Simulated Commercial Conditions Research Articles

Shaker Methods for Selective Removal of Oranges

ABSTRACT FIVE fruit removal methods were evaluated on three dates in each of 3 years under simulated commercial conditions to determine their ability to selectively remove mature 'Valencia' oranges without damage to the follow-ing year's young fruit crop. Fruit yields were not materially affected by harvesting at 90 percent removal efficiency with shaker removal methods early in the season before young fruit drop diminished. The slider crank shaker plus abscission chemical (RELEASE) removal method reduced subsequent fruit yield the least and the air shaker plus abscission chemical method reduced subsequent yield the most. Application of the abscission chemical did not affect the subsequent fruit yield response to the shaker-catchframe removal method.

Behavior of Clostridium botulinum in Vacuum-Packed Fresh Celery

Sliced fresh celery pieces were placed in barrier pouches (1 mm Nylon/2.5mm polyethylene) and then inoculated with types A, B, and E Clostridium botulinum spores (105/454 g). Pouches were sealed after evacuating, flushing with nitrogen, or without alteration, and were then incubated at 7 or 21 C for up to 8 weeks. None of these inoculated samples yielded botulinum toxin. Fortification of vacuum-packaged celery with nutrient broth resulted in toxin production at 21 C after 8 weeks. All results indicated that fresh celery held anaerobically under simulated commercial refrigerated storage conditions will not support growth and toxin production by C. botulinum because of nutrient insufficiency or other inhibition factors.

Chemical reactions involved in the deep-fat frying of foods.

AbstractDeep‐fat frying is one of the most commonly used procedures for the preparation and manufacture of foods in the world. During deep‐fat frying, oxidative and thermal decompositions may take place with the formation of volatile and nonvolatile decomposition products, some of which in excessive amounts are harmful to human health. A limited survey of frying fats used in commercial operations indicated that some were maintained at good quality and others were overused or abused. The volatile decomposition products produced by corn oil, hydrogenated cotton‐seed oil, trilinolein, and triolein, under simulated commercial frying conditions, were collected, fractionated, and identified. A total of 211 compounds were identified. The nonvolatile decomposition products produced by trilinolein, triolein, and tristearin under simulated commercial frying conditions were collected and characterized. After being treated under deep‐fat frying conditions at 185 C for 74 hr, trilinolein yielded 26.3% non‐urea‐adduct‐forming esters, triolein yielded 10.8%, and tristearin also yielded 4.2%.

2,4-D residues in stored lemons from post-harvest treatments

Lemons were treated under simulated commercial conditions with various forms of 2,4- dichlorophenoxyacetic acid (2,4-D) to reduce losses in storage from stem end rot caused by the fungus Diaporthe citri. The 2,4-D was applied either as a single packing line treatment in wax, or as a double treatment in a benomyl fungicide bulk dip followed by the packing line treatment. The fruit were held under commercially used storage conditions and analysed at intervals for 2,4-D residues. In one trial, the sodium salt at 100 to 500 mg 2,4-Dl-1 in wax was used, and the wax applied by the foaming and dipping methods, Initial residue levels on the fruit varied with rate of application of the salt, but foaming and dipping modes of application gave similar levels. At eight weeks, residues were only detectable in double treated fruit. In a second trial, the sodium and dimethylamine salts and the ethyl ester forms were used, as a single treatment at 500 mg 2,4-D l-1 in wax foam or a double treatment at 500 mg 2,4-D l-1 in a benomyl dip followed by 500 mg 2,4-D l-1 in wax foam. The residue levels were in the order: sodium salt < dimethylamine salt < ethyl ester. Residues declined in storage, but were still detectable after 12 weeks, except for the single treatment with the sodium salt. Residues from both single and double 2,4-D treatments were always within Australian and U.S permissible limits. Provided that the recommended rate of 500 mg 2.4-D l-1 is not exceeded, none of the 2,4-D formulations tested should give excessive residues in fruit.

Zeaxanthin as a Broiler Pigmenter

Zeaxanthin in a stabilized gelatin beadlet formulation was evaluated as a broiler pigmenter in 2 trials. In the first experiment, low oxycarotenoid basal broiler starter and grower rations were fed continuously for 7 weeks with zeaxanthin added to both of the rations at concentrations of 11, 22 and 33 mg./kg. Zeaxanthin was compared to three other pigmentation sources: β-apo-8’-carotenoic acid ethyl ester, marigold petal meal and a concentrated extract from marigold petal meal.In the second experiment, zeaxanthin was added at a concentration of 2.75 to 11 mg./kg. to broiler grower rations containing <1.0, 5.5, 11, 16.5, or 22 mg. oxycarotenoids/kg. from feed ingredients and fed from the 29th through the 49th day.The birds from both experiments were processed under simulated commercial conditions. Shank color was visually scored by 3 or 4 persons using the Roche Yolk Color Fan and breast feather tract pigmentation was measured using the Purina Skin Pigmentation Guide.Zeaxanthin was shown to be a very effective broiler pigmenter producing a highly acceptable yellow to yellow-orange color in both the shanks and breast skin.

Disinfestation of Western Australian Granny Smith apples by cold treatment against the egg and larval stages of the Mediterranean fruit fly (Ceratitis capitata (Wied.))

In a series of tests during 1974 export grade Granny Smith apples artificially infested with eggs, young and old larvae of Mediterranean fruit fly (Ceratitis capitata (Wied.)) were cold stored at 0.5�C � 0.5�C for 14 days and at 1.5�C � 0.5�C for 16 days in simulated commercial conditions. No survivors were recorded from tests in which an estimated total of 340,200 eggs and larvae were treated. No injury to the fruit was caused by the treatments. Apples are held in cool stores after harvest at these temperatures as normal commercial practice. The experimental programme demonstrated that such commercial treatments can be applied to meet export requirements to obtain entry to quarantine areas.

