scholarly journals Gıda Endüstrisinde Ozon Uygulamaları

2014 ◽  
Vol 2 (3) ◽  
pp. 122 ◽  
Author(s):  
Elif Savaş ◽  
Hakan Tavşanlı ◽  
İlhan Gökgözoğlu
Keyword(s):  
Chemical Treatment ◽  
Food Industry ◽  
Active Oxygen ◽  
Water Disinfection ◽  
Ultraviolet Rays ◽  
Electric Arcs ◽  
Protection Method ◽  
Protective Shield ◽  
The World

Known as active oxygen Ozone (O3), are among the most effective antimicrobials. The sun's ultraviolet rays and ozone caused by electric arcs of lightning occurring instantly around the world, and is available as a protective shield protects the animals against the effects of the sun's radiation. In the food industry, directly or indirectly in contact with food during processing of foods and chemical treatment of water disinfection bacteriological emerges as an alternative protection method. In this study, the effects of the ozone applications will evaluated as an alternative to conventional disinfectants in food industry.

The evaluation of the effect of the nutrient additive "Spirulina" on the histological blood parameters of the organs of Danio rerio fish

2020 ◽  
pp. 34-40
Author(s):  
V.A. Purtskhvanidze ◽  
Yu.I. Sidorenko ◽  
Yu.G. Simakov ◽  
A.K. Purtskhvanidze ◽  
S.V. Smorodinskaya
Keyword(s):  
Trace Elements ◽  
Danio Rerio ◽  
Food Industry ◽  
Aquatic Invertebrates ◽  
Blood Parameters ◽  
Water Disinfection ◽  
Disinfection Methods ◽  
Healthy Nutrition ◽  
The World ◽  
Histological Characteristics

Spirulina is one of the most highly-demanded and popular dietary supplements in the world. It is widely used in healthy nutrition both as a colorant and as a nutrient additive containing a large number of useful trace elements and vitamins. Spirulina is also used to create photosensitizers for photodynamic therapy, which is used to treat cancer and other diseases. Our objective was to conduct experiments and evaluate the eff ect of Spirulina solutions on the histological characteristics of Danio rerio organs. We tested the eff ect of Spirulina on adult fi sh Danio rerio in an acute 96-hour experiment at concentrations of: 0,1; 1,0, 10,0; 30,0; 100,0 mg/l. Afterwards, the histological micro-preparations obtained from the liver, intestines, kidneys, ovaries, and gills of the striped Danio were examined. The studies of the preparations have shown that the maximum allowable concentration of Spirulina solution for fi sh is 3 mg/l. These data can be used in hydrobiology for water disinfection methods, in ichthyopathology for fi sh treatment, and in food industry toxicology. Therefore, when using it for disinfection of water in the reservoir, aquatic invertebrates and fi sh will not be aff ected and sharp changes in the biocenosis of the reservoir are not expected.

scholarly journals Applications of Photocatalytic Disinfection

2010 ◽  
Vol 2010 ◽  
pp. 1-11 ◽  
Author(s):  
Joanne Gamage ◽  
Zisheng Zhang
Keyword(s):  
Indoor Air ◽  
Food Industry ◽  
Plant Protection ◽  
Water Disinfection ◽  
Photocatalytic Disinfection ◽  
Wide Range ◽  
Test Organisms ◽  
Drinking Water Disinfection ◽  
End Use ◽  
Biological And Medical Applications

Due to the superior ability of photocatalysis to inactivate a wide range of harmful microorganisms, it is being examined as a viable alternative to traditional disinfection methods such as chlorination, which can produce harmful byproducts. Photocatalysis is a versatile and effective process that can be adapted for use in many applications for disinfection in both air and water matrices. Additionally, photocatalytic surfaces are being developed and tested for use in the context of “self-disinfecting” materials. Studies on the photocatalytic technique for disinfection demonstrate this process to have potential for widespread applications in indoor air and environmental health, biological, and medical applications, laboratory and hospital applications, pharmaceutical and food industry, plant protection applications, wastewater and effluents treatment, and drinking water disinfection. Studies on photocatalytic disinfection using a variety of techniques and test organisms are reviewed, with an emphasis on the end-use application of developed technologies and methods.

scholarly journals Cryogenic technologies in biology and medicine

2020 ◽  
Vol 2020 (2b) ◽  
pp. 129-134
Author(s):  
O.I. Ossetsky ◽  
◽  
O.S. Snurnikov ◽  
Keyword(s):  
Public Health ◽  
Food Industry ◽  
Raw Materials ◽  
Biologically Active ◽  
Whole Body ◽  
Active Ingredients ◽  
Lipid Fractions ◽  
The World ◽  
New Generation

