Broken Grains Research Articles

Alternatives of storage of corn grains for the conditions of the brazilian cerrado

The storage of grains under technical conditions in favorable environment ensures grain quality and regulates the supply of raw material for food production. For this reason, the objective of this study was to evaluate the different forms of storage (aerated silo, non-aerated silo, silo bags and airtight) of grains produced in the Brazilian cerrado, over time (zero, three and six months), for different physical qualities of maize (normal grains, whole grains and broken grains). The research was conducted at the Federal University of Mato Grosso do Sul (UFMS), Chapadao do Sul Campus (CPCS), Grain Postharvest Laboratory. To determine the physical-chemical quality and the physical properties of grains over six months, samples were taken from the stored lots. Analysis of variance and comparison of means by Tukey’s test were conducted at 5% probability. The six-month storage time was the main factor contributing to the reduction of the quality of maize grains. Storage alternatives with aeration, non-aeration, bags and airtight environment did not influence the physical properties of maize grains. The broken maize grains showed the worst physical and chemical quality during storage time, while the batch of whole corn grains differ in quality during storage. It was concluded that airtight storage and storage in aerated silos were the conditions that best preserved the physical and chemical quality of maize grains over time.

Classificação do arroz (Orysa sativa L.) utilizado em restaurantes do município de Belo Horizonte-MG

Resumo O objetivo deste trabalho foi classificar o arroz (Orysa sativa L.) polido, utilizado em restaurantes do município de Belo Horizonte-MG. Participaram deste estudo oito restaurantes destinados à coletividade sadia das diferentes regiões administrativas do município de Belo Horizonte-MG. Foi realizada a determinação de umidade, matérias estranhas e impurezas, quebrados e quirera, mofados e ardidos, picados ou manchados, gessados e verdes, amarelos e rajados, classe e enquadramento do tipo, segundo a legislação vigente, além de análises de tempo de cozimento, volume, teste de cozimento, aumento de volume, rendimento e Fator de Rendimento. De acordo com os resultados obtidos, 37,5% (n=3) dos restaurantes utilizam arroz do Tipo 2. Porém, isto não alterou significativamente os testes de cozimento. Concluiu-se, neste estudo, não haver relação direta entre tipificação do arroz e a qualidade e o rendimento do produto final.

Structural and parameter design of transverse multi-cylinders device on rice agronomic characteristics

Rice panicles which have reached a mature state must be harvested, requiring differently specialized threshing devices and operating parameters to achieve favorable threshing and separating results. The primary objective of this study is to design a transverse multi-cylinders device that operates under the most effective possible variables to harvest rice in different states of maturity. The attachment forces between the grain and pedicel on the panicle were measured at different moisture contents. Based on rice agronomic characteristics, a transverse multi-cylinders device test bench was developed to conduct threshing and separating experiments. The threshing and separating capability of each transverse cylinder was tested, and the operating parameters of each threshing cylinder were investigated. Results showed that detachment force decreased from the bottom to the top of the rice panicle. Optimal harvesting time was identified at moisture content of 29.69%, and the best operating parameters combination was cylinder speed of 600, 650 and 700 rpm, and concave clearances of 40, 35 and 40 mm. Combine harvester of transverse multi-cylinder device test results showed an un-threshed grain ratio of 0.64%, un-separated grain ratio of 0.35%, and broken grain ratio of 0.22%, at a feeding rate of 6 kg/s. This research can be used in the future to successfully design transverse multi-cylinders device for small and medium-sized rice combine harvesters.

