Food Processing Technologies Research Articles

ANALYSIS OF RHODAMIN-B CONTENTS IN CHILI SAUCE AROUND OF THE TANJUNG MORAWA TRADITIONAL MARKET WITH UV-VIS SPECTROPHOTOMETER

Current developments in food processing technology have made many food producers create variations in food products. Variations can include adding attractive food colorings so that consumers become enthusiastic. This good development is also disrupted because there are still some food producers who add synthetic food coloring which is not permitted to be used in food products. This happens because of a lack of knowledge and the desire of producers to make more profits, without thinking about the health impacts on the community. Synthetic dyes have a bad impact on human health, especially if they are not intended as food additives. Rhodamine-B is a synthetic dye that gives a bright red color to most cosmetic products. Rhodamine-B can irritate the gastric mucosa, eyes, skin, and respiratory tract, and trigger liver cancer. This type of research is quantitative using experimental methods in the laboratory. The samples tested were chili sauces with 5 different brands circulating in the Tanjung Morawa traditional market. Qualitative analysis using TLC was used to identify the presence of rhodamine-B in chili sauce. Comparative rhodamine-B levels and chili sauce were measured using a UV-Vis spectrophotometer at a maximum lambda of 545 nm. Chili sauces A, B, and D contain rhodamine-B dye as proven by TLC stains with Rf 0.92; 0.95; and 0.92. The linear regression equation obtained from the relationship between standard concentration and absorbance data is y = 0.0091x-0.009 with a coefficient of determination (R2) of 0.9988. Rhodamine-B levels in each chili sauce A, B, and D include 0.548; 0.505; and 0.496 mg/g. Regulation Number 722/Menkes/Per/IX/88 emphasizes that rhodamine-B is not permitted in food products because it is dangerous for body health.

Utilizing Resources and Reducing Emissions through Waste-to-Energy Technologies in Food Processing in the Southeast Asian Agricultural Industry

The application of waste-to-energy (WTE) technology in Southeast Asian food processing is examined in this study, with an emphasis on emissions reduction and better resource usage. To evaluate the social, environmental, and economic effects, quantitative evaluations were carried out at a few chosen facilities. The findings show that there has been a 60% decrease in greenhouse gas emissions, a 25% gain in energy efficiency, and a 40% reduction in the production of organic waste on a daily basis. Positive returns on an initial investment of $5 million on average, together with the creation of 200 jobs per facility, are indicators of economic feasibility. The research highlights the revolutionary possibilities of WTE technology and offers practical suggestions for the area's sustainable growth.

Urbanizing food: New perspectives on food processing tools in the Early Bronze Age villages and early urban centers of the southern Levant

The Early Bronze Age in the southern Levant is associated with the onset of urbanization processes, expressed through the emergence of walled, densely populated settlements. The local agro-pastoral economy faced new challenges regarding subsistence of the aggregated communities. We compare ground stone tool assemblages involved in food processing from rural, fortified non-urban, and urban settlements in an attempt to understand the impact of the urbanization process on foodways during that period. Additionally, we explore food processing technologies and preferences as indicators of social complexity and urban development. The results point to specialized production and wide distribution of high-quality, standardized grinding implements and, consequently, an intensification of staple food provision. We propose that this phenomenon is associated with a change of socio-economic priorities that comes with the onset of urbanism, causing a decline of the basalt bowl industry and reorganization of the food processing habitus within growing settlements. We also propose that the enhanced organization of food production concerned mainly the early urban centers, whereas villages display higher variability in modes of food processing and tendencies to utilize easily accessible materials. This indicates an opportunistic approach regarding food processing technologies and/or higher variability of local staple food resources in the rural peripheries.

Photon-phonon coupling cold sterilization technology for milk preservation

With the continuous innovation of food processing and preservation technology, cold sterilization technology has become a hot research topic in dairy industry. This study firstly developed a novel photon-phonon coupling (PPC) cold sterilization technology, and its effects on the control of microbes in raw milk, milk sensory, nutritional composition and characteristics of whey proteins were explored, with the simulated low-temperature pasteurization (65 °C for 30 min, SLP) and microwave ultraviolet (MUV) as two comparative technologies. The results suggested that PPC showed bacterial reduction in raw milk by as high as 4.8 log, while indicated slight impacts on the color, taste and smell of raw milk, the main nutrients, as well as lactoferrin and immunoglobulin. Moreover, the impacts of PPC, SLP and MUV on whey proteins were systematically investigated, focusing on the protein structure, surface charge and hydrophobicity. This study provides a reliable and refined research basis for developing cold sterilization technology for food preservation.

