Solar Cookers and Dryers: Environmental Sustainability and Nutraceutical Content in Food Processing

This work reviewed the state of the art concerning solar cookers and dryers used in food processing. The general description of solar cookers and dryers was presented, with a specific attention to the equipment where the cooking takes place with the contribution of the direct sunlight. Some insight about the history of design and development of devices that use solar light to process food were provided. The possibility to store the heat produced by solar light using Phase Change Materials was analyzed. Moreover, some “case-studies” were revised and discussed, in which solar light is efficiently used to dry or cook food, focusing on the quality of the food in terms of nutraceuticals content. The analyzed literature points out the necessity for further research about the effects produced by direct solar rays on different foods. The reliable data on this aspect will allow assessment of the quality of food transformation by solar cookers and dryers, adding a strong incentive to the development of such devices, up to now primarily motivated by energy-saving and environmental issues.

Download Full-text

Analisis SWOT Pengolahan Makanan Pada Katering di Kecamatan Simokerto Surabaya Tahun 2019

GEMA LINGKUNGAN KESEHATAN ◽

10.36568/kesling.v18i2.1093 ◽

2020 ◽

Vol 18 (2) ◽

Author(s):

Sharen Liestya Santosa ◽

Narwati . ◽

Ernita Sari

Keyword(s):

Development Strategy ◽

Food Processing ◽

Swot Analysis ◽

Sampling Technique ◽

Food Handlers ◽

Evaluation Design ◽

Research Activity ◽

Routine Monitoring ◽

Quality Of Food

Jasaboga in producing food must pay attention to the quality of food to improve food quality need to process food that is in accordance with the requirements of food sanitation hygiene. So the purpose of this study is to assess the application of food processing to catering in Simokerto Subdistrict where the components of food processing such as food processing, food processing, food equipment, and food handlers are then analyzed using SWOT Analysis (Strength, Weakness, Opportunity, and Threats). The results of the SWOT analysis will produce a Food Processing Development Strategy for Catering. This research is descriptive with research design using evaluation design with the aim of the results of this study used for improvement or improvement of activities / programs in catering. The location of the study was carried out in 3 catering in Surabaya Simokerto sub-district, using sampling techniques Total Sampling Technique. The research activity used an observation sheet to obtain data on the application of food processing at the catering district of Simokerto Surabaya. Based on the results of the study, Food Processing catering in Simokerto Surabaya District in general is good and according to existing regulations such as Food Processing Places has a Good category of 78%, Food Processing has a Good category of 67%, Food Handlers have a Good category of 72% while Cookware has a sufficient category of 64% so that repairs need to be done. In improving catering food processing can be done by utilizing the strengths and opportunities that exist among them by conducting routine monitoring of the health center, counseling on food safety and food processing methods that are good and right, and for catering in Simokerto sub-district can implement the recommended development strategy to innovate on a variety of menus to increase consumer purchasing power, take advantage of technological advance as a media for promotion and register catering to health services to obtain Jasaboga sanitary hygiene certificates.Keywords: Food processing, SWOT Analysis and Food Processing development strategy

Download Full-text

Food Security-Related Issues and Solutions

Advances in Environmental Engineering and Green Technologies - Handbook of Research on Globalized Agricultural Trade and New Challenges for Food Security ◽

10.4018/978-1-7998-1042-1.ch003 ◽

2020 ◽

pp. 43-62

Author(s):

Olga Pasko ◽

Natalia Staurskaya

Keyword(s):

Food Security ◽

Anthropogenic Pollution ◽

Environmentally Safe ◽

History Of ◽

Quality Of Food ◽

High Yields ◽

Time Required ◽

Food Reserves ◽

Sufficient Food

The food problem has been and has remained relevant throughout the history of mankind. At the end of 20th and the beginning of the 21st century, in the lives of many nations and countries, there have been significant changes. Health status and level of education of the population, such as, for example, food security, is the priority in many countries since, in the absence of sufficient food reserves, there is an economic and political dependence of some countries on others. Having not yet received the required amount of food, the world is faced with the problem of ensuring security in its quality. Anthropogenic pollution of the environment complicates the problem with the quality of food and the exception of harmful chemicals in food. There is a problem of using environmentally friendly agrotechnical means, ensuring the production of high yields of environmentally safe products with a desirable reduction in their cost, and shortening the time required for their production.

