Deterioration Of Product Quality Research Articles

Chemical and Microbiology Characteristic of Smoked and Seasoned African Catfish Fillet Affected by Canning Processing

African catfish (Clarias gariepinus) many cultivated by the farmers, however if not treated quickly<br />damaged. One treatment that can maintain quality product african catfish is by smoked and canning. The<br />aim of this study was to determine the chemical and microbiological characteristics of smoked African<br />catfish fillet with seasoning packaged cans during storage. Preparation of research carried out by soaking<br />the African catfish fillet into seasonings and liquid smoke concentration of 10% by immersion for 1<br />minute, and then next process of curing and drying. Products that are ripe weighed 110 g and signed<br />into cans sized Ø 301x205. Added medium brine concentration 5% and vegetable oil as much as 100<br />ml, a process exhausting and seaming. The last stage is performed a sterilization process (126oC for 20<br />minutes), cooling and incubation (24oC for 2 weeks). Observations deterioration of product quality of<br />smoked African catfish fillet with seasoning performed at weeks 0, 2, 4, 6 and 8. Tests conducted include<br />chemical test which includes test TVB, pH and peroxide value and microbiological testing in the form<br />of TPC. The results showed that the combined treatment of the fumigation and the addition of medium<br />(saline 5% and solution of vegetable oil) combined with treatment canning able to maintain product<br />quality of smoked African catfish fillet with seasoning, based TVB, pH, peroxide value and TPC during<br />storage.

Chemical and Microbiology Characteristic of Smoked and Seasoned African Catfish Fillet Affected by Canning Processing

African catfish (Clarias gariepinus) many cultivated by the farmers, however if not treated quickly<br />damaged. One treatment that can maintain quality product african catfish is by smoked and canning. The<br />aim of this study was to determine the chemical and microbiological characteristics of smoked African<br />catfish fillet with seasoning packaged cans during storage. Preparation of research carried out by soaking<br />the African catfish fillet into seasonings and liquid smoke concentration of 10% by immersion for 1<br />minute, and then next process of curing and drying. Products that are ripe weighed 110 g and signed<br />into cans sized Ø 301x205. Added medium brine concentration 5% and vegetable oil as much as 100<br />ml, a process exhausting and seaming. The last stage is performed a sterilization process (126oC for 20<br />minutes), cooling and incubation (24oC for 2 weeks). Observations deterioration of product quality of<br />smoked African catfish fillet with seasoning performed at weeks 0, 2, 4, 6 and 8. Tests conducted include<br />chemical test which includes test TVB, pH and peroxide value and microbiological testing in the form<br />of TPC. The results showed that the combined treatment of the fumigation and the addition of medium<br />(saline 5% and solution of vegetable oil) combined with treatment canning able to maintain product<br />quality of smoked African catfish fillet with seasoning, based TVB, pH, peroxide value and TPC during<br />storage.<br /><br />

Plant Derivatives as Promising Materials for Processing and Packaging of Meat-Based Products - Focus on Antioxidant and Antimicrobial Effects

Oxidation is a growing concern for quality deterioration of meat and meat products as it adversely affects sensory and nutritional quality. Various synthetic oxidants have been used as counter agents to prevent oxidation in meat and meat products but the application of these compounds has been questioned due to their safety concerns. Nowadays consumers have become health conscious and they demand for healthier products. The consumption of meat and meat products has declined because of the added synthetic antioxidants and antimicrobials which are believed to have toxicological effects. Keeping this in view research is being carried out to find out novel natural products which could provide a good alternate to synthetic compounds. Various natural materials from different sources have been used in meat and meat products and exhibited similar or stronger effects as compared to synthetic compounds. This review highlights recent advances of plant derivatives as antioxidants or antimicrobials applied to meat and meat products directly or as active packaging. Practical Applications The review covered all the successfully utilized plant based derivates which have been used in meat products for the development of healthier and shelf stable meat products. Bioactive packaging technologies for extended shelf life of meat-based products were also highlighted in this review. This compilation of different researches related to value addition in meat products will be handy to the researchers to receive knowledge from a single resource. From the industrial point of view it will be easy to sort out the best research from a single document. These technologies if successfully utilized could improve the product quality and help meat industries to meet consumer demands for healthier meat products.

