scholarly journals Vaccines against the cold chain

2021 ◽  
Author(s):  
Aswin Doekhie ◽  
Nunuk Nurulita ◽  
Didik Setiawan ◽  
Asel Sartbaeva
Keyword(s):  
Shelf Life ◽  
Drug Target ◽  
Thermal Fluctuations ◽  
Cold Chain ◽  
Microbial Origin ◽  
Enhanced Resistance ◽  
The Future ◽  
Target Localisation ◽  
Direct Loss ◽  
Poor Infrastructure

Vaccines require continuous refrigeration to retain their efficacy as most vaccine components are derived from mammalian or microbial origin which are thermally unstable. Continuous refrigeration, known as the vaccine cold chain, comes at a cost that directly correlates to the standard of infrastructure that is available. A break in the cold chain caused by poor infrastructure can result in direct loss of functionality in these lifesaving medicines. Therefore, several approaches have been suggested to mitigate these losses. Not only will these benefit general healthcare via improved shelf-life but also enhanced resistance to thermal fluctuations and, in some cases, improved drug target localisation. In this minireview, we highlight trends in vaccine thermal stabilisation and look to the future for cold chain logistics.

Ultra-high Temperature (UHT) Processing: Technological Significance and Updates

2020 ◽  
Vol 16 (8) ◽  
pp. 1183-1195
Author(s):  
Prasad Rasane ◽  
Nitya Sharma ◽  
Sana Fatma ◽  
Sawinder Kaur ◽  
Alok Jha ◽  
...  
Keyword(s):  
High Temperature ◽  
Shelf Life ◽  
Raw Milk ◽  
Fundamental Principle ◽  
Point Of View ◽  
Cold Chain ◽  
Historical Significance ◽  
Perishable Commodity ◽  
Quality Of Milk ◽  
Ultra High Temperature

Background: Background: Milk forms an integral part of the human diet from the nutritional point of view. Besides nutrition, it has also unique functional properties which are harnessed by the industry for numerous uses. Being highly perishable specific techniques are required to minimize the losses during processing and adequate preservation of this precious commodity. In the U.S. and many other parts of the world, the traditional pasteurization of milk requires a minimum heat treatment of 72ºC for 15 seconds with subsequent refrigeration. However, the advent of Ultra High Temperature (UHT) treatment of milk has added a new dimension to the marketing of liquid milk in urban as well as remote areas without the requirement of cold chain management. The distinctive feature of UHT processed milk is that it is commercially-sterile-not pasteurized and so has long shelf life at room temperature. UHT milk, also known as long-life milk, is emerging as an attractive commercial alternative offering a hygienic product of unmatched quality, which can be bought anywhere, at any time and in any quantity. The present review will discuss numerous aspects of UHT processing of milk with reference to historical significance, fundamental principle, various systems used and prerequisites, type of exchangers used, fouling and other defects in system, chemical and microbiological effect of the treatment, its effect on nutritional components, organoleptic quality of milk and the advantage and involved challenges of the process. Conclusion: Raw milk is easily contaminated with pathogens and microbes and hence its consumption of raw milk is associated with certain ill health effects. Therefore, heating milk before consumption is strongly suggested. Thus, UHT treatment of milk is done to ensure microbial safety and also to extend the shelf life of this highly perishable commodity. Heating milk at such a high temperature is often associated with the change of organoleptic properties like change in flavor or cooked flavor, rancidity due to microbes or acid flavor, etc. But UHT treatment does not substantially decrease the nutritional value or any other benefits of milk.

scholarly journals Porcelain enamel coatings, from the past to the future: solved and unsolved issues for the improvement of their mechanical properties.

2020 ◽  
Author(s):  
Stefano Rossi ◽  
Francesca Russo
Keyword(s):  
Mechanical Properties ◽  
Industrial Revolution ◽  
Chemical Degradation ◽  
Protective Properties ◽  
The Past ◽  
Enhanced Resistance ◽  
Mechanical Study ◽  
The Future ◽  
Ancient Times

Porcelain enamel coatings have their origins in ancient times when they were mainly used for decorative and ornamental purposes. From the industrial revolution onwards, these coatings have started to be used also as functional layers, ranging from home applications up to the use in high-technological fields, such as in chemical reactors. The excellent properties of enamel coatings, such as fire resistance, protection of the substrate from corrosion, resistance to atmospheric and chemical degradation, mainly depend and originate from the glassy nature of the enamel matrix itself. On the other side, the vitreous nature of enamel coatings limits their application in many fields, where mechanical stress and heavy abrasion phenomena could lead to nucleation and propagation of cracks inside the material, thus negatively affecting the protective properties of this coating. Many efforts have been made to improve the abrasion resistance of enamelled materials. On this regard, researchers showed encouraging results and proposed many different improvement approaches. Now it is possible to obtain enamels with enhanced resistance to abrasion. Differently, the investigation of the mechanical properties of enamel coatings remains a poorly studied topic. In the literature, there are interesting methodological ideas, which could be successfully applied to the mechanical study of enamelled materials and could allow to have further insights on their behaviour. Thus, the path that should be followed in the future includes the mechanical characterization of these coatings and the search for new solutions to address their brittle behaviour.

