Modeling Food Particle Systems: A Review of Current Progress and Challenges

For many years, food engineers have attempted to describe physical phenomena such as heat and mass transfer in food via mathematical models. Still, the impact and benefits of computer-aided engineering are less established in food than in most other industries today. Complexity in the structure and composition of food matrices are largely responsible for this gap. During processing of food, its temperature, moisture, and structure can change continuously, along with its physical properties. We summarize the knowledge foundation, recent progress, and remaining limitations in modeling food particle systems in four relevant areas: flowability, size reduction, drying, and granulation and agglomeration. Our goal is to enable researchers in academia and industry dealing with food powders to identify approaches to address their challenges with adequate model systems or through structural and compositional simplifications. With advances in computer simulation capacity, detailed particle-scale models are now available for many applications. Here, we discuss aspects that require further attention, especially related to physics-based contact models for discrete-element models of food particle systems. Expected final online publication date for the Annual Review of Chemical and Biomolecular Engineering, Volume 12 is June 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Elemental screening of plant-based foods by slurry nebulization ICP-MS

A reliable solid sampling ICP-MS method based on direct introduction of fine food particle slurries for the nutrition and toxic elements was developed.

Magnitude of dental caries and its associated factors among governmental primary school children in Debre Berhan town, Ethiopia

Background: Globally, it estimated that 2.4 billion people suffer from caries of permanent teeth and 486 million children suffer from caries of primary teeth. It has detrimental consequences on children’s quality of life by inflicting pain, premature tooth-loss, and malnutrition and finally influences overall growth and development. In Ethiopia, oral health prevention and treatment gets low attention in the government and the existing dental services are private owned and expensive. Hence, the aim of this study was to assess the prevalence of dental caries and its associated factors among governmental primary school children in Debreberhan town, Ethiopia, 2019. Method- An institutional based cross-sectional study was conducted from January 30– February 14/2019. A total of 417 primary school children was select using computer generated simple random sampling and interviewed using structured and pretested questionnaires. Data was coded, entered and cleaned using epi-data version 3.1 and export to SPSS version 22 for analysis. Descriptive statistics, and binary logistic regression analysis was employed to test the association between dependent and independent variables. P-value less than 0.05 was taken as significant association. Finally, the result of this study was present by text, table and graph. Result: Out of the 396 study participants, 135 (34.1%) had dental carries. Of these, more than half, 95(59.37%) had pre-molar decayed. Two hundred eighty-five (72.0%) of them were cleaned their teeth. Independent predictor of dental caries were drinking sugared tea [AOR= 2.034, 95%CI: (1.223-3.385)], and food particle on their teeth [AOR= 6.709, 95% CI: (3.475- 12.954)], had shown significant association with dental caries. Conclusion: The over magnitude of dental caries was 34.1%, which is relatively high and found to be a public health problem. Drank sugar tea, presence of food particle or dental plaque were significantly associated with dental caries. In contrast, merchant occupation, was reduced the chance of dental caries. Give health education to minimize drank sugar tea and clean their teeth after consumption of sugar tea could be emphasize