HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging betw...HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.展开更多
In order to screen the antioxidant capacity of commonly consumed indigenous foods of tropical region, vegetables, fruits, tea, oil seeds, legumes, spices and cereal were analyzed. Among the vegetables, green chili sho...In order to screen the antioxidant capacity of commonly consumed indigenous foods of tropical region, vegetables, fruits, tea, oil seeds, legumes, spices and cereal were analyzed. Among the vegetables, green chili showed the highest total oxygen radical absorbance capacity （ORACFL） and lipophilic ORAC （L-ORACFL）; whereas, bean showed highest hydrophilic ORAC （H-ORACFL） content. The H-ORACFL of vegetable samples varied between 2.26 to 23.08 ~tmol of Trolox equivalent （TE）/g of fresh weight （FW） and L-ORACFL content widely varied from 0.20 （sweet pumpkin） to 16.95 （green chili）. The range of H-ORACFL values of fruits showed large variation （0.45-178 Ixmol of TE/g FW）. All four different types of tea showed high H-ORACFL （1,295.84-2,709.11 lamol of TE/g）, in contrast to negligible amount of L-ORACFL. In legumes, H-ORACFL content ranged from 16.22 to 140.54; whereas, L-ORACFL ranged from 4.43 to 25.78. Porso millets showed higher L-ORACFL value （19.4） as compared to H-ORACFL （0.8）. In case of spices, L-ORACFL content varied from 29.75 ± 0.00 to 1,575.24 ± 39.63, which is considerably higher as compared to H-ORACFL （61.68 ± 1.71 to 272.82± 1.05） content. Comparatively, spices showed much higher H-ORACFL values as compared to fruits analyzed. In case of selective vegetables, fruits and tea samples, the total phenol content was highly correlated with the H-ORACFL content.展开更多
Flavorful meat and great economic importance, crabs and swimming crabs are appreciated throughout the Brazilian coast, where its waste is discarded by fishermen and consumers. In order to verify the centesimal composi...Flavorful meat and great economic importance, crabs and swimming crabs are appreciated throughout the Brazilian coast, where its waste is discarded by fishermen and consumers. In order to verify the centesimal composition, these animals caught in Sepetiba Bay （Rio de Janeiro, Brazil）, 20 samples of Ucides cordatus, Cardisoma guanhumi, Menippe nodifrons, Callinectes danae and C. exaperatus had their edible and waste parts （shells and hepatopancreas） analyzed in the Laboratory of Bromatology of the UFRRJ. The analysis revealed that the meat of crustaceans is protein （12.68% to 25.56%） and low in fat （0.37% to 0.67%）, sticking to a more demanding consumer market for thin products; the waste has already presented a protein content ranging from 15.75% to 27.64% and fat from 0.75% to 3.27%, with values of calcium （17.96% to 25.23%） and phosphorus （0.93% to 1.55%）, setting a precedent for use in animal feed through future studies in area.展开更多
Food technology has been instrumental in ensuring that troops remain ＂fit to fight＂. Early food technologies produced flat bread, hard biscuits, cheese and salted meat, allowing Roman legionaries to carry rations fo...Food technology has been instrumental in ensuring that troops remain ＂fit to fight＂. Early food technologies produced flat bread, hard biscuits, cheese and salted meat, allowing Roman legionaries to carry rations for several days. Canning was invented in the late 18th century in response to the French Government＇s offer of a substantial reward to the person whose invention would allow troops to carry their food when marching long distances. World War II saw further advances in the form of stable and palatable canned meals, compressed cereal bars, candy-coated peanuts and other innovative foods in US combat rations. Two significant technology breakthroughs in the second half of the 20th century have altered the form of military rations. Freeze drying matured as an industrial technology, allowing the production of long-life, light-weight rations. Flexible packaging, based on plastic laminates, led to reduced weight and less waste disposal through the development of retort pouched meals （meals in flexible packaging that have undergone heat sterilization）, which have largely replaced metal cans in combat rations. Improvements in quality of military rations, particularly their organoleptic properties, are emerging through application of innovative technologies such as high-pressure thermal processing, pulsed electric field, and microwave assisted thermal sterilization. Research and development of ＂functional foods＂, such as those containing added essential fatty acids or probiotics offers the potential to provide combat rations that can further improve soldier health and performance.展开更多
