Food Canning Research Articles

Biosorption of heavy metals by utilising onion and garlic wastes

Onion ( Allium cepa L. ) and garlic ( Allium sativum L. ) wastes from market and food canning processes were used for adsorption of Pb 2+ , Sn 2+ , Fe 2+ , Hg 2+ , As 3+ and Cd 2+ from multi-component systems at different adsorbent/metal ion ratios. The influence of pH, contact time, temperature and the concentration of adsorbent and adsorbate were studied to optimise the conditions to be utilised on a commercial scale for the decontamination of effluents in a batch adsorption technique. The study was carried out at 50°C and efficiencies were found to be pH dependent. The equilibrium time was 30 minutes and kinetic parameters were calculated using a second order model. The maximum q value was 10.47 ± 0.52 mg g –1 obtained for Pb 2+ at an adsorbent loading weight of 0.5 g/100 ml mixed ion solution. Desorption indicates maximum 71% recovery of metal ions, making the remediation process cost effective and reusable. The biomasses were used for removal of heavy metals from both synthetic and industrial effluents and the technique appears industrially applicable and viable.

Migration of melamine from can coatings cross-linked with melamine-based resins, into food simulants and foods

Resins based on melamine-formaldehyde and related analogues such as methylolated melamine are used to cross-link coatings used inside food cans and on the metal closures of glass jars. Thirteen commercially coated cans and closures representing 80% of the European market were tested using simulants under realistic industrial heat-processing conditions for canned and jarred foods. The food simulants and the retort conditions used were 3% acetic acid for 1 h at 100°C and 10% ethanol for 1 h at 130°C. The highest migration level seen for melamine into simulant was 332 µg kg−1. There was no detectable migration of the melamine analogues cyanuric acid (<1 µg kg−1) or ammelide (<5 µg kg−1) from any sample. Twelve of the thirteen samples released no detectable ammeline (<5 µg kg−1) but the coating giving the highest release of melamine did also release ammeline at 8 µg kg−1 with the higher of the two process temperatures used. Migration experiments into food simulant and foods themselves were then conducted using two experimental coatings made using amino-based cross-linking resins. Coated metal panels were exposed to the food simulant 10% (v/v) aqueous ethanol and to three foodstuffs under a range of time and temperature conditions both in the laboratory and in a commercial food canning facility using proprietary time and temperature conditions. The highest migration into a food was 152 µg kg−1 from the first coating processed for a long time at a moderate sterilisation temperature. The highest migration into simulant was also from this coating at 220 µg kg−1 when processed at 134°C for 60 min, dropping to 190 µg kg−1 when processed at 123°C for 70 min. Migration from the second coating was quite uniformly two to three times lower under all tests. These migration results were significantly higher than the levels of melamine extractable using 95% ethanol at room temperature. The experiments show that commercial canning and retorting can be mimicked in an acceptable way using laboratory tests with an autoclave or a simple pressure cooker. The results overall show there is hydrolytic degradation of the melamine cross-linked resins to release additional melamine. There is a strong influence of the temperature of heat treatment applied with foods or simulants but only a minor influence of time of heating and only a minor influence, if any, of food/simulant acidity.

Corrosion inhibition with different protective layers in tinplate cans for food preservation

In this work the influence of essential onion oil (EOO) on the protection of tinplates was compared with dioctyl sebacate oil (DOS) and epoxy phenolic lacquers, which are frequently used in the food canning industry. When EOO as the protective layer instead of DOS oil was used, tinplate porosity, measured electrochemically (7.58 ± 1.97 µA cm(-2) and 23.0 ± 1.3 µA cm(-2), respectively), and iron coating mass, calculated from AAS data (1.52 ± 0.15 mg m(-2) and 3.14 ± 0.42, respectively), was much lower indicating better corrosion protection. At higher storing temperature (36 °C) the addition of EOO to canned tomato purée enhanced the formation of hydrogen with time. The increasing volume fraction of H(2) (from 34.0 to 90.9% for cans without nitrates, and from 33.8 to 89.2% for cans with nitrates) is an indicator that corrosion takes place. As the use of EOO improves the protection of tinplate compared with DOS oil, and is almost as effective as epoxy phenolic lacquer, the addition of EOO can be recommended due to lower cost of canned food production and enhanced organoleptic properties, but the storage temperature has to be lower then 36 °C.