scholarly journals Quality Characteristics Analysis and Remaining Shelf Life Prediction of Fresh Tibetan Tricholoma matsutake under Modified Atmosphere Packaging in Cold Chain

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 136 ◽  
Author(s):  
Zetian Fu ◽  
Shuang Zhao ◽  
Xiaoshuan Zhang ◽  
Martin Polovka ◽  
Xiang Wang
Keyword(s):  
Shelf Life ◽  
Quality Indicators ◽  
Life Prediction ◽  
Modified Atmosphere Packaging ◽  
Quality Characteristics ◽  
Sensory Characteristics ◽  
Cold Chain ◽  
Tricholoma Matsutake ◽  
Modified Atmosphere ◽  
Shelf Life Prediction

Tricholoma matsutake (T. matsutake) growing in Tibet is very popular for its high economic and medicinal value, but fresh T. matsutake has an extremely short shelf life. The shelf life of T. matsutake is complex, influenced by product characteristics, surrounding environmental conditions, and spoilage development. The objective of this work was to study the quality characteristics of fresh T. matsutake during its shelf life period in modified atmosphere packaging (MAP) conditions and establish its remaining shelf life prediction models in a cold chain. In this study, we measured and analyzed quality indicators of fresh T. matsutake, including hardness (cap, stipe), color, odor of sensory characteristics, pH, soluble solids content (SSC), and moisture content (MC) of physical and chemical characteristics under the temperature condition of 4 °C and relative humidity (RH) of 90%. The sensory evaluation results showed that the odor indicator in sensory characteristics was more sensitive to the freshness of T. matsutake. The changes of pH, SSC, and MC were divided into three periods to analyze the physiological changes of T. matsutake. The cap spread process could affect the changes of pH, SSC, and MC in period S1, and they changed gradually in period S2. In the period S3, they changed complicatedly because of deterioration. The remaining shelf life prediction model of T. matsutake was established by the back propagation (BP) neural network method to quantify the relationship between the quality indicators and the remaining shelf life. The shelf life characteristics are complex, which were optimized by correlation analysis. Significant benefits of this work are anticipated on the transportation and preservation of fresh T. matsutake to the market and the reduction of its losses in the postharvest chain.

Generic model for the prediction of remaining shelf life in support of cold chain management in pork and poultry supply chains

2008 ◽  
Vol 8 (1) ◽  
pp. 59-73 ◽  
Author(s):  
Verena Raab ◽  
Stefanie Bruckner ◽  
Eva Beierle ◽  
Yvonne Kampmann ◽  
Brigitte Petersen ◽  
...  
Keyword(s):  
Supply Chains ◽  
Shelf Life ◽  
Cold Chain ◽  
Generic Model ◽  
Transfer Model ◽  
Chain Model ◽  
Pseudomonas Sp ◽  
Organisational Structure ◽  
Mapping Model ◽  
Life Model

An overall concept for a generic model to predict the remaining shelf life of meat in different steps of the supply chain was developed. It consists of three models: a shelf life model, an inter-organisational cold chain model and a temperature mapping model that includes a heat transfer model. In this concept, shelf life is predicted based on the growth of Pseudomonas sp., taking into account organisational structure, inspection scheme, technical circumstances and temperature conditions in different supply chains. Whereas the shelf life model is almost complete, further work is required to develop the two other models.

scholarly journals Reducing food losses by intelligent food logistics

2014 ◽  
Vol 372 (2017) ◽  
pp. 20130302 ◽  
Author(s):  
Reiner Jedermann ◽  
Mike Nicometo ◽  
Ismail Uysal ◽  
Walter Lang
Keyword(s):  
Shelf Life ◽  
Food Product ◽  
Cold Chain ◽  
Volatile Components ◽  
World Population ◽  
Theme Issue ◽  
Chain Processes ◽  
Introductory Article ◽  
Study Results ◽  
Technical Solutions

