A Case-study: Temperature Distribution and Heat Penetration in Steam-air Retort, Using Glass Jars and Retort Pouches

Retort thermal sterilization of canned food is a technology, which allows preserving food products by applying heat on packaged food in retorts (autoclaves) at temperatures up to 121 °C. The thermodynamics of the processes in the retort are influenced by the product stacking method in the basket and packaging material. The aims of this study were: 1) to analyse and compare temperature distribution (TD) and the slowest to heat location in the steam-air retort stacked with glass jars and with retort pouches; 2) to analyse and compare commercial product heat penetration (HP) characteristics in glass jars and retort pouches. Temperature measurements were performed with wireless thermocouples. The come-up time (heating phase) required to achieve in the retort temperature uniformity criteria of ±0.5 °C, is 28 min when the retort is stacked with glass jars, and 24 min when the retort is stacked with retort pouches. Total calculated process time (holding phase), necessary to achieve the sterilization value (F0 of 3 min), for sample in glass jars was 67 min, but in retort pouches – 62 min. The overall sterilization process time difference between two considered packaging types was 9 min, which is significant amount of time in the context of commercial processing. The study clearly shows the necessity to perform the Temperature Distribution and Heat Penetration study, as each packaging material, stacking method and product will affect sterilization process thermodynamics and, therefore, the overall process time and consequently - the safety of food product.

Bioaccessibility of Antioxidants in Prickly Pear Fruits Treated with High Hydrostatic Pressure: An Application for Healthier Foods

High hydrostatic pressure (HHP) is a commercial processing technology which can enhance the health potential of foods by improving the bioaccessibility of their bioactive compounds. Our aim was to study the bioaccessibility and digestive stability of phenolic compounds and betalains in prickly pear fruits (Opuntia ficus-indica L. Mill. var. Pelota and Sanguinos) treated with HHP (100, 350, and 600 MPa; come-up time and 5 min). The effects of HHP on pulps (edible fraction) and peels (sources of potential healthy ingredients) were assessed. In pulps, betanin bioaccessibility increased (+47% to +64%) when treated at 350 MPa/5 min. In HHP-treated pulps, increases in the bioaccessibility of piscidic acid (+67% to +176%) and 4-hydroxybenzoic acid glycoside (+126% to 136%) were also observed. Isorhamnetin glycosides in peels treated at 600 MPa/CUT had higher bioaccessibility (+17% to +126%) than their controls. The effects of HHP on the bioaccessibility of health-promoting compounds are not exclusively governed by extractability increases of antioxidants in the food matrix (direct effects). In this work we found evidence that indirect effects (effects on the food matrix) could also play a role in the increased bioaccessibility of antioxidants in fruits treated with HHP.

Standardization of Test Methods for Commercial Fruit Processing Machines

The concept and significance of commercial processing of fruits, as well as the presence and condition of regulatory documents containing requirements for machines for commercial processing of fruits during testing are discussed. The main provisions of the new standard and prepared up-to-date software designed to improve the accuracy of measurements and reduce labor intensity, accelerated processing and analysis of test results in accordance with the new standard are presented.

Peanut Crisp: A Protein-Rich Snack

Peanut processed products sold in the local market are still limited but the potential is great. There is a need therefore to explore more diversified peanut products that are acceptable, nutritious, and within the buying capacity of the general consumers. This study aimed to produce crisp; a very popular snack food utilizing rice and peanut at various levels applying some appropriate technologies. The products were analyzed and evaluated to determine their sensory qualities, nutritive value, and profitability. The treatments of the study were different proportions of rice and peanut. Replication was done three times and Completely Randomized Design (CRD) was used. The crisp products were rated and results showed that these had good sensory qualities. Peanut significantly improved the taste and crispiness acceptability as well as the protein quality. Based on cost and return analysis, the commercial processing of the products either in a household or small scale operation indicates good economic profitability.

Effect of container shape on freeze concentration of apple juice

Concentrating fruit juices by freezing supports the maintenance of both nutrients and flavors. Development of the freezing concentration process has introduced equipment such as centrifuge or block freezing systems, which are suitable for large-scale commercial processing. However, the necessary characteristics of freeze concentration methods for juices include simplicity and low cost. This study examined the effects of different container shapes on the processes of freezing and melting. The shape of the container was found to be more important than the melting temperature, across a relatively large scale. Furthermore, the nutrient procyanidin B2 and saccharides were concentrated. The methods concentrated juice components under low cost conditions without complex equipment. This research thus not only offers benefits for commercial juice preparation but also provides new insight into effects of shape differences in concentration technologies.

Die Freiwilligkeit der datenschutzrechtlichen Einwilligung bei unentgeltlichen Dienstleistungen im Internet

Providers of free internet services regularly link the provision of their services to consent to the commercial processing of user data. Users often respond to such consent requests by quickly declaring their consent. In doing so, many users spend little time considering the modalities of data processing and the potential consequences of data use. By law, consent only legitimizes processing if it is given voluntarily. This dissertation therefore aims to analyze the challenges for voluntary consent in the context of Internet services and develops a proposal for solving the challenges presented.

TRADE IN DATA: DIFFERENT APPROACHES, ONE REALITY

The development of the digital economy and new technologies raises the question whether it is possible to consider personal data as a new economic asset. Provides an overview of the positions on this issue in foreign and domestic scholarships. Opinions range from recognition of trade in public values unacceptable to statements concerning a shadow data market. Based on a hypothetical assumption of data tradability, the authors examine approaches to the definition of personal data as an object of civil rights. The research paper demonstrates that possible obstacles to the introduction of economic data circulation can emerge from legislative formulations as well as from general legal approach to the regime of personal data defense. The research paper examines experience of different countries in providing legal conditions for the legitimate commercial processing the collected data. The article illustrates reasons why trade in personal data is not a threat to human information rights and explains how the problem of privacy defense can be resolved. The nascent experience of foreign countries suggests that profiting from data commerce requires to remove regulatory barriers, and at the same time to publicly accompany market processes, since the State remains the main guarantor of the rights of its citizens. Taking into account the current development of the Russian digital economy and the approach to understanding personal data as a social value, the authors present their own recommendations for the Russian legislator on realization of the data commercialization project. The article is prepared within the research work on the public order of the RANEPA.

Rootcrops processing waste management by Pyrolysis conversion

The waste products derived from the commercial processing of root crops are the soiled peels, trimmings, root tissues, and by-products like pulp fibers obtained from the finishing operations. These bulky waste products create the management problems of safe storage and environmentally sound disposal. Processing the wastes from cassava was found to be the most suitable for pyrolysis conversion from among the rootcrops considered. Results showed that, of the four (4) cassava waste forms, larger briquette was found to have the highest vinegar yield conversion at 1.842L per kg while the shred form had the lowest at 1.203L per kg. The rate of vinegar production was also fastest from the briquettes at 2.388L per h and lowest from the raw form at 1.544L per h. Better vinegar yields were therefore associated with solid fuel forms, smaller bed porosity, smaller surface reaction area, and lower gasification temperature. Other factors that also affected vinegar production were the loading rates, air supply conditions, and heat exchanger efficiency. In this study, the available Logarithmic Mean Temperature Difference (LMTD) was only 45.67°C, indicative of poor performance of the exchanger unit. The heat exchanger unit’s design can be improved in future experiments by using good thermal conducting materials, reconfiguration, and increasing the conductor interface area. This should result in higher vinegar yields.