The industrial biomass combustor of Halla food factory in Thailand was designed for drying tuna fish product. The purpose of this paper needed to present the design of a factory combustor for producing heat in the dry...The industrial biomass combustor of Halla food factory in Thailand was designed for drying tuna fish product. The purpose of this paper needed to present the design of a factory combustor for producing heat in the drying process by thermal energy from biomass fuel combustion to reduce the investment cost. A drying chamber was made from four concrete walls in the rectangular volume of 4.7 × 4.7 × 2.5 m3 for drying tuna fishes that sliced to small pieces of around 2,680 kg fresh tuna. The hot air tube in the combustor was used for driving hot air to dry fishes in the drying chamber. Heat from acacia wood burning in the combustor with the consumption rate of 50.1 kg/h was transferred by the hot air. The design result was calculated for thermal energy and the efficiency of around 200 kW, and 32%, respectively in the case of 0.62 m3/s hot air flow rate that circulation between the combustor and the drying chamber. The experimental result shows that the moister content of 78.9%wb was decreased to around 13.8%wb in 5 days without petroleum fuel. The drying temperature was controlled at 70℃ continuously for reducing hard containing, and the closed loop tube design for the less of BaP （benzo （a） pyrene） from combustion smoking of the drying industrial process.展开更多
High Pressure Processing （HPP）, in the range of 200 MPa to 600 MPa/29,000 psi to 87,000 psi, is the most advanced emerging non-thermal processing technology for food. The constant improvements of high pressure equip...High Pressure Processing （HPP）, in the range of 200 MPa to 600 MPa/29,000 psi to 87,000 psi, is the most advanced emerging non-thermal processing technology for food. The constant improvements of high pressure equipment concerning productivity and production costs have facilitated the increase of industrial uses of the technology. This paper reviews some of these advances in high pressure food processing including development of new functional beverages the new value proposals being offered by copackers substitution of traditional thermal techniques for novel product manufacturing and refrigerated services suppliers. Substitution of thermal treatments for meat processing and tenderisation of low value meat cuts.展开更多
To understand how baking processes influence starch quality, twelve samples of cereal foods products have been studied. Damaged starch determined by a-amylase hydrolysis to characterize and quantify the molecular comp...To understand how baking processes influence starch quality, twelve samples of cereal foods products have been studied. Damaged starch determined by a-amylase hydrolysis to characterize and quantify the molecular composition of cereal foods starches treated with different conditions during processing that had been physically damaged to different extents, by preparation and processing provide the physicochemical data to understand more fully the effects of mechanical damage on amylase, amylopectin content and differential scanning calorimetric （DSC） for selected cereal foods products. There were significant difference between treatments in term of damaged starch content of cereal foods flours which were 0.64% to 36.40%, while the DSC results for the starches were the gelatinisation onset （To）, peak temperature （Tp） and conclusion temperature （To）, and temperatures of selected food starches ranged from 34.86 ℃ to 75.20 ℃, 54.04 ℃ to 85.94 ℃, and 63.5 ℃ to 95.16 ℃. There were significant differences between all cereal foods starches in term of amylose and its contents ranged from 70.3% to 87% and also there were significant differences between the amylopectin content of cereal foods flours ranged from 13.3% to 29.6%.展开更多
Insufficient N supply is an important constraint to productivity of lowland rice. Studies on N nutrition of rice cultivars with different durations representing the north western part of Indo-Gangetic Plains are scant...Insufficient N supply is an important constraint to productivity of lowland rice. Studies on N nutrition of rice cultivars with different durations representing the north western part of Indo-Gangetic Plains are scanty. A field experiment was conducted during kharif seasons of 2006 and 2007 at PAU, Ludhiana to assess the differences in grain yield and N utilization of three popular rice cultivars at varying N doses. Significant differences among genotypes were observed in grain yield, N uptake, N use efficiency and N utilization efficiency. The cultivar PAU-201 was found to be superior among all the tested genotypes. Total N uptake and grain N uptake was highest in cultivar PAU-201 followed by cultivars PR-115 and PR-113. On an average, the response to applied N for grain yield was observed upto 90 kg N ha1. Grain yield increased significantly up to 90 kg N hal in cultivars PR-115 and PAU-201 and up to 120 kg N ha1 in PR-113. Apparent recovery efficiency （ARE） and Partial factor productivity （PFPN） of N was significantly reduced at higher level of N （150 kg N hal）. It was concluded that N uptake is predominant factor in grain yield formation and cultivars differ in NUE suggesting that it may be possible to develop cultivars that are efficient at low nutrient level or are capable of using N more efficiently when applied as fertilizer.展开更多
文摘HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.
