Food Processing Equipment Research Articles

Preparation of Acidic Electrolyzed Water by a RuO2@TiO2 Electrode with High Selectivity for Chlorine Evolution and Its Sterilization Effect.

The food hygiene problems caused by bacterial biofilms in food processing equipment are directly related to human life safety and health. Therefore, it is of great strategic significance to study new food sterilization technology. An acidic electrolyzed water (AEW) disinfectant is an electrochemical sterilization technology which has the characteristics of wide adaptability, high efficiency, and environmental friendliness. However, since the sterilization efficiency of AEW for biofilms is not ideal, it is necessary to increase the available chlorine content (ACC) in AEW. A feasible method to increase the ACC is by increasing the chlorine evolution reaction (CER) selectivity of the electrode for AEW preparation. In this paper, the RuO2@TiO2 electrode was prepared by thermal decomposition combined with high-vacuum magnetron sputtering. Compared with the oxygen evolution reaction (OER) activity of an ordinary RuO2 electrode, the OER activity of the RuO2@TiO2 electrode is significantly reduced. However, the CER activity of the RuO2@TiO2 electrode is close to the OER activity of RuO2. The CER mechanism of the RuO2@TiO2 electrode is the second electron transfer, and the OER mechanism is the formation and transformation of OHads. The potential difference between the CER and OER of the RuO2@TiO2 electrode is 174 mV, which is 65 mV higher than that of the RuO2 electrode, so the selectivity of the CER of the RuO2@TiO2 electrode is remarkably improved. During the preparation of AEW, the ACC obtained with the RuO2@TiO2 electrode is 1.7 times that obtained with the RuO2 electrode. In the sterilization experiments on Escherichia coli and Bacillus subtilis biofilms, the logarithmic killing values of AEW prepared the by RuO2@TiO2 electrode are higher than those of AEW prepared by the RuO2 electrode.

Listeria prevention

<i>Listeria</i> prevention

GLOBAL VALUE CHAINS: OPPORTUNITIES COME WITH CHALLENGES IN TUNISIA

Using data from the OECD-Trade in Value Added (TIVA) database, this paper analyzes Tunisia’s national and sectoral participation and positioning in global value chains (GVC) during 2005–2015. This paper also aims to illustrate countries with which Tunisia is highly integrated into GVC, by exploring the countries of origin of foreign value added in Tunisian exports, and the countries exporting Tunisian domestic value added share of its gross exports. Tunisia is among the most integrated countries, during the whole period of study. It has a high level of participation in GVC in many industrial activities, particularly in the textile, clothing and leather sector, food processing, and electronic and electrical equipment. The backward linkage in its GVC integration can be explained by the choice of specialization in its production, which roughly explains its position in the middle-stream–downstream. However, its participation in value chains remains regional rather than global. Around 60% of its GVC participation is with European countries. Overall, our results suggest that Tunisia has a potential that has been well exploited for the period 2005–2010 (period before the Tunisian revolution). However, this success remains limited since political and socio-economic crises have limited the potential of Tunisia’s current participation in the GVC.

Design and development of food processing equipment

Design and development of food processing equipment

Precisely controlled and deeply penetrated micro-nano hybrid multifunctional motors with enhanced antibacterial activity against refractory biofilm infections

The biofilm resistance of microorganisms has severe economic and environmental implications, especially the contamination of facilities associated with human life, including medical implants, air-conditioning systems, water supply systems, and food-processing equipment, resulting in the prevalence of infectious diseases. Once bacteria form biofilms, their antibiotic resistance can increase by 10–1,000-fold, posing a great challenge to the treatment of related diseases. In order to overcome the contamination of bacterial biofilm, destroying the biofilm’s matrix so as to solve the penetration depth dilemma of antibacterial agents is the most effective way. Here, a magnetically controlled multifunctional micromotor was developed by using H2O2 as the fuel and MnO2 as the catalyst to treat bacterial biofilm infection. In the presence of H2O2, the as-prepared motors could be self-propelled by the generated oxygen microbubbles. Thereby, the remotely controlled motors could drill into the EPS of biofilm and disrupt them completely with the help of bubbles. Finally, the generated highly toxic •OH could efficiently kill the unprotected bacteria. This strategy combined the mechanical damage, highly toxic •OH, and precise magnetic guidance in one system, which could effectively eliminate biologically infectious fouling in microchannels within 10 min, possessing a wide range of practical application prospects especially in large scale and complex infection sites.

