Food Manufacturing Processes Research Articles

Life Cycle Assessment of a milk protein fractionation process: Contribution of the production and the cleaning stages at unit process level

This paper aims at presenting a consistent Life Cycle assessment of the environmental impact of an industrial milk protein fractionation process at the level of unit processes (gate to gate approach), focusing on the effective contribution of both the production and the cleaning steps. The precise assessment of the impact of cleaning stages could indeed constitute key issues for the optimisation and management of food plants. The results show that the production phase accounts for approximately two-thirds of the environmental impact of the entire food manufacturing process, and the cleaning phase for more than 30% of the total impact. The latter is, however, underestimated due to methodological drawbacks and partly unavailable data. Among both the production and the cleaning stages the most impacting unit processes are the membrane and the thermal operations mainly due to the single-use of cleaning solutions and several temperature changes. Hence, for reduction of the overall environmental impact of the milk protein fractionation process it is advisable to primarily focus on improvement and optimisation of the microfiltration operation and secondly, on the thermal units.

On the Performance of Median Based Tukey and Tukey-EWMA Charts Under Rational Subgrouping

Control chart (CC) is used to monitor the special causes that arise during the process monitoring. These special causes produce continual shifts in the process parameters that last until it is identified and removed. There is a need for such techniques, which present the true representation of the entire process. Rational subgrouping is an essential concept in Statistical Process Control (SPC) which is seldom overlooked by the practitioner. Hence, most of the manufacturing, engineering, and production processes give output products in the form of batches over smaller intervals of time. The aim of this study is to provide a median based design for Tukey and Tukey-EWMA control charts under subgrouping. It will use the idea of boxplot to monitor the process behavior. This study also provides a brief discussion regarding selecting and forming subgroups from the process data. The performance of the median based Tukey and Tukey-EWMA charts are judged using Average, Median and Standard-Deviation run-length as performance measures. We have considered subgroup sizes of m=1,5 &10 at pre-specified ARL0 equal to 370. To real-life applications of the median based tukey designs are also presented to show their implementation in food manufacturing and hard-bake processes.

A comparative study between syringe-based and screw-based 3D food printers by computational simulation

Extrusion-based three-dimensional (3D) printing is an emerging technology which has a high application potential in food manufacturing processes. Screw and syringe-based printers are two kinds of extrusion-based 3D printing methods that have been widely studied and reported. The objective of present work was to compare these two different kinds of extrusion-based food 3D printing methods, in fluid flow characteristics and printing profile by computational simulation model and printing experiment. Analysis of simulated model suggested that the screw-based 3D food printer had a complex fluid characteristic, and some backflows were found at the gap between walls and the screw flights in the extrusion tube. Whereas, the syringe-based 3D food printer showed more simple fluid characteristics, which could be easy to adjust. Moreover, the experimental 3D printing suggested that the screw-based 3D food printer were not suitable for extruding the inks with high viscosity. Results in present work provides information for suitable printing method selection, a theoretical base and technical guide for further 3D printing studies and new printer designing.

Achieving Operational Excellence for Industrial Baking Ovens

A series of experiments were performed on industrial baking ovens across five confectionery manufacturing sites around the world. The impact of different operating parameters such as air and fuel flowrates, oven temperature, exhaust flowrates and ambient temperature etc., on the product quality and overall oven performance were investigated. The energy flows through the baking oven were modelled using experimentally determined inputs to estimate the reduction in heat losses. A step change in operational efficiency was achieved through the study delivering 8.5% improvement in the oven performance. On average, 92 tonnes/annum of CO2 were saved from each oven. An additional 7% efficiency improvement was observed by integrating the baking oven with a heat recovery technology saving circa £16k in fuel cost annually from a single oven. The observations and learnings from the work are not limited to baking ovens only, but can also be applied to other food manufacturing processes such as frying, broiling, roasting or grilling.

