Cookie Baking Process Optimization and Quality Analysis Based on Food 3D Printing

In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the influences of baking process parameters, such as baking time, surface heating temperature and bottom heating temperature, on the quality of the cookie were studied to optimize the baking process parameters. The results showed that the baking process parameters had obvious effects on the texture, color, deformation, moisture content, and temperature of the cookie. All of the roasting surface heating temperature, bottom heating temperature and baking time had positive influences on the hardness, crunchiness, crispiness, and the total color difference(ΔE) of the cookie. When the heating temperatures of the surfac and bottom increased, the diameter and thickness deformation rate of the cookie increased. However,with the extension of baking time, the diameter and thickness deformation rate of the cookie first increased and then decreased. With the surface heating temperature of 180 ℃, the bottom heating temperature of 150 ℃, and baking time of 15 min, the cookie was crisp and moderate with moderate deformation and uniform color. There was no burnt phenomenon with the desired quality. Research results provided a theoretical basis for cookie manufactory based on food 3D printing technology.

Emerging frontier technologies for food safety analysis and risk assessment

Access to security and safe food is a basic human necessity and essential for a sustainable world. To perform hi-end rood safety analysis and risk assessment with state of the art technologies is of utmost importance thereof. With applications as exemplified by microfiuidic immunoassay, aptasensor, direct analysis in real time, high resolution mass spectrometry, benchmark dose and chemical specific adjustment factor, this review presents frontier food safety analysis and risk assessment technologies, from which both food quality and public health will benefit undoubtedly in a foreseeable future.

Food Physics and Food Safety- Some Aspects in Food Processing and Food Quality Control

The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has developed significantly in the last 2 decades, so today the production and processing of safe and quality food is of primary importance. Modem food production is based on principles of GAP and GMP （including GHP） and different methods and tools for quality control and assurance （IFS, HACCP, ISO-9000, ISO-9000/2010, ISO-22000, TQM）. There are different techniques and methods to produce safe food and to control the quality of the foodstuffs. The modem, up-to-date technologies and measurement techniques involve the application of many physical methods - high pressure, pulsing electrical field, microwave, non-destructive techniques （e.g., INAA, NMR, NIR-NIT, PAS）, radiation treatments as well. Using radiation technologies （of course not only nuclear ones） it is possible to fulfil some very important expectations of modem food processing, e.g., decrease of microbial contamination, improvement of sensory properties, increase of storability of food products.

Factor and Cluster Analysis on the Competitiveness of Agri-food Processing Industry in China

This paper establishes 13 evaluation indicators for the competitiveness of agri-food processing industry,uses factor analysis to evaluate the competitiveness of agri-food processing industry in 31 provinces(cities,autonomous regions)of China,and does cluster analysis to divide these regions into several categories according to the difference in competitiveness,in order to understand the level of competitiveness of agri-food processing industry in China.

A Content Analysis of the Image Repair Discourses of OSI Group in China's Food-safety Scandal

Food safety is one of the top issues for Chinese consumers. In the summer of 2014,Shanghai-based Husi Food Co Ltd was mired in a food-safety scandal. OSI Group responded to this situation by releasing statements and holding China press conference. This study focused on OSI Group's image repair strategies employed in the scandal in Chinese context. A content analysis revealed that OSI Group's image repair relied primarily on six strategies: defeasibility( appalled by the event),bolstering( factory in Henan is state-of-art),minimization( it was an isolated event),corrective action( thorough internal investigation),and mortification( sincerely apologized),and attacking the accuser( launched OSI Food Safety Education Campaign). Basically,OSI Group's mortification without compensation doomed its efforts to failure.Implications for implementing image repair strategies with the combination of crisis types are addressed.