Download Full-text

East Asia on the Rise

The Oxford Handbook of Economics and Human Biology ◽

10.1093/oxfordhb/9780199389292.013.48 ◽

2015 ◽

pp. 692-709

Author(s):

Daniel Jong Schwekendiek

Keyword(s):

East Asia ◽

Living Standards ◽

Food Culture ◽

Asian Countries ◽

History Of ◽

Quality Of Food ◽

Index Weight ◽

Biological Living Standards ◽

Anthropometric Status

Body mass index, weight, and stature are reliable indicators of biological living standards. Although most studies in anthropometric history focus on Western nations, East Asian countries are of great interest as well because one-fifth of the world’s population lives in this region. This chapter reviews studies that focus on the anthropometric history of China, Japan, and Korea. Although the anthropometric measurements of contemporary urban Chinese equal those of Japan and South Korea, its rural population lags far behind. However, their anthropometric status is superior to that of North Korea, which has the worst economic performance in East Asia. Differences between the two Koreas cannot be explained by genetic predispositions alone. Japan’s anthropometrics have not matched its increasing economic power, but the quantity and quality of food intake in Japan differs from that of the rest of East Asia, suggesting that differences in food culture may account for these variations.

Download Full-text

Effect of Chemical Cleaning Agents and Commercial Sanitizers on ATP Bioluminescence Measurements

Journal of Food Protection ◽

10.4315/0362-028x-62.1.86 ◽

1999 ◽

Vol 62 (1) ◽

pp. 86-90 ◽

Cited By ~ 33

Author(s):

TRACY A. GREEN ◽

SCOTT M. RUSSELL ◽

DANIEL L. FLETCHER

Keyword(s):

Quaternary Ammonium ◽

Food Processing ◽

Relative Light Unit ◽

Control Groups ◽

Chemical Cleaning ◽

Cleaning Agents ◽

Atp Bioluminescence ◽

Quality Of Food ◽

Recommended Level

Nine chemical cleaning agents at three concentrations were studied to determine the effect on ATP bioluminescence measurements from pure ATP (PATP) and ATP from chicken exudate (CJATP). The nine commercial cleaning and sanitizing chemicals were concentrated foaming acid (FA), acid sanitizer (AS), iodine cleaner–disinfectant (ZI), alkaline cleaner–degreaser (PC), chlorinated alkaline cleaner (CA), chlorinated sanitizer (CS), quaternary ammonium (QA), antibiofilm agent (AB), and acidic peroxygen sanitizer (HP). Effect was reported as a percent change from the log10 relative light unit (LRLU) measurements of the control groups. All cleaners and sanitizers were tested at one-tenth of the manufacturer's recommended level (MRL), MRL, and two times MRL. FA, PC, and CA at all three concentrations significantly decreased PATP and CJATP LRLU. AS decreased PATP and CJATP LRLU at 200 and 400 ppm quaternary ammonium. ZI decreased PATP LRLU at MRL or greater, while CJATP LRLU were decreased by all concentrations of ZI tested. CS decreased PATP LRLU in a dose-dependant manner; however, for CJATP, LRLU decreased slightly at the two lower concentrations but were not affected by 1,200 ppm CS. QA at MRL or above for PATP or at all concentrations for CJATP significantly increased LRLU. AB decreased LRLU at all concentrations tested for PATP or at MRL or greater for CJATP. HPA at MRL or greater for PATP or at all concentrations for CJATP significantly reduced LRLU. These results demonstrate that commercial sanitizers and cleansers may squelch or increase LRLU measurements when the chemical comes into direct contact with the ATP bioluminescence reagents. Hence, when using ATP bioluminescence as a means of determining sanitary quality of food-processing equipment, it is essential to consider the type and concentration of chemical cleaner or sanitizer being used on the equipment prior to testing.

Download Full-text

Bacteriocins: Production, different strategies of purification and applications

International Journal of Research in Pharmaceutical Sciences ◽

10.26452/ijrps.v10i3.1376 ◽

2019 ◽

Vol 10 (3) ◽

pp. 1808-1817 ◽

Cited By ~ 1

Author(s):

Vishakha Sharma ◽

Rahul C Ranveer ◽

Neelam Jain ◽

Gajender Kumar Aseri

Keyword(s):

Food Safety ◽

Food Processing ◽

Food Packaging ◽

Food Preservation ◽

Safety Parameters ◽

Pharmaceutical Industries ◽

Quality Of Food ◽

Antibacterial And Antifungal ◽

Food Safety And Quality

Food safety and quality are the major concern for food processing industries. In today's world, people are getting more conscious about food safety parameters. In this regard, bacteriocin plays a major role in ensuring the safety and quality of food products. From those, LAB bacteriocins are of great interest due to their GRAS status. They are widely used in food preservation, agriculture and pharmaceutical industries. They have also been incorporated into food packaging material due to their both antibacterial and antifungal properties. In this review, we highlighted the possible ways to produce and purify bacteriocin and also the potential application to be used as a natural preservative.