Oat and Oat Processed Products—Technology, Composition, Nutritional Value, and Health

Oat has been known in food technology and human nutrition for a very long time. Its rich chemical composition and high nutritional value make it of interest to scientists in the field of food processing technology as well as nutritionists. Low-processed, whole-grain oat products rich in biologically active substances with well-proven preventive and therapeutic effects include not only dehulled oat grains and groats but also a wide range of breakfast cereals. These products fit into the definition of functional foods and are considered excellent prebiotics. The continuous development of cereal processing technologies can improve existing cereal products and help to create new ones; however, it also increases the possibility of raw material over-processing, thus decreasing its functional properties. Therefore, monitoring technological progress and the quality of the products obtained is of great value and interest for nutritionists and consumers. The work presented here aims at systematizing existing knowledge on oat products, their impact on human health, and progress in oat processing technology. It also brings insight into various new avenues for the utilization of oat products in food technology.

Combined ultrasound and low temperature pretreatment improve the content of anthocyanins, phenols and volatile substance of Merlot red wine

Ultrasound combined with low temperature treatment is a new food processing technology. In this study, low temperature, three ultrasound power levels, and their combinations were adopted in the must before fermentation to study their effects on Merlot red wine. The results showed that ultrasound combined with low temperature pretreatment increased the total and monomer contents of anthocyanins and phenols, affected the color of the wine, and significantly increased its antioxidant capacity. In particular, 240 W of ultrasound combined with low temperature pretreatment reduced the bad odors (caprylic acid, benzaldehyde, and 1-ethanol content) and improved the flower and fruit aroma (1-octanol and phenethyl acetate), as well as the aftertaste, thus improving the quality of the wine. Ultrasound combined with low temperature pretreatment positively affected the quality of Merlot red wine.

Food Processing Technology Innovation to Improve Food Quality, Safety and Availability

This research explores the role of food processing technology innovation in addressing critical challenges related to food quality, safety, and availability in West Java Province, Indonesia. The study employs a mixed-methods approach, combining surveys, interviews, laboratory analysis, and case studies to comprehensively examine the current state of food processing practices, evaluate innovative technologies, assess their impact, and provide recommendations for improvement. The findings reveal the persistence of traditional processing practices, infrastructure challenges, and a digital divide between urban and rural areas. However, promising innovations in advanced machinery, preservation techniques, biotechnology, food safety technologies, and sustainability initiatives are emerging. These innovations enhance food quality, safety, and availability. Recommendations include promoting technology access, infrastructure development, knowledge transfer, and policy support. By addressing these challenges and embracing technology-driven solutions, West Java Province can transition toward a more efficient, safe, and sustainable food processing sector, benefiting both the industry and consumers.

Strategi Pengembangan Bisnis Tanaman Porang Oleh PT.Kawanua Konjac Nusantara Di Kawangkoan Utara Kabupaten Minahasa

This study aims to identify internal and external factors and analyze the business development strategy of Porang plant at PT.Kawanua Konjac Nusantara. The research was conducted from March to May 2023. The technique of determining informants in this study was purposive with data collection techniques through interviews, observations, questionnaires and literature studies. The data used are primary data and secondary data. Primary data were collected through interviews, based on questionnaires, to the director and company manager of PT.Kawanua Konjac Nusantara, North Sulawesi Provincial Agriculture Office, North Sulawesi Provincial Industry and Trade Office, Plant Cultivation Research Institute, and Food Processing Engineering Research Institute. Secondary data was obtained through books obtained from local bookstores and the internet through google scholar in the form of books, journal articles and theses related to the topic of this research, namely the Porang Plant Business Development Strategy. The results showed that from the environmental analysis and identification of the company's internal and external factors, as well as the quadrant that shows the company's position is in quadrant I, which supports an aggressive strategy (growth). The strategy that can be used by the company PT.Kawanua Konjac Nusantara is the SO strategy by increasing the supply of raw materials to optimize the performance of processing machines and collaborating and cooperating between competitors to reach the top.

Drying Technologies in Food Processing

Recently, consumers are paying more attention to healthy diets and often seek products with a high number of bioactive compounds, such as fruit and vegetables [...]