Physical and nutritional properties of black monkey orange fruit and seeds: A preliminary analysis for food processing.

Strychnos madagascariensis is an underutilized South African fruit-bearing tree, with the pulp being the primary consumable component. However, the seeds hold the potential as a food source due to their high nutrient composition. The aim of this study was to determine the physical properties of S. madagascariensis fruit and seeds to aid in food processing equipment development. Fruit physical properties were determined at four progressive ripening stages, as well as the seed physical properties and mineral composition. The pulp contributed the most towards fruit composition across stages of ripeness (c 50%), followed by the rind (c 30%) and seeds (c 20%). Furthermore, significant variations in seed physical properties were observed at progressive maturity stages. The seeds showed significantly greater mineral compositions in unripe-green fruit in comparison to fruit at progressive ripening stages. The data provided may serve as a basis for the development of processing procedures and equipment and suggests that seeds of unripe-green fruit hold greater nutritional benefits.

Stability and Antibiofilm Efficiency of Slightly Acidic Electrolyzed Water Against Mixed-Species of Listeria monocytogenes and Staphylococcus aureus.

In the natural environment, most microorganisms live in mixed-species biofilms, in which the metabolism and growth of organisms are different from that in single-species biofilms. Adhesive bacteria and their biofilms on the surface of food processing equipment are the sources of cross-contamination, leading to the risk for humans. Slightly acidic electrolyzed water (SAEW) has been proposed as a novel sanitizer in the food and agriculture industry. In this study, we investigated the changes in the physical properties of SAEW under different conditions and the disinfection abilities of SAEW against spore-forming and non-spore-forming pathogens. Furthermore, we examined the disinfection abilities of SAEW after 12 months of shelf life on a mixed-species biofilm of Listeria monocytogenes Scott A and Staphylococcus aureus. The results showed that SAEW at 30 and 50 ppm achieved all-kill of the spore-forming pathogen Bacillus cereus within 30 s. Changes in the ACC and pH of the produced SAEW were generally affected by the storage conditions. Both spore-forming and non-spore-forming pathogens were not detected under treatment with 50 ppm SAEW for 5 min under HDPE-closed conditions throughout the whole storage period. Moreover, 25 mg/L SAEW can inactivate L. monocytogenes Scott A and S. aureus biofilm cells in ~2.45 and 2.57 log CFU/mL in biofilms within 5-min treatment. However, the decline of the two bacteria in the mixed-species biofilm was 1.95 and 1.43 log CFU/mL, respectively. The changes in the cell membrane permeability of the mixed-species biofilm under treatment with SAEW were observed by using atomic force microscopy and confocal laser scanning microscopy. L. monocytogenes Scott A was more sensitive to SAEW in the mixed-species biofilm cells. These findings exhibited strong antibiofilm activities of SAEW in impairing biofilm cell membranes, decreasing cell density, and eliminating biofilm, which suggest that SAEW is an excellent antibacterial agent in the food processing industries.

Engineering, biochemical, and cooking characteristics of seven eminent cultivars of brown rice: Implication on development of food processing equipment

AbstractThe objective of the present investigation was to substantiate the versatility of brown rice obtained from distinguished Indian varieties with a viable hyphenation with the cultivar influences. Brown rice from seven eminent cultivars, that is, PR‐114, PR‐121, PR‐122, PR‐123, PR‐124, PR‐126, and PR‐127, was in depth characterized by a broad spectrum of properties. Primarily, to comprehend the suggestive milling behavior of paddy and brown rice, their dimensional and physical properties were compared. Secondly, to validate the physicofunctional and cooking prominence of the grain, properties such as amylose and amylopectin content, alkali spreading value (ASV), temperature, and behavior of gelatinization were scrutinized. The assessment of specific nutritional components viz., mineral, vitamins, and fatty acid composition together with textural profile analysis of the cooked grain further validated the primacy of the Indian cultivars. The result presented that the physical and dimensional characteristics of paddy and brown rice varied significantly. In terms of physicochemical and cooking properties, the cultivars PR‐122 and PR‐124 demonstrated considerable pre‐eminence. Furthermore, the ASV, temperature, and gelatinization behavior were principally associated with the starch constituents, that is, amylose and amylopectin. With reference to the mineral, vitamins, and fatty acid composition of the cultivars, PR‐122, PR‐122, and PR‐124 were nutritionally and functionally viable and diverse.Practical applicationsBrown rice is a nutritionally and biofunctionally eminent cereal grain. A viable hyphenation between the anticipated properties demonstrated by these improved and high‐yielding brown rice varieties grown in India would further endorse the cultivation of these cultivars at a larger scale as well as invigorated the farmers to fast‐track their cultivation estate. The physical, physicochemical, gelatinization, cooking, and textural properties of the Indian brown rice cultivars could play a vital role in deciphering and substantiating its processing, nutritional and bio‐viable eminences, which would further confirm their superior demands in the context of regional and national food markets along with food processing industries operating at variable scales.

