Modern Food Processing Research Articles

Encyclopaedia of food science, food technology, and nutrition

The Physics, Chemistry, And Biochemistry of Food. Food Macro- And Micro-Constituents. Food Commodities. Food Microbiology and Toxicology. The Principles and Applications of Traditional and Modern Food Production and Processing Techniques. Food Storage and Distribution. Quality Control and Legislation. Biotechnological Applications in the Food Industry. Dietary Requirements and the Nutritional Value of Foods. The Role of Nutrition in Health and Disease. Physiological and Biochemical Aspects of Nutrition and Its Cultural, Sociological, And Demographic Influences and Implications. Clinical Nutrition and Dietetics.

Dough mixing tolerance in non-1BL/1RS translocation wheats

The dough mixing tolerances of a number of non-1BL/1RS translocation wheat breeding lines and cultivars were measured using dough un-mixing time as the measure of mixing tolerance. For three different sets of wheats a large range in mixing tolerance was found. Wheats with short dough un-mixing times quickly broke down in the mixer to produce sticky doughs. Wheats with long dough un-mixing times possessed doughs which were more cohesive at optimum development, and therefore more resistant to breakdown by mechanical shear forces. Selection for dough mixing tolerance would ensure the breeding of wheat cultivars more suited for usage in high speed mechanical dough developers, and the modern food processing industry. Dough mixing tolerance, as measured by dough un-mixing time, was considerably influenced by flour protein content, and the environment. The incorporation of alien germplasms into wheat such as 1BL/1RS, and VPM-1, which produce sticky doughs, would be facilitated by selection for dough mixing tolerance, as measured by dough un-mixing time.

NUTRITIONAL LOSSES DURING COOKING

Modern food processing methods and the widespread ownership of both domestic and catering microwave ovens have permitted rapid growth in the production of a wide range of frozen and cook‐chill foods for retail and catering use.

Changing perspectives in food microbiology: Implementation of rapid microbiological analyses in modern food processing

Abstract This review article summarizes the perspective for the introduction of novel microbiological techniques into modern food manufacturing and processing. Changes are discussed that have occurred recently in the microbiological control of food operations (process microbiology)‐for example, the “hazard analysis critical control point” (HACCP) concept, which can be elaborated to a longitudinal integrated chain assessment by monitoring critical control points. In addition, we describe the recent developments in rapid analytical methodology that can be implemented under these concepts. These techniques are based on two major approaches; that is, they are either aimed at estimating the total microbial load as a hygiene parameter, or at detecting and enumerating specific pathogenic or toxigenic microorganisms and their metabolites. We conclude that, at this moment, several of these methods are significant improvements compared with the conventional techniques. However their use in preventive quality assura...

Descriptive epidemiology of gastric cancer in Italy.

National trends in death certification rates from cancer of the stomach in Italy over the period 1955 to 1979 were analyzed using a standard cross-sectional approach and a log-linear Poisson model to isolate the effects of birth cohort, calendar period, and age. Overall, age-standardized death certification rates decreased from 47.04 to 30.74/100,000 males (average annual rate of change, assuming that the decrease has been constant, -1.8%) and from 34.55 to 19.27/100,000 females (average annual rate of change -2.4%). The decreases were even larger in middle age for both sexes. Both cohort and period of death curves were markedly downwards. However, cohort values did not decrease for generations born around the second world war (1935-1945), thus indirectly confirming the importance of (dietary) habits in childhood on subsequent gastric cancer risk. Further, the geographic distribution of certified mortality from gastric cancer in the 95 Italian provinces over the period 1975 to 1977 was analyzed. Death certification rates were about 10% lower for both sexes in the 14 provinces including the largest urban concentrations (over 250,000 inhabitants) than in the remaining areas. This finding might be related to earlier availability of modern food processing and storage in urban areas. It is, however, more difficult to explain the lower mortality rates (about 50% in both sexes) in the southern compared with the central and northern areas, since southern Italy is the less developed part of the country. Likewise, there appears to be at present little satisfactory explanation for the several clusters of exceedingly high mortality areas scattered in northern and central Italy, since some of these areas are several hundred kilometers apart, and there is no obvious common denominator in diet or other environmental factors that may explain their higher gastric cancer mortality rates.

Nutritional Consequences of Technology

If one wished to gain a rapid insight into consumer attitudes about processing and technology, one would only have to consider that the title of this paper would immediately imply to many people that the negative consequences of technology are going to be emphasized. This simply means that technology has developed a perjorative connotation in the U.S., although its positive contribution to nutrition has been almost incalculable and one of the major negative consequences might simply be that fear of technology and modern food processing causes the consumer to make poor judgements. Unfortunately the consumer now expects food to act as a national eraser and wipe out disease. However, the facts must be considered rather than the expectations. If faced with an “all natural diet” (actually an undefinable term), the consumers would quickly realize some of the reasons why food is eaten. They would learn that their food choices are made on the basis of such things as: acceptability, availability, quality, cost, convenience and safety. Features which would be difficult to obtain in an “all natural diet”. Further, such a diet might create nutritional deficiencies which are simply unheard of today. Perhaps it might be well to remember the Biblical story of Joseph who placed grain in storage for 7 fat years to prevent famine against 7 lean years. In a very literal sense, this should be the aim of technology and processing - toward off death due to starvation by lengthening the functional life span of foods so that they may be used, rather than rotting in the fields, or spoiling on the shelves.

