Industrial Cooking Research Articles

Design, Development and Performance of Palm Waste Briquette Stove for Domestic and Industrial Usage

A low cost heat-conserving stove that uses palm waste briquette (substitute for fuel wood) has been developed. It has a furnace size of 400mm diameter and a height of 400mm with a 90mm inner cylindrical burner. The heating surface of the stove generated about 966 kilojoules of heat. A natural draught of 6m/s (efflux velocity) was used to determine the chimney size. The stove which was designed and fabricated mostly from 3mm low carbon steel (mild steel) material can accommodate different sizes of briquette for both domestic and industrial cooking. The air inlet has a regulating duct that controls the burning of the briquette. The burning rate of the palm waste briquette using the briquette stove was estimated to be approximately 3.0kg/hr. This value was found to be lower than values obtained when the same quantity of briquette was burnt in the open air. The technology is recommended for adoption by women preparing snacks (such as roasted yam. plantain and corn) in market places and along commercial roads.

A hybrid approach to modeling of an industrial cooking process of chewy candy

This work reports the use of a hybrid modeling approach to represent an industrial cooking process of chewy candy. The target process comprises an evaporation and a vacuum drying step and hence the main goal is to estimate the final moisture of the product. The hybrid approach presented here is constituted by a phenomenological model to the evaporation step and an artificial neural network to model the vacuum drying step. As reliability and robustness of the phenomenological model is strongly dictated by availability of experimental information about the raw material to be processed, experimental data of boiling point elevation of chewy candy syrup were measured using an ebulliometric method. The approach proposed here was correlated with data from steady state and transient conditions measured in the industrial process environment. Results obtained in this work demonstrate that the approach adopted was able to represent very well the chewy candy moisture and may be considered an interesting alternative to model this kind of system.

Industrial Processing versus Home Cooking: An Environmental Comparison between Three Ways to Prepare a Meal

Industrial Processing versus Home Cooking: An Environmental Comparison between Three Ways to Prepare a Meal

Industrial Processing versus Home Cooking: An Environmental Comparison between Three Ways to Prepare a Meal

Today there is a strong trend in Sweden for industrially processed meals to replace homemade meals. In the public debate this is often claimed to increase the environmental impact from foods. In the study presented in this article, we used life-cycle assessment to quantify the environmental impact of three meals: homemade, semiprepared, and ready-to-eat. The differences in environmental impact between the meals were small; the ready-to-eat meal used the most energy, whereas the homemade meal had higher emissions causing eutrophication and global warming. The dominating contributor to the environmental impact was agriculture, accounting for 30%, of the impact related to energy and 95% of that related to eutrophication. Industry, packaging, and consumer home transport and food preparation also contributed significantly. Important factors were raw material use, energy efficiency in industry and households, packaging, and residue treatment. To decrease the overall environmental impact of food consumption, improvements in agriculture are very important, together with raw-material use within industry and households.

Monitoring of the dissemination of Salmonella in the chicken Frankfurt-sausage productionline of a sausage factory in the state of São Paulo, Brazil

Poultry meat and its derivatives are among the foodstuffs considered by environmental health authorities to present the highest risks to the public. A total of 185 samples were collected in five monthly batches, from different processing stages in a sausage plant that uses mechanically-deboned chicken meat (MDCM), and tested for the presence of Salmonella. Enrichment was carried out in both Kauffman's tetrathionate broth and Rappaport-Vassiliadis broth and isolation on Salmonella-Shigella agar and brilliant-green agar. Live Salmonella bacteria were isolated from six samples of the raw meat and from the emulsion, in batches three, four, and five, but not from any sample in batches one or two. The six isolated strains were all classified as Salmonella Albany, which has not previously been reported in MDCM. Of the two enrichment broths, Rappaport-Vassiliadis gave the better results. The pattern of contamination suggests a probable common source, given that a new supplier was used in the third, fourth, and fifth months. It was also shown that the industrial cooking was effective in preventing Salmonella surviving in the final product.

