Food Technology

Consumers around the globe are now more aware of the relation between nutrition and good health. This has led to a number of scientific studies identifying food and food components that have specific health benefits. Functional foods are defined as foods that, in addition to nutrients, supply the organism with components that contribute to the cure of diseases, or to reduce the risk of developing them. One of the first countries in the world to recognize the concept of functional foods was Japan. The Japanese government defines FOSHU (Foods for Specific Health Use) as Foods which are expected to have certain health benefits, and have been
licensed to bear a label in the product claiming the health effect (Sanders, 1998).
The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of
the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the
consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The term probiotic, from Greek “for life,” was used for the first time by Lilly
and Stillwell (1965) to define substances produced by microorganisms which would
enlarge the growth phase of other microorganisms. Later, Parker (1974, pp. 366)
changed this definition to “organisms and substances that contribute to intestinal balance.”
Fuller (1989, pp. 366) eliminated the concept of substances from the definition
of probiotics, and substituted it for “live microbial feed supplements which beneficially
affect the host animal by improving its intestinal microbial balance.” This definition
was later extended to include a viable mono or mixed culture of bacteria that
will beneficially affect the host when applied to human or animals by improving the
properties of the indigenous microflora. Contrarily, Salminen et al. (1999, pp. 109)
stated that there are documented health effects of nonviable probiotics and even the
cell wall components on some probiotic microbes. This led to the establishment of
the following definition: “Probiotics are microbial cell preparations or components of
microbial cells that have a beneficial effect on the health and well-being of the host.”
This definition introduces a second novelty with respect to the one proposed by Fuller,
and it is the beneficial effect of probiotics on human health in general rather than
specifically on intestinal health. The most accepted definition nowadays is that given
by the World Health Organization as “live microorganisms that, when administered
in adequate amounts confer a health benefit to the host” (Araya et al., 2002, pp. 8).
Prebiotics have been defined as nondigestible food ingredients beneficially affecting
the host by selectively stimulating the growth and/or activity of a limited number
of bacteria in the colon and thus improving the host health (Gibson et al., 2004b).
Probiotics and prebiotics can be combined in symbiotic preparations (symbiotics).
These mixtures beneficially affect the host in different ways. For instance, by improving
the survival and implantation of live microbial dietary supplements in the GIT;
by selectively stimulating the growth and/or by activating the metabolism of one or a
limited number of health-promoting bacteria, and thus improving the host well-being
(Hamilton-Miller, 2003).

Which heat process value F should a particular food receive to make it safe and shelf stable?
* Section 1 lists reported sterilization values F0 = F zero (reference temperature 121.1 oC; z = 10 oC) for commercial food preservation processes of all types of food products, for several package sizes and types.
* Section2 contains reported pasteurization values F, or P, of a great variety of foods. The required storage conditions of the pasteurized foods, either at ambient temperature, or refrigerated (4 - 7 °C), are indicated.
* Section 3 shows a decision scheme: should a particular food be pasteurized or sterilized? This depends on the intended storage temperature (refrigerated or ambient) after heating, the required shelf life (7 days to 4 years), the food pH (high acid, acid, or low acid), the food water activity aW, and on the presence of preservatives such as nitrite (E250) mixed with salt NaCl, or nisin.
* In Section 4, two worked examples are presented on how to use an F value when calculating the actual sterilization time Pt:
- C.R. Stumbo’s (1973) calculation method has been manually applied, verified by computer program STUMBO.exe, to find the sterilization time and the thiamine retention of bottled liquid milk in a rotating steam retort;
- O.T. Pham’s (1987; 1990) formula method,  incorporated in Excel program “Heat Process calculations according to Pham.xls”, has been used  to find the sterilization time and the nutrient retention of canned carrot purée in a still steam retort.
* The worked example in Section 5 illustrates the use of the pasteurization value F of apple juice, in calculating the required (average) residence time in the holding tube of a heat exchanger. The Excel program Build-Heat-Exchanger.xls next calculates the juice’s spoilage rate by a mold, a yeast and an enzyme, and the nutrient retention of vitamins C and folic acid in the pasteurized juice.
* Section 6 explains how F values can be calculated when a microbial analysis of the food is available. The actual pasteurization or sterilization time calculations should be based on all micro-organisms of concern present, and rather NOT on the highest F value only!
An example calculation shows that the required F value for a food, to be sold in a moderate climate country, usually differs considerably from the F, required  for the same food, to be sold in tropical areas.

