scholarly journals Challenges beyond F-Value, Water Activity and Glass Transition Concept in Determining Food Stability

2013 ◽  
Vol 27 ◽  
pp. 48-52
Author(s):  
Mohammad Safiur Rahman
Keyword(s):  
Glass Transition ◽  
Water Activity ◽  
Chemical Engineering ◽  
State Diagram ◽  
Food Preservation ◽  
Stability Criteria ◽  
Theoretical Concepts ◽  
Food Stability ◽  
Processing And Storage ◽  
And Storage

Theoretical concepts of F-value, water activity and glass transition are the most successful in determining food stability during food processing and storage. The water activity and glass transition concepts are progressed by combining these concepts in a stability map named as state diagram. The first part of this paper provides stability criteria based on Fvalue, water activity, glass transition and state diagram. The second part explains the recently proposed macro-micro region concept in the state diagram. In this concept, 13 micro-regions are mapped and then relative stability criteria between the micro-regions are postulated. Final part presents real challenges in combing different hurdles in food preservation. DOI: http://dx.doi.org/10.3329/jce.v27i1.15858 Journal of Chemical Engineering, IEB Vol. ChE. 27, No. 1, June 2012: 48-52

Evaluating water activity and glass transition concepts for food stability

2007 ◽  
Vol 78 (1) ◽  
pp. 266-271 ◽  
Author(s):  
S.S. Sablani ◽  
S. Kasapis ◽  
M.S. Rahman
Keyword(s):  
Glass Transition ◽  
Water Activity ◽  
Food Stability

scholarly journals APPLICATION OF BIOPOLYMER FILMS FOR SUSTAINABILITY OF EDIBLE OILS

2021 ◽  
Vol 25 (3) ◽  
Author(s):  
Senka Popović
Keyword(s):  
Edible Oils ◽  
Antimicrobial Activities ◽  
Biological Properties ◽  
Food Preservation ◽  
Active Materials ◽  
Off Flavors ◽  
Processing And Storage ◽  
And Storage ◽  
Determine Effect ◽  
Packing System

Lipid oxidation is a major cause of off-flavors and loss of nutrients in fat-containing foods and oils. The prevention or retardation of those deteriorative reactions of oil during processing and storage is required.  Commercially available synthetic packaging materials are causing serious environmental problems due to their non-degradability. To reduce environmental impacts associated with synthetic plastics, biopolymer materials have a great potential to be used instead. Further, biopolymers play an important role in food preservation because of their antioxidant and antimicrobial activities. Packing system comprise of natural active materials can improve shelf life of oil packed, minimize oxidation and improve mechanical, barrier and biological properties of biopolymer films. In this paper, to determine effect of usage biopolymer materials for oil packing, different  edible oils and biopolymer materials were observed.

scholarly journals Quality and Shelf Life of Fermented Lamb Meat Sausage with Rosemary Extract

2014 ◽  
Vol 8 (1) ◽  
pp. 22-31 ◽  
Author(s):  
Timothy J. Bowser ◽  
Mwarumba Mwavita ◽  
Ahmed Al-Sakini ◽  
William McGlynn ◽  
Niels O. Maness
Keyword(s):  
Water Activity ◽  
Oxidation Stability ◽  
Rosemary Extract ◽  
Protein Ratio ◽  
Mean Values ◽  
Lamb Meat ◽  
Processing And Storage ◽  
Shelf Stable ◽  
Control Criteria ◽  
And Storage

Dry fermented lamb-meat sausages were manufactured with 70% lamb meat, 30% lamb fat and rosemary extract under a controlled fermentation and ripening process. The antioxidant effect of three rosemary extract concentrations (0.015, 0.030 and 0.045%) on the oxidation stability, chemical composition, color parameter and sensory acceptability during ripening/drying and storage periods (1, 10, 25, 40 55, 70, 85 and 100 days) was studied. The fermentation process significantly (p 0.05) reduced the moisture content, pH and water activity, while the components of protein, fat and ash increased during the processing and storage periods. Water activity, pH and moisture/protein ratio (MPR) were within the control criteria for shelf stable products. Rosemary extract (high total phenol concentration) was an efficient antioxidant, improving fermented lamb-meat sausage quality based on color and off-odor. Sensory analysis results, particularly appearance, juiciness, hardness and saltiness were not significantly different (p 0.05) in final products, while the sourness (acidity), color and off-odor mean values were significantly different (p 0.05).

scholarly journals Polyphenolic Antibacterials for Food Preservation: Review, Challenges and Current Applications

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2469
Author(s):  
Peter Martinengo ◽  
Kannappan Arunachalam ◽  
Chunlei Shi
Keyword(s):  
Food Industry ◽  
Antimicrobial Properties ◽  
Food Preservation ◽  
Plant Polyphenols ◽  
Food Preservatives ◽  
Suitable Alternative ◽  
Processing And Storage ◽  
Natural Preservatives ◽  
And Storage ◽  
Low Solubility