Influence of NaCl Content and Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ham and Beef

The effect of NaCl concentration and cooling rate on the ability of Clostridium perfringens to grow from spore inocula was studied with the use of a process that simulates the industrial cooking and cooling of smoked boneless ham and beef roasts. NaCl was added to ground cooked hams A and B (which were commercially obtained) to obtain levels of 2.4, 3.1, 3.6, and 4.1% (wt/wt) and 2.8, 3.3, 3.8, and 4.3% (wt/wt), respectively, and to raw ground beef to obtain levels of 0, 1, 2, 3, and 4% (wt/wt). Ham C, a specially formulated, commercially prepared product, was supplemented with NaCl to obtain levels of 2.0, 2.5, 3.0, and 3.5%. The samples were inoculated with a three-strain mixture of C. perfringens spores to obtain concentrations of ca. 3 log10 CFU/g. Portions of meat (5 g each) were spread into thin layers (1 to 2 mm) in plastic bags, vacuum packaged, and stored at −40°C. Thawed samples were heated at 75°C for 20 min and subsequently cooled in a programmed water bath from 54.4 to ≤8.5°C in 15, 18, or 21 h. For the enumeration of C. perfringens, samples were plated on tryptose-sulfite-cycloserine agar and incubated in an anaerobic chamber at 37°C for 48 h. Population densities for cooked ham and beef increased as cooling time increased, and NaCl exerted a strong inhibitory effect on the germination and outgrowth of C. perfringens. For beef, while 3% NaCl completely arrested growth, pathogen numbers increased by ≥3, 5, and 5 log10 CFU/g in 15, 18, and 21 h, respectively, when the NaCl level was <2%. C. perfringens did not grow during cooling for 15, 18, or 21 h in ham samples containing ≥3.1% NaCl. Results obtained in this study suggest that a 15-h cooling time for cooked ham, which is normally formulated to contain >2% NaCl, would yield an acceptable product (with an increase of <1 log10 CFU/g in the C. perfringens count); however, for beef containing <2% NaCl, C. perfringens populations may reach levels high enough to cause illness.

Lipids from flax fibers and their fate in alkaline pulping.

The chemical composition of lipids from bast fibers of flax (Linum usitatissimum), which are commonly used for high-quality paper pulp production, was thoroughly studied by gas chromatography-mass spectrometry. The main compounds identified were waxes, series of long chain n-fatty alcohols, n-aldehydes, n-fatty acids, and n-alkanes. Free and esterified sterols and triterpenols, steroid hydrocarbons, steroid and triterpenoid ketones, as well as sterol glycosides were also found in the flax bast fibers. On the other hand, the fate of these lipophilic compounds in alkaline pulping of flax fibers was investigated by analyzing two pulps obtained under distinct industrial cooking conditions. The results revealed that while waxes could be efficiently hydrolyzed during pulping depending on the alkali charge, most of the other lipophilic compounds present in flax fibers survived cooking and were present in the unbleached pulps.

Pseudomonas thermotolerans sp. nov., a thermotolerant species of the genus Pseudomonas sensu stricto.

A bacterium, strain CM3(T), which has an optimal growth temperature of approximately 47 degrees C and a maximal growth temperature of 55 degrees C, was isolated from a hexadecane enrichment culture, obtained from a sample of the industrial cooking water of a cork-processing plant. 16S rRNA gene sequence analysis demonstrated that this Gram-negative, aerobic, rod-shaped bacterium is related to species of the genus Pseudomonas. Phosphatidylethanolamine and phosphatidylglycerol were the major polar lipids of this isolate and the total fatty acid methyl ester profile revealed predominantly C16:1 and C18:1 at a growth temperature of 25 degrees C, whereas, at a growth temperature of 50 degrees C, C16:0 was the dominant fatty acid. This is the first report of a species of Pseudomonas sensu stricto that may be considered to be truly thermotolerant. Isolate CM3(T) (= DSM 14292(T) = LMG 21284(T)) represents the type strain of a novel species of the genus Pseudomonas, named Pseudomonas thermotolerans sp. nov.