Food safety management and regulation:International experiences and lessons for China

China is experiencing rapid urbanization, changes in diets, and modernization of food retailing and production. In this context, food safety can become a greater concern for a variety of reasons. The purpose of this article is to review the international experiences and lessons regarding food safety management, regulation, and consumer behavior, with the goal of identifying how to improve food safety in middle income countries such as China. International experience in addressing food safety provides two general kinds of lessons. First, a middle-income country such as China needs to develop the capacity to carry out risk analysis in order to better focus public resources on the most important risks. Second, it will be important to leverage market incentives so as to make the best use of limited public capacity to enforce standards. Inter- national experiences show that food safety management is feasible where market incentives exist, and that public-private partnerships can support the process of improving food safety management. Market incentives require effective consumer or buyer demand, mechanisms to identify and reward quality, and supply chain coordination. Public efforts can be targeted to supporting these market developments for the risks that are the greatest burden to public health.

Safety reliability optimal allocation of food cold chain

This paper applied the safety reliability of food cold chain logistics to establish reliability allocation model for cold chain systems, designed optimization algorithms, and made a case analysis. By applying system reliability allocation principle, this article firstly built safety reliability allocation model of food cold chain logistics system without cost constraint based on the safety reliability model of food cold chain logistics system, and then it set up optimal decision- making model of food cold chain logistics system with cost constraint using the functional relationship between the time, temperature of cold chain logistics and logistics costs. Next, according to the characteristics of the model, a heuristic algorithm was proposed to allocate safety reliability of the system to each cold chain unit so as to achieve the goal of operatingcosts optimization subject to assurance ofoverall safety reliability of the cold chain system. Taking the safety impact factor of food cold chain unit as a weight, the article also deduced the equation of reallocation of safety reliability of food cold chain system. In the end, these models were used to optimize the allocation of safety reliability in an example of Sushi cold chain process. It provided a new thought and method to optimally plan the unit safety of food cold chain system as well as reduce the cost of food cold chain.

Level of Knowledge and Compliance of Mexican Food Code among Hospital Foodservice Employees in Guadalajara, México

Contamination of food may occur at any point during the food distribution channel. However, mishandling of food at the last segment of food distribution where food is prepared for consumption often causes outbreaks. Keeping food safe in hospitals is particularly imperative because of the population they serve and the potentially hazardous environment. This article presents the results of a pencil and paper self-reported survey on the knowledge of Mexican food code, NOM-093-SSA1-1994, and field observation of the compliance of the code among the hospital foodservice employees in Guadalajara, México. One hundred twenty-seven employees from six public and private hospitals participated in the study. Of the respondents, 81.5% were aware of the importance of personal hygiene in food safety. Professional attire including hair restraints and mouth cover were always used. These participants, however seldom used thermometers, and only 37% of respondents knew the correct temperatures for refrigeration. In most hospitals correct procedures for sanitizing food contact surfaces that were prescribed by the sanitizing chemical manufacturers were practiced. Only 25% of the participants knew that their work was defined by the food code. Strategies for dissemination of the food code, and food safety training of the employees are urgently needed. Commitment and support of the hospital are needed in order to improve safe food handling practices in these hospitals.

Implementation of Food Safety Legislation in Catering Establishments in Latvia

The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problems that can provoke food-borne infection outbreaks. Certain quantitative indicators were defined and analyzed to conclude about characteristic trends related to implementation of food safety legislation. The state＇s monitoring data on surveillance of catering establishments were used. Fulfillment of legislative requirements in about 6,000 catering establishments was evaluated during time period of 2004-2009. The results of investigation were obtained with help of statistical analyses using MS Excel computer program. The results of the research suggest that most of catering establishments （e.g., 83.6% during 2009） meet the hygiene requirements only partly. Non-conformities regarding HACCP-based self-control procedures were fixed during 49.2% of inspections. The research reveals characteristic shortcomings that are established from year to year, e.g., improper hygiene of premises （established during 30%-40% of inspections, depending on the year）, poor hygiene of technological equipment （established during 27%-37% of inspections）, poor personnel hygiene （established during 11%-22% of inspections）, inadequate competence of food service personnel （established during 10%-35% of inspections）, as well as non-observance of cleaning-disinfection procedures and technological parameters for food processing （established during 11%-25% of inspections, depending on the year）. Actual shortcomings can lead to both the direct and the indirect cross-contamination of food. On the base of the research, it was concluded that further detailed assessment of potential food safety risks is relevant to establish risk-based monitoring activities in catering sector.