文摘In order to screen the antioxidant capacity of commonly consumed indigenous foods of tropical region, vegetables, fruits, tea, oil seeds, legumes, spices and cereal were analyzed. Among the vegetables, green chili showed the highest total oxygen radical absorbance capacity （ORACFL） and lipophilic ORAC （L-ORACFL）; whereas, bean showed highest hydrophilic ORAC （H-ORACFL） content. The H-ORACFL of vegetable samples varied between 2.26 to 23.08 ~tmol of Trolox equivalent （TE）/g of fresh weight （FW） and L-ORACFL content widely varied from 0.20 （sweet pumpkin） to 16.95 （green chili）. The range of H-ORACFL values of fruits showed large variation （0.45-178 Ixmol of TE/g FW）. All four different types of tea showed high H-ORACFL （1,295.84-2,709.11 lamol of TE/g）, in contrast to negligible amount of L-ORACFL. In legumes, H-ORACFL content ranged from 16.22 to 140.54; whereas, L-ORACFL ranged from 4.43 to 25.78. Porso millets showed higher L-ORACFL value （19.4） as compared to H-ORACFL （0.8）. In case of spices, L-ORACFL content varied from 29.75 ± 0.00 to 1,575.24 ± 39.63, which is considerably higher as compared to H-ORACFL （61.68 ± 1.71 to 272.82± 1.05） content. Comparatively, spices showed much higher H-ORACFL values as compared to fruits analyzed. In case of selective vegetables, fruits and tea samples, the total phenol content was highly correlated with the H-ORACFL content.
文摘Flavorful meat and great economic importance, crabs and swimming crabs are appreciated throughout the Brazilian coast, where its waste is discarded by fishermen and consumers. In order to verify the centesimal composition, these animals caught in Sepetiba Bay （Rio de Janeiro, Brazil）, 20 samples of Ucides cordatus, Cardisoma guanhumi, Menippe nodifrons, Callinectes danae and C. exaperatus had their edible and waste parts （shells and hepatopancreas） analyzed in the Laboratory of Bromatology of the UFRRJ. The analysis revealed that the meat of crustaceans is protein （12.68% to 25.56%） and low in fat （0.37% to 0.67%）, sticking to a more demanding consumer market for thin products; the waste has already presented a protein content ranging from 15.75% to 27.64% and fat from 0.75% to 3.27%, with values of calcium （17.96% to 25.23%） and phosphorus （0.93% to 1.55%）, setting a precedent for use in animal feed through future studies in area.
文摘Food technology has been instrumental in ensuring that troops remain ＂fit to fight＂. Early food technologies produced flat bread, hard biscuits, cheese and salted meat, allowing Roman legionaries to carry rations for several days. Canning was invented in the late 18th century in response to the French Government＇s offer of a substantial reward to the person whose invention would allow troops to carry their food when marching long distances. World War II saw further advances in the form of stable and palatable canned meals, compressed cereal bars, candy-coated peanuts and other innovative foods in US combat rations. Two significant technology breakthroughs in the second half of the 20th century have altered the form of military rations. Freeze drying matured as an industrial technology, allowing the production of long-life, light-weight rations. Flexible packaging, based on plastic laminates, led to reduced weight and less waste disposal through the development of retort pouched meals （meals in flexible packaging that have undergone heat sterilization）, which have largely replaced metal cans in combat rations. Improvements in quality of military rations, particularly their organoleptic properties, are emerging through application of innovative technologies such as high-pressure thermal processing, pulsed electric field, and microwave assisted thermal sterilization. Research and development of ＂functional foods＂, such as those containing added essential fatty acids or probiotics offers the potential to provide combat rations that can further improve soldier health and performance.