Towards the decentralisation of food manufacture: effect of scale production on economics, carbon footprint and energy demand

Most food products are currently processed in large, centralised factories with delocalised retail systems, which allows food processors benefit from economies of scale. This is efficient in terms of production, but can involve lengthy and rigid supply chains, with higher transport costs and environmental impacts. Decentralised manufacturing, based on local production at small scale, has risen recently as an alternative that could provide flexibility to the food supply chain. In this work we present a modelling tool for the design, evaluation and comparison of food manufacturing processes that considers economic, environmental and social factors. The proposed method can be applied to a wide range of food products and is illustrated here using cereal porridge and sandwich bread production. We have assessed and compared three decentralised scenarios: “Home Manufacturing” (HM), “Food Incubator” (FI) and “Distributed Manufacturing” (DM) to centralised production –i.e. Single Plant (SP) and Multi Plant (MP) scenarios. Based on UK demand, SP is the most energy efficient and cheapest scenario in both cases, closely followed by HM and FI in cereal porridge production. DM could compete with SP assuming low management costs and savings on transportation/storage along the supply chain. For the case study on bread, the shorter margin of profit per unit makes decentralised scenarios less advantageous.

Pozycja przemysłu spożywczego w łańcuchu żywnościowym w Polsce na przełomie XX/XXI wieku

Przemysł spożywczy jest jednym z głównych ogniw (członów) gospodarki żywnościowej. Jest on największym odbiorcą nieprzetworzonych surowców rolnych, a zarazem głównym dostawcą żywności do sfery handlu (hurtowego i detalicznego). Znaczenie przemysłu spożywczego wzrasta też z tego powodu, że firmy przetwórcze często integrują podmioty biorące udział w procesie produkcji żywności od przysłowiowego pola do stołu. Sprzyja temu wzrost towarowości polskiego rolnictwa oraz rosnący popyt na żywność wysoko przetworzoną. W ostatnich latach przewagę w relacjach handlowych zyskały duże sieci handlowe (głównie z kapitałem zagranicznym), które często narzucają warunki sprzedaży dostawcom żywności (firmom spożywczym, producentom rolnym).

Hybrid algorithms for optimization and diagnostics of hydromechanical systems used in food production biotechnology

Reliable computer modelling in hydromechanical system dynamics is very important for studies related to optimizing food manufacturing and biotechnology processes. Searching best parameters of a computational model of a system and its diagnosing are formulated as inverse problems. The current error function is built on base of comparison of corresponding parts of the computed eigenspectrum and the measured one. The incompleteness of the registered data and the presence of multiple eigenfrequencies lead to the fact that the error function to be minimized is nonconvex and not everywhere differentiable. Since the function has many local minima, it is necessary to use global optimization methods. Two novel hybrid global optimization algorithms for solving the inverse problems are described. The hybrid algorithms combine the up-to-date stochastic algorithm for scanning the search space and deterministic derivative-free procedures for local descent. Numerical results on benchmarking the hybrid algorithm are presented to illustrate the efficiency of the approach.

Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review.

Biogenic amines are harmful substances generated during the fermentation process. Regulations on biogenic amine content in fermented foods are currently insufficient in comparison to the popularity of fermented food consumption in Asian countries. The current review evaluated the biogenic amine content of fermented soybean-based Asian foods to determine whether the food products are safe for consumption. Though the reported ranges of biogenic amine content in fermented soybean foods varied widely, most products contained biogenic amine concentrations at potentially hazardous levels. To ensure the safety of fermented soybean food products, further efforts are required in the improvement of the food manufacturing process, as well as the establishment of regulations on managing biogenic amine content.

Scientific advances and challenges in safety evaluation of food packaging materials: Workshop proceedings

Packaging is an indispensable component of the food manufacturing and food supply process. This scientific workshop was convened to bring together scientists from government, academia, and industry to discuss the state of the science regarding the safety of food packaging, prompted by rapidly advancing research to improve food packaging that continues to impact packaging technology, toxicology, exposure, risk assessment, and sustainability. The opening session focused on scientific challenges in the safety assessment of food packaging materials. Experts discussed migration of contaminant residues from food packaging, presented emerging analytical methods for safety evaluation, and highlighted the use of improved exposure assessment models and new packaging technologies. The workshop then focused on recycled packaging and sustainability. Experts also discussed application of recycled materials in food packaging, recycling processes, identification of contaminant residues from recycled packaging, and challenges in safety assessment of recycled materials. The workshop concluded with panel discussions that highlighted the challenges and research gaps in food packaging. Overall, there is a need to better understand and define “contaminants in food packaging” for developing appropriate testing methods needed to establish the significance of the migration levels of these contaminants and conduct appropriate safety assessments in this rapidly evolving field.

