Deterioration Of Product Quality Research Articles

Combining conventional QTL analysis and whole-exome capture-based bulk-segregant analysis provides new genetic insights into tuber sprout elongation and dormancy release in a diploid potato population

Tuber dormancy and sprouting are commercially important potato traits as long-term tuber storage is necessary to ensure year-round availability. Premature dormancy release and sprout growth in tubers during storage can result in a significant deterioration in product quality. In addition, the main chemical sprout suppressant chlorpropham has been withdrawn in Europe, necessitating alternative approaches for controlling sprouting. Breeding potato cultivars with longer dormancy and slower sprout growth is a desirable goal, although this must be tempered by the needs of the seed potato industry, where dormancy break and sprout vigour are required for rapid emergence. We have performed a detailed genetic analysis of tuber sprout growth using a diploid potato population derived from two highly heterozygous parents. A dual approach employing conventional QTL analysis allied to a combined bulk-segregant analysis (BSA) using a novel potato whole-exome capture (WEC) platform was evaluated. Tubers were assessed for sprout growth in storage at six time-points over two consecutive growing seasons. Genetic analysis revealed the presence of main QTL on five chromosomes, several of which were consistent across two growing seasons. In addition, phenotypic bulks displaying extreme sprout growth phenotypes were subjected to WEC sequencing for performing BSA. The combined BSA and WEC approach corroborated QTL locations and served to narrow the associated genomic regions, while also identifying new QTL for further investigation. Overall, our findings reveal a very complex genetic architecture for tuber sprouting and sprout growth, which has implications both for potato and other root, bulb and tuber crops where long-term storage is essential.

Analisis Of Qulity Control Product Damage At PT.Sinar Jaya Inti Mulya Kota Metro

Damage products that are not in accordance with standards is a major problem for each company, because these problems will cause losses for the company as a result of increasing production costs and lower selling value of products. The quality control system carried out at PT. Sinar Jaya Inti Mulya is still lacking due to a lack of quality control personnel as well as machine maintenance and labor constraints. The purpose of this study was to determine the type and amount of damage that occurred and what factors caused the damage or deterioration of product quality. The method used in this research is explanatory survey method. This type of research is quantitative research with the object of research is product quality control and product damage. Data collection using interviews and documentation. The analytical tool used is to use C Chart analysis, Pareto Chart and Fishbone Analysis. The results of the C Chart analysis research showed that the amount of damage that occurred was still within tolerance limits. The number of product defects based on the order of the number is the highest due to the presence of foreign matter impurities, moisture content and free fatty acid content. The factors that influence product damage are mostly related to workers who do not supervise the production process and lack of quality control personnel as well as other causes such as raw materials and the environment.
 Keywords: Control of product quality, product damage

Research and development of the controller based on the model predictive control

Modern automated process control systems that use programmable logic controllers use software controllers based on the proportional integral-differential control law, the PID controller. In most cases, this regulator is sufficient for conducting the technological process. It has high performance with configurable and sufficient quality of regulation. However, using a PID controller for non-linear, poorly defined, multi-connected objects with a long delay time can lead to unstable control quality indicators, accumulation of errors, and ultimately to a deterioration in product quality. One of the most promising methods of control is Model Predictive Control - MPC. The method base on predictive models of control objects. The quality of the controller's control depends on how well the system dynamics described by the model used to design the controller. In most cases, MPC-based control use to handle optimal control problems on the Manufacturing Execution System-MES. However, thanks to the development of microprocessors and increased CPU performance, it becomes possible to apply the principles of control with a predictive model at a lower level, and perform real-time operational control in optimal modes. The work presents the algorithm of MPC controller. The control object is a SISO object with a nonlinear characteristic and a long transition process. Studies of the developed MPC regulator showed that the quality of regulation, compared to the PID regulator, increased by more than 20%, the time to get to set point decreased, and there was almost no over-regulation. The most effective application of the MPC controller is seen in processes with long transitions and with a significant delay time.

Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam.

Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the quality of dried meat products, warranting the development of an advanced and economical drying method. This study investigated the effect of super-heated steam (SHS) drying on the quality characteristics of semi-dried restructured jerky as a measure to prevent the excessive quality deterioration of meat products during drying. The control sample was dried using hot air, and the treatment samples were dried using SHS at different temperatures (200, 250, and 300 °C) and for different durations (90, 105, and 120 min). With increasing SHS temperature and duration, the moisture content, water activity, and residual nitrite content of the jerky were reduced. The shear force values for treatments at 200 and 250 °C were lower than those for the control. With a non-significant difference in lipid oxidation compared with the control, the overall acceptability score was the highest for the treatment at 250 °C for 120 min. In conclusion, SHS (250 °C for 120 min) drying has a potential industrial value to replace the hot air drying method.

Data-driven dynamic predictive maintenance for a manufacturing system with quality deterioration and online sensors

Manufacturing systems are generally subject to product quality deterioration as a result of degradation of machine tooling-components, and thus tooling-component replacement has always been an effective way to ensure high product quality. For individual tooling components, online degradation data from sensors contain the information about their unique degradation patterns, which can be used to achieve precise degradation prediction. Therefore, this paper proposes a data-driven dynamic predictive maintenance policy which utilizes online degradation data to continuously enhance the degradation prediction of tooling components and further constantly revise the maintenance schedule. To account for individual heterogeneity, the tooling-component degradation rates are assumed as random variables, whose posteriori distributions are continuously updated using the online degradation data based on Bayesian approach. The real-time degradation prediction of tooling components is further used to predict the deterioration of product quality and machine reliability based on the response model and integrated hazard function. The quality and reliability deteriorations are measured by costs to construct a dynamic cost rate function, which is used to make adaptive PM schedules. Case study shows that the proposed policy can make practical maintenance schedules and achieve cost saving in general.

Prevalence and Survival of Stenotrophomonas Species in Milk and Dairy Products in Egypt.

Stenotrophomonas maltophilia is a nosocomial, multidrug-resistant pathogen that causes significant economic losses in milk production and deterioration of dairy product quality. This study investigates the prevalence and the survival of S. maltophilia under different food preservation conditions. A total of 240 samples, including farm-sourced milk, dairy shop purchased milk, Kareish cheese, Domiati cheese, ice cream, yoghurt, cooking butter, and unpasteurized cream were collected from various locations in Beni-Suef Governorate, Egypt. Thirty samples of each product were analyzed by standard biochemical tests for the presence of Stenotrophomonas spp., which was isolated from 36% (87/240) of the examined samples. The highest prevalence was observed in ice cream (80%), followed by unpasteurized cream (67%), whereas the lowest incidence was in Domiati cheese (3.3%). S. maltophilia, identified by PCR, was found only in unpasteurized cream (13%), cooking butter (10%), ice cream (6.7%), and dairy shop milk (3.3%). We also studied the viability of S. maltophilia in laboratory manufactured cream, butter, and cheese under different preservation conditions. S. maltophilia was able to survive for 30, 30, 28, 30, and 8 d in the inoculated cream, butter 0% salt, butter 3% salt, cheese 0% salt, and cheese 6% salt, respectively. Thus, S. maltophilia was able to survive more than predicted in all products in this study. This suggests that strains of S. maltophilia may develop adaptive strategies that enable survival under different food preservation conditions, which contradicts previous knowledge about the sensitivity of this microbe to environmental stress conditions. Our overall aim was to draw attention to the prevalence and future potential for increased public health significance of Stenotrophomonas spp.

The Formation and Control of Ice Crystal and Its Impact on the Quality of Frozen Aquatic Products: A Review

Although freezing has been used to delay the deterioration of product quality and extend its shelf life, the formation of ice crystals inevitably destroys product quality. This comprehensive review describes detailed information on the effects of ice crystals on aquatic products during freezing storage. The affecting factors (including nucleation temperature, freezing point, freezing rate, and temperature fluctuation) on the size, number, distribution, and shape of ice crystals are also elaborated in detail. Meanwhile, the corresponding technologies to control ice crystals have been developed based on these affecting factors to control the formation of ice crystals by inhibiting or inducing ice crystallization. In addition, the effects of ice crystals on the water, texture, and protein of aquatic products are comprehensively discussed, and the paper tries to describe their underlying mechanisms. This review can provide an understanding of ice crystallization in the aquatic products during freezing and contribute more clues for maintaining frozen food quality.