Application of Six Sigma Theory in Process Reengineering of Food Safety Monitoring Laboratory

Based on the survey of customer satisfaction,the authors found existing problems in inspection process of the food safety monitoring laboratory A( including the whole process from receiving samples to issue of inspection report),and determined solutions using flow chart supplied by sig sigma( 6σ) theory. Through comparing overall effect before and after improvement of the inspection process,it is proved that 6σmanagement theory is a new effective management tool for eliminating errors,simplifying process,and meeting requirements of customers to the maximal extent.

Risk Analysis of Big Data Based on Cloud Computing for the Inspection and Testing of Toxic and Hazardous Substances in Meat Products

Large-scale data emerge in food safety inspection and testing industry with the development of Internet technology in China.This paper was aimed at designing toxic and hazardous substance big data risk analysis algorithm in food safety inspection and testing based on cloud computing^([1]).Cloud computing platform was set up to store the massive extensive data with geographical distribution,dynamic and high complexity from the Internet,and MapReduce^([2]) computational framework in cloud computing was applied to process and compute parallel data.The risk analysis results were obtained by analyzing 1000000 meat products testing data collected from the laboratory management information system based on web.The results show that food safety index IFS < 1,which proves that the food safety state is in good condition.

Polyphenols, Carotenoids, Vitamin C Content in Tropical Fruits and Vegetables and Impact of Processing Methods

Thirty-five fruits and seventeen vegetables from Martinique were evaluated for total phenol content (TPC), Vitamin C and carotenoid content. TPC, Vitamin C and carotenoid contents ranged from 11.7 to 978.6 mg/100g, 0.1 to 2853.8 mg/100g and 9.7 to 9269.7 μg/100g respectively. Fruits and vegetables from Martinique have equivalent or higher TPC, Vitamin C and carotenoid contents than fruits and vegetables from temperate climates. Cashew apple had high values for all three parameters (55.8 mg/100g of Vitamin C, 603 mg/100g of TPC and 924 μg/100g of carotenoids). Bassignac mango and mamey apple had the highest carotenoid contents, with 3800.3 and 3199.7 μg/100g respectively. Acerola had the highest Vitamin C and polyphenol contents with 2853.8 μg/100g and 727.4 mg/100g respectively. Pigeon peas had high values for all three parameters (569.2 mg/100g of Vitamin C, 978.6 mg/100g of TPC and 364.3 μg/100g of carotenoids). Pumpkin and watercress had the highest carotenoid content, with 9269.7 and 4339 μg/100g respectively. TPC, Vitamin C and carotenoid content were significantly impacted by processing techniques. TPC, Vitamin C and carotenoid contents decreased by up to 75.78%, 100% and 70.18% respectively, depending on the processing technique used.

Impact of the Integrated Management Systems on the Achievement of Stable Quality and Safety of Biscuit Products

The implementation of Integrated Management System （IMS） of the quality management and safety is aiming to provide production of biscuit products corresponding to particular specification and client＇s requirements. This paper explores the possibilities of achieving stable sensory and microbiological parameters of the biscuits, through the implementation of IMS. An analysis was carried out of the factors affecting the achievement of stable quality. The achievement of the stability of the parameters of 150 different lots of biscuits has been measured before, during and after the implementation of IMS in the manufacturing company The performed water activity analysis and sensory analysis confirmed that despite the dynamic changes in the internal and external environments as well as the significant changes in the requirements of the standards and the legislation, the implemented IMS has allowed the maintenance of the stable quality and safety of the biscuit products.