The dominant diseases of modernized societies as omega-3 essential fatty acid deficiency syndrome: Substrate beriberi

About 1900, modern food selection and processing caused widespread epidemics of the B vitamin deficiency diseases of beriberi and pellagra which, for genetic reasons, often expressed as different diseases ranging from bowel and heart disease to dermatoses and psychoses. But the B vitamins merely help convert essential fatty acids (EFA) into the prostaglandin (PG) tissue regulators and it now turns out that, through hydrogenation, milling and selection of w3-poor southern foods, we have also been systematically depleting, by as much as 90%, a newly discovered trace Nordic EFA (w3) of special importance to primates and sole precursor of the PG3(4) series, even as a concurrent fiber deficiency increases body demand for EFA. Since substrate EFA is processed by many B vitamin catalysts, an EFA deficiency will mimic a panh ypovitaminosis B, i.e., a mixture of substrate beriberi and substrate pellagra resembling vitamin beriberi and pellagra but exhibiting as even more diverse endemic disease. This would consitute a second stage of the Modern Malnutrition and explain why some workers now hold the dominant diseases of modermized societies to be new, nutritionally based, pellagraform yet lipid-related and to range, once again, from heart disease to psychosis. It is an assumption that our dominant diseases are unrelated to each other or are merely revealed by our diagnostic acumen and therapeutic success; and that hydrogenating millions of tons of food oils annually, to destroy the rancidity producing w3-EFA, is safe for primates . Extensive beriberiform disease is reported here in 32 typical cases taken from medical practice which responds strikingly to linseed oil supplements (60% w3-EFA) in confirmation of identical results in Capuchins.

Is modern food ecologically sound?

An ecological definition of human nourishment would consider nourishment as consumption of one life form by another. The quality of nourishment, therefore, depends on the quality of ecological processes. How does modern food processing stand when judged in this context? A growing percentage of national diets consists of food products fabricated from highly refined and synthetic ingredients. In the processing a degree of wholeness inherent in natural foods is lost. With the marked shift in dietary patterns in the last 30 years, one would expect nutrition scientists to have assessed these new foods. Such is not the case because the science has not progressed sufficiently to the point where it could assess the nutritional quality of this type of food. The result is that food technology is rapidly evolving essentially unmonitored. The prudent policy would be to recognize this inability to ascertain the effects and slow or stop the trend towards unproven synthetic foods.

Thermal processing.

A brief history of the thermal processing of foods is provided, and followed by an outline of the biomathematical theory upon which modern food processing techniques are based. The paper then proceeds to show how this well-established theory has been supplemented by applying the mathematical approach previously reserved for consideration of bacterial destruction to the destruction rate of essential nutrients. Recent developments in the field of high-temperature short-time (h. t. s. t.) processing are discussed with emphasis on problems connected with aseptic methods. As an alternative to aseptic filling, the use of ultra high filling temperatures is considered. Thin section containers, such as foil pouches, or the adoption of vacuum sterilization or flame sterilization techniques, afford the possibility of applying h. t. s. t. processes to filled and sealed containers. Problems encountered in using microwave energy for sterilization are outlined. In conclusion two recent experimental developments are described - fluid bed heating and cooling of containers and the helical pump sterilizer.

AUTHORISED BOTTLERS AND CANNERS OF COCA‐COLA PLACE FLOORING CONTRACTS WITH ACALOR

To achieve the hygiene standards demanded by the modern food processing the soft drinks bottling industry, floor finishes must be impervious to the spillage of corrosive solutions, but easy to clean and still possess non‐slip properities. The necessity for achieving and maintaining these standards by the Bottlers of Coca‐Cola in their bottling plants resulted in the placing of flooring contracts with Acalor (1948) Ltd., of Crawley, Sussex.

Processing Effects on the Nutritional Components of Horticultural Crops

Abstract Man has depended upon fresh commodities for proper nutrition. However, history reveals that early voyages stopped abruptly upon the exhaustion of the fresh food supply, armies starved as their rations spoiled and became depleted, and settlers died during the winter months due to an insufficient supply of nutritious foods. In order to provide an adequate diet the year around, deterioration of the perishable foodstuffs had to be eliminated. Thus, the beginning and justification of modern food processing.

EFFECT OF SOLUTE CONCENTRATION AND PRE-SOIL INTERACTION ON THE MICROFLORA OF DAIRY ORIGIN ON STAINLESS STEEL SURFACES

Use of modern dairy food processing equipment creates a complex microenvironment. Closed systems reduce air drying. The rate and extent of drying are dependent on temperature and humidity of the environment. These factors were studied to determine their impact on the microflora of films of milk on stainless steel surfaces. An ecosystem was established to simulate dairy food equipment by using 1cm2 pieces of stainless steel in controlled humidity chambers. Presoiling water loss from a film of milk, and solute concentration were studied to determine their influence on the fate of the microflora. Temperature and humidity of the atmosphere influenced the rate of moisture loss from films. Pre-soiling reduced the rate of water loss from films of milk sufficiently to allow bacterial growth at 12–80% relative humidity (RH). Results indicate bacteria can grow in a film placed in humidities well below the 95% RH limit previously projected. Apparently the substrate is influenced by interaction of the milk film and the stainless steel surface.