scholarly journals A Case-study: Temperature Distribution and Heat Penetration in Steam-air Retort, Using Glass Jars and Retort Pouches

2021 ◽  
Vol 46 (341) ◽  
pp. 90-96
Author(s):  
Evalds Raits ◽  
Lasma Pinte ◽  
Asnate Kirse-Ozolina ◽  
Sandra Muizniece-Brasava
Keyword(s):  
Temperature Distribution ◽  
Food Product ◽  
Packaging Material ◽  
Process Time ◽  
Heat Penetration ◽  
Commercial Processing ◽  
Sterilization Process ◽  
Thermal Sterilization ◽  
Packaged Food

Abstract Retort thermal sterilization of canned food is a technology, which allows preserving food products by applying heat on packaged food in retorts (autoclaves) at temperatures up to 121 °C. The thermodynamics of the processes in the retort are influenced by the product stacking method in the basket and packaging material. The aims of this study were: 1) to analyse and compare temperature distribution (TD) and the slowest to heat location in the steam-air retort stacked with glass jars and with retort pouches; 2) to analyse and compare commercial product heat penetration (HP) characteristics in glass jars and retort pouches. Temperature measurements were performed with wireless thermocouples. The come-up time (heating phase) required to achieve in the retort temperature uniformity criteria of ±0.5 °C, is 28 min when the retort is stacked with glass jars, and 24 min when the retort is stacked with retort pouches. Total calculated process time (holding phase), necessary to achieve the sterilization value (F0 of 3 min), for sample in glass jars was 67 min, but in retort pouches – 62 min. The overall sterilization process time difference between two considered packaging types was 9 min, which is significant amount of time in the context of commercial processing. The study clearly shows the necessity to perform the Temperature Distribution and Heat Penetration study, as each packaging material, stacking method and product will affect sterilization process thermodynamics and, therefore, the overall process time and consequently - the safety of food product.

Characteristics of different plastic materials, properties and their role in food packaging

2021 ◽  
Vol 17 ◽  
Author(s):  
Vinayak Fasake ◽  
Pramod S. Shelake ◽  
Ayushi Srivastava ◽  
Kavya Dashora
Keyword(s):  
Food Packaging ◽  
Plastic Material ◽  
Atmospheric Condition ◽  
Food Product ◽  
Synthetic Polymers ◽  
Packaging Material ◽  
Materials Properties ◽  
Advantages And Disadvantages ◽  
Plastic Materials ◽  
Packaged Food

: Synthetic polymers are widely used globally for food and other packaging. It plays an important role in food packaging during transportation, handling, and also increasing shelf-life of product at a controlled atmospheric condition. Most of the time, plastic is preferred as a packaging material due to its inherent properties like light in weight, strength, durability, availability, convenience, and relatively inexpensive. In this review, it has been tried to preface some plastic material, their sustainability, adaptability, advantages, and disadvantages over the packaging of any food product. This review also tries to clarify the different properties of plastic materials and their effect on packaged food.

Selecting packaging material for dry food products by trade‐off of sustainability and performance: A case study on cookies and milk powder

2021 ◽  
Vol 34 (5) ◽  
pp. 303-318
Author(s):  
Maarten Baele ◽  
An Vermeulen ◽  
Dimitri Adons ◽  
Roos Peeters ◽  
Angelique Vandemoortele ◽  
...  
Keyword(s):  
Milk Powder ◽  
Food Products ◽  
Packaging Material ◽  
Trade Off ◽  
Dry Food ◽  
And Performance

scholarly journals PERCEPTION OF SUSTAINABLE DESIGN INTEGRATION BENEFITS AMONG INDUSTRY PRODUCT DEVELOPMENT TEAMS: A CASE STUDY

2020 ◽  
Vol 1 ◽  
pp. 2475-2484
Author(s):  
T. Chatty ◽  
J. Faludi
Keyword(s):  
Product Development ◽  
Sustainable Design ◽  
Process Time ◽  
Positive Perception ◽  
Development Teams ◽  
Industry Practice ◽  
Design Integration ◽  
The Impact ◽  
Development Practice

AbstractHow do employees perceive the impact of incorporating sustainability considerations into their product development practice? In this case study, we observe how these perceptions can be shifted by teaching workshops on how to apply sustainable design methods in practice. We compare the trends for different methods on various dimensions such as creativity, design process time, product marketability etc. Results show an overall shift towards positive perception for all the methods on a majority of factors, indicating a way to ease the adoption of sustainable design into industry practice.

SUBSTANTIATION OF OPTIMAL PARAMETERS AND DEVELOPMENT OF HIGH-TEMPERATURE STERILIZATION MODES FOR COMPOTE FROM PEARS IN HEATED AIR FLOW

2020 ◽  
Author(s):  
М.Э. Ахмедов ◽  
А.Ф. Демирова ◽  
Г.И. Касьянов ◽  
Ю.Ф. Росляков ◽  
М.М. Рахманова
Keyword(s):  
Mathematical Model ◽  
High Temperature ◽  
High Speed ◽  
Heat Transfer Fluid ◽  
Initial Product ◽  
Hot Air ◽  
Heated Air ◽  
Sterilization Process ◽  
Thermal Sterilization ◽  
Heat Carriers