Characteristics and Identification of Critical Points of Halal Food at Restaurants in Padang

Padang is one of the cities in Indonesia with a majority of the Moslem population. It is a crucial thing to be considered by Moslems. This study aims to determine the critical point of halal food found at restaurants in the city of Padang as the novelty of this study. In this study, qualitative methods are used with a population of all restaurants in the city of Padang. The research sources data were informants or restaurant managers by using purposive sampling techniques. The data research was observations and interviews with informants and documentation. Data processing in this study used NVivo 11 software and it is descriptively equipped with data reduction, data presentation, and conclusion making. The result of this research show there are two dominant cooking techniques used in food processing; 65 dishes for frying and 37 dishes for boiling with coconut milk. The food processing using the burned technique, boiled with water, and sautéed are little. There are three types of beverages served; mineral water, sachet drinks (tea, coffee, cappuccino), and fruit processed (fruit juices) as the beverages menu. Identification results show the critical point of halal food in restaurants are divided into four; 1) high water content (beef, chicken, offal, Tempe, and tofu), 2) low water content (salt, sugar, flavoring, sachets, flour, rice flour, paneer flour, and crackers), 3) liquid raw materials (mineral water, cooking oil, soy sauce, and vinegar), and 4) processing equipment (brush polish). Food ingredients and processing equipment that have a critical halal point are meat, crackers, bulk oil, mineral water, and brushes. While other Food Materials, unique packaged ones, already have a halal label on the packaging. This research can contribute in providing information to Moslems about the importance of halal food from all aspects as good as facilitate the restaurant to get halal certification.

Anti-Adhesion and Antibiofilm Activity of Eruca sativa Miller Extract Targeting Cell Adhesion Proteins of Food-Borne Bacteria as a Potential Mechanism: Combined In Vitro-In Silico Approach.

Bacterial cells have the ability to form biofilm onto the surfaces of food matrixes and on food processing equipment, leading to a source of food contamination posing serious health implications. Therefore, our study aimed to determine the effect of Eruca sativa Miller (E. sativa) crude extract against biofilms of food-borne bacteria along with in silico approaches to investigate adhesion proteins responsible for biofilm activity against the identified phytochemicals. The antibacterial potential of crude extract was evaluated using agar well diffusion technique and combinations of light and scanning electron microscopy to assess the efficacy of crude extract against the developed biofilms. Our results showed that crude extract of E. sativa was active against all tested food-borne bacteria, exhibiting a rapid kinetics of killing bacteria in a time-dependent manner. MIC and MBC values of E. sativa crude extract were found to be ranging from 125 to 500 µg/mL and 250 to 1000 µg/mL respectively. Furthermore, inhibition of developed biofilm by E sativa was found to be ranging from 58.68% to 73.45% for all the tested strains. The crude extract also reduced the viability of bacterial cells within biofilms and amount of EPS (ranging 59.73–82.77%) in the biofilm matrix. Additionally, the microscopic images also revealed significant disruption in the structure of biofilms. A molecular docking analysis of E. sativa phytochemicals showed interaction with active site of adhesion proteins Sortase A, EspA, OprD, and type IV b pilin of S. aureus, E. coli, P. aeruginosa, and S. enterica ser. typhi, respectively. Thus, our findings represent the first demonstration of E. sativa crude extract’s bioactivity and potency against food-borne bacteria in their planktonic forms, as well as against the developed biofilms. Therefore, a possible mechanistic approach for inhibition of biofilm via targeting adhesion proteins can be explored further to target biofilm producing food-borne bacterial pathogens.