Adaption of the meat attachment scale (MEAS) to Germany: interplay with food neophobia, preference for organic foods, social trust and trust in food technology innovations

Meat-based diets are still the norm, and vegans and vegetarians represent only a small minority of the population. A transition, respectively, behavioural change towards a diet with less meat can only occur by adopting a positive attitude towards dietary changes based on reasons and motivations. The main aim of this study is to apply the meat attachment scale (MEAS) in Germany in order to analyse if this construct is a barrier towards a diet with less meat in this country. For this purpose, the impact of meat attachment on the trust in different protein alternatives (plant-based, insects, cultured meat) and related food processing technologies is analysed. The findings reveal that a high level of meat attachment goes along with lower trust in plant-based proteins. Similar holds for cultured meat and insect proteins. Thus it appears that, at least for the moment, cultured meat or proteins from insects are not a logical substitute for the heavily meat attached consumer. Furthermore, in the analysis, we considered if meat attachment as measured by the MEAS is correlated with other scales/preferences such as food neophobia, social trust, and attitude towards respective preference for organic products. Literature shows that all mentioned constructs impact the acceptance, preference or trust in more sustainable food product innovation, respectively, more sustainable food processing techniques. The outcome of the correlation analysis demonstrated that in particular food neophobia and meat attachment are not correlated with each other. That is, the MEAS represents a predictor for trust in food (processing) technologies as e.g. plant-based proteins or cultured meat that is independent of the neophobia construct.

Recent Advances in Acoustic Technology in Food Processing.

The development of food industry technologies and increasing the sustainability and effectiveness of processing comprise some of the relevant objectives of EU policy. Furthermore, advances in the development of innovative non-thermal technologies can meet consumers' demand for high-quality, safe, nutritious, and minimally processed foods. Acoustic technology is characterized as environmentally friendly and is considered an alternative method due to its sustainability and economic efficiency. This technology provides advantages such as the intensification of processes, increasing the efficiency of processes and eliminating inefficient ones, improving product quality, maintaining the product's texture, organoleptic properties, and nutritional value, and ensuring the microbiological safety of the product. This review summarizes some important applications of acoustic technology in food processing, from monitoring the safety of raw materials and products, intensifying bioprocesses, increasing the effectiveness of the extraction of valuable food components, modifying food polymers' texture and technological properties, to developing biodegradable biopolymer-based composites and materials for food packaging, along with the advantages and challenges of this technology.

Evaluation of Improved Malt Barley Varieties in North Shewa Zone, Oromia, Ethiopia

Malting barley is barley that will produce high quality malt. It is a specialty crop for which a premium price is paid by domestic maltters and exporters. Quality requirements for malting barley are reasonably strict and are directly related to processing efficiency and product quality in the malting and brewing industries. Many of the characteristics required are under the control of the producer. Others are determined by weather conditions during the growing and harvesting season. So this trial was conducted on eleven improved malt barley varieties at Fitche Agricultural Research Center for two consecutive years with the objective to identify adaptable, stable, high yielding and its malting potential. The experiment was layout in Randomized Complete Block Design with three replications. Nine agronomic traits data and four major malt quality parameters were evaluated. Analysis of variance detected significant difference among varieties for most observed traits both separated and combined analysis. Observation attained significant differences over years and locations for most traits. The combine ANOVA and the AMMI analysis for grain yield across environments revealed significantly affected by environments that hold 40.42% of the total variation. Genotype and genotype by environmental interaction were significant and accounted 38.11 % and 19.10 % respectively. Principal component 1 and 2 accounted 10. 9 % and 4.19 % of the GEI respectively with a total of 15.09 % variation, the interaction effect of variety by year and variety by location imposed significant effect on most traits. Among evaluated varieties; Singiten and EH1847 had significantly higher mean value of grain yield. Malt quality parameters were conducted in the laboratory of Food Technology and Process Engineering at Holleta Agricultural research center. The mean values of malt quality parameter had malt hot water extract, malt Friability, malt protein content and malt beta-glucan, 78.32%, 58.42%, 10.27% and 492.13mg/L respectively. The results obtained showed that most malt quality had differences among the varieties and some of the results found were within the acceptable limit of EBC (European Brewery Convention) standard even if a single variety may not fulfill all the quality requirements. Based on these findings, the Traveler and the HB1963 varieties fulfill some of the quality parameters that are specified in the EBC range.

