scholarly journals The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes

2021 ◽  
Vol 11 (3) ◽  
pp. 1104
Author(s):  
Elżbieta Rytel ◽  
Agnieszka Tajner-Czopek ◽  
Agnieszka Kita ◽  
Agnieszka Tkaczyńska ◽  
Alicja Z. Kucharska ◽  
...  
Keyword(s):  
Production Process ◽  
French Fries ◽  
Raw Material ◽  
Anthocyanin Content ◽  
Potato Tubers ◽  
Production Processes ◽  
Acylated Anthocyanins ◽  
Technological Stage ◽  
The Stability ◽  
Anthocyanin Degradation

The stability of acylated anthocyanins is still a new and unexplored subject of study. The changes in the contents of individual anthocyanins in colored-flesh potato tubers during processing have rarely been addressed in the literature. The aim of the present study was to determine how anthocyanin degradation and profiles are influenced in potatoes of the red-fleshed Herbie 26 variety by different methods of processing. Potato samples were divided into four categories to be analyzed, namely, raw material, potato cubes, French fries, and chips. The dried cubes, French fries, chips, semi-finished products, and finished products, obtained through laboratory processing, were examined for anthocyanin content and composition. The production process of cubes, chips, and French fries led to losses of the examined anthocyanins; however, these losses differed depending on the technological stage. The greatest losses of these compounds were determined after the final production processes, i.e., pre-frying, frying, and drying. Chip production led to the lowest losses of anthocyanins. Omitting the blanching stage in chip production allowed the retention of more anthocyanins. Pelargonidin-3-feruloylrutinoside-5-glucoside, having the highest percentage in the raw material (approximately 50%), followed by pelargonidin-3-caffeoylrutinoside-5-glucoside, proved to be the most thermally stable.

scholarly journals Effects of heat treatment and storage temperature on the use of açaí drink by nutraceutical and beverage industries

2012 ◽  
Vol 32 (1) ◽  
pp. 9-14 ◽  
Author(s):  
Tatiane Regina Albarici ◽  
José Dalton Cruz Pessoa
Keyword(s):  
Temperature Effect ◽  
Storage Temperature ◽  
Life Time ◽  
Reaction Rate Constant ◽  
Anthocyanin Content ◽  
Order Kinetic ◽  
First Order ◽  
The Stability ◽  
And Storage ◽  
Anthocyanin Degradation

This study assesses the storage temperature effect on the anthocyanins of pasteurized and unpasteurized açaí pulp. The data was obtained using a pasteurized and lyophilized pulp (PLP) to evaluate the temperature effect (0, 25, and 40 °C). Part of non-pasteurized frozen pulp (NPP) was pasteurized (NPP-P) at 90 °C for 30 seconds; both pulps were stored at 40 °C. The anthocyanin content reduction in the drink was evaluated from the half-life time (t1/2), activation energy (Ea), temperature quotient (Q10), and the reaction rate constant (k). The t1/2 of the PLP anthocyanins stored at 40 °C was 1.8 times less than that stored at 25 °C and 15 times less than that stored at 0 °C; therefore, the higher temperatures decreased the stability of anthocyanins. The pasteurization increased the t1/2 by 6.6 times (10.14 hours for NPP and 67.28 hours for NPP-P). The anthocyanin degradation on NPP-P followed a first order kinetic, while NPP followed a second order kinetic; thus it can be said that the pasteurization process can improve the preservation of anthocyanins in the pulp.

scholarly journals The stability of major and trace element concentrations from musts to Champagne during the production process

OENO One ◽  
2022 ◽  
Vol 56 (1) ◽  
pp. 29-40
Author(s):  
Robin Cellier ◽  
Sylvain Berail ◽  
Ekaterina Epova ◽  
Julien Barre ◽  
Fanny Claverie ◽  
...  
Keyword(s):  
Trace Elements ◽  
Production Process ◽  
Trace Element ◽  
Narrow Range ◽  
Grape Juice ◽  
Elemental Concentrations ◽  
Element Concentrations ◽  
Production Processes ◽  
Overall Stability ◽  
The Stability