Analysis of the Lead Time Distribution in Closed Loop Manufacturing Systems

In several manufacturing systems found in the automotive, food and semiconductor industries, product quality or value deterioration due to excessive residence time in the system are observed. This phenomenon generates defective or low value products, thus undermining the performance of these systems. In this paper, we develop an exact analytical method for calculating the lead time distribution of closed loop systems and present an heuristic to predict the peaks of this distribution. Numerical results show previously uninvestigated behavior of closed loop manufacturing systems under lead time constraints and provide insights on the design of these complex systems.

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review.

Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.

Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics

Abstract The aim of this study was to evaluate the utilization of osmotic distillation, membrane distillation, and coupled operation of these systems as an alternative to the conventional thermal evaporation (CTE) technique for the concentration of tomato juice. Some physicochemical characteristics of the products obtained by different techniques were determined. The samples concentrated by membrane systems were more advantageous by means of many parameters investigated, especially for color, hydroxymethylfurfural (HMF) and furan formation. HMF and furan contents were increased up to three to four times after CTE while there was no statistical change after membrane concentrations. Ascorbic acid and dehydroascorbic acid levels were decreased significantly after all concentration operations. Nonetheless, as total vitamin C content, membrane systems were more advantageous compared to CTE. Sensorial evaluation also showed that, except consistence, products obtained by membrane techniques gained higher scores than thermally concentrated products. Industrial Relevance The quality of tomato paste is dependent on process conditions used to convert the tomato pulp into paste. Conventional thermal evaporation may result in the deterioration of product quality by damaging heat sensitive tomato juice components as well as inducing color changes. Moreover, some mutagenic and carcinogenic compounds such as furan and HMF may be formed. Concentration of tomato juice using membrane systems can be proposed as the promising alternative to the CTE since most of the characteristics, especially color, are preserved, and HMF and furan formations are reduced significantly by these processes.

Diameter control of copper rod in hot rolling processes

This paper aims to address the issue of fluctuations of copper rod diameter during the process of hot rolling. In addition, it proposes a solution to control the diameter of the copper rod in order to improve the quality of the hot rolling mill products. The change of copper rod diameter during the process of hot rolling results from disturbance effects (such as temperature, torque loading, and plant ageing) which leads to the deterioration of product quality. To overcome changes in the copper rod diameter, a proportional-integral-derivative (PID) based on a particle swarm optimization, auto tuning diameter controller was designed to reduce the fluctuations in the rod diameter and different control techniques with variable structure PID controllers were proposed, evaluated, and compared by extensive simulation tests. The PID diameter controller was designed based on the experimental data that showed that the speed of the rolls leads to sensible differences in the copper rod diameter. It was also designed to guarantee that the synchronization between the stands of the rolling mill is maintained so that the metal flow rates from the first stand to the last one is kept constant. Moreover, it was designed in a way which assures that the tension of the cast bar will remain unchanged and does not conflict with the tension controller. The design of the diameter controller, modeling, validation, verification and simulation of the rolling mill process is presented, which involves the reduction of the copper rod diameter by passing the hot cast bar through a preset roll gap between two work rolls that are driven by a DC motor. A proposed combined-control of motor speed and rod diameter controller reduces fluctuations in the rod diameter.

Atmospheric freeze drying of garlic slices based on freezing point depression

Garlic is difficult to dry due to browning reaction and degradation of heat-sensitive component. Freeze drying (FD) can keep good shape, color and nutrition of dried garlic, but it consumes long drying time and high energy. To shorten drying time and obtain high quality products, atmospheric freeze drying (AFD) was developed for drying garlic slices. The effects of different inlet air temperature programs on product quality and drying process were studied during AFD process. It was found that freeze point depression could lead to part of ice thawing resulting in product quality deterioration when the air temperature was not low enough. Based on this, a step-down-up temperature program was developed to reduce the drying time and provide good product quality. Keywords: garlic, freeze drying, atmospheric freeze drying DOI: 10.3965/j.ijabe.20150804.1933 Citation: Duan X, Liu W C, Ren G Y, Yang X T, Liu Y H. Atmospheric freeze drying of garlic slices based on freezing point depression. Int J Agric & Biol Eng, 2015; 8(4): 133－139.