The need to feed an ever-increasing world population makes it obligatory to reduce the millions of tons of avoidable perishable waste along the food supply chain. A considerable share of these losses is caused by non-optimal cold chain processes and management. This Theme Issue focuses on technologies, models and applications to monitor changes in the product shelf life, defined as the time remaining until the quality of a food product drops below an acceptance limit, and to plan successive chain processes and logistics accordingly to uncover and prevent invisible or latent losses in product quality, especially following the first-expired-first-out strategy for optimized matching between the remaining shelf life and the expected transport duration. This introductory article summarizes the key findings of this Theme Issue, which brings together research study results from around the world to promote intelligent food logistics. The articles include three case studies on the cold chain for berries, bananas and meat and an overview of different post-harvest treatments. Further contributions focus on the required technical solutions, such as the wireless sensor and communication system for remote quality supervision, gas sensors to detect ethylene as an indicator of unwanted ripening and volatile components to indicate mould infections. The final section of this introduction discusses how improvements in food quality can be targeted by strategic changes in the food chain.

scholarly journals Heat Transfer Parameterization towards Enhancing Shelf Life of Vegetables in Low Cost Cold Chain with FACCC

2020 ◽  
Vol 9 (4) ◽  
pp. 822-829
Keyword(s):  
Heat Transfer ◽  
Nusselt Number ◽  
Shelf Life ◽  
Temperature Control ◽  
Low Cost ◽  
Surface Heat ◽  
Cold Chain ◽  
Air Flow Rate ◽  
Surface Heat Transfer Coefficient ◽  
And Storage

India is the second-largest vegetable producing country after China. It is observed that there is a huge loss of vegetables due to the lack of low-cost cold chain for its storage & transportation after harvesting from agriculture land to vegetable market. The shelf life of these vegetables is less due to poor temperature control during transportation and storage. If vegetables are not maintained at their prudent temperature, then they will lose their potency, which will lead to enormous economic loss. Therefore, it is observed that temperature control of vegetables and their heat transfer characteristics are a major factor to maintain potency and increase their shelf life. This paper proposed a low-cost design of FACCC for temperature control of vegetables during transportation and storage with the help of Chillers. Further, the effect of air velocity on heat transfer rate and Nusselt number of various vegetables was evaluated to predict the performance of FACCC for enhancing the shelf life of vegetables.Thermophysical characteristics of these vegetables have been calculated at different air flow rate with the help of Reynolds analogy as a function of Stanton Number, Reynold’s Number and Prandtl Number.The airflow rate was maintained between 0.2065 m/s - 0.413 m/s inside FACCC. Experimental study reveals that the average Nusselt Number of these vegetables lies in the range of 57.9 - 115.74 and the range of Surface heat transfer coefficient is 54.48-108.96 W/m2K. Validation of FACCC performance has been done by comparing the heat transfer rate and Nusselt number from published literature. These results are obtained by temperature control of vegetables by varying air flow rate through four fans fitted inside FACCC. It results in higher shelf life due to favourable maintenance of thermodynamic parameters such as surface heat transfer coefficient, Nusselt number, Reynold number and preferable temperature for specific commodities.Thus, the proposed FACCC model can be an effective tool for enhancement of low-cost cold chain for vegetables in future.

scholarly journals Training of SMEs for frozen food shelf life testing and novel smart packaging application for cold chain monitoring

2015 ◽  
Vol 4 (2) ◽  
Author(s):  
Theofania Tsironi ◽  
Marianna Giannoglou ◽  
Eleni Platakou ◽  
Petros Taoukis
Keyword(s):  
Shelf Life ◽  
Management System ◽  
Food Packaging ◽  
Food Product ◽  
Cold Chain ◽  
Accurate Information ◽  
Life Testing ◽  
Chain Management ◽  
Frozen Food ◽  
Selection Of

 Application of an optimized cold chain management system for frozen products can be assisted by monitoring with Time Temperature Integrators (TTI). TTI are smart labels that cumulatively show the product history in an easily measurable, time-temperature dependent change. In the IQ-Freshlabel European project enzymatic and photochromic TTI were developed and tested for frozen products. Further to the technical objectives, training activities were implemented to provide information and training to the staff of Small and Medium-sized Enterprises (SMEs) regarding the properties of the developed TTI and their utilization within food packaging, transport, storage and sale. In total, more than 276 European companies and consumers representing the frozen food industry, the packaging industry and food business operators were successfully trained. The objective of the present article is to describe a general methodology for frozen food shelf life testing and modelling, and the selection of appropriate TTI for specific foods. This document serves as a technical manual for SMEs, including a case study for frozen shrimp and application of enzymatic and photochromic TTI, aiming to build their capacities to understand and use TTI for frozen food products. The value of systematic modelling of the food quality kinetics as well as the response of the TTI in building an effective chill chain management system is also demonstrated. The TTI response study allows a reliable optimization and selection of TTI to be correlated to the target food product for which accurate information on temperature dependence is available.

scholarly journals Analysing temperature protocol deviations in pome fruit export cold chains: A Western Cape case