Разработаны новые режимы стерилизации компота из груш в стеклотаре СКО 1-82-1000 с использованием высокотемпературных скоростных теплоносителей. Получена математическая модель расчета продолжительности процесса стерилизации в зависимости от параметров теплоносителя. Для получения математической модели использован метод математического планирования эксперимента. Предложен технологический прием ускоренной стерилизации компота из груш в стеклобанке объемом 1 дм3. Разработаны новые режимы тепловой обработки (стерилизации) компота из груш в стеклобанке 1-82-1000 при различных параметрах горячего воздуха и разных начальных температурах продукта, °С: 70, 80, 85 и 90. Наименьшая продолжительность процесса тепловой стерилизации достигнута при скорости теплоносителя 7,5 м/с при начальной температуре продукта 90°С. New modes of sterilization of compote from pears in glass containers of SKO 1-82-1000 using high-temperature high-speed heat carriers have been developed. A mathematical model for calculating the duration of the sterilization process depending on the parameters of the heat carrier is obtained. To obtain a mathematical model, we used the method of mathematical planning of the experiment. A technological method for accelerated sterilization of pear compote in a glass jar with a volume of 1 dm3 is proposed. The research made it possible to develop new modes of heat treatment (sterilization) of compote from pears in a glass jar 1-82-1000 at different parameters of hot air and different initial temperatures of the product, °C: 70, 80, 85 and 90. The shortest duration of the thermal sterilization process is achieved at the heat transfer fluid speed of 7,5 m/s at the initial product temperature of 90°C.

scholarly journals Fungi Burger from Stale Bread? A Case Study on Perceptions of a Novel Protein-Rich Food Product Made from an Edible Fungus

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1112 ◽  
Author(s):  
Coralie Hellwig ◽  
Rebecca Gmoser ◽  
Magnus Lundin ◽  
Mohammad J. Taherzadeh ◽  
Kamran Rousta
Keyword(s):  
Information Dissemination ◽  
Food Product ◽  
Environmental Benefits ◽  
Edible Fungus ◽  
Neurospora Intermedia ◽  
Rate Characteristic ◽  
And Gender ◽  
Protein Rich ◽  
Novel Protein

The current study aims to assess how a novel fungi product made from the filamentous fungus Neurospora intermedia, cultivated on bread residuals, is perceived using questionnaires. Participants were asked to rate characteristic attributes of a fungi burger patty and state their preference when comparing it to Quorn and hamburger patties. The data were analyzed to assess whether gender or age was statistically associated with preference profiles. Neither age nor gender was associated with the preference profiles regarding the comparison of burger patties. Except for age and bitterness, age and gender were also not associated with the preference profiles regarding the sensory characteristics of the fungi burger patty. Most of the participants liked the characteristics of the fungi burger patty. The results indicate that fungi products from waste can become accepted products when information dissemination targets environmental benefits. Moreover, to be commercially accepted, the chewiness and bitterness of the product should be improved. Other improvements should target the overall taste in order to cater to people who prefer meat-based protein sources.

Thermal Process Evaluation of Analogue Shrimp Product (ASP) from Lizard Fish (Saurida tumbil) in Retort Pouches

2021 ◽  
Author(s):  
K. Hema ◽  
P. Velayutham ◽  
C.O. Mohan ◽  
D. Sukumar ◽  
B. Sundaramoorthy ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Thermal Process ◽  
Water Immersion ◽  
Value Added ◽  
Steam Injection ◽  
Process Time ◽  
Thermally Processed ◽  
Total Process ◽  
Heat Penetration ◽  
The Difference

Background: Seafood analogue is a ready to make value added product prepared out of surimi. Thermal processing of restructured products in retort pouches such as fish ball in curry medium, surimi stew in white tripod, boneless rohu balls in curry. Also no work had done on thermal processing of shrimp analogue products in retort pouches. The main objective of this work was to develop the analogue shrimp product from lizardfish and to compare the heat penetration attributes of analogue shrimp curry and masala using retort pouches and different sterilization methods such as steam / air over pressure retort and water immersion retort.Methods: Analogue shrimp products were prepared and thermally processed in retortable pouches. About 125g of shrimp analogue product and 100g of curry (masala) were filled in retort pouches of size, 150x200mm. Air inside the pouch was exhausted by steam injection followed by heat sealing and processing at 121.1°C in a retort by steam/air over pressure retort and water immersion retort. The difference in the heat penetration characteristics of analogue shrimp products processed in retort by steam/air over pressure retort and water immersion retort were studied. Result: The results showed that minimum heating lag factor and minimum come up time led to faster heating rate which decreased total process time in imitated shrimp curry by steam/ air retort. At the same time the cook value was low in curry medium processed by steam air retort. So finally conclude that imitated shrimp curry processed by steam air retort was good.

Edible insects: cricket farming and processing as an emerging market

2020 ◽  
Vol 6 (2) ◽  
pp. 211-220 ◽  
Author(s):  
M. Reverberi
Keyword(s):  
Emerging Market ◽  
Farming Systems ◽  
Food Product ◽  
Small Companies ◽  
Food Ingredient ◽  
Business Operations ◽  
New Development ◽  
Recent Trends ◽  
Packaged Food ◽  
Online Shops

This article provides information on recent trends in cricket farming and processing in Asian and Western countries. Whilst eating insects collected from the wild has long been a common practice in many countries, farming and transforming insects into a food ingredient for packaged products is a new development. Particularly in North America and Europe, some new, small companies are transforming cricket (and mealworm) powder into packaged food (energy bars, pasta, and chips among the examples). Within this article, two contrasting farming systems are principally considered. On one hand is the Thai cricket farming model, based on micro-farms, in which the small farmers do not make the flour; this task instead being handled by specialised businesses. On the other hand, is the western farming model, in which farms are large, and the flour is produced by the very same factory-farm. Examples of this model are found in the Netherlands (Protifarm) and Canada (Entomofarm). Since insect powders (flour) in packaged foods represent a new category of food product, little market data and/or surveys are available. The products are often sold on small online shops, within the context of an informal business operations. As a consequence, some of the information in this article comes from informal sources or the direct experience of the author.

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