Natural alternatives replacing artificial additives have gained much attention in the consumer’s view because of the growing search for clean label products that are devoid of carcinogenic and toxic effects. Plant polyphenols are considered as suitable alternative natural preservatives with antioxidant and antimicrobial properties. However, their uses in the food industry are undermined by a series of limitations such as low solubility and stability during food processing and storage, lack of standardization, and undesirable organoleptic properties. Different approaches in the use of polyphenols have been proposed in order to overcome the current hurdles related to food preservation. This review article specifically focuses on the antibacterial activity of plant-derived polyphenols as well as their applications as food preservatives, main challenges, and other trends in the food industry.

Hazard Analyses, in Reference to Bacillus cereus, of Boiled and Fried Rice in Cantonese-Style Restaurants1

1981 ◽  
Vol 44 (7) ◽  
pp. 500-512 ◽  
Author(s):  
FRANK L. BRYAN ◽  
CHARLES A. BARTLESON ◽  
NORMA CHRISTOPHERSON
Keyword(s):  
Bacillus Cereus ◽  
Water Activity ◽  
Room Temperature ◽  
Cooked Rice ◽  
Polished Rice ◽  
Processing And Storage ◽  
And Storage

Hazard analyses were conducted in six Cantonese-style restaurants to evaluate the amount of Bacillus cereus in rice and the water activity and the temperatures of rice at each stage of processing. Each of 16 samples of raw, polished rice contained B. cereus. The water activity of cooked rice ranged from 0.912 to 0.980, and was related to the stage of the processing and storage practice. Rice reached temperatures that exceeded 93 C (200 F) during cooking. Cooked rice held in steam tables was maintained at temperatures that should preclude growth of B. cereus. Whenever cooked rice was kept at room temperature for a few hours, the temperatures became such that considerable growth of B. cereus could have occurred. Rice in layers less than 9 cm (3.5 in.) thick cooled rather rapidly; layers thicker than 9 cm (3.5 in.) cooled more slowly. During frying and refrying, temperatures exceeded 74 C (165 F). B. cereus was frequently isolated from rice at various stages of preparation and storage, but in numbers fewer than 103 per g. This organism was also isolated from rice storage pans. Recommendations for preventing problems that could be caused by B. cereus as a result of preparation and storage practices are to (a) cook only small batches of rice at intervals during the day, (b) hold cooked rice at or above 55 C (131 F), (c) cool cooked rice in shallow pans in layers less than 9-cm (3.5 in.) thick and (d) fry rice so that every grain is certain to reach a temperature of at least 74 C (165 F).

scholarly journals Preface

2021 ◽  
Vol 845 (1) ◽  
pp. 011001
Keyword(s):  
Crop Production ◽  
Raw Materials ◽  
Program Committee ◽  
Food Preservation ◽  
Agricultural Science ◽  
Editorial Team ◽  
Scientific Cooperation ◽  
Technological Advances ◽  
Processing And Storage ◽  
And Storage

International conference “Agricultural Science and Engineering (ASAE 2021)” was successfully held at Michurinsk State Agrarian University, Michurinsk, Russia on 14-16 April 2021. ASAE 2021 aimed to develop the scientific cooperation in the field of agricultural engineering, crop farming technologies, and food preservation and storage. Topical issues of agroengineering, crop science and agricultural machinery were discussed. The speakers presented innovative solutions for automated crop production, cattle breeding, and environmental engineering. A range of technological advances for treatment, processing, and storage of vegetal raw materials and livestock products has been presented. Environmentally-friendly agricultural solutions were quite a pressing issue to discuss. More than 200 papers were submitted for reviewing, of which 150 were selected and approved for publication in the ASAE 2021 proceedings. Because of the COVID-19 pandemic, the conference was held in a mixed format. Most of the participants took part in presentia and about 50 people made presentations via videoconferencing. Virtual participation was organized on the Zoom platform. Zoom was used as a short-term trial period, which determined the tight timing of the conference meetings. Distance technologies made it possible to make presentations for participants from Belgorod State Agricultural University, Voronezh State Agrarian University, Kurgan State Agricultural Academy, Samara State Agrarian University and other higher institutions of Russia. Links for participation in virtual meetings were sent by the speakers freely. Speakers were encouraged to invite their colleagues as listeners. Registration of listeners was not carried out, so it is not possible to accurately estimate their number. Four conference rooms equipped for videoconferencing were used. A group of volunteer moderators was created to navigate the speakers and the listeners. Moderators helped the audience to ask questions and get full answers to them. We would like to express our gratitude to the editorial team and reviewers as well as to the conference organizers. We are glad that we were able to prepare the ASAE 2021 proceedings, despite all the challenges caused by the coronavirus pandemic. List of Program Committee are available in the pdf

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