Download Full-text

Evaluasi Sarana Produksi Pangan Industri Tahu di UD Sumber Makmur

Rekayasa ◽

10.21107/rekayasa.v12i1.5311 ◽

2019 ◽

Vol 12 (1) ◽

pp. 75

Author(s):

Iffan Maflahah ◽

Arinda Venska Nazalina ◽

Muhammad Fakhry

Keyword(s):

Food Processing ◽

Food Production ◽

Food Product ◽

Shopping Centers ◽

Processed Food ◽

Know How ◽

Good Manufacturing Practices ◽

Quality Of Food ◽

Production Facilities

ABSTRAKTahu merupakan produk olahan makanan yang berasal dari kedelai. Tahu sering kita jumpai mulai di warung sederhana hingga pusat perbelanjaan modern, harga yang relatif terjangkau membuat salat satu olahan yang terbuat dari kedelai ini menjadi makanan favorit bagi semua kalangan. Evaluasi sarana produksi pangan industri tahu di UD Sumber Makmur bertujuan agar perusahaan mengetahui cara menjaga keamanan pangan sarana produksi dengan berpedoman pada Good Manufacturing Practices (GMP). GMP sendiri merupakan pedoman cara berproduksi pangan supaya produsen pangan memenuhi persyaratan-persyaratan yang telah ditentukan untuk menghasilkan produk pangan yang bermutu dan aman dikonsumsi sesuai dengan tuntutan konsumen. Adapun 14 aspek GMP yang harus diterapkan pada perusahaan pangan. Hasil penilaian mutu sarana pengolahan pangan di UD Sumber Makmur masuk dalam kategori IV yaitu Kurang, dengan jumlah ketidaksesuaian untuk kategori minor sebanyak 1 penyimpangan, kategori mayor 2 penyimpangan, kategori serius 3 penyimpangan, dan untuk kategori kritis 1 penyimpangan. Kata Kunci: Tahu, UD Sumber Makmur, Good Manufacturing Practices (GMP)Evaluation of Tofu Industry Production Facilities at UD Sumber MakmurABSTRACTTofu is a processed food product derived from soybeans. Tofu that we often find everything from simple stalls to modern shopping centers, the relatively affordable price of making one processed prayers made from soybeans is a favorite food for all people. The evaluation of the food production facilities of the tofu industry at UD Sumber Makmur aims to let the company know how to maintain food safety of production facilities by referring to Good Manufacturing Practices (GMP). GMP itself is a guideline on how to produce food so that food producers meet the specified requirements to produce quality food products that are safe for consumption in accordance with consumer demands. The 14 aspects of GMP must be applied to food companies. The results of the assessment of the quality of food processing facilities in UD Sumber Makmur fall into category IV, namely Less, with the number of nonconformities for minor categories as much as 1 deviation, major category 2 deviations, serious categories 3 deviations, and for critical categories 1 deviation.Keywords: Tofu, UD Sumber Makmur, Good Manufacturing Practices (GMP)

Download Full-text

Roles of Proteins/Enzymes from Animal Sources in Food Quality and Function

Foods ◽

10.3390/foods10091988 ◽

2021 ◽

Vol 10 (9) ◽

pp. 1988

Author(s):

Chenyan Lv ◽

Chen Xu ◽

Jing Gan ◽

Zhenghui Jiang ◽

Yumeng Wang ◽

...