Science, practice, and human errors in controlling Clostridium botulinum in heat-preserved food in hermetic containers.

The incidence of botulism in canned food in the last century is reviewed along with the background science; a few conclusions are reached based on analysis of published data. There are two primary aspects to botulism control: the design of an adequate process and the delivery of the adequate process to containers of food. The probability that the designed process will not be adequate to control Clostridium botulinum is very small, probably less than 1.0 x 10(-6), based on containers of food, whereas the failure of the operator of the processing equipment to deliver the specified process to containers of food may be of the order of 1 in 40, to 1 in 100, based on processing units (retort loads). In the commercial food canning industry, failure to deliver the process will probably be of the order of 1.0 x 10(-4) to 1.0 x 10(-6) when U.S. Food and Drug Administration (FDA) regulations are followed. Botulism incidents have occurred in food canning plants that have not followed the FDA regulations. It is possible but very rare to have botulism result from postprocessing contamination. It may thus be concluded that botulism incidents in canned food are primarily the result of human failure in the delivery of the designed or specified process to containers of food that, in turn, result in the survival, outgrowth, and toxin production of C. botulinum spores. Therefore, efforts in C. botulinum control should be concentrated on reducing human errors in the delivery of the specified process to containers of food.

Iodine: It's Important in Patients that Require Parenteral Nutrition

Iodine deficiency has multiple adverse effects on growth and development because of inadequate thyroid hormone production. Four methods are generally recommended for assessment of iodine nutrition: urinary iodine concentration, thyroid size, and blood concentrations of thyroid-stimulating hormone and thyroglobulin. Iodine intakes < or = 1 mg/d are well tolerated by most adults, because the thyroid is able to adjust to a wide range of intakes. A daily dose of 1 microg iodine/kg body weight is recommended for infants and children receiving parenteral nutrition (PN), but this is far below their requirement. Daily iodine requirements in adults receiving enteral nutrition or PN are estimated to be 70-150 microg, but most PN formulations do not contain iodine. Despite this, deficiency is unlikely because absorption from iodine-containing skin disinfectants and other adventitious sources can provide sufficient iodine. However, if chlorhexidine replaces iodine-containing disinfectants for catheter care, iodine deficiency may occur during long-term PN, and periodic testing of thyroid functions may be prudent. Infants may be particularly vulnerable because of their small thyroidal iodine store, but available data do not yet support routine supplementation of preterm infants with iodine. Adults may be less vulnerable because thyroidal iodine stores may be able to support thyroid hormone production for several months. More studies to clarify this issue would be valuable.

Making the Needed Linkages and Economic Case for Continued Lead-Paint Abatement

Making the Needed Linkages and Economic Case for Continued Lead-Paint Abatement

Influence of essential onion oil on tin and chromium dissolution from tinplate

During food and beverage packaging in tinplate cans the dissolution of tin and chromium into food content may occur. To protect metallic surface different corrosion inhibitors are recommended, nowadays particularly a new group of natural products is of interest. In this work the influence of essential onion oil (EOO) on metals dissolution (tin and chromium) from tinplate sheets before food canning was investigated. The analyses were performed by galvanostatic method and atomic absorption spectroscopy. The values of tin obtained for the internal surface of tinplate covered with EOO (7.31–9.76 g m −2) are lower than the values when dioctyl sebacate oil (DOS), as a protective tinplate surface layer for food caning, was used (9.24–11.03 g m −2). Obviously, the presence of EOO diminished more efficiently then DOS oil the dissolution of tin in electrolyte during galvanostatic analyses. The efficiency of EOO as corrosion inhibitor was even more pronounced in the case of chromium where the dissolution from 1.8–2.5 mg m −2 (DOS oil) was lowered to 1.0–1.3 mg m −2 (EOO). Correlation of results obtained with two different physico-chemical methods was satisfying.

The food canning industry in Indonesia: need for safety assurance regulation and quality optimisation

The food-canning industry in Indonesia is one of the most important agro-based industries. Especially popular for processing and preserving fish (seafood), meat and horticultural products, the food-canning industry has contributed significantly to Indonesia's national economy. To assess the safety aspects of commercial sterilisation processing practices, we have evaluated the sterilising value (F0-value) for selected canned foods produced by the Indonesian food industry. The method for sterilisation evaluation was adopted from the guidelines of the Institute for Thermal Processing Specialists. Our results indicated that not all scheduled processes have been evaluated properly. Based on the calculated F0-value, most low-acid canned foods produced by the food-canning industry in Indonesia are adequately heat processed or even tend to be over processed. Sterilisation values, expressed as F0-values were found in the range 1.9 to 148.4. It is suggested that, especially with respect to thermal processing, there is a great need for food safety assurance and quality optimisation.