Improving seed storage methods

Methods of storage of seeds of harvested cotton seeds improving and improving the quality of stored cotton. Pay attention to the fact that it is stored indoors in order to maintain its fertility giving, as well as ensuring quality storage of seeds. This way the biggest drawback of based devices is the bottom of the camera Along with heavy mixtures of cotton also fall remains. To eliminate this, at the bottom of the camera in experiments the need to reduce the size of the pocket quality seeds as a result of its detection and elimination was found to be conservative. Such a situation in turn leads to deterioration in product quality. Increased humidity, extreme temperature drop or rise deterioration of seed quality, its forgetfulness, quantity, it also causes deterioration in fibre quality.

Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage.

Ambient-storage-friendly, ready-to-eat (RTE) meat products are convenient in emergencies, such as earthquakes, flash floods and the current global Covid-19 lockdown. However, given the processing and long storage time of such food products, the lipid and protein components may be more susceptible to oxidation. Chicken serunding is a low-moisture, high-lipid, high-protein, RTE product that is prone to lipid oxidation and protein co-oxidation, causing product quality deterioration. The present study assessed the effects of storage temperature (25, 40, 60 °C), antioxidant (butylated hydroxyanisole, BHA), and multilayer packaging materials [metallised polyethene terephthalate (MPET) and aluminium] on the lipid oxidation and protein co-oxidation of chicken serunding during six months of storage. All lipid and protein markers elevated with increasing temperature (25 < 40 < 60 °C), indicating that storage of low-moisture meat at high temperature is not feasible. BHA was effective against lipid oxidation, as indicated by the significantly lower (p <0.05) extracted lipid content and delayed formation of malondialdehyde, a secondary lipid oxidation product. However, BHA is not effective against protein co-oxidation, as shown by the insignificant (p >0.05) effect on preventing tryptophan loss, protein carbonyl formation and Schiff base accumulation. MPET packaging with a superior light and oxygen barrier provided significant protection (p <0.05) compared to aluminium. In conclusion, low temperature (25 °C) storage of low-moisture, high-lipid, high-protein, cooked meat systems in MPET packaging is recommended for long-term storage to delay the progression of lipid oxidation and protein co-oxidation.

Integrated management systems in design and survey organizations

The relevance of the research topic is due, primarily, to the development trends of the construction industry of the Russian Federation in the face of declining quality of building products, the main reasons are low level of qualification, the lack of systematic monitoring at all stages of the production cycle, the deterioration of product quality of design and survey organizations. Today, the process of carrying out design and survey works is implemented in the conditions of an outdated regulatory and technical base, incorrectly drawn up technical tasks, and in some cases without prior approval of the technological part. The production cycle of construction products begins with the stage of design and survey work. The defining direction in the process of forming such characteristics of finished construction products as quality, its safety for the environment and consumers is the continuous improvement of this stage in changing conditions. Ensuring effective management of the process of creating design and estimate documentation allows to monitor, control and improve the quality, environmental friendliness and safety of construction products at each stage of its design. High indicators of quality, safety for the environment and consumers of design and survey products depend on the combined interaction of internal factors of the organization that ensure its sustainable development in constantly changing external conditions. It is at the stage of design and survey work that decisions are made on the criteria of economic and environmental efficiency of construction and operation of construction products. Design and survey organizations act as guarantors of both the safety of the future object and the payback of the resources invested by the customer, laying in the products the most cost-effective and modern technical solutions from the point of view of human and environmental safety.

Effects of pulsed electric fields and preliminary vacuum drying on freezing assisted processes in potato tissue

The effects of pulsed electric field (PEF) treatment and preliminary vacuum drying (VD) on freezing assisted processes for the potato tissue were studied. The PEF treatment was done at 600 V/cm using the protocol to insure the high level of potato disintegration. The VD was done at sub-atmospheric pressure of p = 0.30 bar. Such conditions allowed relatively fast dehydration accelerated by PEF treatment at low or moderate temperatures inside sample (<50 °C). Impacts of PEF and VD on freeze-thawing (FT) and freeze-drying (FD) processes were tested. The duration of the freezing and thawing processes noticeably increased with increasing of the moisture ratio. The PEF treatment also accelerated the FD and affected the final level of dehydration after prolonged FD for 24 h. It was demonstrated that application of VD and VD combined with FT deteriorated the rehydration, whereas VD combined with FD facilitated the rehydration of deeply dried potato tissue. The obtained regularities can be useful in future practical implementations of freezing assisted processes with fine control of deterioration of product quality and reduced operating and maintenance costs.