Flaws and Ceilings: Price Controls and the Damage They Cause

Flaws and Ceilings: Price Controls and the Damage They Cause

Optimal tool replacement with product quality deterioration and random tool failure

Operating the machine with a deteriorated cutting tool often leads to poor product quality performance and high risk of tool failure. Replacing the degraded tool is an effective measure to reduce product quality loss and chance of tool failure. Excessive tool replacements, however, may increase the production capacity loss and tool replacement cost. Taking these factors into consideration, this paper presents an approach for determining the optimal tool replacement time for cutting process. It assumes that the product quality deteriorates as cutting tool wears and tool failure occurs randomly during the cutting process. A product quality failure rate model is developed to characterise the deterioration of product quality during the cutting process, and the product quality loss is estimated based on this model. Weibull distribution is employed to describe the stochastic tool life. A tool replacement model is proposed based on balancing the product quality loss, penalty cost for possible tool failure, production capacity loss and tool replacement cost. Sensitivity analysis of the optimal tool replacement decision is presented.

Department upkeep and shrinkage control

Purpose – The strategic nature of the fresh fruit and vegetables (FFV) department for supermarkets and hypermarkets is unquestioned. Yet both practitioners and researchers have difficulty optimizing its performance. The purpose of this paper is to identify the key specific drivers of the performance of FFV departments with a special attention being paid to the deterioration of product quality. Design/methodology/approach – The authors used a two-step inductive modelling process relying on interviews with experts from within the sector and a multiple case study of four FFV departments belonging to a French retail brand. Findings – After highlighting that the deterioration of product quality on the shelves is a key particularity of FFV departments, the authors identify department upkeep and shrinkage control as key intermediate variables impacting the performance of FFV departments and show how these two parameters can be controlled using three main actionable levers: marketing, in-store logistics and procurement. Research limitations/implications – The discussion of managerial implications sheds light on other phenomena requiring further investigation: team management practices, the buying role of the department manager and tailored criteria for assessing performance. Practical implications – The research shows managers that optimizing department upkeep allows turnover to be generated which exceeds the sector average without impeding the productivity of the department. The authors stress that it is imperative to control shrinkage in order to meet margin performance objectives. Originality/value – This research is a step forward because it takes account of the elements distinguishing FFV from other fresh products to highlight the factors underlying high performance levels.

Flexible Die Design and Springback Compensation Based on Modified Displacement Adjustment Method

Springback in metal forming process often results in undesirable shape changes in formed parts and leads to deterioration in product quality. Even though springback can be predicted and compensated for through the theories or methodologies established thus far, an increase in manufacturing cost accompanied by a change in die shape is inevitable. In the present paper, it is suggested that the cost accompanied with springback compensation can be minimized while allowing the processing of various three-dimensional curved surfaces by using a flexible die composed of multiple punches. With the die being very flexible, the iterative trial-and-error method can be readily applied to compensate for the springback. Thus, repeated designing and redesigning of solid or matched dies can be avoided, effectively saving considerable time. Only some adjustments of punch height are required. Detailed designs of the flexible die as well as two core algorithms to control the respective punch heights are described in this paper. In addition, a closed-loop system for the springback compensation using the flexible die is proposed. The amount of springback was simulated by a finite element analysis and the modified displacement adjustment (DA) method as the springback compensation model was used in the closed-loop system. This system was applied to a two-dimensional quadratic shape problem, and its robustness was verified by an experiment.

An Updated Review of Meat Authenticity Methods and Applications

Adulteration of foods is a serious economic problem concerning most foodstuffs, and in particular meat products. Since high-priced meat demand premium prices, producers of meat-based products might be tempted to blend these products with lower cost meat. Moreover, the labeled meat contents may not be met. Both types of adulteration are difficult to detect and lead to deterioration of product quality. For the consumer, it is of outmost importance to guarantee both authenticity and compliance with product labeling. The purpose of this article is to review the state of the art of meat authenticity with analytical and immunochemical methods with the focus on the issue of geographic origin and sensory characteristics. This review is also intended to provide an overview of the various currently applied statistical analyses (multivariate analysis (MAV), such as principal component analysis, discriminant analysis, cluster analysis, etc.) and their effectiveness for meat authenticity.

Pre-harvest calcium application increases biomass and delays senescence of broccoli microgreens