Adsorption of lead ions from aqueous solution by okra wastes

Okra wastes from food canning processes were used as a potential adsorption of lead removal from various aqueous solutions was performed. Parameters such as pH, temperature of the solution, particle size of okra wastes and the concentrations of adsorbent and adsorbate were studied to optimize the conditions to be utilized on a commercial scale for the decontamination of effluents using a batch adsorption technique. Adsorption parameters were determined using both Langmuir and Freundlich isotherms. The optimum pH for lead removal was between 4 and 6, the percentage of lead removal at equilibrium increases with increasing the amount of okra wastes and temperature. Better adsorption at higher temperatures. The removal of Pb2+ions attained 99%., this means that Pb2+ can be effectively removed from aqueous solutions by okra wastes. The mechanisms for adsorption of Pb2+ ions on to okra wastes involved ion exchange or the formation of hydroxyl complexes. The results obtained could be useful for the application of agricultural wastes for heavy metal removal from industrial wastewater. Key words: Adsorption, Pb2+ ion, Agricultural wastes, okra wastes.

Characterization of different types of lacquers used in food packaging: porosity, flexibility and IR reflectance spectroscopy tests

UV-cured (ultra violet), water-based and epoxyphenolic lacquers have been characterized as coatings for possible application in vegetable canning industry. These lacquers were applied to three different types of tinplates and tin free steel (TFS). The behaviour of lacquers was monitored applying porosity, flexibility and infrared (IR) reflectance spectroscopy tests. With IR reflectance spectroscopy test, we were able to determine the composition of lacquers. Using porosity and flexibility tests, performed by electrochemical methods, it was possible to characterize the best lacquer for food canning. In this work the variables involved in lacquering, e.g. the weight of coating and the degree of polymerization of lacquers were also taken into account.

Performance of a three-stage aerobic RBC reactor in food canning wastewater treatment

Biological treatment using attached growth in a three-stage lab-scale rotating biological contactor (RBC) was implemented for wastewater from food cannery industries. The wastewater contained high level of organic compounds due to fish and fruit cleaning, cooking and filling processes. Nutrients available in the wastewater enhanced the growth of microorganisms and allowed the biological treatment to be effective. The RBC consisted of 54 parallel discs rotating in a reservoir and was arranged in three stages, i.e. 18 discs oriented in each stage. Effect of major operating and physical variables such as hydraulic retention time (HRT), disc submergence and disc rotational speed were examined in COD removal. For duration of 5 days, 96.4% BOD removal was achieved in batch experiment. BOD constant rate ( k) and ultimate BOD were determined respectively, 0.8198 day −1 and 6349 mg/l by Thomas graphical method. COD removal efficiency was increased from 85.3 to 97.4% while the HRT was increased from 24 to 48 h. The COD removal efficiency increased from 74.9 to 87.5% as the disc submergence was increased from 31 to 36%. At submergence level of 23.7%, removal efficiency was increased due to activation of second and third compartments. When the rotational speed was increased from 3 to 11 rpm, the COD removal efficiency was also increased from 62.7 to 93.7%, respectively. The stage COD removal efficiency was gradually decreased with an increase number of stage and about 88% of organic compounds were removed in the first stage of aerobic RBC, indicating that the single stage reactor may be sufficient in practical application.

Characterization and modeling of nutrient-deficient tomato-processing wastewater treatment using an anaerobic/aerobic system

Tomato-processing wastewaters are typical of slowly biodegradable high strength wastewaters generated from the food canning industry. Three different samples of influent and three samples of anaerobic effluents corresponding to the three influents collected from an on-site pilot-scale anaerobic/aerobic system were characterized using respirometric methods. Respirometric studies demonstrated that the pretreatment in the anaerobic reactor of the pilot-scale system increased the readily biodegradable fraction from an average of 40% of the SCOD in the influent to 50% of the SCOD in the anaerobic effluent, improved kinetics from an average μ max of 1.5 d −1 in the influent to 3.5 d −1 in the anaerobic effluent, and eliminated nutrient deficiency. Furthermore, the system was calibrated and simulated by application of wastewater characterization and biokinetic data derived form respirometric tests of influent and anaerobic effluent in Activated Sludge Model no.1 (ASM1).