Application of ohmic heating for the inactivation of microbiological hazards in food products

AbstractOhmic heating has long been used to inactivate pathogens in food products. Several research investigations on the use of ohmic heating technology in the inactivation of microbial hazards in food products are discussed in this review. These studies are discussed under the following sub‐headings: (a) inactivation of microbiological hazards, (b) in combination treatments with other sanitizing technologies, and (c) mathematical modeling, all of which are of long‐standing interest. In this review, we evaluate ohmic heating as a rapid and volumetric heating process that inactivates microbiological hazards in food products. We also examine ohmic heating‐based combination treatments as promising methods to maximize microbial inactivation efficacy and minimize the quality deterioration of food products. We first highlight the fact that most researchers had an interest in the inactivation of vegetative pathogens, whereas only a few focused on the inactivation of bacterial spores. In general, significantly higher treatment conditions were needed to inactivate bacterial spores (&gt;95°C) than vegetative pathogens (&gt;50°C). Studies on the inactivation of viral pathogens by ohmic heating are limited, and further research is needed in this field. In the first part of this review, the nonthermal effects of ohmic heating are also discussed, which is a popular topic in the food industry. Cumulatively, research suggests that that these nonthermal effects are dependent on the treatment conditions and the electrical conductivity of different food samples. Therefore, we suggest that focus should be on the thermal rather than the nonthermal effects of ohmic heating when considering the application of this technology to inactivate pathogens. Finally, we introduced combination technology based on ohmic heating and mathematical modeling, which are of interest recently.

Energy and exergy analyses of carob pulp drying system based on a solar collector

In regards to the highly perishable character of most food products and plants, their conservation during large transportation distances and storage is a sensitive issue. The drying process is a method used to increase the shelf life of the products. It is a fundamental operation in the industry that requires energy and time. This process permits to avoid the deterioration of product quality through the microorganisms and the enzymatic reactions. The aim of this work is to study the carob pulp (Ceratonia Siliqua L.) solar drying using a convective solar dryer. Besides, to understand the drying kinetics and to obtain the characteristic drying curve under different temperatures (50, 60, 70, 80 °C) and different drying air velocities. As results, the increase of drying temperature leads to a drying time decrease. In addition, the variation of the diffusivity coefficient is found to be ranged between 1.56 10−9 and 6.98 10−9, moreover, it is influenced by the increase of the drying temperature. As well an energy-exergy analysis is conducted to evaluate the performance of the studied solar dryer. The energy and exergy efficiencies of the convective dryer are varied in a range of 4.23–7.25% and 30.12–80.5%, respectively.

Continuous Production of Galacto-Oligosaccharides by an Enzyme Membrane Reactor Utilizing Free Enzymes.

Galacto-oligosaccharides (GOS) are prebiotic compounds widely used for their health-promoting effects. Conventionally, GOS is produced by the enzymatic conversion of lactose in stirred tank reactors (STR). The high operational costs associated with enzyme inactivation and removal might be reduced by the application of enzyme membrane reactors (EMR). In this study, we aimed to assess the potential of continuous GOS production by EMR using soluble Biolacta N5, a Bacillus circulans-derived commercial enzyme preparation. The steady-state performance of the EMR equipped with an ultrafiltration module was investigated as function of residence time (1.1–2.8 h) and enzyme load (17–190 U·g−1) under fixed operational settings of temperature (50 °C), pH (6.0), lactose feed concentration (300 g·kg−1), and recirculation flow-rate (0.18 m3·h−1). Results indicate that the yield of oligosaccharides with higher degree of polymerization (DP3-6) in STR (approx. 38% on total carbohydrate basis) exceeds that measured in EMR (ranging from 24% to 33%). However, a stable catalytic performance without a significant deterioration in product quality was observed when operating the EMR for an extended period of time (>120 h). Approx. 1.4 kg of DP3-6 was produced per one gram of crude enzyme preparation over the long-term campaigns, indicating that EMR efficiently recovers enzyme activity.

