Food Processing Treatments Research Articles

Effect of food processing treatments on generation of resistant starch

The resistant starch (RS) contents of rice and waxy amaranth starch subjected to processing treatments like cooking by boiling, pressure cooking, roasting, extrusion cooking, frying and drum drying have been reported. Compared to the contents in the native starch, when expressed on dry wt basis, in both cases, cooking by boiling and pressure cooking resulted in increase in RS content whereas all other processing treatments resulted in a decrease in RS contents.

Hydrodynamic analysis of dilute gas—solids flow in a vertical pipe

Dilute gas-solids systems are widely used as a proper reactor in many chemical, gas, food processing and waste treatment industries. The optimal utilization of this technology requires a good understanding of gas and particle flow patterns and the capability to predict such behavior. To respond to this need, the Two-Dimensional Steady State Two-Phase Hydrodynamic Model is developed to describe gas—solids flow behavior in dilute gas—solids flow systems. The model considers particles of same size and their boundary layers as a separate continuum phase. Furthermore, viscous dissipation forces and phase interaction forces are incorporated in the model. Numerical solution was obtained using the Method of Lines which is incorporated in FORSIM computer code. The predicted system variables agreed with the observed behavior of the experiments reported in the literature. The predicted average of the pressure drop profile using this model agreed well with the available experimental data in the literature.

Radiation processing of dry food ingredients - a review

Radiation decontamination of dry ingredients, herbs and enzyme preparations is a technically feasible, economically viable and safe physical process. The procedure is direct, simple, requires no additives, does not leave residues and is highly efficient. Its dose requirement is moderate. Radiation doses of 3 to 10 kGy proved to be sufficient to reduce the viable cell counts to a satisfactory level. Ionizing radiations do not cause any significant rise in temperature and the flavour, texture or other important technological or sensory properties of most ingredients are not influenced at radiation doses necessary for a satisfactory decontamination. The microflora surviving the cell-count reduction by irradiation is more sensitive to subsequent food processing treatments than the microflora of untreated ingredients. Recontamination can be prevented since the product can be irradiated in its final packaging. Irradiation can be carried out in commercial containers and it results in considerable savings of energy and labour as compared to alternative decontamination techniques. Radiation processing of dry ingredients is an emerging technology in several countries and more-and-more clearances on irradiated foods are issued or expected to be granted in the near future.

Spot test for lipoxygenase activity

A qualitative iodometric test for lipoxygenase activity is described. The sensitive method is useful for rapidly screening large numbers of samples, as from a chromatography column or after enzyme inactivation treatment in food processing.