OPTIMIZATION CRITERIA FOR BATCH RETORT BATTERY DESIGN AND OPERATION IN FOOD CANNING‐PLANTS

ABSTRACTOptimization of thermal processing in the commercial sterilization of canned foods is of great interest because the canning industry plays an important role within the economy of the food processing sector. Many food canning plants operate in a batch mode with a battery of individual batch retorts. The aim of this study was to propose and analyze several criteria and methodologies for optimum design and operation of such retort systems. Two criteria were proposed in the case of choosing the optimum number of retorts to be installed when designing a new batch‐operated canning line. The third criterion dealt with seeking optimum process conditions for maximizing output from a fixed number of retorts when processing small batches of different products and container sizes.In the case of new plant design optimization, one objective was to determine the optimum number of retorts that would minimize on‐going processing costs related to labor and energy. Retort scheduling (programming) was studied from which a simple mathematical expression was derived for this purpose. A second objective was to determine the optimum number of retorts that would maximize the net present value of initial investment. Approaches based upon engineering economics were studied from which to develop a mathematical procedure for this purpose. In the case of maximizing output from a fixed number of retorts for different products and container sizes, isolethal processes were identified for various product/containers from which a common set of process conditions could be chosen for simultaneous processing of different product lots in the same retort.

The multi-product, economic lot-sizing problem in flow shops: the powers-of-two heuristic

This paper presents a new and efficient heuristic to solve the multi-product, multi-stage, economic lot-sizing problem. The proposed heuristic, called the powers-of-two method, first determines sequencing decisions then lot sizing and scheduling decisions are determined. This method assumes that cycle times are integer multiples of a basic period and restricts these multiples to the powers of two. Once time multiples are chosen, we determine for each basic period of the global cycle the set of products to be produced and the production sequence to be used. Then a non-linear program is solved to simultaneously determine lot sizes and a feasible production schedule. To evaluate its performance, the powers-of-two method was compared to both the common cycle method and a reinforced version of the job-splitting heuristic. Numerical results show that the powers-of-two method outperforms both of these methods. Scope and purpose The multi-product, multi-stage, economic lot-sizing problem studied in this paper is the problem of making sequencing, lot-sizing and scheduling decisions for several products manufactured through several stages in a flow shop environment so as to minimize the sum of setup and inventory holding costs while a given demand is fulfilled without backlogging. This problem and similar problems are met in many different industries like the food canning industry, the appliance assembly facilities or in beverage bottling companies. The most commonly used approach to deal with this problem is the common cycle approach where a lot of each product is produced each cycle. A few other approaches are also proposed. In this paper we propose a new and more efficient solution approach that assigns different cycle times to different products.

Studies on non-traditional oils: l. Detailed studies on different lipid profiles of some Rosaceae kernel oils

Kernel oils obtained from apricot, peach and plum, produced as by-products from food canning industry, were analyzed by capillary GC and HPLC. The fatty acid composition of the fractionated mono-, di- and triacylglycerol was elucidated. Oleic acid ranged from 64 to 72% in triacylglycerol (TAG), whereas linoleic acid ranged from 17% to 27%. The TAG profile showed the presence of 0 0 0 (35-42%), LOO (22-28%), LLO (7-16%), LOP and LLS (6-7%), OOP (6-10.4%). Campesterol-, 5-stigmasterol-, β-sitosterol-. isofucosterol, 7-stigmasterol and avenasterol were detected in the three analyzed oils. Sterylglycosides were also determined and showed some characteristic profiles. The three kernel oils contained appreciable amounts of tocopherols in which gamma-tocopherol was the predominating one. Alpha-and delta-tocopherols were also present in smaller quantities. Results obtained can be used to characterize these kernel oils and facilitate their differentiation from the other oils.

Mutagen formation during commercial processing of foods.