Effect of traditional, microwave and industrial cooking on inositol phosphate content in beans, chickpeas and lentils

An high-performance liquid chromatography method for determining inositol phosphate fractions was adapted to legumes. The validity of the method was assessed by estimating the following analytical parameters: linearity (linear response between 125 and 5000 μ g inositol hexaphosphate (IP6)/ml); instrumental precision and method precision (relative standard deviation, %) were 1.9% (IP6) for instrumental, and 2.5% (IP6) and 8.2% (IP5) for method precision. An accuracy was estimated by percentage recovery (72 ± 3%). The application of this method to raw, conventional, microwave-cooked and ready-to-eat beans, chickpeas and lentils gave IP 6 contents ranging from 0.63 g/100 g dry matter in ready-to-eat lentils to 1.87 g/100 g dry matter in raw beans. The IP6 content was reduced by all the cooking procedures, while the relative percentage of inositol pentaphosphate increased in all the legumes studied, and reached the maximum of 31% (expressed in relation to dry matter) in ready-to-eat beans.

Kinetic study of transformations of arsenic species during heat treatment.

The combination of temperatures and pH levels applied in domestic or industrial cooking and in the sterilization of seafood might cause the transformation of certain species of arsenic into other more toxic species, which could pose a risk to the consumer. To clarify the effect of the temperatures traditionally used in cooking or sterilization on the stability of the various species of arsenic, a kinetic study was carried out, using standards of arsenobetaine (AB), dimethylarsinic acid (DMA), monomethylarsonic acid (MMA), trimethylarsine oxide (TMAO), tetramethylarsonium ion (TMA(+)), and arsenocholine (AC) heated at different temperatures (85--190 degrees C) and for different treatment times. Various pH levels (4.5, 5.5, 6.5, and 8.0) were applied during the heating process. The results obtained indicated that there were no transformations of arsenic species after temperature treatments up to 120 degrees C. However, when temperatures between 150 and 190 degrees C were used, a partial decomposition of AB was achieved, producing TMAO at 150 degrees C and TMAO and TMA(+) at temperatures of 160 degrees C or above, in proportions that varied according to the temperature and duration of the heat treatment.

Cellulose Depolymerisation and Paper Properties in E. Globulus Kraft Pulps

The aim of this work was to study the impact of cellulose depolymerisation on the beating potential and handsheet properties of the portuguese E. globulus kraft pulp. A homogeneous sample of eucalypt wood chips was cooked using different kraft pulping conditions (cooking temperatures and times, and sodium hydroxide and sodium sulphide concentrations) in order to obtain a wide variation for intrinsic viscosity of the pulps. In the range of industrial cooking conditions, this property was found to be linearly dependent on the effective alkali charge, for a given cooking time and temperature. Unbeaten and beaten (at 2000 rev. PFI) pulp properties were evaluated and the results confirm that the higher the pulp intrinsic viscosity the better the pulp beatability and the paper properties. However, the differences in the latter cannot be exclusively explained by the differences in viscosity, since pulps with the same viscosity may exhibit distinct papermaking potentials. It was then necessary to scan other pulp chemical characteristics that could also influence the development of paper properties such as lignin, pentosan content and polysaccharides relative composition.

Effect of technological treatments on digestibility and allergenicity of meat-based baby foods.

When suitability prepared according to particular characteristics of hygiene and digestibility, meat is an important food for human weaning. The present knowledge on meat digestibility and allergenicity are not enough to justify removal of meat from a child's diet when there is risk but no clinical evidence of allergy. Based on these considerations, the role of technological treatments on digestibility and allergenicity of meat-based baby foods is considered.Eight children (five males and three females) suffering from atopic dermatitis (AD), aged 3.8 to 7.1 years (mean age 4.86 +/− 1.10 years).An in vitro multienzymatic digestibility assay was used to evaluate proteolysis in meat samples (from four different animal species). The experimental design included raw, steam-cooked (home-made and industrial cooking), homogenized (strained) and freeze-dried meat samples. Skin prick test (SPT) was performed to evaluate positive responses to meat samples (raw, cooked, strained and freeze-dried) from four animal species.Our data indicate that enzymatic attack is strongly affected by heat treatment as shown in steam-cooked meat samples. On the other hand, blending, homogenization and freeze-drying processes are able to partially reverse the phenomenon. Data on modification of sodium dodecyl sulfate-polyacrylamide gel rlectrophoresis (SDS-PAGE) protein pattern during the multienzymatic assay are reported. Cooking and technological treatments reduce positive responses obtained in SPT.Technological treatments improve digestibility and reduce antigenicity of meat products.