Development and evaluation of multi millet thresher

In tribal areas of India, traditional methods of threshing of minor millets like little millet (Panicum sumatrense), M1, kodo millet (Paspalum scrobiculatum), M2, foxtail millet (Setaria italica), M3, proso millet (P. miliaceum), M4, barnyard millet (Echinochloa frumantacea), M5, finger millet (Eleusine coracana), M6 is done of beating by sticks or treading out the crop panicle under the feet of oxen. This operation is most time consuming, labour intensive, drudgery prone, uneconomical, lower output and obtain low quality products. A thresher for these millet crops was developed and optimization of the operating parameters with little millet was done by using Response surface methodology (RSM). The optimized parameters were 7.79% (d.b) moisture content, 105 kgh-1 feed rate, 625 rpm cylinder speed, 5 mm threshing sieve size which gave maximum threshing efficiency of 95.13% and cleaning efficiency of 94.12%. After optimization of parameters the thresher was tested for threshing of all the six minor millets with proper adjustments of sieve. Threshing capacity of M1, M2, M3, M4, M5 and M6 were obtained as 89, 137, 140, 91, 88 and 99 kg/h, respectively with more than 96% threshing efficiency and less than 2% broken grain.

Quinoa and Rice Co-products Gluten Free-cereals: Physical, Chemical, Microbiological and Sensory Qualities

Quinoa grains and rice co-products (broken grains and bran) can offer good opportunities for the production of nutritious foods without gluten. The aim of this study was to evaluate the physical, chemical, microbiological and sensory characteristics of extruded gluten-free breakfast cereals produced from quinoa and rice co-products. The cereals breakfast were submitted in three different treatments: Caramel (sweet), with addition of caramel colorant before extrusion and glucose syrup after this process; Annatto (salty), with addition of annatto colorant before extrusion and sodium chloride solution after this; and the natural, without addition of colorant and flavoring. Randomized design with the three treatments and three replicates was used to determine the physical characteristics, and randomized blocks for sensory acceptance. Attribute crispness was highly rated by the judges for all flavors. There were acceptance of annatto (salty) and caramel (sweet) cereals flavors, indicating the preference of consumers for more pronounced flavors. Content of protein, fiber and lipids in the natural cereal is higher corn, being a good option to meet the daily consumption values. Levels of zinc, copper and manganese supply the values for both adults and children, considering 100g of daily consumption. Obtained amino acid profile was higher than the minimum standard established by FAO/WHO for all essential amino acids except lysine. Production of breakfast cereal from quinoa grains and broken rice bran is viable considering the technological, nutritional, microbiological and sensory aspects.

Qualitative classification of milled rice grains using computer vision and metaheuristic techniques.

Qualitative grading of milled rice grains was carried out in this study using a machine vision system combined with some metaheuristic classification approaches. Images of four different classes of milled rice including Low-processed sound grains (LPS), Low-processed broken grains (LPB), High-processed sound grains (HPS), and High-processed broken grains (HPB), representing quality grades of the product, were acquired using a computer vision system. Four different metaheuristic classification techniques including artificial neural networks, support vector machines, decision trees and Bayesian Networks were utilized to classify milled rice samples. Results of validation process indicated that artificial neural network with 12-5*4 topology had the highest classification accuracy (98.72%). Next, support vector machine with Universal Pearson VII kernel function (98.48%), decision tree with REP algorithm (97.50%), and Bayesian Network with Hill Climber search algorithm (96.89%) had the higher accuracy, respectively. Results presented in this paper can be utilized for developing an efficient system for fully automated classification and sorting of milled rice grains.

The impression creep behavior and microstructure evolution of cast and cast-then-extruded Mg–10Gd–3Y–0.5Zr (wt%)

The impression creep behavior of Mg–10Gd–3Y–0.5Zr (wt%, GW103) was investigated by flat cylindrical indenter experiments at temperatures ranging from 200°C to 325°C. The punching stresses, which were calculated based on the indenter dimensions, varied from 50MPa to 505MPa. Samples were examined in the peak-aged cast condition (cast-T6) and in the cast-then-extruded plus peak-aged condition (ex-T5). Using a power–law relationship, the creep stress exponent (n) varied from 1.4 to 5.1 for the cast-T6 alloy, where lower values were obtained at lower temperatures and stresses. The creep activation energy (Q) increased from 87 to 191kJ/mol with increasing stress. For the ex-T5 alloy, the n values were 2.2, 3.4 and 3.4 at 200°C, 250 and 300°C, respectively. The Q value increased from 121 to 165kJ/mol with increasing stress. However, by using a hyperbolic sine relationship, single activation energies of 93 and 134kJ/mol were obtained for the cast-T6 and ex-T5 alloy, respectively. The zone at the edges of the indenter underwent the largest stress and strain, resulting in broken grain boundaries. Extension twinning occurred both in the zone at the edges of the indenter and underneath the indenter face for the cast alloy, while no twinning was observed for the extruded alloy. Intergranular cracking was observed in the zone at the edges of the indenter for the tests under high temperature and high stress.