The influence of manual harvesting on the quality of picked apples and the Picker’s muscle load

Uncomfortable working conditions can lead to a deterioration of product quality, and employee health, as well as reduction in work efficiency. The article presents the results of the research determining the relationship between the height of fruit harvesting, the picker's muscle tension and the surface pressure exerted during harvest. The EMG method was used to measure muscle tension of the thumb abductor, arm and lumbar spine. A Tekscan measuring tool was used to determine the surface pressure generated on apples.The article shows that there is a relationship between the ergonomics of apples harvesting and the surface pressures exerted on the apples. The picker's position and the height from which the apples are obtained affect the quality of the fruit. Determining the ergonomic position of the picker improves the comfort of work, but also reduces the surface pressure exerted on the apples. Based on the results of the research, it was found that the most optimal height from which apples should be obtained is 1000 mm. The highest values of surface pressure were measured for 500 mm and 2000 mm pick heights. In addition, at the stage of filling and transporting of apples into a sack or other container, the shoulder and thumb muscles showed the greatest activity. A new method proposed by the authors allows to effectively determine the values of surface pressures exerted on the picker's hand and an impact on fruit harvest ergonomics. The above procedure can be successfully used to assess picker’s effort while harvesting other fruit varieties.

Effects of HVEF treatment on microbial communities and physicochemical properties of catfish fillets during chilled storage

The effects of high-voltage electrostatic field (HVEF) on the microbial communities and quality characteristics of catfish fillets were investigated. Samples with 30 kV/15 min HVEF treatment and without treatment (control) were stored at 4 °C for 0, 1, 3, 5 and 7 d. The total volatile basic nitrogen (TVB-N) and total viable count (TVC) of HVEF-treated sample (20.5 mg/100 g and 5.64 log CFU/g, respectively) were significantly lower than those of the control (32.4 mg/100 g and 7.42 log CFU/g, respectively) at 7 d. Therefore, the shelf life of HVEF-treated fillets was 2 days longer than the control (5 d). Besides, HVEF treated samples showed less tissue damages, lower thiobarbituric acid-reactive substances (TBARS) and higher water holding capacity throughout the chilling storage. Additionally, the high-throughput sequencing results indicated that HVEF treatment reduced the relevant abundance of Flavobacterium and Geobacillus at 0 d, and mainly inhibited the growth of Acinetobacter and Streptococcus after 7 d storage, which meant the growth of spoilage bacteria were inhibited, corresponding with the results of TVB-N and TVC. The results indicated HVEF treatment could be implemented as a new fish processing technology to delay product quality deterioration and extend the shelf life of catfish fillets.

Soybean peptides' cryoprotective effects on Saccharomyces cerevisiae fermenting power in frozen dough and maintenance of the Chinese steamed bread qualities

Strain leavening power loss and product quality deterioration are the two main issues in frozen dough technology being used during Chinese steamed bread manufacture. Our study added soybean peptides (SP) in the Saccharomyces cerevisiae growth medium to restore its fermentative capability in dough and maintain the steamed bread qualities. When dough was not frozen, 0.1% (w/v) SP-added group's fermenting rate was 4.6 times of the control with no SP. When dough was frozen at −20°C for 7 and 30 days prior to fermentation, respectively, fermenting speed of 0.1% SP group was 4.8 and 8 times of the control group. Bread from dough of the SP group also had better qualities. Adding 0.1% SP into medium also increased cells’ extracellular enzyme activity to 50 times of the blank. This study demonstrates the possibility of using edible SP to maintain strain fermenting power and bread qualities for frozen dough technology. Practical applications Chinese steamed bread is a widely consumed cereal product in East Asia, whose fermenting Saccharomyces cerevisiae has various claimed benefits to product quality. Keeping this yeast's fermenting power at low temperatures could be a challenge to industries when frozen dough technology is applied. Soybean peptides have been proved to promote fermenting microorganisms' growth at low temperatures in other food products. This study provided some evidences on how soybean peptides reserved the S. cerevisiae fermenting power during the dough freezing time frame while maintained the product organoleptic qualities; therefore, soybean peptides could have a potential application for Chinese steamed bread industries.