Non‐Starch Polysaccharides and in Vitro Starch Digestibility of Raw and Cooked Chick Peas

ABSTRACTThe effects of domestic and industrial cooking methods on the non‐starch polysaccharides (NSP) content and in vitro starch digestibility of chick pea (variety “blanco lechoso”) have been studied. Total and soluble NSP increased, as did the slowly digestible starch (SDS), whereas the resistant starch (RS) fraction decreased after cooking, showing higher content in domestic than industrially cooked chick peas. The in vitro starch digestible rate index (SDRI) was similar in the cooked chick peas, as was the rapidly available glucose (RAG). Due to the low values of RAG, chick peas would give a slow post‐prandial glycaemic response. Domestic cooked chick peas consumption would increase the intakes of RS in human diet, whereas the industrially cooked chick peas with lower content of RS would result in less flatulence problems.

Burns due to cooking oils —an increasing hazard

From July 1967 to June 1981, the proportion of all burns patients admitted to the Royal Brisbane Hospital Burns Unit, who were burnt by hot cooking oil or fat, rose 5-1 per cent during the first five years of the study, to 11.3 per cent during the last four years, probably due mainly to the rising popularity of cooking food in hot oil, but also probably due partly to the changing patterns of how cooking oil is used. Sixty-two of the 112 patients sustaining hot cooking oil or fat burns over the 14-year period, were males (55 per cent), and 50 were females (45 per cent). Patients of all ages were involved, but there was a notable increase in the proportion of 30–39 year-olds and a notable decrease in the proportion of those aged 60 years and older. The vast majority of these burns occurred in the domestic situation, and this majority increased over the 14 years, may be explained by changes in the of industrial cooking. The notable increase in the ratio of deep partial/full thickness burns in the series, over the fourteen years, may be explained by changes in the relative amounts of cooking done with different types of fats and oils, which have differing physico-chemical properties, although the proportion of patients receiving skin grafts did not alter much with time, reflecting the increasing tendency to graft burns. Ninety-six per cent of the patients in the series sustained burns of less than 20 per cent of their body surface area, and the proportion suffering burns of 1 per cent or less in area has risen markedly. No deaths directly resulted, and predisposing factors to burn injury were remarkably absent. The majority of patients sustained burns to their hands, reflecting the situation in which most of these burns occur, that is, spilling a carried vessel of ignited cooking oil. Prevention by greater consumer education is recommended.

固状リグノスルフォン酸生成(初期スルフォン化)反應の動力學的研究 (その1)

As the preliminary experiment for the kinetics of the formation of solid lignosulphonic acid (the first stage of the sulphite cooking on the Hägglund's theory), spruce wood meal (100 mesh, extracted with alcohol-benzene) was cooked with the following liquors at 135°, 0 to 5 hrs; (A) 15% Na2SO3 (pH 9.0), (B) 12% Na2SO3+3%NaHSO3 (pH 6.3), (C) 15% NaHSO3 (pH 4.4) and (D) neutral buffer solution (NaOH-KH2PO4; pH 7.0). The amounts of resoluted lignin in 5 hrs. cooking with liquors (A)_??_(C) were 3_??_6% of dry wood meal. The lowest amount was for the cooking with the liquor (B). On the other hand, there was no difference among first stage cookings with three liquors in relation to the inactivation of lignin for the second stage delignification (cooking with industrial cooking liquors). Consequently, the author would use the liquor (B) for the study of the kinetics of the formation of solid lignosulphonic acid. The author recognized in the determination of lignin with chlorine-water at 0°C (OKADA's method), the pretreatment of the coarse wood meal with 5% NaOH solution in boiling water bath (1 hr.) was the most adequate in order to let chlorine-water penetrate into wood meal.