Thermal Technologies and Systems for Food Preservation

2019 ◽  
pp. 140-159
Author(s):  
Siva Kalaiselvam ◽  
Dinesh Rajan ◽  
Imran Hussain Showkath Ali
Keyword(s):  
Protein Denaturation ◽  
Food Products ◽  
Food Preservation ◽  
Freezing Process ◽  
Frozen Food ◽  
Food Items ◽  
Flavor Release ◽  
Quality Of Food ◽  
Physical And Chemical

Thermal technologies for food preservation prevent the degradation of desired properties of the perishable food items for a longer duration to fulfill the needs of the consumers in the aspects of nutrition, safety, and price. Each freezing method has its distinct characteristics on quality of frozen food products. The major physical and chemical changes observed during the freezing process were freezer burns, recrystallization, protein denaturation, color, flavor, release of enzymes, etc. These will be detailed with appropriate examples. The comparative analysis of the aforementioned thermal technologies based on the quality of food products will be discussed with the recommendations for the selection of appropriate thermal technologies. It will guide the practicing engineers and researchers to understand the drawbacks of conventional thermal technologies and how they affect food qualities along with the advancements made to overcome the drawbacks.

scholarly journals ­Isochoric refrigeration of food products

2017 ◽  
Author(s):  
Chenang Lyu ◽  
Gabriel Nastase ◽  
Gideon Ukpai ◽  
Alexandru Serban ◽  
Boris Rubinsky
Keyword(s):  
Weight Loss ◽  
Cell Damage ◽  
Mechanical Damage ◽  
Microscopic Analysis ◽  
Food Products ◽  
Food Preservation ◽  
Enzymatic Browning ◽  
World Population ◽  
Quality Of Food

Background: Food preservation is essential to the growing world population, food economy. Freezing is a commonly used method for food preservation. While extending the life of the product, freezing has detrimental effects. It is causing loss of food weight and is causing changes in food quality, e.g. enzymatic browning. Method: Freezing of food is usually done under constant atmospheric pressure (isobaric). We have developed a new technology in which biological materials are preserved at subfreezing temperatures in an isochoric (constant volume) system. Experiments were performed with a food product, potato, in a thermodynamic isochoric device designed by us, that is robust and has no moving parts. Results: We have shown that under similar storage conditions, freezing to -5°C, the isochoric preserved potato experienced no weight loss and limited enzymatic browning. In contrast the -5°C isobaric frozen potato experienced substantial weight loss and substantial enzymatic browning. Microscopic analysis, shows that the mechanism responsible for the different results is related to the integrity of the cell and the cell membrane, which are maintain during freezing in the isochoric system and lost during freezing in the isobaric system. Discussion: The main mechanism of cell damage during isobaric freezing are the increase in extracellular osmolality and the mechanical damage by ice crystals. In contrast, during isochoric freezing the cells in the preserved material are under conditions in which the intracellular osmolality is comparable to the extracellular osmolality and they are not affected by ice mechanical damage. The conditions during isochoric freezing result in improved quality of the preserved food products. Conclusion: We have shown that the quality of food products preserved by isochoric freezing is better than the quality of food preserved to the same temperature in isobaric conditions. This is only a preliminary study on isochoric preservation of food. However, it illustrates the potential of the technology.

scholarly journals ­Isochoric refrigeration of food products

2017 ◽  
Author(s):  
Chenang Lyu ◽  
Gabriel Nastase ◽  
Gideon Ukpai ◽  
Alexandru Serban ◽  
Boris Rubinsky
Keyword(s):  
Weight Loss ◽  
Cell Damage ◽  
Mechanical Damage ◽  
Microscopic Analysis ◽  
Food Products ◽  
Food Preservation ◽  
Enzymatic Browning ◽  
World Population ◽  
Quality Of Food

Background: Food preservation is essential to the growing world population, food economy. Freezing is a commonly used method for food preservation. While extending the life of the product, freezing has detrimental effects. It is causing loss of food weight and is causing changes in food quality, e.g. enzymatic browning. Method: Freezing of food is usually done under constant atmospheric pressure (isobaric). We have developed a new technology in which biological materials are preserved at subfreezing temperatures in an isochoric (constant volume) system. Experiments were performed with a food product, potato, in a thermodynamic isochoric device designed by us, that is robust and has no moving parts. Results: We have shown that under similar storage conditions, freezing to -5°C, the isochoric preserved potato experienced no weight loss and limited enzymatic browning. In contrast the -5°C isobaric frozen potato experienced substantial weight loss and substantial enzymatic browning. Microscopic analysis, shows that the mechanism responsible for the different results is related to the integrity of the cell and the cell membrane, which are maintain during freezing in the isochoric system and lost during freezing in the isobaric system. Discussion: The main mechanism of cell damage during isobaric freezing are the increase in extracellular osmolality and the mechanical damage by ice crystals. In contrast, during isochoric freezing the cells in the preserved material are under conditions in which the intracellular osmolality is comparable to the extracellular osmolality and they are not affected by ice mechanical damage. The conditions during isochoric freezing result in improved quality of the preserved food products. Conclusion: We have shown that the quality of food products preserved by isochoric freezing is better than the quality of food preserved to the same temperature in isobaric conditions. This is only a preliminary study on isochoric preservation of food. However, it illustrates the potential of the technology.