New Approaches on Measurement of Fruit Firmness For Fresh-Cut Products

Due to the heavy working conditions of the business world in today's conditions, changes have occurred in the habits of people consuming fruits and vegetables. It is also a fact that the people working in economically developed societies spend less time preparing food, eat at restaurants or take fast food home. Working individuals’ tendency to purchase fruits and vegetables peeled, even chopped, shredded or grated, that is semi-processed -ready for consumption- is getting stronger due to reasons such as foodservice industry, cost, labor, and hygiene. For this reason, the fresh-cut fruit and vegetable sector has become the food sector with a rapid growth trend in recent years. The biggest problem in these products is the short shelf life after semi-finished product preparation processes and the deterioration in product quality during the sales process. Preservative solutions developed to protect the product quality are successful, however, the effects of these applications on fruit firmness cannot be measured accurately due to the deterioration of fruit integrity (slicing, chopping, grating, etc.) during product processing. In this study, it has been aimed to accurately determine the changes in fruit firmness during the preservation process of the fruits taken into the fresh-cut process by using specially developed apparatus (45, 60, 90° angled V-blocks assembly). The fruit integrity deteriorates due to the preservation of the fruit by slicing the fruits taken into the fresh-cut process; after this stage, the firmness measurement cannot be carried out stably in the analyses to be made for the change of the fruit quality. The blocks apparatus developed for this purpose can be used in order to more accurately determine the effects of the applications made for quality preservation in the process of storage and shelf life in fruits divided into 4-6-8 slices. In the study, the values obtained from the firmness measurements made with sliced fruits in apple, pear and quince species showed that the developed angled blocks apparatus gave more stable measurement values considering the standard deviation value and the variation created by the averages.

Correlation of Interface Microstructural Features with the Adhesive Bonding Strength of Galvannealed Interstitial-Free Steel

Flaking of galvannealed steel due to interfacial bond failure during press-forming results in a deterioration in product quality and reduced productivity. To solve this problem, an understanding of bonding at the interface must be gained in terms of the microstructure. In this research, the relationship between coating adhesion strength and the evolution of interface microstructure was investigated using an interstitial free steel sheet. Hat channel drawing with a bead machine and stud pin tests were used to measure the flaking resistance and adhesive bond strength, respectively. A strong relationship was found between flaking resistance and interfacial bond strength. High bond strength samples exhibited two distinctive microstructures, Zn-penetrated grain boundary, and rough, island-like knoll, with the knoll always surrounded by the grain boundaries. The rough knoll, with etch pits on the top, formed underneath a crater, and a deep pit was observed at the grain boundary. After stud pin testing, coating residues remained mostly on the Zn penetrated and rough knoll substrates, indicating strong coating adhesion reinforced by a mechanical interlocking effect that originated from the two distinctive microstructures.

Use of binary agrocenoses to increase the stability of agroeco-systems and obtain environmentally friendly products

Modern agriculture is characterized by the fact that the increase in agricultural production is focused on the widespread use of intensive soil cultivation and high pesticidal load, which is accompanied by pollution of ecosystems and deterioration of product quality. The solution to this urgent problem is possible only on the base of a comprehensive ecologization of land use processes. The objects of research are winter wheat Bezenchukskaya 380, potato Impala, hairy vetch (wheat) Glinkovskaya, segetal vegetation, straw of winter wheat, biomass of hairy vetch. Sowing hairy vetch into winter wheat agrocenosis was carried out in spring at the same time as top dressing of grain crops (ammonium nitrate 30 kg/ha active substance) with a seeding rate of 15 kg/ha. After harvesting the monoculture, straw was added into the soil together with the green mass of the vetch. The introduction of hairy vetch into the agrocenosis had a negative effect on the development of segetal plants and ensured an increase in the yield of winter wheat by 19.3-21.2%. The advantage of plowing straw with hairy vetch biomass compared with the introduction of straw into the soil along with fertilizer mineral nitrogen was found to be 8.9-12.6% faster for decomposing linen, 5.7% for mobile phosphorus and 6.3% for exchange potassium. The highest potato yields were formed with the use of green mass of vetch and straw of 20.9 t/ha, which exceeded the variant with straw together with mineral fertilizers by 23.7%.