文摘The industrial biomass combustor of Halla food factory in Thailand was designed for drying tuna fish product. The purpose of this paper needed to present the design of a factory combustor for producing heat in the drying process by thermal energy from biomass fuel combustion to reduce the investment cost. A drying chamber was made from four concrete walls in the rectangular volume of 4.7 × 4.7 × 2.5 m3 for drying tuna fishes that sliced to small pieces of around 2,680 kg fresh tuna. The hot air tube in the combustor was used for driving hot air to dry fishes in the drying chamber. Heat from acacia wood burning in the combustor with the consumption rate of 50.1 kg/h was transferred by the hot air. The design result was calculated for thermal energy and the efficiency of around 200 kW, and 32%, respectively in the case of 0.62 m3/s hot air flow rate that circulation between the combustor and the drying chamber. The experimental result shows that the moister content of 78.9%wb was decreased to around 13.8%wb in 5 days without petroleum fuel. The drying temperature was controlled at 70℃ continuously for reducing hard containing, and the closed loop tube design for the less of BaP （benzo （a） pyrene） from combustion smoking of the drying industrial process.
文摘High Pressure Processing （HPP）, in the range of 200 MPa to 600 MPa/29,000 psi to 87,000 psi, is the most advanced emerging non-thermal processing technology for food. The constant improvements of high pressure equipment concerning productivity and production costs have facilitated the increase of industrial uses of the technology. This paper reviews some of these advances in high pressure food processing including development of new functional beverages the new value proposals being offered by copackers substitution of traditional thermal techniques for novel product manufacturing and refrigerated services suppliers. Substitution of thermal treatments for meat processing and tenderisation of low value meat cuts.
文摘To understand how baking processes influence starch quality, twelve samples of cereal foods products have been studied. Damaged starch determined by a-amylase hydrolysis to characterize and quantify the molecular composition of cereal foods starches treated with different conditions during processing that had been physically damaged to different extents, by preparation and processing provide the physicochemical data to understand more fully the effects of mechanical damage on amylase, amylopectin content and differential scanning calorimetric （DSC） for selected cereal foods products. There were significant difference between treatments in term of damaged starch content of cereal foods flours which were 0.64% to 36.40%, while the DSC results for the starches were the gelatinisation onset （To）, peak temperature （Tp） and conclusion temperature （To）, and temperatures of selected food starches ranged from 34.86 ℃ to 75.20 ℃, 54.04 ℃ to 85.94 ℃, and 63.5 ℃ to 95.16 ℃. There were significant differences between all cereal foods starches in term of amylose and its contents ranged from 70.3% to 87% and also there were significant differences between the amylopectin content of cereal foods flours ranged from 13.3% to 29.6%.
文摘Insufficient N supply is an important constraint to productivity of lowland rice. Studies on N nutrition of rice cultivars with different durations representing the north western part of Indo-Gangetic Plains are scanty. A field experiment was conducted during kharif seasons of 2006 and 2007 at PAU, Ludhiana to assess the differences in grain yield and N utilization of three popular rice cultivars at varying N doses. Significant differences among genotypes were observed in grain yield, N uptake, N use efficiency and N utilization efficiency. The cultivar PAU-201 was found to be superior among all the tested genotypes. Total N uptake and grain N uptake was highest in cultivar PAU-201 followed by cultivars PR-115 and PR-113. On an average, the response to applied N for grain yield was observed upto 90 kg N ha1. Grain yield increased significantly up to 90 kg N hal in cultivars PR-115 and PAU-201 and up to 120 kg N ha1 in PR-113. Apparent recovery efficiency （ARE） and Partial factor productivity （PFPN） of N was significantly reduced at higher level of N （150 kg N hal）. It was concluded that N uptake is predominant factor in grain yield formation and cultivars differ in NUE suggesting that it may be possible to develop cultivars that are efficient at low nutrient level or are capable of using N more efficiently when applied as fertilizer.