Application of basic biophysical methods for the scientific training of agricultural sciences and engineering students

The multidisciplinary nature of biophysics makes it particularly suitable for facing problems in fields such as agriculture and food engineering. It is here where the teaching of biophysics takes on particular relevance. The understanding of biological phenomena, the instrumentation for monitoring these phenomena, and the application in engineering and machine construction, including farming and food processing equipment, are key foundations in the development of alternative approaches to face agricultural challenges.

Properties of isomaltulose (Palatinose®) – An emerging healthy carbohydrate: Effect of temperature and solute concentration

Isomaltulose (Palatinose®) is an emerging low glycemic and low insulinemic carbohydrate with several health benefits. Therefore, data about the properties (solubility (IS), density (ρ), specific heat capacity (cp), thermal conductivity (λ), and dynamic viscosity (µ)) of isomaltulose solutions in a wide range of temperature and concentrations are scarce. The influence of the temperature and solute concentration was evaluated by fitting empirical equations commonly applied for carbohydrate solutions to the experimental data. The generic polynomial model concerning the significant variables predicted the experimental values with good accuracy (R2 > 0.99; p < 3.91%). The µ showed an Arrhenius exponential-type behavior (R2 > 0.97; p < 8.02%). IS increase with temperature (T). The ρ and µ increased with isomaltulose concentrations (IC) and decreased with T. The cp and λ increased with T and decreased with IC. The availability of these properties covers a lack of data for the effective design of food processing equipment and unit operations such as osmotic dehydration, pumping, and pasteurization.

Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources

Microbial adhesion constitutes the transition of microorganisms from a planktonic mode to a static one. It promotes the formation of biofilm which is responsible for spoilage, foodborne diseases, and corrosion in the food processing industry. In this study, the adhesive potential of fourteen meat-borne bacterial isolates belonging to seven different genera was investigated. All strains were found able to colonize polystyrene surfaces with different levels of firmness. Significant variations were determined in assays of bacterial hydrophobicity and motility. Among the 14 strains, Pseudomonas fragi, Aeromonas salmonicida II, Serratia liquefaciens, Citrobacter braakii, Pseudomonas putida, and Aeromonas veronii had a strong hydrophobic force, while the isolates of Lactobacillus genus showed the most hydrophilic property. In terms of motility, Citrobacter braakii and Escherichia coli exhibited exceptional swarming and swimming abilities, whilst conservatively weak performances were observed in the Lactobacillus strains. Furthermore, the majority of the isolates were predominantly electron donors and weak electron acceptors. Overall, a high level of correlation was observed between biofilm-forming ability with cell surface hydrophobicity and Lewis acid–base properties, whereas the contribution of motility in bacterial adhesion could not be confirmed. Research on the adhesive performance of foodborne bacteria is potentially conducive to developing novel control strategies, such as food processing equipment with specific surfaces, not facilitating attachment.

Photoactivated Carbon Dots for Inactivation of Foodborne Pathogens Listeria and Salmonella.

Foodborne pathogens have long been recognized as major challenges for the food industry and repeatedly implicated in food product recalls and outbreaks of foodborne diseases. This study demonstrated the application of a recently discovered class of visible-light-activated carbon-based nanoparticles, namely, carbon dots (CDots), for photodynamic inactivation of foodborne pathogens. The results demonstrated that CDots were highly effective in the photoinactivation of Listeria monocytogenes in suspensions and on stainless steel surfaces. However, it was much less effective for Salmonella cells, but treatments with higher CDot concentrations and longer times were still able to inactivate Salmonella cells. The mechanistic implications of the observed different antibacterial effects on the two types of cells were assessed, and the associated generation of intracellular reactive oxygen species (ROS), the resulting lipid peroxidation, and the leakage of nucleic acid and proteins from the treated cells were analyzed, with the results collectively suggesting CDots as a class of promising photodynamic inactivation agents for foodborne pathogens. IMPORTANCE Foodborne infectious diseases have long been recognized as major challenges in public health. Contaminations of food processing facilities and equipment with foodborne pathogens occur often. There is a critical need for new tools/approaches to control the pathogens and prevent such contaminations in food processing facilities and other settings. This study reports a newly established antimicrobial nanomaterials platform, CDots coupled with visible/natural light, for effective and efficient inactivation of representative foodborne bacterial pathogens. The study will contribute to promoting the practical application of CDots as a new class of promising nanomaterial-based photodynamic inactivation agents for foodborne pathogens.