Thirty-nine Champagnes from six different brands originating from the AOC Champagne area were analyzed for major and trace element concentrations in the context of their production processes and in relation to their geographical origins. Inorganic analyses were performed on the must (i.e., grape juice) originating from different AOC areas and the final Champagne. The observed elemental concentrations displayed a very narrow range of variability. Typical concentrations observed in Champagne are expressed in mg/L for elements such as K, Ca, Mg, Na, B, Fe, A, and Mn. They are expressed in µg/L for trace elements such as Sr, Rb, Ba, Cu, Ni, Pb Cr and Li in decreasing order of concentrations. This overall homogeneity was observed for Sr and Rb in particular, which showed a very narrow range of concentrations (150 < Rb < 300 µg/L and 150 < Sr < 350 µg/L) in Champagne. The musts contained similar levels of concentration but showed slightly higher variability since they are directly influenced by the bedrock, which is quite homogenous in the AOC area being studied. Besides the homogeneity of the bedrock, the overall stability of the concentrations recorded in the samples can also be directly linked to the successive blending steps, both at the must level and prior to the final bottling. A detailed analysis of the main additives, sugar, yeast and bentonite, during the Champagne production process, did not show a major impact on the elemental signature of Champagne.

Production Processes Design Hybrid Depth Interview-Glutinous Rice Processors for Examples

2013 ◽  
Vol 365-366 ◽  
pp. 1298-1301
Author(s):  
Zih Ping Ho ◽  
Yi En Wu ◽  
Jing Jung Chen
Keyword(s):  
Production Process ◽  
Process Design ◽  
Food Processing ◽  
Raw Material ◽  
Distribution Data ◽  
Data Sets ◽  
Production Processes ◽  
Glutinous Rice ◽  
Depth Interview ◽  
Interview Survey

Production process design hybrid real processors opinions is vital important. Many production processes design did not consider processors needs, resulting in many failure products. Glutinous rice industries have their own particularity of production process. Glutinous rice product is a product which is a raw glutinous rice material hybrid from food processing. In Chinese, Japanese, Indian, Korean, etc. societies, glutinous rice products are an important rice product and staple food. Glutinous rice product processors have to face variable raw material (glutinous rice) costs, hence, if they know the trend of glutinous rice products and products diversity, then this would easily gain better profits when they produce these glutinous rice products. This research tries to build a better production processes through processors depth interview, aiming at glutinous rice processors for examples. In this study, a profit formula was constructed. Through in depth interview survey, there were 12 processors in Taiwan visited during 2012. It showed that health, convenience and tourism factors potentially obtained the most profits when processors produced these glutinous rice products. These raw distribution data sets of glutinous rice processors costs would be a foundation of production process design references.

scholarly journals Fusarium Mycotoxins Stability during the Malting and Brewing Processes

Toxins ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 257 ◽  
Author(s):  
Karim C. Piacentini ◽  
Sylvie Běláková ◽  
Karolína Benešová ◽  
Marek Pernica ◽  
Geovana D. Savi ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Production Process ◽  
Decisive Role ◽  
Raw Material ◽  
Research Groups ◽  
Fusarium Mycotoxins ◽  
Spent Grains ◽  
The Creation ◽  
The Stability

Mycotoxins are widely studied by many research groups in all aspects, but the stability of these compounds needs further research for clarification. The objective of this study is to evaluate deoxynivalenol and zearalenone stability during all steps of the malting and brewing processes. The levels of these compounds decreased significantly during the production process (barley to beer). During the malting process, the DON levels decreased significantly in the steeping, germination, and malting steps (62%, 51.5%, and 68%, respectively). Considering ZEN, when the levels were compared between barley and the last step of the process, a significant decrease was observed. Most of the mycotoxins produced were transferred to the rootlets and spent grains, which is advantageous considering the final product. Furthermore, the mycotoxin dietary intake estimation was included in this study. The results proved that if the concentrations of target mycotoxins in raw material are under the limits established by the regulations, the levels decrease during the malting and brewing processes and make the beer secure for consumers. The quality of the five commodities involved in the beer process plays a decisive role in the creation of a safe final product.