Research on the contamination levels of norovirus in food facilities using groundwater in South Korea, 2015–2016

Norovirus (NoV) is a major pathogenic virus that is responsible for foodborne and waterborne gastroenteritis outbreaks. Groundwater is an important source of drinking water and is used in agriculture and food manufacturing processes. This study investigated norovirus contamination of groundwater treatment systems at 1360 sites in seven metropolitan areas and nine provinces in 2015–2016. Temperature, pH, residual chlorine, and turbidity content were assessed to analyze the water quality. In 2015, six sites were positive for the presence of NoV (0.88%) and in 2016, two sites were positive (0.29%); in total, NoV was detected in 8 of the 1360 sample sites (0.59%) investigated. Identified genotypes of NoV in groundwater included GI.5, 9 and GII.4, 6, 13, 17, and 21. GII.17 was the most prevalent genotype in treated groundwater used in the food industry. This dominance of GII.17 was corroborated by NoV infection outbreak cases and the results of a survey of coastal waters in South Korea in 2014–2015. Although a low detection rate was observed in this study, NoV is a pathogen that can spread extensively. Therefore, it is necessary to periodically monitor levels of norovirus which is responsible for food poisoning in groundwater. This is a first report to reveal epidemic genotype shift of norovirus in groundwater treatment system of food facilities in South Korea. Our results may contribute to the enhancement of public health and sanitary conditions by providing molecular epidemiological information on groundwater NoV.

English

Food safety and quality are critical issues that should be given more attention all over the world mainly from nutritional quality and human health point of view. Food safety is a scientific field of study which deals with handling, preparation, and storage of food in ways that prevent food borne illness. Food safety system is often categorized into two, namely traditional and science-based systems. Food can be used as a source of disease transmission from one person to another; it also serves as a nutrient growth medium for bacteria that can cause food poisoning, and hazardous agent for consumers’ health. Factors which can be a source of potential hazards in foods include traditional milk production accompanied with improper agricultural practices and poor hygienic environment at all stages of the food chain. Quality assurance is mandatory before the milk is consumed. It is achieved up on planned and systematic activities performed in each steps of the quality system. Milk and milk products contaminants are classified into two, namely, infectious and non-infectious agents. Food-borne illnesses are generally infectious or toxic in nature and caused by major infectious diseases such as bacteria, viruses, parasites, or chemical substances getting access to enter into the body through contaminated food or water. Milk and milk products heading for export to global market need to pass through the strictest quality standards. Hazard analysis and critical control point system (HACCP) requires a critical examination through every step of food manufacturing process to determine the possibility of having physical, chemical, or microbiological contamination. To achieve this, it is necessary to control the quality of milk at the grass root level. Key words: Milk, contamination, food safety, quality control.

Synthesis of Molecularly Imprinted Polymer Nanoparticles for α-Casein Detection Using Surface Plasmon Resonance as a Milk Allergen Sensor.

Food recalls due to undeclared allergens or contamination are costly to the food manufacturing industry worldwide. As the industry strives for better manufacturing efficiencies over a diverse range of food products, there is a need for the development of new analytical techniques to improve monitoring of the presence of unintended food allergens during the food manufacturing process. In particular, the monitoring of wash samples from cleaning in place systems (CIP), used in the cleaning of food processing equipment, would allow for the effective removal of allergen containing ingredients in between food batches. Casein proteins constitute the biggest group of proteins in milk and hence are the most common milk protein allergen in food ingredients. As such, these proteins could present an ideal analyte for cleaning validation. In this work, molecularly imprinted polymer nanoparticles (nanoMIPs) with high affinity toward bovine α-casein were synthesized using a solid-phase imprinting method. The nanoMIPs were then characterized and incorporated into label free surface plasmon resonance (SPR) based sensor. The nanoMIPs demonstrated good binding affinity and selectivity toward α-casein (KD ∼ 10 × 10-9 M). This simple affinity sensor demonstrated the quantitative detection of α-casein achieving a detection limit of 127 ± 97.6 ng mL-1 (0.127 ppm) which is far superior to existing commercially available ELISA kits. Recoveries from spiked CIP wastewater samples were within the acceptable range (87-120%). The reported sensor could allow food manufacturers to adequately monitor and manage food allergen risk in food processing environments while ensuring that the food produced is safe for the consumer.