Nanoceuticals as an Emerging Field: Current Status and Future Prospective

2021 ◽  
Vol 17 ◽  
Author(s):  
Reetu Malik ◽  
Jyoti Rathi ◽  
Deeksha Manchanda ◽  
Manish Makhija ◽  
Deepshikha Kushwaha ◽  
...  
Keyword(s):  
Clinical Trials ◽  
Biological Activities ◽  
Food Products ◽  
The Body ◽  
Current Status ◽  
Target Cells ◽  
Food Ingredients ◽  
Novel Foods ◽  
Quality Of Food

Background: The safety and quality of food has been a matter of great discussion throughout the centuries and the application of nanotechnology in the field of nutraceuticals i.e. nanoceuticals has improved the variety and protection of food products in many ways. Objective: Improving the quality and safety of the food products with a view to improve public health and the invasion of nanotechnological advancements in the area of nutrition has resulted in the expansion of novel foods with improved oral bioavailability as well as thermal stability. The main objective of this review is to summarize available literature on nanoceuticals including patents and clinical trials. Method: The review was extracted from the searches performed at PubMed, Google Patents and Google Scholars, etc. Data from these searches was collected and evaluated for getting the information about the available literature on the nanoceuticals. Along with this, some reported patents have also been included in this review in order to conclude the future of nanoceuticals. Result: The literature so obtained was studied thoroughly as per the requirement of the objective of this review. The details of nanoceuticals including major applications, regulatory aspects, some reported patents and clinical trials are compiled here in this review. Nanoceuticals like vitamins, antibiotics, bioactive peptides, probiotics etc., which are dispersed, absorbed or incorporated in nano diameter range sacs, having improved solubility, delivery properties, biological activities, protection against degradation and therefore having improved biological activities and delivery to the target cells and tissues in the body. Different regulations from various countries recommended that any food ingredients which results from the use of nanotechnologies must undergo safety risk assessment standards before entering into the market as nano-food. Conclusion: The idea of “nanoceuticals” is increasing enthusiasm and marketable dairy/food and food supplements. This article focuses on the history, applications, regulation aspects, patents, clinical trials and future prospects of nanoceuticals.

scholarly journals Nutritional quality of biscuits, breakfast cereals and sweet snacks sold in Italy: the Food Labelling of Italian Products (FLIP) study

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Donato Angelino ◽  
Alice Rosi ◽  
Margherita Dall'Asta ◽  
Nicoletta Pellegrini ◽  
Daniela Martini
Keyword(s):  
Nutritional Quality ◽  
Principal Component ◽  
Product Category ◽  
Food Products ◽  
Food Labelling ◽  
Breakfast Cereals ◽  
Nutrient Contents ◽  
Italian Market ◽  
Quality Of Food

AbstractIn Europe, the label information on food is regulated by the Reg. (EU) n.1169/2011 but many other regulated declarations (e.g. nutrition or heath claims (NHC), presence of gluten) can be provided on the pack. All this information could influence the perception of food quality and thus the consumers’ intention-to-buy. However, whether the nutritional quality of food products is comparable among products with different characteristics (e.g. presence/absence of NHC, gluten free (GF) declaration, brand) has been barely studied.Based on these premises, the Food Labelling of Italian Products (FLIP) Study aims to systematically investigate the overall nutritional quality of the main food categories sold on the Italian market. The present work focused on sweet cereal-based products (biscuits, breakfast cereals, and sweet snacks).Products were selected from the website of thirteen retailers present on the Italian market and data were collected from the complete images of all the sides of the pack. Then, biscuits, breakfast cereals, and sweet snacks were further sub-grouped for specific comparisons considering i) descriptive name reported, ii) presence/absence of GF declaration, iii) presence/absence of NHC declaration, iv) brand/own label. Data of energy, nutrient and salt contents per 100 grams of product for each product category were considered and comparisons among the sub-groups were performed (Mann Whitney test or Kruskal Wallis one-way ANOVA based on two or multiple independent samples, respectively) (ver. 25.0, SPSS Inc., Chicago, IL, USA). In addition, a Principal Component Analysis was performed for all products and for each product sub-category by considering energy and nutrient contents per 100 grams of product to better describe the inter-product nutritional variability.A total of 814 biscuits, 371 breakfast cereals and 476 sweet snacks were included. Limited differences were found between branded and own label products and between GF and gluten-containing products. Conversely, interesting differences were observed between products with and without NHC. For instance, biscuits with nutrition claims resulted with an overall lower content of total energy, total fats and sugars compared to product without these claims, in agreement with previous investigations. Finally, a high inter-product variability was observed among the different sub-categories for the three product categories.Future researches performed within the FLIP study will allow to have a clearer picture about the nutritional quality of food products sold in Italy and to understand if specific food characteristics might be considered as a “marker” of the overall quality of food products

scholarly journals Technical Solution of the Drive System for Mixing Dough Machine