Production of iron-enriched kale leaves (Brassica oleracea L. var. acephala) utilizing combinations of novel food processing technologies

Despite its rich content, iron bioavailability from leafy greens is low relative to protoporphyrin-bound (e.g. heme) iron, richest in red meat. We hypothesized that combinations of novel food processing techniques, i.e., vacuum impregnation (VI), water-bath (WB), overnight immersion (IM) in an iron sulfate solution, and moderate electric field (MEF) could improve kale leaf iron content and produce protoporphyrin-bound iron derivatives in situ. Combination MEF treatments increased leaf iron concentrations ∼160x greater than control. A ferroprotoporphyrin IX isomer was detected in MEF and IM-treated kale, providing up to 0.75 mg protoporphyrin-bound iron/100 g kale leaf fresh weight (FW). IM and MEF treatments also significantly increased leaf total chlorophyll concentrations ∼3x greater than the control. The novel food processing techniques employed herein produced kale with significantly higher concentrations of free + heme-bound iron, as well as total chlorophyll, relative to other plant-based sources. Future testing will determine if this “iron-enhanced” kale delivers more iron, as compared to other iron-rich food sources.

Numerical thermal study of ternary nanofluid influenced by thermal radiation towards convectively heated sinusoidal cylinder

ApplicationsThe heat transfer remains a huge problem for industrialists and engineers because many production processes required considerable amount of heat to finish the process successfully. Although, conventional fluids have large scale industrial applications but unable to provide huge amount of heat transfer. Therefore, the study is organized to propose a new ternary heat transfer model using different physical constraints. The key applications area of nanofluid heat transfer are chemical, applied thermal and food processing engineering. Purposeand Methodology: The key purpose of this research is introduce a new ternary nanofluid model using the impressive effects of thermal radiations, surface convection and saddle/nodal points. The results simulated via RKF-45 and discussed in detail. Core findingsThe strength of Al2O3 nanoparticles form 1%–7% (keeping fixed CuO and Cu as 4% and 6%) and s1 = −0.2,-0.4,-0.6,-0.8 controlled the fluid movement while s1 = 0.2,0.4,0.6,0.8 boosted the velocity. Increasing the convection process Bi = 0.1,0.2,0.3,0.4 increased the temperature significantly. Further, shear drag is maximum for ternary nanofluid and thermal radiations Rd = 0.1,0.2,0.3,0.4 enhances the heat transfer rate.

Effect of pulsed light on curcumin chemical stability and antioxidant capacity.

Curcumin is the major bioactive component in turmeric with potent antioxidant activity. Little is known about how pulsed light (PL) technology (an emerging non-thermal food processing technology relying on high intensity short duration flashes of light) can affect the chemical stability and antioxidant capacity of curcumin. This study found that PL treatment of fluence levels from 0 to 12.75 J/cm2 produced a fluence-dependent reduction in curcumin content. These results paralleled the production of a tentative curcumin dimer, identified as a potential photochemical transformation product. PL-treated curcumin at relatively higher fluence levels decreased chemical-based ORAC and ABTS antioxidant capacity, relative to control (P < 0.05). This contrasted the effect observed to increase coincidently both intracellular antioxidant capacity (e.g., DCFH-DA (P < 0.05)) and GSH/GSSG ratio (P < 0.05), respectively, in cultured differentiated Caco-2 cells. In conclusion, the application of PL on curcumin results in photochemical transformation reactions, such as dimerization, which in turn, can enhance biological antioxidant capacity in differentiated Caco-2 cells.

Technological Advancements in Food Processing and Packaging

The global challenge of providing sufficient, safe, and sustainable food to a growing population requires continuous food processing and packaging technology advancements [...]

Cold plasma as an emerging nonthermal technology for food processing: A comprehensive review

Cold plasma, a partially ionized gas maintained at low temperatures, has emerged as a promising nonthermal food processing technique with various applications, including food sterilization and improved agricultural output. By generating reactive species such as ions, radicals, and photons, cold plasma interacts with and modifies the surfaces of materials or living cells. This comprehensive review focuses on the microbial decontamination capabilities of cold plasma and its impact on a wide range of food products, including cereals, milk, fruits, vegetables, and meat. Cold plasma treatment offers distinct advantages over traditional methods such as heat treatment, chemical treatment, and irradiation. It effectively eliminates pathogenic microbes from food surfaces while preserving the quality, flavor, and nutritional content of the food. By sterilizing food surfaces and packaging materials, cold plasma significantly reduces the risk of harmful microorganism contamination. Moreover, it extends the shelf life of food products by eliminating germs, viruses, and other hazardous microbes. This review critically assesses the qualitative impact of plasma treatment, emphasizing the importance of selecting the appropriate cold plasma technology for various food products. To ensure the safety and effectiveness of cold plasma technology for commercial implementation, this review investigates the properties of cold plasma treatment for different food products. It examines the molecular connections between dietary components and cold plasma species, highlighting potential avenues for future research.