Status, challenges and prospects of food processing equipment fabricators in Ghana

To facilitate effective provision of government support to local fabricators and improve their exposure to prospective clients in order to boost their productivity, it is necessary to understand the challenges currently impeding existing businesses as well as prospects at play with a view to identifying and promoting some recommendations and suggestions. The study explored the status, challenges and prospects of food processing equipment fabricators in three regions of Ghana: Greater Accra, Ashanti and Volta. The research generated an updated database of fabricators, identified relevant challenges and prospects, and established a relationship between the education level of respondents and the types of food processing equipment fabricated. A total of 101 fabricators answered the structured questionnaire. Majority of respondents (81%) were married. 41% had junior high school and 20% senior high school education. Farming (31%) and trading (23.8%) provided the highest secondary sources of income to fabricators. 953 dependents were found to be direct beneficiaries of income generated from fabrication works. 33 food processing equipment were recorded with the fufu extruder and cassava grater obtaining the highest frequencies. 33.9% of respondents had not registered their businesses with the Registrar General's Department. Cross reference analysis depicted that education level of fabricators influenced the types of equipment fabricated; most especially in the fabrication of palm fruit boilers. The work recommends downward review of electricity and import tariffs of fabrication raw materials and machine spare parts, regular capacity building programs, and reduced requirements for company registration and association membership to boost productivity in the sector.

MHD Flow of Nano-Fluid with Non-Uniform Heat Source or Sink in the Presence of Chemical Reaction and Activation Energy

The study of squeezing flow cannot be over emphasized due to its numerous applications in manufacturing industries, food processing, lubricating system, power transmission and medical equipment are few of such processes. This calls for more studies in the area of squeezing flow. MHD flow of nano-fluid with non-uniform heat source or sink in the presence of chemical reaction and activation energy were considered. The governing partial differential equations were transformed to ordinary differential equations in terms of suitable similarity variables together with the initial and boundary conditions. The resulting equations were then solved using Newton’s finite difference technique with the aid of MAPLE 18.0 software. The effect of radiation, magnetic parameter, temperature dependent heat source parameter, surface dependent heat source parameter and other associated physical parameters on the flow system were reported.

Listeria monocytogenes biofilm formation as affected by stainless steel surface topography and coating composition

Listeria monocytogenes (L. monocytogenes) biofilm formation on food-contact surfaces is a significant food safety concern. However, research on the ability of contact surfaces to resist fouling by L. monocytogenes biofilm is limited. With the objective of assessing the combined effects of substrate topography and coating composition on L. monocytogenes biofilm formation, we used stainless steel 304 with three surface topographies (native finish, #4 commercial brushed finish, and native finish with microfabricated pillars developed by a new process), in each case either uncoated or coated with one of five FDA-approved food-contact substances (chromium nitride, titanium nitride, Dursan, Ni–P-polytetrafluoroethylene (Ni–P-PTFE), and Lectrofluor 641). Results indicate that surface topography and composition significantly affected fouling resistance. Significant enhancement of resistance to L. monocytogenes fouling was observed on native finish coated by Ni–P-PTFE, which reduced L. monocytogenes by 1.5 Log CFU/cm2. Coating the brushed finish with Ni–P-PTFE, Lectrofluor 641, or Dursan reduced L. monocytogenes fouling by 0.5, 0.4, and 0.9 Log CFU/cm2, respectively. The greatest reductions in L. monocytogenes biofilm formation were obtained with Dursan coated on the native finish (3.4 Log CFU/cm2) and on the micropillar-modified native finish (2.8 Log CFU/cm2). The combined variation of substrate topography modification and coating composition provides a new approach to enhance fouling resistance of stainless steel against L. monocytogenes biofilm for improved sanitary design of food processing equipment.