scholarly journals Garam Indonesia Berkualitas: Studi Kandungan Logam Berat Timbal (Pb) Pada Garam [The Quality of Indonesia Salt: Study of Heavy Metal Lead (Pb) Levels in the Salt]

2019 ◽  
Vol 11 (1) ◽  
pp. 43
Author(s):  
Nurus Samsiyah ◽  
Anita Dewi Moelyaningrum ◽  
Prehatin Trirahayu Ningrum
Keyword(s):  
Heavy Metal ◽  
Production Process ◽  
Descriptive Analysis ◽  
Raw Material ◽  
Soil Environment ◽  
Salt Production ◽  
Pb Contamination ◽  
Production Processes ◽  
Post Production

AbstrakKualitas garam sangat ditentukan oleh perlakuan dan penanganan yang diberikan pada saat pra produksi, proses produksi maupun pasca produksi. Kontaminan Pb dalam garam dapat bersumber dari lingkungan perairan laut sebagai bahan baku, tanah sebagai media / tempat produksi garam dan lingkungan udara dimana proses produksi garam berlangsung di lahan terbuka. Tujuan penelitian ini adalah untuk menganalisis kadar logam berat timbal (Pb) dalam garam di Kabupaten Pamekasan. Jenis penelitian ini adalah jenis deskriptif. Teknik pengumpulan data penelitian melalui observasi dan wawancara. Hasil observasi menunjukkan bahwa rata-rata kadar logam berat timbal (Pb) di Kabupaten Pamekasan masih di bawah batas maksimum yang telah ditentukan dalam SNI 3556-2010 dan SNI 7387-2009 yaitu <10 ppm dengan kadar Pb terendah 0,066 ppm dan tertinggi 0,162 ppm. Proses produksi garam kurang sesuai dengan standar yang telah ditetapkan. Oleh karena itu, perlunya penangangan yang baik pada pra produksi, proses produksi hingga pasca produksi pembuatan garam agar kadar Pb tidak meningkat.AbstractThe quality of salt is very determined by the treatment and handling given during the pre-production, production and post-production processes. Pb contamination in salt can be sourced from the marine environment as raw material in the process of making salt, the soil environment as a medium / place of salt production and the air environment where the salt production process takes place in an open area. The aim of research was to analyze levels of lead heavy metals (Pb) of salt in Pamekasan Regency. This research is a descriptive analysis. The techniques of data collecting of this research are observation and interview. Observations indicate that the average level of heavy metal lead (Pb) in Pamekasan regency is still below the maximum limit specified in SNI 3556-2010 and SNI 7387-2009 is <10 ppm which is the lowest grade of 0.066 ppm and grade the highest is 0.162 ppm. The salt production process is not in accordance with established standards The Therefore, the need for good handling in pre-production, production processes to post-production of salt production so that Pb levels do not increase.

Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries: a review

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Rosa Baeza ◽  
Jorge Chirife
Keyword(s):  
Dilution Effect ◽  
Raw Material ◽  
Anthocyanin Content ◽  
Freeze Dried ◽  
Noticeable Reduction ◽  
Spray Freeze Drying ◽  
Predicted Values ◽  
Storage Times ◽  
And Storage ◽  
Anthocyanin Degradation

Abstract A comprehensive literature search for articles published on spray and freeze-dried anthocyanins from a large variety of berries was performed. Out of a total of two-hundred and eight collected values, anthocyanin content in encapsulates had a 120-fold variation depending on the raw material and type of encapsulating agents. Highest observed anthocyanin concentration amounted to about 3500 mg/100 g powder. In most cases increasing the amount of encapsulant agents led to a noticeable reduction in the concentration of anthocyanins, this being attributable to a predominance of the dilution effect. Retention of encapsulated anthocyanins after storage at 25 °C (in darkness) for periods between 90 and 180 days were in the range of 80–67%, as long as the water activity (aw) was 0.33 or less. Some predicted values of half-time (t1/2) from literature must be taken with precaution since in many cases they were derived from experimental measurements taken at storage times smaller than predicted half times. Anthocyanin degradation during storage occurred even below the glass transition temperature (Tg) of the amorphous matrices.