2019 ◽  
Vol 290 ◽  
pp. 08013
Author(s):  
Aleksandar Miltenović ◽  
Milan Banić ◽  
Nikola Velimirović
Keyword(s):  
Global Economy ◽  
Food Products ◽  
Drive System ◽  
Design Solution ◽  
Medium Size ◽  
Technical Solution ◽  
Complete Space ◽  
Quality Of Food ◽  
Noise And Vibration Reduction

In the conditions of the global economy, food industry products have a good share in international trade. It is primarily ready-made food products that are ready for use. The basic problem that needs to be solved is the safety and quality of food products. Machine “Planetary mixer” is used for mixing and preparing dough. From the aspect of optimal fulfilment of the working function of the preparing dough “Planetary mixer” has to fulfil the following conditions: - the complete space in which the dough is located must be treated equally with the mixer; - noise and vibration reduction should be ensured and appropriate precision positioning of the machinery’s executive bodies; - a compact construction of the drive system is required with the optimum utilization of the available resources. In the paper is presented technical design solution of the drive system for machine based on the demands of regional medium size enterprise and therefore it is limited to the requirements of the investor. The final solution was achieved by using the modern methods of product development.

scholarly journals Prospective associations between the nutritional quality of foods consumed (graded by the FSAm-NPS underlying the Nutri-Score) and mortality in Europe

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Mélanie Deschasaux ◽  
Inge Huybrechts ◽  
Neil Murphy ◽  
Chantal Julia ◽  
Serge Hercberg ◽  
...  
Keyword(s):  
Cardiovascular Diseases ◽  
Mortality Risk ◽  
Nutritional Quality ◽  
Respiratory Diseases ◽  
Food Products ◽  
Food Choices ◽  
Competing Events ◽  
Quality Of Food ◽  
Related Mortality

AbstractIn 2017, 11 million deaths related to non-communicable diseases (NCDs) were attributable to dietary risk factors (GBD, 2019). Helping consumers make healthier food choices hence appears as one key strategy to prevent NCDs-related mortality. To this end, political authorities are considering implementing a simple label to reflect the nutritional quality of food products. The five-colour Nutri-Score label, derived from the Nutrient Profiling System of the British Food Standards Agency (FSAm-NPS), has been chosen by several countries in Europe (France, Belgium, Spain). Yet, its implementation is still voluntary per EU labelling regulation. Scientific evidence is therefore needed regarding the relevance of the FSAm-NPS at the European level. Following on our results showing an increased risk of cancer related to the consumption of foods with a high FSAm-NPS score in the EPIC cohort, our objective is now to focus on NCDs-related mortality. Our prospective analyses included 501,594 adults from the EPIC cohort (1992–2015, median follow-up: 17.2 years). Mortality events occurring < 2 years after recruitment were excluded, leaving 50,743 death events (main causes: cancer, n = 21,971; cerebro/cardiovascular diseases, n = 12,407; respiratory diseases, n = 2,796). Usual food intakes were assessed with standardized country-specific diet assessment methods. The FSAm-NPS was calculated for each food/beverage using their 100-g content in energy, sugar, saturated fatty acid, sodium, fibres, proteins, and fruits/vegetables/legumes/nuts. The individual FSAm-NPS Dietary Index (DI) is obtained as an energy-weighted mean of the FSAm-NPS scores of all food items usually consumed by a participant. Cox proportional hazards models adjusted for confounding factors, including personal history of cancer, cardiovascular diseases and diabetes were computed. Fine and Gray models were also tested to take into account competing events for cause-specific mortality analyses. A higher FSAm-NPS DI score, reflecting a lower nutritional quality of the diet, was associated with a higher mortality risk overall (HRQ5vs.Q1 = 1.06 [95%CI: 1.02–1.09], P-trend < 0.001) and by cancer (HRQ5vs.Q1 = 1.06 [1.01–1.11], P-trend = 0.003) and respiratory diseases (HRQ5vs.Q1 = 1.33 [1.16–1.52], P-trend < 0.001), with similar results in competing events analyses. Associations with cerebro-/cardiovascular diseases mortality were weaker (HRQ5vs.Q1 = 1.05 [0.98,1.11], P-trend = 0.04) and no longer statistically significant in competing events analyses. In this large multinational European cohort, the consumption of food products with a higher FSAm-NPS score (lower nutritional quality of the foods consumed) was associated with a higher mortality risk, supporting the relevance of the FSAm-NPS to grade the nutritional quality of food products for public health applications (e.g, Nutri-Score) aiming to guide the consumers towards healthier food choices.

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