Microgreen consumption has been steadily increasing in recent years due to consumer awareness of their unique color, rich flavor, and concentrated bioactive compounds. However, industrial production and marketing is limited by their short shelf-life associated with rapid deterioration in product quality. This study investigated the effect of pre-harvest calcium application on the post-harvest quality and shelf-life of broccoli microgreens. Broccoli microgreen seedlings were sprayed daily with calcium chloride at concentrations of 1, 10 and 20mM, or water (control) for 10 days. The fresh-cut microgreens were packaged in sealed polyethylene film bags. Package headspace atmospheric conditions, overall visual quality and tissue membrane integrity were evaluated on days 0, 7, 14, and 21, during 5°C storage. Results indicated that the 10mM calcium chloride treatment increased the biomass by more than 50%, and tripled the calcium content as compared to the water-treated controls. Microgreens treated with 10mM calcium chloride spray exhibited higher superoxide dismutase and peroxidase activities, lower tissue electrolyte leakage, improved overall visual quality, and reduced microbial growth during storage. Furthermore, calcium treatment significantly affected expression of the senescence-associated genes BoSAG12, BoGPX6, BoCAT3 and BoSAG12. These results provide important information for commercial growers to enhance productivity and improve postharvest quality and shelf-life, potentially enabling a broadening of the retail marketing of broccoli microgreens.

Eastern Germany's economic development revisited: path dependence and economic stagnation before and after reunification

Twenty years after reunification Eastern Germany's economy is relatively stagnant compared with most of the productivity and income variables of Western Germany. The strong initial take-off which lasted until the mid to late 1990s ended at a level of 70%–80% of the western reference values. In this article two interdependent hypotheses are put to the test: (i) that the communist economy prior to reunification was on a stagnating path, contrary to what standard analyses show; and (ii) that strong elements of path dependence exist and that the switch from a planned to a market economy offset the pre-unification stagnation but was not able to repair structural deficits inherited from the past. In fact, looking into Western Germany's long-term data, an extremely stable development path can be found that extends from the nineteenth century to the present. Thus analysis of the East German development path is both economically relevant and politically interesting if economic policies are to be formulated. A series for East German output is recalculated to describe the macroeconomic development relative to its West German twin. In doing so, assumptions are made about its initial starting point after World War II and the effects which the deterioration of product quality over time, the loss of international competitiveness and the unavailability of foreign goods had on purchasing power. In fact, performance was very bleak and growth halted in the 1970s. This coincides with fundamental changes in the world economy, the confiscation of the remaining parts of the private sector and ever-expanding subsidisation of private consumption. This led, in sharp contrast to findings by other authors, to a decline in real output until the mid 1980s, when fresh money was brought in from the West. In the end, East Germany collapsed at an economic level comparable to that of West Germany in the mid 1950s to early 1960s, depending on whether the external value of goods or internal purchasing power is used as a reference point. In spite of overcoming its low initial starting position during the first years after transition to a market economy began, Eastern Germany has reverted to its old development path extending from the 1950s and the 1960s.

Thermal inactivation of Salmonella enteritidis PT 30 in almond kernels as influenced by water activity.

Salmonellosis outbreaks related to consumption of raw almonds have encouraged the scientific community to study the inactivation kinetics of pathogens in this dry commodity. However, the low moisture content of the product presents a challenge for thermal control, because the time required to achieve the desired thermal inactivation of microorganisms increases sharply with reduced moisture content and water activity. In this study, we explored and modeled the heat inactivation of Salmonella enterica serovar Enteritidis PT 30 in almond cultivar 'Nonpareil' kernel flour at four water activity (a(w)) values (0.601, 0.720, 0.888, and 0.946) using four temperatures for each a(w). The results showed that the inactivation was well fitted by both Weibull distribution (R(2) = 0.93 to 1.00) and first-order kinetics (R(2) = 0.82 to 0.96). At higher a(w) values, the rate of inactivation increased and less time was needed to achieve the required population reduction. These results suggest that, to avoid deterioration of product quality, shorter process times at lower temperatures may be used to achieve desired inactivation levels of Salmonella Enteritidis PT 30 by simply increasing the moisture content of almonds. These goals could be achieved with the use of existing procedures already practiced by the food industry, such as washing or prewetting scalding before heat inactivation.