Excel spreadsheet Settling Velocity.xls (2.1) calculates the terminal settling velocity of single spherical particles and of single natural sediment particles, in liquids and gases. It also predicts the hindered settling velocity of concentrated suspensions, by using Richardson & Zaki’s Law.
Guo (2002), Song Zhiyao et al. (2008), and Cheng (2009) combined the 3 “classical” settling velocity equations on laminar flow (Stokes’ Law), intermediate flow, and turbulent flow (Newton’s Law) each to only one relatively simple “new” settling velocity equation, used in this spreadsheet.
Calculations by these new settling laws are compared and contrasted with the sometimes tedious
classical calculations, and validated by graphical and manual sedimentation calculations.
13 worked examples illustrate how to use this spreadsheet, and how do manual calculations.

“Bir kişinin çalışmadan yiyebilmesi için çok sayıda insanın yemeden çalışması gerekir.”
Zaven Biberyan

İlerlemeci bilim uzun yıllar insanın tarihsel yolculuğunun karnını doyurmakta güçlük çeken, akılsız hayvandan modern, akıllı, tok bir varlığa doğru olduğu öyküsünü anlattı. Avcı-toplayıcı ataları tüm gün karınlarını doyurma peşindeki yarı-aç ilkeller olarak betimleyen bu bilimsel söylem, elde edilen arkeolojik veriler ışığında nihayet terk edilmeye başlandı. Yiyecek bulmak için özel bir zamana dahi gereksinim duymayan, günlük hareketliliği içerisinde karşısına çıkan yiyeceklerle karnını doyuran avcı-toplayıcı insana kıyasla modern insanın yaşamı, yemek üzerine kuruludur. Bu “yemek” uygarlaşma süreci boyunca öylesine bir dönüşüm geçirir ki insanı doğadan ve birlikte evrimleştiği diğer tüm canlılardan ayırır. Evcilleşip kentcilleşmiş insanın midesi bedeninden taşar. Yemek artık sınıfsal bir ayraçtır ve bu yolda iştah da uygarlaşmıştır.

Atalarımız ne yiyordu? Besinlerini ilk kez ne zaman pişirdiler? Et yemek ile ataerkil şiddet arasında bir ilişki var mı? GDO tarımla birlikte mi başladı? İçinde bulunduğumuz uygarlık bir buğday ve ekmek uygarlığı mı? Yaşam ne zamandan bu yana ekmek kavgasına dönüştü? Antikçağın sofralarında neler vardı? Ne yiyorsan o musun yoksa neysen onu mu yiyorsun? Zenginin şöleninden, fakirin ekmeğine kadar sınıfsal sofra savaşları…

İsmail Gezgin’in milyonlarca yıllık insan-besin ilişkisi üzerine düşündüğü bu çalışmada, atalarımızın ne yediğinden başlayarak buğday uygarlığına, ilk ehli tohumlardan hayvan yemeye, antikçağın ataerkil şölenlerinden lezzet tüccarlarına, yemeğin iktidarla doğrudan bağına, farklı çağlardan geçerek ve türlü türlü sofralara konuk olarak tanıklık ediyoruz.

RESUMO Embora exista grande número de trabalhos sobre a aplicação de terra diatomácea no controle de insetos em grãos de trigo, as informações sobre o resíduo que permanece na farinha após a moagem, mesmo com retirada parcial na etapa de limpeza, ...

Citric acid (CIT, 0.3%) was assessed for its ability to reduce the pink color defect in ground, cooked (80C) turkey breast associated with nicotinamide hemochrome (NICHEME) and nitrosyl hemochrome (NITHEME). CIT incorporation in nicotinamide-treated (NIC, 1.0%) samples (CIT plus NIC) reduced (P<0.05) redness by 51% compared to the control and 63% compared to the NIC-only treatment. CIT addition in sodium nitrite-treated (NIT, 10 ppm) samples (CIT plus NIT) was similar (P>0.05) in redness to the control and reduced (P<0.05) the redness by 43% compared to the NIT- only treatment. All treatments containing citric acid lowered the pH and increased (P<0.05) cooking loss compared to samples without citric acid. At the level tested, addition of citric acid would provide poultry processors a means to eliminate or significantly reduce the pink defect. However, the use of citric acid may require the addition of nonacid

Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3-5 years old. Constant 50 Hz frequency and 50, 100, and 250 V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. ES decreased the pH values of lamb and goat meat, and accelerated the rigor mortis (P &lt; 0.05). Additionally, ES enhanced the water activity, water-holding capacity, and drip loss of both animals. Shear force varied between lamb and goat meat, and tenderness was improved depending on voltage range used (P &lt; 0.001). ES caused difference in instrumental colour (CIE L*a*b*) values of lamb and goat meat compared with the control groups (P &lt; 0.05) during aging period at 4°C. Sensorial characteristics were also improved with various levels of ES treatments. In conclusion, ES had positive effects on meat quality of lamb and goat, in contrast t...

The story of the development of bacon curing technology merged with the present-day account of friends setting up a bacon plant in Cape Town. I decided to use selected events from the story of our bacon company, re-cast them in the late 1800s and early 1900s and tell the story of the creation of bacon.