Micro-Macro Analysis and Phenomenological Modelling of Salt Viscous Damage and Application to Salt Caverns

This paper aims to gain fundamental understanding of the microscopic mechanisms that control the transition between secondary and tertiary creep around salt caverns in typical geological storage conditions. We use a self-consistent inclusion-matrix model to homogenize the viscoplastic deformation of halite polycrystals and predict the number of broken grains in a Representative Elementary Volume of salt. We use this micro-macro modeling framework to simulate creep tests under various axial stresses, which gives us the critical viscoplastic strain at which grain breakage (i.e., tertiary creep) is expected to occur. The comparison of simulation results for short-term and long-term creep indicates that the initiation of tertiary creep depends on the stress and the viscoplastic strain. We use the critical viscoplastic deformation as a yield criterion to control the transition between secondary and tertiary creep in a phenomenological viscoplastic model, which we implement into the Finite Element Method program POROFIS. We model a 850-m-deep salt cavern of irregular shape, in axis-symmetric conditions. Simulations of cavern depressurization indicate that a strain-dependent damage evolution law is more suitable than a stress-dependent damage evolution law, because it avoids high damage concentrations and allows capturing the formation of a damaged zone around the cavity. The modeling framework explained in this paper is expected to provide new insights to link grain breakage to phenomenological damage variables used in Continuum Damage Mechanics.

Physical Properties of Refabricated Rice as Affected by Extrusion: A Response Surface Analysis

The aim of this study was to optimize the extrusion conditions for production of refabricated rice using a response surface modeling approach. The effects of feed moisture content, screw speed, and barrel temperature on the physical properties of rice grains refabricated using a corotating twin-screw extruder were investigated. Rice flour (variety PR-116) obtained from broken grains (smaller than one-eighth of a whole grain) was used in the study. Screw speeds at five levels between 49 and 150 rpm, barrel temperatures between 59 and 110°C, and feed moisture contents between 31 and 45% were tested. All of the physical properties of the refabricated rice grains that were evaluated (thousand kernel weight, length/breadth ratio, bulk density, and breaking strength) were significantly (P < 0.01) affected by these three process variables. Response surface regression models were established to correlate the physical properties of refabricated rice grains to the process variables. Understanding the effects of pro...

Mechanism of grain refinement and its effect on Adiabatic Shear Bands in 4340 steel and pure copper during impact

Pre-deformation and post-deformation microstructure characterization was conducted on tempered 4340 steel and commercial pure copper specimens under impact to determine the microstructural changes and the mechanism of grain refinement that occur during the evolution of ASBs. It was observed that the movement and multiplication of dislocations, elongation of grains, breaking of elongated grains, rotation, carbide fragmentation and boundary refinement of broken grains occur simultaneously during the evolution of ASBs in the impacted 4340 steel specimens. The extent of these mechanisms depends on the imposed local strain and strain rate. Extensive grain refinement coupled with high density of dislocations results in the shear band structures being more susceptible to crack nucleation and propagation. In copper, it was observed that sequential occurrence of emergence of dislocations, dislocation cell formations with varying cell boundaries and cell interiors, dynamic recovery and extensive micro-twinning results in the formation of the shear bands. The structure within the evolved shear bands becomes less brittle after the onset of dynamic recovery and micro-twinning. The differences in the mechanism of grain refinement and evolution of the shear bands in both materials is attributed to the differences in the mobility of dislocations, the rate of strain hardening and strain hardening exponents in both materials studied.