Cryogenic technologies in biology and medicine Current tendencies of the development of cryogenic technologies in the world practice and in Ukraine have been comparatively analyzed. A special attention has been paid to cryotechnologies in biology and medicine. The features of deriving the biologically active ingredients of natural raw materials by means of cryosublimation fractionation and extraction of lipid fractions with liquefied refrigerants, as well as perspectives of their application when obtaining the products of new generation in pharmacy, cosmetics, food industry have been considered. There were discussed the possibilities of human whole body extreme cryotherapy. Main aspects of its usage in practical public health have been considered.

scholarly journals RANCANG BANGUN PENDEKTESIAN ASAM DAN BASA BERBASIS ARDUINO UNO

Jurnal Teknik ◽  
2017 ◽  
Vol 6 (2) ◽  
Author(s):  
Triyono Suryo Atmojo
Keyword(s):  
Food Industry ◽  
Ph Sensor ◽  
High Accuracy ◽  
Research Tool ◽  
Acid Base ◽  
The World ◽  
Technological Developments ◽  
Arduino Uno ◽  
Litmus Paper ◽  
New System

Technological developments have left people tend to get used to working with the aid of automatic devices. The research that led to the automation has also been developed such as the detection of acid-base degree. The detector uses an Arduino Uno microcontroller components as the brains to run the program, and the pH sensor (Power of Hydrogen) as input that detect the state of a solution. In this solution and research tool used can be planned a new system. The system uses a microcontroller as a liaison between chemistry with the world of electrical technology. Produce percentage is almost close to perfect, as evidenced by the accuracy of the output of which is detected by a detector. In this study, the authors designed a detector-based acid-base arduino uno. The aim is to produce an acid-base detector with high accuracy than litmus paper sold in the market. With the alkaline acid detection devices are expected to ease the food industry, restaurants, and households in the detection of acid-base automatically. With an accuracy of ± 0.5 pH (25˚C).

Letters to the Editor

PEDIATRICS ◽  
1981 ◽  
Vol 68 (3) ◽  
pp. 473-473
Author(s):  
David B. Nelson ◽  
Renate D. Kimbrough ◽  
Philip S. Landrigan ◽  
A. Wallace Hayes ◽  
George C. Yang ◽  
...  
Keyword(s):  
United States ◽  
Drug Administration ◽  
Food Supply ◽  
Food Industry ◽  
The United States ◽  
Letters To The Editor ◽  
Department Of Agriculture ◽  
The Us ◽  
The World ◽  
Food Commodities

Dr Wray's comments are, of course, very appropriate and encouraging. Aflatoxin was first detected in food commodities from other parts of the world. As concentrations in other parts of the world have usually been higher, little attention has been paid to the possibility of aflatoxin exposure in humans in the United States except by those who are directly involved in monitoring the human food supply (US Department of Agriculture, the food industry, and the US Food and Drug Administration).

Studies the Influence of HPP on Celery’s Transverse Texture and Tissue

2010 ◽  
Vol 113-116 ◽  
pp. 1456-1459
Author(s):  
Shu Lai Xu
Keyword(s):  
High Pressure ◽  
Food Industry ◽  
High Pressure Processing ◽  
Advanced Technology ◽  
World Food ◽  
Ultra High Pressure ◽  
The World ◽  
Before And After

In order to process and preserve vegetables by High Pressure Processing (HPP), the texture and tissue of celery processed by HPP was studied in this paper. HPP is gaining in popularity with the world food industry. However, processing and preservation of vegetables by HPP is an advanced technology. In this study, ten celery samples had been treated at the diverse pressure for different time respectively. Furthermore, the slices of the samples before and after HPP had been made and observed by microscope. Although little celery juice effused at ultra high pressure (600 MPa) for 5 min or at 400 MPa for longer time (more than 20 min), the comprehensive observations and analyses showed that in general the texture and tissue of celery could not be damaged by high pressure. The conclusion is that processing celery at 600 MPa for 5 min is the practicable technology.

scholarly journals Comparison of Physicochemical, Functional and Nutritional Properties between Proteins of Soybean and a Novel Mixture of Soybean-Maize