The historical setting is the time when modern meat curing was born in Denmark, England, Germany, and the USA. It is also the time when the South African meat industry came of age under the leadership of David de Villiers-Graaff. Besides these, the culture at the Cape, as it is today, was fascinating. Life was vibrant and political currents, foundational to understand present-day South Africa.

Every effort has been made to ensure that all references to people and events from the 1800s, 1900s, and 2000s are actual and historically accurate. Any misrepresentation is my own fault and will be rectified if such errors are pointed out. Please mail me with factual errors at ebenvt@gmail.com

It will be presented to an editor to work through it and guide me to craft it into a more readable format. I am currently re-writing this one last time in its entirety. For the sake of collaboration, I keep other chapters “published.” The input I received thus far has been astounding from people around the world!

Chapter 12.3: Finally, is the last chapter to be written but this can only be done from a very special location in the far western regions of China for reasons which will become obvious as you read the work.  The other chapter still being completed is chapter 16 where I am featuring family photos.

My sincere thanks to each and every one of you!

Eben van Tonder
Cape Town
2016

U posljednje vrijeme su mnoga istraživanja usmjerena na razvoj novih, blažih tehnika obrade hrane za koje se pretpostavlja da mogu zamijeniti neke tradicionalne toplinski temeljene procese prerade u prehrambenoj industriji, radi dobivanja prehrambenih proizvoda visoke kvalitete. Sacuvani i unaprijeđeni, aroma, okus, miris, vizualni izgled, boja, teksturalna i nutritivna svojstva samo su neke znacajke na taj nacin obrađene hrane. Tako se u prvom redu istražuje primjena visokog hidrostatskog tlaka, ultrazvuka visokog intenziteta, oscilirajucih magnetskih polja, mikrovalova te pulsirajucih elektricnih polja. Zajednicko je svim ovim tehnikama da se obrada materijala odvija na sobnoj temperaturi, odnosno da dolazi do neznatnog povisenja temperature kao posljedice obrade te da sam proces traje kratko i to od jedne do deset minuta. Koristenje ultrazvuka u prehrambenoj industriji i prehrambenoj tehnologiji predmet je intenzivnog istraživanja i primjene unazad nekoliko desetaka godina, kako kao metode za nerazorna ispitivanja tj. dijagnosticke metode za određivanje razlicitih svojstava prehrambenih sirovina i proizvoda (ultrazvuk niskog intenziteta), te kao razorne metode gdje se ultrazvuk koristi kao tehnika kojom se prehrambenoj sirovini ili materijalu mijenjaju fi zikalno-kemijska svojstva (ultrazvuk visokog intenziteta). U ovom radu opisana je primjena tehnologije ultrazvuka visokog intenziteta u prehrambenoj industiji i tehnologiji.

Ice cream is a processed milk product that is made by freezing and mixing raw materials together. The making of ice cream usually uses additives including leavening agents, stabilizers and color additives. This study aims to determine the substitute for Rhodamine B as a food additive in ice cream sold in Lampeunurut Vilage, Darul Imarah Sub-District, Aceh Besar District. This was an experimental study which used a completely randomized design (CRD) which was conducted in 3 treatments and 3 repetitions. The study object was ice cream which was sold by 3 ice cream vendors, each trader was taken as the study sample. The study method used thin layer chromatography test followed by the development of study, namely organoleptic and variance tests. The results of the study showed that there was an effect of natural color additive using dragon fruit on the acceptability of ice cream. Meanwhile, natural color additive using durian fruit for ice cream showed no difference (p = 0.102) in the acceptability of ice cream in the formulations of 5%, 10%, and 15%. The most appropriate formulation for the acceptability of ice cream flavor was the formulation with 10% addition of dragon fruit to the aroma, taste and texture. It is expected that consumers will be able to recognize food and beverages sold which contain Rhodamine B and ice cream manufacturers is promoted to use color additive sourced from fruits in making ice cream.

Mulberry leaf is commonly used for sericulture in almost every part of the world but its potential to be utilized for human consumption is not well recognized. This paper deals with development of mulberry leaf powder and its use with wheat flour to develop paratha, the most common food item of breakfast and dinner in the Indian diet. The optimum ratio of the mulberry leaf powder and wheat flour (MLP-WF) mix for preparation of paratha on the basis of sensory quality was found to be 1:4. The protein quality of the MLP-WF mix was estimated by measuring the Protein Efficiency Ratio, and was found to be 1.82 against a casein diet for which a value of 2.44 was observed. The in vivo toxic effect of mix was studied and no adverse effect on the growth of internal organs of rats (heart, liver, kidney and testes) was found. The storage stability of the mix was estimated for a period of 2 months in polyethylene bags at room temperature. A non-significant difference was observed between paratha prepared from fresh and stored mix. This indicated that mix can be stored for a period of 2 months at room temperature without loss of quality.