Sunflower shell waste as an alternative animal feed

Utilization of waste from food manufacturing processes in animal feed is not a novel concept. As one of the five oil crops second to bean and cotton, Helianthus annuus or sunflower. L has received more and more favour due to the good taste and superb medicinal effect of its seed. Higher demand in sunflower oil and other affiliated industry has generate an abundant source of sunflower shell. This study focuses on the conversion of sunflower shell as alternative animal feed. Initial study been performed on collected waste sunflower shell after its been prepared into powder. Chemical composition analysis demonstrates high percentage of lignin (50%) and crude fibre (21%), indicate that major constituent of sunflower shell is made up of carbohydrate. Other composition including water 6.5%, lipid 5.17%, amino acid 4 % and ash 2.1%. Biological analysis via viable plate count shown that number of microbes is too few too count. Toxicity analysis based on BSLA provide its chronic toxicity is 1g/ml which define that sunflower shell powder is low in toxicity. The formulation of sunflower shell has successfully converted this by-product into pellet that suitable for animal consumption

食品製造工程で生じる臭気物質の研究(その2) : アミノ酸醤油の廃液処理中の臭気主成分(dimethyldisulfide)の発生因子について

食品製造工程で生じる臭気物質の研究(その2) : アミノ酸醤油の廃液処理中の臭気主成分(dimethyldisulfide)の発生因子について

Wideband precision phase detection for magnetic induction spectroscopy

Magnetic induction spectroscopy (MIS) has many potential applications in medical engineering as well as industrial and food manufacturing process applications, providing a contact-less impedance measurement. However, the applications of MIS is currently limited due to the high precision of phase detection required over a wide band of frequencies. This paper focuses on phase detection aspect of the MIS. The chosen phase detection method is investigated in depth and a prototype hardware and software is developed. The phase detection system is then tested and compared to other recent MIS system design. The prototype hardware is able to measure the phase difference of signals from 200 kHz to 20 MHz with milli-radian precision which will significantly enhance the MIS systems.

Waste heat recovery from industrial baking ovens

Under this work, a system level energy model of an industrial-scale baking oven with an integrated waste heat recovery unit is developed using experimentally determined inputs to estimate the potential benefits of a gas-to-gas heat recovery system. This work has demonstrated that at least 4% savings in the oven fuel consumption can be achieved, reducing the annual running costs by £4,207. An environmental assessment indicates reduction of circa 43 tonnes in CO2 emissions per annum. The study also provides a systematic methodology to test low temperature gas-to-gas heat recovery technology for food manufacturing process.

Safety evaluation of the food enzyme β‐amylase obtained from barley (Hordeum vulgare)

The food enzyme considered in this opinion is a 4‐α‐d‐glucan maltohydrolase (EC 3.2.1.2) obtained from grain of barley (Hordeum vulgare), by the companies Genencor International B.V. and Senson Oy. This β‐amylase is intended to be used in several food‐manufacturing processes: baking and brewing processes, distilled alcohol production, and starch processing for the production of glucose syrups. The compositional data provided for the food enzyme were considered sufficient. The manufacturing process did not raise safety concerns. Based on the maximum use levels recommended for the respective food processes, dietary exposure to the food enzyme–total organic solids (TOS) was estimated on the basis of individual data from the EFSA Comprehensive European Food Consumption Database. This exposure estimate is similar to or lower than the exposure to a fraction of barley comparable to the food enzyme–TOS, resulting from the consumption of barley‐derived foods. As the food enzyme is derived from edible parts of barley, in line with the requirements of the guidance document on food enzyme assessment, the Panel accepted that there was no need for the provision of toxicological data for this food enzyme and the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use. Considering the potential for allergenicity, the gluten content of the food enzyme was below the detection limit of the analytical method, which is well below the level of 20 mg/kg for ‘gluten‐free’ products. The amino acid sequence of the β‐amylase was compared to those of known allergens and no match was found. The food enzyme β‐amylase from barley is an occupational respiratory allergen and may contain low levels of other allergenic barley proteins that may trigger adverse reactions upon oral challenges in individuals with an oral sensitisation to cereals. The Panel considers that dietary exposure to the food enzyme β‐amylase from barley may result in incidental cases of food allergic reactions.