Hazard Analysis Critical Control Points (Haccp) in the Production of &lt;i&gt;Soy-&lt;/i&gt;&lt;i&gt;kununzaki&lt;/i&gt;: A Traditional Cereal-Based Fermented Beverage of Nigeria

In this study, Hazard Analysis Critical Control Point (HACCP) was adopted for the evaluation of food safety hazards in the production of local cereal-based beverage (soy-<i>kununzaki</i>) consumed in Nigeria. Significant quantity of physical hazards were recorded when about 1kg of production materials were analysed. 2.35% stones pieces, 1.25% pieces of plastic materials, 1.95% metallic materials, 7.00% soil, 5.69% weed seeds, 1.55% broken grains of soybean were the main physical hazards of concerned identified, while biological physical hazards includes 2.26% animal waste and 2.15% insects. Microorganisms of public health importance were also isolated. Critical control points in the beverage production were highlighted and process capability determined. Process capability index (Cp) was approximately 1.7 for bacterial count and 1.6 for coliform, indicating that the process can be considered capable. Hence HACCP would help in improvement of quality and safe beverage production when properly applied.

Modeling and design of a combined transverse and axial flow threshing unit for rice harvesters

The thorough investigation of both grain threshing and grain separating processes is a crucial consideration for effective structural design and variable optimization of the tangential flow threshing cylinder and longitudinal axial flow threshing cylinder composite units (TLFC unit) of small and medium-sized (SME) combine harvesters. The objective of this paper was to obtain the structural variables of a TLFC unit by theoretical modeling and experimentation on a tangential flow threshing cylinder unit (TFC unit) and longitudinal axial flow threshing cylinder unit (LFC unit). Threshing and separation equations for five types of threshing teeth (knife bar, trapezoidal tooth, spike tooth, rasp bar, and rectangular bar), were obtained using probability theory. Results demonstrate that the threshing and separation capacity of the knife bar TFC unit was stronger than the other threshing teeth. The length of the LFC unit was divided into four sections, with helical blades on the first section (0-0.17 m), the spike tooth on the second section (0.17-1.48 m), the trapezoidal tooth on the third section (1.48-2.91 m), and the discharge plate on the fourth section (2.91-3.35 m). Test results showed an un-threshed grain rate of 0.243%, un-separated grain rate of 0.346%, and broken grain rate of 0.184%. Evidenced by these results, threshing and separation performance is significantly improved by analyzing and optimizing the structure and variables of a TLFC unit. The results of this research can be used to successfully design the TLFC unit of small and medium-sized (SME) combine harvesters.

Physical and functional evaluation of extruded flours obtained from different rice genotypes

The transformation of broken grains into native flours modified by extrusion is an alternative to add value to these co-products from the paddy rice processing. This study aimed to analyze the process of extrusion cooking on the physical and functional characteristics of extruded flours obtained from different rice genotypes (IRGA-417, BRS-Primavera and CNA-8502). The experimental design was completely randomized (3x2 factorial) with four original replicates and analysis of variance to assess particle size, instrumental color parameters (L*, a* and b*), water absorption index (WAI), milk absorption index (MAI), oil absorption index (OAI), water solubility index (WSI) and milk solubility index (MSI) of rice flour. The extrusion process promoted changes in all physical and functional properties of rice flour, but only WSI and color parameters were influenced by genotype and by the industrial processing. Rice flours become darker, tending to a more reddish and yellow coloration after extrusion. Native and extruded rice flours of genotypes IRGA-417, BRS-Primavera and extruded rice flour of genotype CNA-8502 showed finer particles, while native flour of genotype CNA-8502 showed coarser particles. The extruded flours of IRGA-417 genotype obtained higher expansion and luminosity, and lower values of chroma a*, chroma b* and water solubility, while the BRS-Primavera higher values of chroma a* and b*, and lower luminosity and expansion, and CAN-8502 higher water solubility and lower expansion and value of chroma a*. The extrusion process led to flours with high water and milk absorption and solubility, low oil absorption and with potential for application in instant products, regardless of genotype.