2020 ◽  
Vol 10 (19) ◽  
pp. 6998
Author(s):  
Cintya G. Soria-Hernández ◽  
Sergio O. Serna-Saldívar ◽  
Cristina Chuck-Hernández
Keyword(s):  
Soybean Meal ◽  
Food Industry ◽  
Nutritional Value ◽  
Low Cost ◽  
World Population ◽  
Nutritional Properties ◽  
Nutritional Characteristics ◽  
The World ◽  
Emulsifying Capacity ◽  
Maize Germ

Vegetable proteins are potential low-cost alternatives to solve the protein deficiency of the world population. A protein extracted from a mixture of soybean meal and maize germ was developed to offer more protein alternatives with high nutritional value. In this study, physicochemical, functional, and nutritional characteristics of isolates and hydrolysates of soybean and counterparts extracted from a soybean meal-maize germ were compared. The isolate and hydrolysate of the soybean-maize blend had a protein content of 93.9% and 73.6%, respectively. These protein mixtures contained 10% and 52% more solubility, 303.9%, and 22.7% more emulsifying capacity, 4.5% and 4.2% higher foam density and 36.3% and 1.2% more coagulation capacity compared to the soybean isolate and hydrolysate. Electrophoretic profiles of soybean-maize proteins showed four additional bands to the typical soybean pattern of 56, 55, 52 and 18 kDa, which could correspond to globulins and zeins from maize. The isolate extracted from the mixture of soybean meal and maize is a new alternative to provide the necessary amino acids for proper physical and mental development. Additionally, it has a high potential to be used as an ingredient by the food industry due to its excellent functionality and nutritional value.

Production competitiveness on regional food markets of Ukraine

2015 ◽  
Vol 15 (2) ◽  
pp. 166-172
Author(s):  
Oksana Kiforenko
Keyword(s):  
Driving Force ◽  
Direct Investment ◽  
Food Production ◽  
Food Industry ◽  
Industrial Complex ◽  
Food Markets ◽  
Successful Development ◽  
Regional Food ◽  
The World ◽  
Food Market

Competitiveness is the main driving force to the stable prosperity of a country and the increase of its citizens’ welfare. Agriculture is an important part of the economy of any country. The processing industries are a powerful driving force for rural development. The necessary prerequisite to ensure food security of any country is the successful development of the food market. In Ukraine approximately 10 thousand companies are involved in the food production. The food industry is among the leaders in terms of foreign direct investment into the industry of Ukraine. Transnational corporations are actively operating in the field of food production in Ukraine. The agro-industrial complex in general and food industry in particular can guarantee a significant increase in GDP of a country and as a result improve its position in the world markets.Journal of agricultural sciences №15 (02): 166-172, 2015

scholarly journals Competitive Factors in Ensuring the Sustainability of the Food Industry Economy

2021 ◽  
Vol 58 (1) ◽  
pp. 2018-2023
Author(s):  
Ismailov Omilxon Shukurillaevich
Keyword(s):  
Natural Resources ◽  
World Economy ◽  
Food Industry ◽  
Developed Countries ◽  
The State ◽  
Competitive Advantages ◽  
Economic Competitiveness ◽  
The World

This article discusses the issues of competition in ensuring the sustainability of the food industry in the world economy, the sources and stages of competitive advantages of States. The role of natural resources, investments and other elements in increasing the economic competitiveness of the state, as well as the stages of competitiveness of developed countries are discussed.

scholarly journals Short Chain Food Supply in Flanders (Belgium): Direct Sales of Farm Made Products

2010 ◽  
Vol 67 (1) ◽  
Author(s):  
Didier HUYGENS ◽  
Dirk LIPS ◽  
Stef AERTS
Keyword(s):  
Food Industry ◽  
Regional Economy ◽  
Short Chain ◽  
Fair Price ◽  
Direct Sales ◽  
The World ◽  
Food Transport ◽  
Points Of View ◽  
The Government ◽  
Social Level

During the last decennia, the distance between the producer and the consumer has increased strongly. This enlarged distance manifests in different areas. Firstly, the distance has become larger geographically. Food products are transported around the world and have become common goods. Secondly, the producer and the consumer are driven apart on a social level. Many consumers have never visited a farm and have no idea how their food is produced. Thirdly, the food industry, distribution and the entire agribusiness complex have settled in between producer and consumer, thus enlarging the economical distance. This system is being criticised from many points of view and opportunities are brought forward that strive towards a more durable process on an ecological level (food kilometres, food transport); an economical level (fair price for both the producer and the consumer, regional economy) and a social level (local contacts, cooperation). A variety of initiatives, both supported by the government and unsupported, are started. It seems that especially in the peri-urban area, being close to both producer and consumer, opportunities exist for short chain initiatives.

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