implications: This study suggests local food industry about the attitude of consumer towards the quality of food whereas food industry can take benefit from this study to know the quality matters for the customers which they can start providing the quality food to increase their brand name & loyalty among  customers. Originality/Value: This study is carried out having seen the previous research papers although, from this study, the service quality in the food industry can be studied further for future research. Keywords:

Characterization of β-Cyclodextrin-Thymol Inclusion Complexes

2011 ◽  
Vol 233-235 ◽  
pp. 1766-1773
Author(s):  
Xiang Hua Chai ◽  
Ruo Hui Lin ◽  
Ke Gang Wu ◽  
Shu Ri Li
Keyword(s):  
Inclusion Complexes ◽  
Water Solution ◽  
Molecular Size ◽  
High Energy ◽  
Saturated Water Solution ◽  
Quality Of Food ◽  
And Function ◽  
Type Crystal

Thymol had been confirmed to be applied to prevent the growth of bacteria and function as an antioxidant to maintain the quality of food products. It is known that a number of components of essential oils including thymol are suitable to form inclusion complexes with β-Cyclodextrin, since they fit the hydrophobic cavity tightly. The β-cyclodextrin-thymol(β-CD-thymol) inclusion complexes were prepared by the saturated water solution method. SEM results showed that the lattice of β-CD-thymol inclusions was different from hydrogen-bond-type crystal lattice of β-CD and β-CD-water inclusions; the disappearance of high-energy water molecules in the β-CD cavity was observed from SAT data; the aromatic ring of the thymol was included in the β-CD cavity, according to the FTIR data. Besides, according to the calculation of chemical structure, molecular size of thymol was estimated. These results supported a successful formation of the inclusion and the preliminary structure of host-guest inclusions was constructed, indicating the -CH3 is close to the β-CD narrower rim, while the -CH2 and OH group is close to the wide one.

scholarly journals Development and Physicochemical, Sensory and Microbiological Characterization of Ferment Milk With Addition of Cupuaçu

2020 ◽  
Vol 12 (5) ◽  
pp. 122
Author(s):  
Nélio Ranieli F. Paula ◽  
Érica O. Araújo ◽  
Emily E. Almeida ◽  
Joene P. Cerqueira
Keyword(s):  
Dairy Products ◽  
Lactobacillus Casei ◽  
Food Industry ◽  
Microbiological Quality ◽  
Fermented Milk ◽  
Microbiological Characteristics ◽  
Lactobacillus Casei Shirota ◽  
Different Strains

The development of dairy products using probiotic microorganisms has been an important focus in the food industry. Thus, the present study aimed to evaluate the physicochemical, sensory and microbiological quality of fermented milk with addition of cupuaçu (Theobroma grandiflorum) flavor. The experimental design used was completely randomized, with five replicates, arranged in a 4 × 2 × 2 factorial scheme, consisting of fermented milk with addition of four different strains of probiotic bacteria (Lactobacillus casei shirota, Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus paracasei), presence and absence of cupuaçu flavor, and two evaluation times (1 and 7 days of storage). The results allowed us to conclude that the bacterial strain B (Lactobacillus casei) led to higher values of L*, b*, %Brix and pH. In the presence of cupuaçu flavor, the values of pH, L*, b* and %Brix were significantly higher, which allows us to infer that cupuaçu pulp contributes to decreasing the values of pH and increasing the acidity, lightness, b* and %Brix of fermented milk. Fermented milk with addition of bacteria A (Lactobacillus casei shirota) in the presence of cupuaçu flavor showed reduction in pH and %Brix and, therefore, better acceptance by consumers and bioconservation. The presence of cupuaçu flavor in fermented milk with bacteria B (Lactobacillus casei) alters L* and b* at seven days of storage. Fermented milk with addition of cupuaçu flavor constitutes an opportunity and possibility for developing new flavors from Amazonian fruits, strongly contributing to the durability of dairy products, since the physicochemical, sensory and microbiological characteristics are enhanced within the standards of food safety.

scholarly journals HACCP IN CLEAN FOOD PRODUCTION: AN OVERVIEW

2018 ◽  
Vol 6 (12) ◽  
pp. 128-134
Author(s):  
Degpal Singh ◽  
Anit Kumar ◽  
Amandeep Singh
Keyword(s):  
Food Industry ◽  
Hazard Analysis ◽  
Raw Material ◽  
Control Points ◽  
Waste Products ◽  
Seven Principles ◽  
Critical Control Points ◽  
Quality Of Food ◽  
Safe Food

For the food security of more than 1.3 billion people, India has to keep on producing more but safe food. Various techniques have been developed over the time for keeping a check on the quality of food. Of those, HACCP i.e., Hazard Analysis and Critical Control Points is one which ensures the quality of food during the production or the processing of food. HACCP is based on seven principles and is a risk management system that identifies, evaluates, and controls hazards (biological, chemical and physical) related to food safety throughout the food supply chain. The concept first came to light in 1960s and in India it started early in 2000. HACCP is a protocol for all the stakeholders involved in food industry for the production of safe food. As the HACCP lays emphasis on “Clean Production”, therefore, it ensures the use of every single resource whether it may be water, energy or any raw material in an efficient way leading to manufacture of a priced commodity and letting out less harmful and meager waste products.

scholarly journals The Overview of Food Technology to Process Soy Protein Isolate and Its Application toward Food Industry

2020 ◽  
Vol 4 (1) ◽  
pp. 12
Author(s):  
Made Astawan ◽  
Ayu P.G Prayudani
Keyword(s):  
Protein Content ◽  
Infant Formula ◽  
Soy Protein ◽  
Food Processing ◽  
Food Industry ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Protein Isolation ◽  
Quality Of Food

Soy protein isolate (SPI) is the purest form of protein from soybean with minimum protein content of 90%. Due to its high protein content, SPI is commonly used in food processing for improving the quality of food products, including infant formula. The use of SPI in infant formula is mainly designed for infant who cannot tolerate cow’s milk-based formula. This report reviews the benefit of using SPI in soy-based infant formula rather than soymilk from whole soybean itself. It will also review the technology of soy protein isolation which can result SPI for high quality infant formula, including the reducing of unfavourable ingredients which will ensure the safety of soy protein-based infant formula.

scholarly journals Shape Feature Extraction Techniques for Fruits: A Review

2021 ◽  
pp. 2425-2430
Author(s):  
Israa Mohammed Hassoon
Keyword(s):  
Feature Extraction ◽  
Food Industry ◽  
Automated System ◽  
Shape Feature ◽  
Extraction Techniques ◽  
Quality Estimation ◽  
Advantages And Disadvantages ◽  
Quality Of Food ◽  
Shape Feature Extraction

          Fruits sorting, recognizing, and classifying are essential post-harvest operations, as they contribute to the quality of food industry, thereby increasing the exported quantity of food. Today, an automated system for fruit classification and recognition is very important, especially when exporting to markets where quality of fruit must be high. In this study, the advantages and disadvantages of the various shape-based feature extraction algorithms and technologies that are used in sorting, classifying, and grading of fruits, as well as fruits quality estimation, are discussed in order to provide a good understanding of the use of shape-based feature extraction techniques.

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