The production of an antimicrobial effect in pork heated with sodium nitrite under simulated commercial pasteurization conditions

SummaryThe production of a thermally induced inhibitor, derived from nitrite, was first demonstrated in a laboratory medium by Perigo, Whiting &amp; Bashford (1967), and was subsequently confirmed by other workers. Using modified techniques, Ashworth &amp; Spencer (1972) demonstrated the production of a thermally induced inhibitor in minced pork, containing sodium nitrite, when given a sterilization heat treatment.This report describes work undertaken with model systems of pork which were pasteurized under conditions similar to those likely to be encountered in the commercial treatment of products such as large pasteurized canned hams. The results show that a thermally‐induced inhibitor, derived from nitrite, was produced in the model systems. The inhibitory effect on spores of Clostridium sporogenes was similar whether these were heated with the meat or inoculated post processing. Under pasteurization conditions an effect could be seen both in terms of the input and the residual nitrite levels. The presence of sodium chloride at a level of 3·5% on the aqueous phase slightly reduced the levels of nitrite necessary to inhibit the spores.

Variables affecting sugar removal in freeze-leached potato strips

Strips cut from cold storage (5 C), potatoes were immersed in difluorodichloromethane (R-12) from 5 to 13 sec. This rapid freezing was found to selectively damage only the frozen cells and to increase their permeability with respect to intracellular soluble materials. Subsequent immersion in water (17 to 52 C) leached the soluble materials from the frozen cells. This method of leaching in 20 min removed less than 15% of the starch released by potato strips leached at 65 C for 15 min (simulated commercial conditions). The depth of freeze determined by physical methods and by analysis of the leached surface layers showed reducing sugar removal 0.1 to 0.2 mm below the calculated average depth of freeze. In experimental lots the weight of leached materials increased with increased freezing time. Manipulating freezing depth and leaching time made it possible to achieve the required sugar removal from different lots of tubers.

Continuous Vacuum Foam Drying of Whole Milk Under Simulated Commercial Scale Conditions

This paper reports studies that tested the technical feasibility of vacuum foam drying of whole milk under simulated commercial-scale production. The tests showed that the scale-up ratio from pilot to commercial size is valid and that the feed nozzle will deliver a smooth and continuous ribbon of foam to the belt at commercial rates. They also showed that the agitated-film, vacuum evaporator will operate for at least 12 hours before shutdown for cleaning becomes necessary. A multiple-blade doctoring system was designed, built, installed and tested that permits satisfactory continuous removal of product from belt for at least five consecutive days. Other important observations were that temperature of the gas-containing concentrate and its dwell time from the gas disperser through the nozzle to the belt have significant effects on the behavior of foam as it leaves the nozzle and as it reacts to heat on the belt. It is concluded that insofar as a pilot-scale can predict, the vacuum foam-dried whole milk process is ready for commercialization.

Stable banana purée for long-term refrigerated storage.

AbstractBanana puree, containing 200 ppm potassium sorbate, was stored under simulated commercial conditions at 45° F. When the flavour quality of this purée was compared with that of puree lacking sorbate, it was found highly acceptable even after 6 months of storage. Sorbate‐supplemented purée showed no gross signs of spoilage and had a low population of yeasts, the predominant spoilage organisms. This product is thus suitable for use in bakery, dairy, and other banana‐flavoured specialty food products.

Response of Soybeans to Seed‐Treatment with Gibberellin Under Simulated Commercial Conditions1

SynopsisThe response of soybeans to seed treatment with gibberellin was studied at eight locations from Winnipeg, Man., to Coahoma, Miss. Stands and yields were reduced by applications of either 2 or 8 g. potassium gibberellate per bushel of seed. While treated plants were taller in the seedling stage, at maturity the controls were more than 5 inches taller than treated plants in most cases. Maturity and oil and protein contents of the seed were not affected consistently by gibberellin treatment.

Pyruvic acid in the skeletal muscle of fresh and chill‐stored, trawled codling (Gadus Callarias)

AbstractPyruvic acid was present in the muscle of freshly‐killed, trawled codling at a mean level of 0.67 mg./100 g. During storage in ice under simulated commercial conditions, levels first fell slowly to 8 days and then rose rapidly to 12 days. After a further slight rise to 18 days the levels again fell. These findings are discussed in relation to the known factors producing changes in muscle extractives.

Methionine supplements in chicken diets. IV. The effect of DL-Methionine supplementation over full and part of growing period on growth and efficiency of cockerels from the reciprocal crosses of White Leghorns and Australorps

The commercial value of DL-methionine supplementation of diets based on wheat products and meatmeal has been investigated. The effects of 0.025, 0.05, and 0.20 per cent. methionine on growth and feed efficiency were studied on White Leghorn chickens up to 6 weeks of age. It was concluded that maximum dose response occurred between 0.05 and 0.20 per cent. supplement. Under simulated commercial conditions, comparisons were made between WL x AO and AO x WL cockerels fed high and low energy diets unsupplemented or supplemented with 0.1 per cent. methionine to 8 weeks of age, or 0.1 per cent. methionine to 12 weeks of age. Neither methionine supplement produced a significant improvement in body weight when the low energy diet was fed. Both methionine supplements produced significant improvements in weight when the high energy diet was fed. In both diets methionine continuously produced highly significant improvements in feed efficiency, while methionine only to 8 weeks produced a significant improvement in efficiency only in the high energy diet. There was no difference between reciprocal crosses in weight or feed efficiency.