Bibliometric Analysis of the Adoption and Innovation of Agricultural Processing Technologies: A Global Perspective

The adoption and innovation of agricultural processing technology play a vital role in ensuring food security, sustainability, and competitiveness in the agricultural sector. This research presents a comprehensive bibliometric analysis of academic literature on agricultural processing technology adoption and innovation from a global perspective. The study aims to identify key research trends, influential authors, major research themes, and emerging areas of interest in this domain. The dataset was collected from reputable scholarly databases, and VOSviewer analysis was used to visualize co-authorship networks, keyword clusters, and citation impact maps. The results revealed seven distinct clusters of research themes, including agricultural enterprise and innovation policy, market competitiveness, quality of food processing technology, technology innovation for rural development, sustainable development, technology transfer, big data in agriculture, and agribusiness and innovation technology. Moreover, ten highly cited research papers were identified, signifying their significant impact on the field. The findings offer valuable insights for policymakers, researchers, and industry stakeholders to enhance agricultural productivity, promote sustainable practices, and foster technology-driven innovations for a resilient global food system.

Matters of the desert: A perspective on achieving food and nutrition security through plants of the (semi) arid regions

The semi- and arid agro-climatic zones of India harbor numerous plants, many occurring as wild and neglected inhabitants of the desert landscape, that bear edible fruits. They are capable of growing in extreme temperatures, on marginal lands and water-scarce conditions. These also represent sustainable food sources for the future. The benefits that they confer to the ecosystems and communities can be manifold: (a) as influencers of agricultural productivity for other crops (like cereals) in agroforestry systems; (b) as balanced functional foods by way of providing high quality protein, macro- and micronutrients to target protein-calorie malnutrition; (c) as sources of antioxidants, nutraceuticals and bioactive leads to target the ever-increasing burden of non-communicable diseases like obesity, diabetes and cardiovascular disorders. A few representative examples of the promising desert plants include: Prosopis cineraria, Acacia senegal, Cyamopsis tetragonoloba (cluster bean), Capparis decidua, Ziziphus mauritiana (Indian jujube), Cordia dichotoma, Leptadenia pyrotechnica, Calligonum polygonoides, and millets. Even though the potential of such plants has been recognized by food and agricultural scientists, research gaps like low yield, disease vulnerability, presence of anti-nutrients, unavailable genomic sequence information, exclusion from the formal food value chain, and poor marketing strategies, prevent the realization of their full potential. The current perspective looks at the promise afforded by underutilized plants of the Indian desert regions in ensuring food and nutrition security as well as the possibility of developing value-added agri-food products from them. The complementary role that food processing technologies can play in achieving the desired goals would also be highlighted so as to transform the desert plants from traditional to ‘climate-smart’ future foods.

Evaluating an emerging technology-based biorefinery for edible house crickets.

Edible insects, specifically house crickets, are expected to play an important role in the future food systems due to their rich nutritional profile, low environmental impact and growing consumer acceptance as food. Their content of proteins, lipids, chitin and phenolics offer great potential for the valorization of their biomass into nutritional end products and fractions. Furthermore, emerging food processing technologies and green solvents are relevant for improving the valorization process. High pressure (HP) and ultrasound (US) processing were implemented in an insect biorefinery system, where a hexane/methanol/water solvent was used to separate fat, phenolics and a solid fraction containing proteins and chitin. Subsequently, a deep eutectic solvent of betaine and urea (B/U) was used to for protein and chitin isolation. A maximum of 15% of fat was isolated, with no positive effect from the US or HP treatments. The US treatment enhanced the phenolic extraction yield by 38.69%, while HP negatively affected the antioxidant capacity. B/U was efficient in separating proteins and chitin, resulting in a protein concentrate with a protein content ≥80% and a chitinous fraction with a chitin content ≥70%. House cricket biomass can be refined into valuable fractions with a quick and simple method, making the process industrially relevant.