2021 ◽  
Vol 15 ◽  
Author(s):  
Leila L. Goedhals-Gerber ◽  
Savia Fedeli ◽  
Frances E. Van Dyk
Keyword(s):  
South Africa ◽  
Supply Chain ◽  
The Netherlands ◽  
Ambient Temperature ◽  
Shelf Life ◽  
South African ◽  
Constant Temperature ◽  
Cold Chain ◽  
Western Cape ◽  
Pome Fruit

Background: A major concern plaguing South African pome fruit exporters is the volume of fruit going to waste during the export process. The senescence of fruits and the deterioration in its quality are accelerated by an increase in temperature. Thus, the first step in ultimately extending the shelf life of exported pome fruit and decreasing the risk of rejections is to ensure constant temperature control.Objectives: The study investigated the severity of temperature protocol deviations within the apple and pear export cold chains from the Western Cape, South Africa to the Netherlands. The study was undertaken in 2018 for Company X, an international fruit exporting firm, to improve the efficiency of its cold chains.Method: The research conducted temperature trials starting as close to the farm as possible and concluding as close to the end consumer as possible. Pulp and ambient temperature probes were inserted into and around the fruit to monitor export temperature profiles.Results: Firstly, the trial results show that non-compliance with temperature protocols occurred more often along the pome fruit export cold chain than initially anticipated. Secondly, the position within the pallet where the temperature breaks occurred highlighted an issue of heat retention resulting from unintentional oversights early in the cold chain. The study also identified areas of possible improvements where management could mitigate senescence factors.Conclusion: The study concluded that the efficient and effective functioning of a cold chain depends on cumulative efforts by all the supply chain partners rather than on the efforts of a single partner.

scholarly journals The Effect Of Ultraviolet Light Treatment In Extend Shelf Life And Preserve The Quality of Strawberry (Fragaria x ananassa) cv. Festival

2020 ◽  
Vol 1 (1) ◽  
Author(s):  
Mohd Idris Nor Idzwana ◽  
Khor Sen Chou ◽  
Ramisah Mohd Shah ◽  
Norhidayah Che Soh
Keyword(s):  
Shelf Life ◽  
Light Treatment ◽  
Fragaria X Ananassa ◽  
Cold Chain ◽  
Postharvest Quality ◽  
Maturity Stage ◽  
Perishable Product ◽  
Ultraviolet C ◽  
Uv C

Strawberry (Fragaria x ananassa) is a highly perishable product and rarely to be kept for more than 7 days. Cold chain system is the only methods apply in Malaysia strawberry industry to prolong the shelf life and preserve the quality of strawberry. UV light treatment proved to be effective in inhibit microbial loads and delay ripening process of fruit products where short wavelength (254 nm) ultraviolet-C was proved in keeping the freshness and quality of fruits or vegetables. This experiment was conducted to determine the effect of UV-C irradiation on extending shelf life and to determine the optimum radiation intensity of UV-C treatment on postharvest quality of treated strawberry. A total of 399 of strawberries cv. Festival were harvested in red colour with maturity stage of >80 – 85% from Cameron Highlands’s strawberry farm. The strawberries were exposed to different doses (0, 0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 kJ/m2) of ultraviolet-C (254nm, UV-C) radiation. The treated strawberries were randomly placed in the polystyrene trays and stored in the dark chilling room at -5Cº for 9 days. The significant differences were found when the highest level of dosage was applied. UV-C treated strawberries with the highest doses (1.0 kJ/mº) are significantly firmer (0.557N), higher total soluble solids content (7.5 ºBrix) and ascorbic acid contain (0.518mg/ml) on day 9 (p

scholarly journals Clean label solution for the control of Clostridium botulinum in cooked meats

Meso ◽  
2019 ◽  
Vol 21 (3) ◽  
pp. 311-315
Author(s):  
Matthew McCusker
Keyword(s):  
Shelf Life ◽  
Clostridium Botulinum ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Cold Chain ◽  
Chain Conditions ◽  
Poultry Products ◽  
Label System ◽  
Cooked Meats

Clostridium botulinum bacteria may be of concern in raw and cooked refrigerated meat products with a shelf-life greater than 10 days, for which strict cold-chain management cannot be guaranteed. This case study describes the testing of a new proprietary clean-label system from Kerry Taste & Nutrition, Rosal XB, for the inhibition of C. botulinum spore germination in a number of cooked poultry products. Products were inoculated with non-proteolytic strains of C. botulinum under modified atmosphere packaging (MAP) conditions. They were stored under simulated cold-chain conditions and assayed for C. botulinum growth at appropriate intervals. Research results demonstrated that under the test conditions, products can achieve a shelf-life of 25 days, without the risk of C. botulinum growth.

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