Food safety testing by negentropy-sorted kernel independent component analysis based on infrared spectroscopy

In the field of food safety testing,variety,brand,origin,and adulteration are four important factors.In this study,a novel food safety testing method based on infrared spectroscopy is proposed to investigate these factors.Fourier transform infrared spectroscopy data are analyzed using negentropy-sorted kernel independent component analysis(NS-kICA)as the feature optimization method.To rank the components,negentropy is performed to measure the non-Gaussian independent components.In our experiment,the proposed method was run on four datasets to comprehensively investigate the variety,brand,origin,and adulteration of agricultural products.The experimental results show that NS-kICA outperforms conventional feature selection methods.The support vector machine model outperforms the backpropagation artificial neural network and partial least squares models.The combination of NS-kICA and support vector machine(SVM)is the best method for achieving high,stable,and efficient recognition performance.These findings are of great importance for food safety testing.

Importance of Food Physics, to Fulfill the Expectations of Modern Food Technologies

The paper deals with some questions of important aspects of food safety and application of principles of food physics in the food sector. Food production and processing of quality food and safe food are today of primary importance. Food production is based on the principles of Good Agricultural Practice （GAP）, Good Manufactoring Practice （GMP） and Good Hygiene Practice （GHP）. Recently, the industrial food processing is focused dominantly on the quality, and one of the basic requirements of the quality is the safety. There are different methods and techniques to produce safe food. The up-to-date food technologies and quality measurements （quality control and quality assurance） involve the application of different physical methods, e.g., high pressure, pulsing electrical field, nondestructive techniques, e.g., nuclear magnetic resonance （NMR）, near infrared reflectance, near infrared transmittance （NIR-NIT）, photo acoustic spectroscopy （PAS） and instrumental neutron activation analysis （INAA） for chemical composition determination, radiation techniques, nanofiltration and reverse osmosis （RO） as well. Using ionizing radiation （nuclear methods） and non-ionizing radiation technologies, it is possible to fulfill a lot of expectations： decrease of microbial contamination, improve of sensory properties, increase of storability, etc..

Governance Logic and Basic Systems of the New “Food Safety Law of the People's Republic of China”: a Focus on Social Co-Governance

To modernize food safety governance, we must carry out basic restructuring of its internal logic at the national level to reflect the features of contemporary Chinese society that shape food safety. This will entail establishing an overarching, macro-level conception of food safety that integrates ＂baseline safety＂, ＂hub safety＂, ＂co-constructed safety＂ and ＂endogenous safety＂. These four dimensions of safety represent four fundamental requirements of food safety governance in modern Chinese society, which is a ＂risk society＂（Beck 1992） and one that is also complex, open and pluralist. These requirements are： maximum legal liability, a unified, authoritative and efficient supervision system, a concept of social co-governance, and enterprises being the primary entities accountable for food safety. This article uses this analytical framework to interpret the basic contents of the newly revised Food Safety Law of the People’s Republic of China, and uses a focus on social co-governance to present the institutional highlights of this law and the transformation of the internal logic of food safety governance.

Pulsed light processing of foods for microbial safety

The demand for processed foods and the awareness about food quality and safety are increasing rapidly.The consumers’demand for minimally processed foods and growing competition in the market have made the processors to adopt newer non-thermal technologies that preserve nutrients and sensory properties of the products.Conventionally,heat processing of foods is carried out to convert raw material into value-added product,reduce or eliminate microbial load to improve safety,and extend shelf life.Some of the limitations of thermal processing techniques can be overcome by employing non-thermal processes.High hydrostatic pressure,pulsed electric field,ultrasound,cold plasma,dense phase carbon dioxide,ozone,and pulsed light(PL)processing are gaining popularity in food processing.PL technology is a non-thermal technology,where sterilization and decontamination are achieved by impinging high-intensity light pulses of short durations on surfaces of foods and high-transmission liquids.Although a few reports on the PL technology are available,in-depth studies on this are needed to adopt at a commercial level.The present review provides an overview of light-based processing of foods and covers important aspects such as different PL systems used for processing of foods,mode of action of PL on microbes,the effect of PL on liquid foods,surface decontamination of foods and parameters that affect PL efficacy,combination processing with PL.With the growing demand in non-thermal processing for the technological advancement in the area of generation of light,light-based processing will be a promising technology for microbial load reduction.