A systematic study of grain refinement during impact of 4340 steel

Inhomogeneous plastic deformation at high strain rates and large strains results in the concentration of deformation and strain localization in adiabatic shear bands (ASBs). In the current study, AISI 4340 steel specimens were impacted at increasing strain rates/strains (impact momentums) to capture the formation of adiabatic shear bands. Advanced specimen preparation techniques using Focused Ion Beam (FIB) and extensive electron microscopy were used to identify the sequence of evolution of the shear bands. It was observed that the structure of the shear bands that evolve after strain localization starts out with elongation of the grains due to grain reorientation in the shear direction with the initiation of random and transverse dislocation boundaries along the elongated grains. For higher strain rates/strains during impact, the elongated grains break along the initiated dislocation boundaries resulting in the creation of smaller elongated broken grains and nanograins. Boundary refinement of the broken grains occurring through grain rotation and adiabatic heating results in the evolution of refined grains, subgrains and nanograins. The presence of elongated grains, broken grains, refined grains, subgrains and nanograins within the shear band structures demonstrates that the local deformation is inhomogeneous and that these mechanisms occur concurrently. It is concluded that the evolution of the shear band structure can be considered as a simultaneous layering of microstructures initially driven by dislocations which produce the final structures observed in the shear bands.

Physical, mechanical, and thermal properties of biodegradables films of rice starch

It is known that the processing of rice produces large amounts of broken grains. As an alternative to increase the value of these broken grains there is the possibility to obtain rice starch, which transforms this raw material in a product with a greater industrial interest. Among the possible applications for starch, the use of biodegradable films is a feasible alternative in view of the partial synthetic polymers replacement. The aim of this study was to develop rice starch films containing different concentrations of plasticizer (40, 50 and 60 g glycerol/100 g starch) and analyze their physical, mechanical, and thermal properties, as well as color parameters. After all, the increase on glycerol content resulted in improvements on thickness, elongation, water vapor permeability, and mass loss by thermogravimetric analysis. Films with low glycerol concentrations showed better barrier properties. However, the tensile strengths decreased with the plasticizer content increment.

Early grain storage research

Storage problems Survey respondents were asked to choose and rank the three most important rough rice storage problems they experi- enced during the past 5 years from a list of six potential problems (fig. 1). For each respondent, the problem ranked as most important, second most important, and third most important received a score of 3, 2 and 1, respectively, and problems that were not ranked received a score of 0. Then, for each problem, the average and relative scores were calculated. A prob- lem’s relative score was determined by di- viding the problem’s average score by the highest possible average score (3). For on- farm operations, maintaining appropriate grain moisture is one of the most impor- tant problems respondents faced, fol- lowed by insects and grain temperature. For off-farm operations, one of the most Early grain storage research “Many insects that infest grain in farm storage are small. Some are smaller than a grain of wheat. In fact, with some species, a single kernel of grain furnishes sufficient food for the development of from one to several individuals. “Among the more important pests are the granary weevil, rice weevil, lesser grain borer, Angoumois grain moth, confused flour beetle and the saw- toothed grain beetle. The first four mentioned are capable of attacking and destroying sound grain. The others generally feed upon broken grains, particu- larly the finer particles. “Where the environment is favor- able, these insects cause serious dam- age and under extreme conditions the grain may be completely destroyed. Most of the important grain pests are widespread throughout California and if grain is not properly protected it is subject to heavy infestation. “The development of stored grain pests is largely regulated by tempera- ture and the moisture content of the food on which they feed. The most favorable temperature range is from 80 to 85 Deg. F; while the most ideal moisture content of the food ranges from 13 to 17 per cent.” At the time of this writing, author Abraham E. Michelbacher was assistant professor of entomology and assistant entomologist at the Agricultural Experiment Station at UC Berkeley. He went on to become a full professor and leader in UC Berkeley’s Department of Entomology, as well as a pioneer in the fields of biological pest control and the specifically targeted use of pesticides. After retirement in 1960, he was named professor emeritus and continued his research and Extension work for nearly 30 years more. Michelbacher died in 1991, aged 92. http://californiaagriculture.ucanr.edu • JANUARY–JUNE 2014 41 UC Cooperative Extension Centennial fans manually when conditions are ap- propriate to dry and maintain rice at the desired temperature and moisture con- tent. Alternatively, an aeration controller system can be used to automatically start and stop fans. Our survey shows that aeration controller systems are uncom- mon. Only one on-farm and eight off-farm operations reported having an aeration controller system. Grain temperature can be assessed using hand-held thermometers, tem- perature probes or temperature cables. Hand-held thermometers can measure the temperature of the grain mass surface or of a sample extracted from the grain mass using a grain probe. Temperature probes can be inserted into the grain mass to determine the temperature of the grain at a certain depth. Temperature cables are sensors suspended from the roof of a storage structure that run nearly to the floor of the structure; the number of cables in a structure varies with the structure’s size. Temperature probes and cables allow managers to detect grain temperature changes at different grain depths without having to extract samples from these depths. Most of the operations replying to our survey report monitor- ing grain temperature during storage (see below, “Aeration”). The majority of on-farm operations (n = 23) report using a hand-held thermometer (52.2%), while most off-farm operations (n = 24) report relying on temperature cables within stor- age structures (79.2%).