scholarly journals Digitalization of ProDuction – A Challenge for the Industry and Education

2020 ◽  
Vol 12 (1) ◽  
pp. 38-41
Author(s):  
Zoltán Forgó ◽  
Ferenc Tolvaly-Roşca ◽  
Rudolf Farmos
Keyword(s):  
Material Processing ◽  
Human Resources ◽  
Production Process ◽  
New Technologies ◽  
Point Of View ◽  
Raw Material ◽  
Huge Amount ◽  
Goods And Services ◽  
Production Processes ◽  
Industry And Education

AbstractToday’s industry relies not only on raw material processing, but also on information. The huge amount of data obtained during the production process of goods and services; as well as information about the context of the production processes has made it necessary to account for, methodize, analyze and react in order to achieve a competitive market share. Fortunately, this technological leap has been able to support the above process, but the presence of those new technologies requires adequate preparation from the point of view of human resources too.

Statistical Management of Food Production Processes

2020 ◽  
pp. 30-35
Author(s):  
N.A. Jurk ◽  
Keyword(s):  
Production Process ◽  
Control Chart ◽  
Food Production ◽  
Time Interval ◽  
Bakery Products ◽  
Shewhart Control ◽  
Manufactured Products ◽  
Mnemonic Technique ◽  
The Stability

The article presents scientific research in the field of statistical controllability of the food production process using the example of bakery products for a certain time interval using statistical methods of quality management. During quality control of finished products, defects in bakery products were identified, while the initial data were recorded in the developed form of a checklist for registering defects. It has been established that the most common defect is packaging leakage. For the subsequent statistical assessment of the stability of the production process and further analysis of the causes of the identified defect, a Shewhart control chart (p-card by an alternative feature) was used, which allows you to control the quality of manufactured products by the number of defects detected. Analyzing the control chart, it was concluded that studied process is conditionally stable, and the emerging defects are random. At the last stage of the research, the Ishikawa causal diagram was used, developed using the 6M mnemonic technique, in order to identify the most significant causes that affect the occurrence of the considered defect in bakery products. A more detailed study will allow the enterprise to produce food products that meet the established requirements.

scholarly journals The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries

2021 ◽  
Vol 11 (4) ◽  
pp. 1415
Author(s):  
Barbara Sawicka ◽  
Piotr Pszczółkowski ◽  
Anna Kiełtyka-Dadasiewicz ◽  
Piotr Barbaś ◽  
Marek Ćwintal ◽  
...  
Keyword(s):  
Potato Chips ◽  
French Fries ◽  
Raw Material ◽  
Innovative Technology ◽  
Sensory Assessment ◽  
Effective Microorganisms ◽  
Beneficial Effects ◽  
Two Factors ◽  
Soxhlet Method

The aim of the work is to develop innovative technology for potato cultivation aimed at potato food processing with the use of effective microorganisms (EMs), limiting the chemicalization of agriculture. The basis for the research was a field experiment established by the randomized subblock method, in three repetitions, where two factors were examined: cultivation technologies (3) and potato varieties (14). The influence of experimental factors on the quality of French fries (FF) and potato chips (PC) was investigated. The water content was assessed by the drying method, and the fat content by the Soxhlet method. The sensory assessment was performed by a team of 10 panelists in accordance with EN ISO methodology. In the production of both FF and PC, cultivation technologies using EMs contributed to a significant reduction in the absorption of fats and a significant reduction in the disadvantages of FF, the so-called “dark ends”, and the sensory characteristics of these products have not deteriorated. Potato obtained from cultivation in the EM system is a better raw material for the production of FF and PC than potato from plantations without the use of effective microorganisms. The beneficial effects of these preparations depended on the exposure time to EMs and the potato variety.

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