Ovalbumin Secretory Signal Peptide-containing Collagen Gel as a Cell Scaffold

Ovalbumin (OVA) is the most abundant protein in egg whites, which are often by-products of food manufacturing processes that only use the egg yolks. We previously reported that the OVA secretory signal peptide (pN1–22, acetyl-GSIGAASMEFCFDVFKELKVHH) promoted the aggregation of some proteins including OVA and enhanced the stiffness of some hydrogels including collagen gels. In this study, collagen gels containing pN1–22 were prepared and used as a cell scaffold. pN1–22 affected the gel network structure and the hydrophobicity. Mouse embryonic fibroblasts (NIH3T3 cells) were cultured on pN1–22-containing collagen gels. The morphology and the number of the adhered cells were affected by adding OVA secretory signal peptides to the collagen gel.

Etude de la qualité bactériologique de l’eau utilisée dans l’industrie agroalimentaire dans le Nord du Maroc

IntroductionL'eau est utilisée d'une façon primordiale dans tout le processus de la fabrication des produits alimentaires. Les industries agroalimentaires du Nord du Maroc utilisent différentes sources d'eaux mais l'eau de réseau public et l'eau de puits sont les principales sources d'eau utilisée. Cette eau peut s'avérer la source principale des éventuelles contaminations et altérations des aliments. Notre but est d'évaluer la qualité bactériologique de l'eau utilisée par les industries agroalimentaires dans la région du Nord du Maroc, d'identifier les différents germes responsables de la pollution de ces eaux et de définir les principales causes de cette pollution.MéthodesDes échantillons d'eau prélevés aux robinets ou des puits ont été analysés pour la recherche des germes indicateurs de la pollution (coliformes totaux (CT), coliformes fécaux (CF), entérocoques intestinaux (E), microorganismes revivifiables (MOR), anaérobies sulfitoréducteurs) et les germes pathogènes (Salmonelles, Staphylocoques, Pseudomonas aeruginosa). Le dénombrement des bactéries a été fait par la technique de filtration et par incorporation en milieu solide en surfusion.RésultatsLes résultats ont montré que les eaux du réseau public ont été de qualité bactériologique satisfaisante tandis que 40% des eaux des puits ont été non conformes aux normes à cause de la présence des indicateurs de pollution CT, CF, E et MOR. En revanche, les germes pathogènes, en particulier les Salmonelles, ont été absents dans les eaux de tous les puits analysés.ConclusionLa pollution de ces puits a été généralement liée au non-respect des conditions de puisage hygiéniques. La qualité bactériologique des eaux de ces puits peut être améliorée par une protection adéquate.

The relationship between etiology (persistent diseases) and sources of nutrition (diet and fodder) for animals in Iraq: systemic review

Definition of fixed, such as those that are not cleared of the virus but is still in certain cells of infected animals infection. It may lead to persistent inflammation and infection stages of both static and product without the injured animal was killed quickly or produce excessive damage to the host cells.The aim of the study is to find out the relationship between the persistent viral diseases of animals, feed and feed manufacturersThe study type: compile relevant studies concerning systemic reviewMode of action: fear of the occurrence of such diseases in livestock to food relationship to the fact that diseases like so type require years of follow-up, as well as epidemiological spaces to appear in the country producing and exporting livestock for food during the years of the epidemic .thalil food and readjustment.Recommendations:1 - There are no ways to detect the process, at the present time .2 prion prions in the form of abnormal resistance to most of the thermal and chemical treatments .3-The particular food manufacturing processes do not lead to a significant reduction in prion infection through exclusion.4 - There is no known way of readjustment contaminated foods. To protect food key is to get the beef and meat by-products from animals infected with mad cow disease and protect against contamination of food with high-risk tissues , especially the brain tissue and spinal cord.