PREDICTION OF EXTENSOGRAPH PROPERTIES OF WHEAT‐FLOUR DOUGH: ARTIFICIAL NEURAL NETWORKS AND A GENETIC ALGORITHM APPROACH

ABSTRACTWheat‐flour dough is a viscoelastic material with nonlinear rheological behavior. Extensograph is a useful system for dough rheological measurement. Our purpose in this research was to apply soft computation tools for predicting the extensograph properties of dough from several physicochemical properties of flour. This study used the resulting model to suggest modifications of processing conditions for reducing economic loss and minimizing product quality deterioration. A generalized feed‐forward artificial neural network (ANN) with a back‐propagation learning algorithm was employed to estimate the extensograph properties of dough. Trial and error and genetic algorithm (GA) were applied in the training phase for developing an ANN with an optimized structure. Developed ANN using GA has excellent potential for predicting the extensograph properties of dough. Sensitivity analyses were conducted to explore the ability of inputs in predicting the extensograph properties of dough. Results showed gluten index was the most sensitive input in dough extensograph characterizations.PRACTICAL APPLICATIONSExtensograph is a suitable instrument for measuring the stretching properties of dough to make reliable statements about the baking behavior of the wheat‐flour dough in practical industrial applications and in research. Rheological measurements of each batch in the production line are very useful and make online and in‐time process adjustments possible, but this is usually impractical in an industrial setting. Therefore, accurate prediction of dough rheology could provide many benefits to the baking industry for satisfying consumer demands. In the current study, genetic algorithm‐neural network approach was applied to predict extensograph properties of dough as affected by physicochemical properties of flour. In comparison with trial and error, genetic algorithm can determine an artificial neural network's topology and inputs in less time with excellent performance in prediction. According to the results of sensitivity analyses, of the seven investigated inputs, changes in gluten index have the most effect on estimating extensograph properties of dough.

Effect of Drying Methods on the Quality of the Essential Oil of Spearmint Leaves (Mentha spicata L.)

Drying is one of the primary processes involved in the manufacture of herbs, which themselves come in the form of stems, leaves, and roots. The quality of the final product depends on the procedure used and drying method. This article presents the results pertaining to the drying behavior of spearmint in both hot air drying and freeze drying conditions. Conventionally, herbs are dried at high temperatures (40–45°C), which results in a deterioration of product quality. The characteristics of vacuum freeze–dried herbs were studied, and the quality of the freeze-dried products was assessed. It was found that drying time and essential oil content were strongly influenced by chamber pressure. Higher chamber pressure tended to lengthen the drying time but preserved the major volatile compounds of spearmint in the final product. The quality of the freeze-dried product was assessed as being lower than that of the raw material but higher than that of a convectively dried product. Four different mathematical models were fitted to the drying data. A water absorption test confirmed that the rehydration ratios of vacuum freeze–dried mint leaves were higher than those that were convectively dried.

Free radical interactions between raw materials in dry soup powder

Interactions at the free radical level were observed between dry ingredients in cauliflower soup powder, prepared by dry mixing of ingredients and rapeseed oil, which may be of importance for quality deterioration of such dry food products. The free radical concentrations of cauliflower soup powder, obtained by electron spin resonance (ESR) spectroscopy, rapidly become smaller during storage (40°C and relative humidity of 75%) than the calculated concentrations of free radicals based on the free radical concentrations of the powder ingredients used to make the soup powder and stored separately under similar conditions. Similarly, free radical concentrations decreased faster when any combination of two powder ingredients (of the three major ingredients of the soup powder) were mixed together and stored at 50°C for 1week than when each powder component was stored separately. Furthermore, yeast extract powder was found to play a key role when free radical interactions between powder ingredients occurred. The incubation of rapeseed oil with powder ingredients at 45°C for 24h, indicated the ability of cauliflower powder to increase the concentration of hydroperoxides in rapeseed oil, while yeast extract powder was found to prevent this hydroperoxide formation.

Effect of organic amendments on uptake of selenium and biochemical grain composition of wheat and rape grown on seleniferous soils in northwestern India

AbstractCrops grown in seleniferous soil may accumulate selenium (Se) to levels considered highly toxic for animal and human consumption. Furthermore, higher Se content in plant tissues leads to considerable deterioration in product quality. Application of organic amendments plays an important role in improving soil physical, chemical, and biological conditions and influencing nutrient availability. A field trial was conducted to evaluate the effect of organic amendments, namely poultry manure (PM), sugar cane press mud (SCPM), and farmyard manure (FYM), on Se uptake and grain quality of wheat and oilseed rape grown on a seleniferous soil in Punjab, India. Selenium accumulation by wheat and oilseed rape grains decreased significantly (75%–95%) with the application of PM and SCPM, while FYM application resulted in a significant decrease (23%) only in case of wheat grains. The amount of Se associated with seed proteins varied in proportion to its uptake under different treatments. Quality of wheat grains improved considerably with respect to total soluble sugars, reducing sugars, starch, lipids, and sulfur concentrations only after application of SCPM and PM. Treating a Se‐contaminated soil with organic amendments significantly increased the oil concentration and changed the proportion of various fatty acids in rape grains. It is concluded that applying organic amendments to Se‐contaminated soils can alleviate the deleterious effects of Se and restore the nutritional quality of grains.