Optimization of extrusion variables for the production of snacks from by-products of rice and soybean

This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical characteristics suitable for marketing. Therefore, the effects of moisture and extrusion temperature on the expansion and color of the products obtained experimentally obtained were evaluated, and the proximate composition of the by-products and that of the snack with greater desirability were determined. Response surface methodology and rotational central composite design were used, and desirability test based on the regression models adjusted was applied. The most desirable snack, with the highest expansion index (3.39), specific volume (13.5 mL.g-1), and the chromaticity coordinate a* (2.79), was obtained under 12 g.100 g-1 moisture and 85oC of temperature in the third zone of the extruder. The snack produced under these conditions attained content of protein and lipid content 41 and 64% higher than that of the traditional corn snack. It can be concluded that producing extruded snack made form a mixture of broken grains, rice bran, and soybean okara (81:9:10) is technologically feasible, enabling the development of a new product with good nutritional value that can improve the diet of children, the main consumers of this type of food.

Natural age dispersion arising from the analysis of broken crystals: Part II. Practical application to apatite (U–Th)/He thermochronometry

We describe a new numerical inversion approach to deriving thermal history information from a range of naturally dispersed single grain apatite (U–Th)/He ages. The approach explicitly exploits the information about the shape of the 4He diffusion profile within individual grains that is inherent in the pattern of dispersion that arises from the common and routine practice of analysing broken crystals. Additional dispersion arising from differences in grain size and in U and Th concentration of grains, and the resultant changes to helium diffusivity caused by differential accumulation and annealing of radiation damage, is explicitly included. In this approach we calculate the ingrowth and loss, due to both thermal diffusion and the effects of α-ejection, of helium over time using a finite cylinder geometry. Broken grains are treated explicitly as fragments of an initially larger crystal. The initial grain lengths, L0, can be treated as unknown parameters to be estimated, although this is computationally demanding. A practical solution to the problem of solving for the unknown initial grain lengths is to simply apply a constant and sufficiently long L0 value to each fragment. We found that a good value for L0 was given by the maximum fragment length plus two times the maximum radius of a given set of fragments. Currently whole crystals and fragments with one termination are taken into account. A set of numerical experiments using synthetic fragment ages generated for increasingly complex thermal histories, and including realistic amounts of random noise (5–15%), are presented and show that useful thermal history information can be extracted from datasets showing very large dispersion. These include experiments where dispersion arises only from fragmentation of a single grain (length 400μm and radius 75μm, c. 6–50% dispersion), including the effects of grain size variation (for spherical equivalent grain radii between 74 and 122μm, c. 10–70% dispersion) and the combined effects of fragmentation, grain size and radiation damage (for eU between 5 and 150ppm, c. 10–107% dispersion). Additionally we show that if the spherical equivalent radius of a broken grain is used as a measure of the effective diffusion domain for thermal history inversions then this will likely lead to erroneous thermal histories being obtained in many cases. The viability of the new technique is demonstrated for a real data set of 25 single grain (U–Th)/He apatite ages obtained for a gabbro sample from the BK-1 (Bierkraal) borehole drilled through the Bushveld Complex in South Africa. The inversion produces a well constrained thermal history consistent with both the (U–Th)/He data and available fission track analysis data. The advantage of the new approach is that it can explicitly accommodate all the details of conventional schemes, such as the effects of temporally variable diffusivity, zonation of U and Th and arbitrary grain size variations, and it works equally effectively for whole or broken crystals, and for the most common situation where a mixture of both are analysed. For the routine application of the apatite (U–Th)/He thermochronometry technique with samples where whole apatite grains are rare our experiments indicate that 15–20 single grain analyses are typically required to characterise the age dispersion pattern of a sample. The experiments also suggest that picking very short crystal fragments as well as long fragments, or even deliberately breaking long crystals to maximise the age dispersion in some cases, would ensure the best constraints on the thermal history models. The inversion strategy described in this paper is likely also directly applicable to other thermochronometers, such as the apatite, rutile and titanite U–Pb systems, where the diffusion domain is approximated by the physical grain size.