Optimization of compression formulation and load of food-grade tracers for grain traceability using central composite design

Food-grade tracers have been developed as an identification technology for grain traceability from original harvest to final destination for transportation.The characteristics of food-grade tracers must be able to satisfy the environmental demands for grain traceability.To optimize the food-grade tracer production process,the effects of direct compression formulation and load on the mechanical characteristics were studied using response surface methodology(RSM)with central composite design(CCD).Among the four tested formulations,Formulations#2(consisting of 35.00%lactose 100 mesh,64.50%microcrystalline cellulose 102 and 0.50%magnesium stearate)and#4(consisting of 38.00%lactose 100 mesh,50.00%microcrystalline cellulose 102,11.00%pregelatinized starch and 1.00%magnesium stearate)were selected for tracer production based on their physical properties as powders.The value of Carr’s flowability index was 68 for both Formulations#2 and#4,which was the highest among all the formulations.Therefore,Formulations#2 and#4 also had the best powder flowability.The magnesium stearate ratio(1.00%-3.00%)and pressure(6.00-16.00 kgf)were used as independent variables to detect changes in the breaking rate,peak shear force and friction coefficient of tracers compressed by the selected formulations.The optimal production parameters could be achieved at a magnesium stearate ratio of 2.25%and pressure of 16.00 kgf for Formulation#2 and at a magnesium stearate ratio of 1.02%and pressure of 16.00 kgf for Formulation#4.Under these optimal conditions,the tracers had good impact characteristics(breaking rate),compression characteristics(peak shear force)and frictional characteristics(friction coefficient).Moreover,Formulation#2 was more suitable for production because compared to Formulation#4,its breaking rate and friction coefficient values were lower,and its peak shear force value was higher.

Overview of analysis,risk assessment and control of Fusarium mycotoxins in contaminated foods

In the past decade,Fusarium mycotoxins as main biological contaminants in foods have attracted increasing attention due to their agro-economic importance across the global food chain.Their chemical structural diversities and occurance in a variety of foods make it chanllenging to simultaneously and efficiently extract them for further analysis.On the other hand,although various analytical methods have been widely applied for on-site and in-lab tests for rapid screening and/or quantitative determination,risk assessment of Fusarium mycotoxins is hardly performed due to the unavailability of affordable mycotoxin standards,as well as the lack of data of dietary consumption and food contamination.Meanwhile,there is an increasing demand for effective control of mycotoxins regarding prevention,neutralization,clearance,detoxification approaches using physico-chemical and biological means.This review summarizes advances in the analysis and control of Fusarium mycotoxins in contaminated foods,providing valuable insights and references for subsequent studies on development of analytical methodology,control strategies,as well as regulations of food safety made by policy-makers.

Safety assessment of condensed phosphate intake from fishery and processed marine food products in Korea with respect to gender,age,and region

Condensed phosphates are used as food additives,especially in marine products and meat,to improve food quality.The import and consumption of fishery and processed marine food products in Republic of Korea have reportedly increased by~5 per cent annually.However,processed marine food products are often intentionally adulterated with excessive amounts of condensed phosphates to increase their weight.Excessive intake of condensed phosphates via consuming processed marine food products can lead to various adverse effects on human health due to anionic imbalance.Herein,we conducted a safety assessment of condensed phosphates in 14 types of fishery and processed marine food products in Korea for the first time.Subgroup analysis of various factors including gender,age,and region was also performed,and the risk level of exposure for each group was estimated.Safety assessments by age and gender indicated that infants were at the highest risk.In the regional safety assessment,Chungnam,the most inland region,showed the lowest risk.For both the general and the high-intake groups(95th percentile)in all classifications,the risk was lower(<20 per cent)than the international standard,and the phosphorus content of the 14 types of processed marine products in Korea was confirmed to be safe for human consumption.