Levels of bacterial mutagenicity 3-17 times above spontaneous are generated during commercial thermal processing (canning) of foods, particularly foods high in protein. The potential for other processing operations, including pasteurization, dehydration, and concentration, to produce substances active in the Ames Salmonella assay was also examined. Two heated fish model systems, canned salmon and fried sole, were established by extracting mutagen precursors from fish tissues with water. The model system studies suggest that the limiting reactants for mutagen formation differ from one food product to another, and that Maillard type browning reactions are involved in mutagen production. Bisulfite treatment was found to inhibit mutagen formation in modal systems and whole food products. Isolation and partial characterization of the mutagens in both fried and canned pink salmon showed that at least three distinct mutagens were present. These mutagens exhibited HPLC retention time patterns on C18, cyano, and amino columns different than the major mutagens present in other cooked and grilled meats and fish.

Book Review

Book reviewed in this article:BASIC FOOD MICROBIOLOGY (1979). G. J. Banwart.BACTERIA AND HUMAN DISEASE (1979). J. M. Slack and I. S. Snyder.ANTIBIOTICS. Volume 5 (in two parts). PART 1: MECHANISM OF ACTION OF ANTIBACTERIAL AGENTS. PART 2: MECHANISM OF ACTION OF ANTIEUKARYOTIC AND ANTIVIRAL COMPOUNDS (1979). Part 1, 376 pp., Part 2, 470 pp. Edited by F. E. Hahn.COMBINED ANTIMICROBIAL THERAPY (1979). Edited by W. Brumfitt, L. Curcio and L. Silvestri.DEVELOPMENTAL BIOLOGY OF PROKARYOTES (1979). Edited by J. H. Parish.ADHESION OF MICRO‐ORGANISMS TO SURFACES (1979). Edited by D. C. Ellwood, J. Melling and P. Rutter.MICROBIAL CLASSIFICATION AND IDENTIFICATION (1980). Edited by M. Goodfellow and R. G. Board.FUNDAMENTALS OF FOOD CANNING TECHNOLOGY (1979). J. M. Jackson and B. M. Shinn.MICROTUBULES (1979). Edited by K. Roberts and J. S. Hyams.FOOD‐BORNE INFECTIONS AND INTOXICATIONS (1979). Edited by H. Riemann and F. L. Bryan.REGULATION OF MACROMOLECULAR SYNTHESIS BY LOW MOLECULAR WEIGHT MEDIATORS (1979). Edited by G. Koch and D. Richter.

MICROBIOLOGICAL AND SANITIZER ANALYSIS OF WATER USED FOR COOLING CONTAINERS OF FOOD IN COMMERCIAL CANNING FACTORIES IN MINNESOTA AND WISCONSIN

ABSTRACTThe cooling water in 17 food canning plants in Minnesota and Wisconsin was analyzed on site in a mobile laboratory for total aerobic count and for aerobic and anaerobic spore counts. The pH, temperature and chlorine or iodine level of the water were determined. A total of 171 water samples from 42 plant‐day evaluations were analyzed. The total aerobic count was found to be a function of the concentration of hypochlorous acid (HOCl), type of cooling system, water temperature and the presence of iodine. Spore levels generally were &lt;3 CFU/ml and did not appear to be related to the sanitizer concentration. The data collected in this study were used in estimating the probability of leaker spoilage in canned foods. The probability of a Clostridium botulinum spore leaking into a can of food was calculated to be less than 2 × 10−6 to 2 × 10−7.

Safe at the Plate

Dr. Hall, Vice President, Science and Technology, of McCormick & Co., Inc., was named the 1976 Chemist of the Year for the Maryland branch of the American Chemical Society. He has recently received an Institute of Food Technology award named for Nicholas Appert, inventor of food canning.

Current Trends in Botulism in the United States

Between 1970 and 1973, thirty outbreaks of food-borne botulism involving 91 cases and 21 deaths (23%) were reported to the Center for Disease Control (CDC). Three of the 30 outbreaks were attributed to commercial foods. Six cases of wound botulism were also reported. Electromyography and a recently developed test for detection of botulinal toxin in human feces have facilitated the laboratory diagnosis of botulism. Intensive respiratory care and elimination of toxin from the gastrointestinal tract remain the most important aspects of therapy. The efficacy of botulinal antitoxin is unclear, and the rate of untoward reactions to its administration appears to be about 20%. Education of the home canner and enforcement of federal regulations established for the canning of low-acid foods by the food industry are vital to the prevention and control of botulism. (<i>JAMA</i>229:1305-1308, 1974)