Gambaran Pelaksanaan 5 Pilar Sanitasi Total Berbasis Masyarakat di Kelurahan Kasturian Kota Ternate

Environmental health is important in improving public health, one of the environmental health problems is poor sanitation. Sanitation improvement is included in the improvement target in Indonesia to achieve the 2030 Suntainable Development Goals (SDG's), currently it is still an obstacle due to lack of public awareness of environmental sanitation such as household problems with open defecation, household waste treatment, clean water and garbage treatment. The incidence of diarrhea in the Work Area of the Siko Health Center, 11.8% (24 cases) of 202 cases of diarrhea in 2020 Occurred in Kasturian Village, Ternate City. The purpose of the study was to determine the description of the implementation of the 5 Pillars of Community-Based Total Sanitation (Stbm) in Kasturian Village, Ternate City in 2021. Descriptive research method with quantitative analysis techniques on 43 respondents in Kasturian Village, Ternate City. Data obtained by using a questionnaire using Google Form and analyzed using SPSS Software. The results of the analysis show that Pillar 1 of Stop Opening Open Defecation (BABS), it is known that there is still Inappropriate Sanitation / Cubluk 20.9% . Pillar 2 Community-Based Total Sanitation Washing Hands with Soap (CTPS) is known to be true for CTPS 83.7. Pillar 3 stores food equipment correctly 90.7%, stores food processing equipment correctly 95.3%, closes food and beverages correctly: 100%. Pillar 4 Household Waste Management There is no waste scattered around the house 62.8%, and Pillar 5 only 27.9% in waste water management connected to the Communal Wastewater Treatment Plant (IPAL)Keywords: Stbm, Sanitation, Kesling, Ternate

Microbial Biofilms in the Food Industry-A Comprehensive Review.

Biofilms, present as microorganisms and surviving on surfaces, can increase food cross-contamination, leading to changes in the food industry’s cleaning and disinfection dynamics. Biofilm is an association of microorganisms that is irreversibly linked with a surface, contained in an extracellular polymeric substance matrix, which poses a formidable challenge for food industries. To avoid biofilms from forming, and to eliminate them from reversible attachment and irreversible stages, where attached microorganisms improve surface adhesion, a strong disinfectant is required to eliminate bacterial attachments. This review paper tackles biofilm problems from all perspectives, including biofilm-forming pathogens in the food industry, disinfectant resistance of biofilm, and identification methods. As biofilms are largely responsible for food spoilage and outbreaks, they are also considered responsible for damage to food processing equipment. Hence the need to gain good knowledge about all of the factors favouring their development or growth, such as the attachment surface, food matrix components, environmental conditions, the bacterial cells involved, and electrostatic charging of surfaces. Overall, this review study shows the real threat of biofilms in the food industry due to the resistance of disinfectants and the mechanisms developed for their survival, including the intercellular signalling system, the cyclic nucleotide second messenger, and biofilm-associated proteins.

Development of Fluorescence Imaging Technique to Detect Fresh-Cut Food Organic Residue on Processing Equipment Surface

With increasing public demand for ready-to-eat fresh-cut food products, proper sanitation of food-processing equipment surfaces is essential to mitigate potential contamination of these products to ensure safe consumption. This study presents a sanitation monitoring technique using hyperspectral fluorescence images to detect fruit residues on food-processing equipment surfaces. An algorithm to detect residues on the surfaces of 2B-finished and #4-finished stainless-steel, both commonly used in food processing equipment, was developed. Honeydew, orange, apple, and watermelon were selected as representatives since they are mainly used as fresh-cut fruits. Hyperspectral fluorescence images were obtained for stainless steel sheets to which droplets of selected fruit juices at six concentrations were applied and allowed to dry. The most significant wavelengths for detecting juice at each concentration were selected through ANOVA analysis. Algorithms using a single waveband and using a ratio of two wavebands were developed for each sample and for all the samples combined. Results showed that detection accuracies were better for the samples with higher concentrations. The integrated algorithm had a detection accuracy of 100% and above 95%, respectively, for the original juice up to the 1:20 diluted samples and for the more dilute 1:50 to 1:100 samples, respectively. The results of this study establish that using hyperspectral imaging, even a small residual quantity that may exist on the surface of food processing equipment can be detected and that sanitation monitoring and management is possible.