Keyword(s):

Food Quality ◽

Food Processing ◽

Sensory Quality ◽

Antimicrobial Properties ◽

Nutritional Properties ◽

Binding Properties ◽

Quality Of Food ◽

Fishery Products ◽

And Function

Animal proteins are good sources of protein for human, due to the composition of necessary amino acids. The quality of food depends significantly on the properties of protein inside, especially the gelation, transportation, and antimicrobial properties. Interestingly, various kinds of molecules co-exist with proteins in foodstuff, and the interactions between these can significantly affect the food quality. In food processing, these interactions have been used to improve the texture, color, taste, and shelf-life of animal food by affecting the gelation, antioxidation, and antimicrobial properties of proteins. Meanwhile, the binding properties of proteins contributed to the nutritional properties of food. In this review, proteins in meat, milk, eggs, and fishery products have been summarized, and polysaccharides, polyphenols, and other functional molecules have been applied during food processing to improve the nutritional and sensory quality of food. Specific interactions between functional molecules and proteins based on the crystal structures will be highlighted with an aim to improve the food quality in the future.

Download Full-text

ENVIRONMENT AND SUSTAINABLE DEVELOPMENT

FLORA AND FAUNA ◽

10.33451/florafauna.v25i1pp39-44 ◽

2019 ◽

Vol 25 (1) ◽

Author(s):

REENA KUMARI

Keyword(s):

Sustainable Development ◽

Environmental Sustainability ◽

Social Economic ◽

Environmental Issues ◽

Economic Sustainability ◽

Economic Decisions ◽

Global Action ◽

To Come ◽

The Many

The field of sustainable development can be conceptually broken into three constituent parts: environmental sustainability, economic sustainability and sociopolitical sustainability. Sustainable Development stands for meeting the needs of present generations without jeopardizing the ability of future generations to meet their own needs – in other words, a better quality of life for everyone, now and for generations to come. It offers a vision of progress that integrates immediate and longer-term objectives, local and global action and regards social, economic and environmental issues as inseparable and interdependent components of human progress. Sustainable development will not be brought about by policies only: it must be taken up by society at large as a principle guiding the many choices each citizen makes every day, as well as the big political and economic decisions that have. This requires profound changes in thinking, in economic and social structures and in consumption and production patterns.

Download Full-text

The Overview of Food Technology to Process Soy Protein Isolate and Its Application toward Food Industry

World Nutrition Journal ◽

10.25220/wnj.v04.s1.0003 ◽

2020 ◽

Vol 4 (1) ◽

pp. 12

Author(s):

Made Astawan ◽

Ayu P.G Prayudani

Keyword(s):

Protein Content ◽

Infant Formula ◽

Soy Protein ◽

Food Processing ◽

Food Industry ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Protein Isolation ◽

Quality Of Food

Soy protein isolate (SPI) is the purest form of protein from soybean with minimum protein content of 90%. Due to its high protein content, SPI is commonly used in food processing for improving the quality of food products, including infant formula. The use of SPI in infant formula is mainly designed for infant who cannot tolerate cow’s milk-based formula. This report reviews the benefit of using SPI in soy-based infant formula rather than soymilk from whole soybean itself. It will also review the technology of soy protein isolation which can result SPI for high quality infant formula, including the reducing of unfavourable ingredients which will ensure the safety of soy protein-based infant formula.

Download Full-text

The Internal Lean Dimensions Impact on the Manufacturing Based Product Quality of Food Processing Companies in Jordan

Journal of Management Research ◽

10.5296/jmr.v7i4.7830 ◽

2015 ◽

Vol 7 (4) ◽

pp. 191 ◽

Cited By ~ 1

Author(s):

Bahjat Eid Al-jawazneh

Keyword(s):

Product Quality ◽

Food Processing ◽

Raw Materials ◽

Setup Time ◽

Total Productive Maintenance ◽

Statistical Process ◽

Pull Systems ◽

Quality Of Food ◽

The Impact

This paper studies the impact of internal lean dimensions on the manufacturing based quality of food processing companies in Jordan, variables such as, pull systems, continuous flow, setup time reduction, total productive maintenance, statistical process control, and employee involvement were chosen to represent the internal lean dimensions, and were assumed to have an affect manufacturing based quality. A survey questionnaire was distributed for that purpose to those who occupy positions in the production department and eligible enough to give accurate and unbiased responses to the items of the questionnaire. The results of the study revealed that; the Internal Lean Dimensions have a significant impact on the manufacturing based product quality, manifested by, lower food products reprocessing, conforming to high quality standards, lower defects rate, less interruptive breakdowns, which helped food processing companies in delivering their products according to agreed upon schedule and the optimization of the utilization of their manufacturing resources, such as machines and equipments, raw materials, and labor force

Download Full-text