Traceability of genetically modified Roundup Ready soybean: A case study on sampling and analytical uncertainty along processing chain

A study on the fate of Genetically Modified (GM) Roundup Ready soybean (RRS) was undertaken on the following products: flour, protein flour, lecithin, crude and refined oil, broken grain, hull and expander of an industrial soybean manufacturing plant, with the aim to evaluate the possible effects of processing on the reliability of control plans. A sampling control plan was applied to all the products of the industrial manufactory plant. The best sampling point was identified based on the lowest impact of the analytical and sampling uncertainty.The best “fit for purpose” sampling point for the accurate evaluation of the Genetically Modified Organism (GMO) concentration measurement was identified in the processed products, e.g. flour and protein flour, thanks to the homogeneity on RRS in the batch and the better yield and quality of the extracted DNA.This study presents a practical approach to assess the two main factors that affect the reliability of the control plans: analytical and sampling uncertainty. The work was undertaken on GM soybean derived products, nevertheless the conclusions we reached could be also applied to verify compliance with GMO labelling threshold.

Bolos sem glúten a base de arroz quebrado e casca de mandioca

The agribusiness rice and cassava generate significant volumes of broken grains (byproducts) and bark (waste). The improper disposal of waste is waste of cassava feedstock, which could be better utilized, due to the large amount produced and its nutritional value. The objective of this study was to investigate the feasibility of applying dried cassava peel in the formulation of mixtures of gluten free cakes instead of rice flour. The cakes were formulated with different substitution levels of rice flour (RF) by peeling cassava flour (PCF) (0%, 25%, 50%, 75% and 100%), based on volume. To obtain the flour, cassava hull was dehydrated and milled. Samples of flour and cakes were submitted to physical, proximate composition, and microbiological analysis ( Bacillus cereus , total coliforms at 45 °C, Salmonella , mold and yeast and sulfites reducing clostridia) and sensory acceptance. The cakes differ (p ? 0.05) in moisture content (29,6 to 41,8 g.100g-1), with a tendency to increase with the level of substitution of rice flour by flour cassava peel , the same trend was observed in the coefficient of performance index (0,72 to 0,84) and the contents of ash (3,1 to 4,8 g.100g-1), lipids (8,6 to 16,7 g.100g-1) and total (4,1 to 19,3 g.100g-1) and insoluble dietary fibers (3,5 to 17,3 g.100g-1). No contamination by microorganisms was observed. Regarding sensory attributes, all samples were accepted (around 6,8), and the higher purchase intent (40%) was obtained for the sample with 100% replacement of RF by PCF. The results allow to point that there is possibility of using cassava peel meal substituted rice flour for gluten-free cakes formulations up to 100% of substitution, since the nutritional, microbiological properties and sensory acceptance were satisfactory.