Fresh eggs are natural and inexpensive source of high quality micronutrients. Egg products are used widely by the foodservice industry in a variety of forms with white, yolk and whole liquid. Thermal processing remains the most commonly used method for achieving safe and convenient these food products including eggs. However, the high temperatures cause detrimental effects on nutritional components such as coagulation and also changes in taste and texture. It is necessary for fresh eggs products to reach the final consumer with high quality. Ultrasonication is a one of the fast, versatile, emerging, and promising green technology used in the food industry from last few years with extended the shelf life including egg processing.

Ion exchange, adsorption, and chromatography are examples of separation processes frequently used in today’s biorefineries. The particular tasks for which these technologies can be successfully applied are highly influenced by capital cost and efficiency. There exists a potential for significantly increasing the efficiency of these processes whereas simultaneously decreasing their size and capital cost. This potential for process intensification can be realized with the use of engineered fractal equipment. The cost savings potential and the possibilities for broadening the use of fractal-based separation technologies in future biorefinery concepts is illustrated by examples of full-scale implementation in the sugar and sweetener industries.

The present study was undertaken to study the effects of application of natural wood smoke on ripening of Cheddar cheese, and to determine the effects of smoking before or after ripening on cheese quality. A 20-kg block of Cheddar cheese obtained immediately after pressing was divided into six approximately 3-kg blocks and ripened at 8 degrees C for up to 270 d. One 3-kg block was taken after 1 d, 1, 3, 6, or 9 mo and smoked for 20 min, then returned to the ripening room for further ripening. Cheeses were sampled at intervals for lactobacilli counts, moisture, pH, and proteolysis. Sensory analysis was conducted on 6 and 9-mo-old cheeses by a trained sensory panel (n = 7). Results show that application of natural wood smoke did not significantly affect cheese pH or primary proteolysis during ripening. However, secondary proteolysis as assessed by the concentrations of free amino acids was generally higher in smoked cheeses than in control cheeses after 6 mo of ripening. Cheese smoked...

This study was conducted to confirm the bacterial conditions of fish products with E.O.S, and its hazards on public health. A total
of 60 samples of fish products (smoked fish: herring and smoked salmon–semi cooked fish: fish finger and breaded shrimp) (15 of
each) were collected from different retail markets for bacteriological examination. The average of APC, Coliform, Escherichia coli,
Mould and yeast and Staphylococcal aureus counts (log10 cfu/g) were 4.17 ± 0.12, 2.92 ± 0.16, 2.19 ± 0.23, 3.96 ± 0.14 and 1.72 ± 0.21
for herring, respectively, 3.16 ± 0.19, 2.69 ± 0.13, 1.22 ± 0.16, 2.22 ± 0.18 and 1.06 ± 0.06 in smoked salmon, respectively, 2.78 ± 0.12,
2.02 ± 0.22, 1.59 ± 0.22, 2.14 ± 0.15 and 1.24 ± 0.24 in fish finger, respectively, and 2.60 ± 0.13, 2.33 ± 0.14, 1.46 ± 0.23, 1.96 ± 0.20,
0 ± 0 in breaded shrimp, respectively. The incidence of food poisoning organisms (Salmonella and Listeria monocytogenes and Vibrio
parahaemolyticus also investigated and no one of them was isolated in the examined samples.

In the present study, the effect of ohmic heating on some physical and quality properties of carrot cubes was evaluated. Carrot cubes (1 cm 3) were pre-treated at two different voltage levels (95 V and 150 V) for 10 seconds. Then, carrot cubes were fried in sunflower oil for 60 seconds at 180° C. Moisture content (%, db), oil content (%, db), textural properties (firmness; g-force and hardness; g-force) and colour parameters (L*, a*, b* and total colour change; ΔE) of the samples were determined. According to the results, the moisture content of carrot samples varied in the range of 67.98±0.82-88.72±0.03 and the lowest corresponding value belonged to the carrot sample treated at 150 V. Similarly, the highest oil content (7.15±0.90) was measured for that same cube sample, as well. Any significant difference in hardness value was not observed among all fried samples (p&gt;0.05). For colour parameters, the highest L* (61.04±1.03) and a* (31.22±1.52) were measured at the surface of raw ...

The objective of this work was to study the effect of initial pH and carbon and nitrogen content, supplied as glucose and malt extract (ME) respectively, on the production and composition of exopolysaccharides (EPS) produced by the medicinal fungus Ganoderma lucidum (Curtis) P. Karst in submerged culture. The experiment was carried out in flasks with 100 mL of the medium during 15 days at 28 ºC in an orbital shaker at 150 rev min-1. A central composite design with a minimal number of 20 runs was used [1]. All three studied factor were found to influence significantly the EPS production (and mycelial biomass). The maximum EPS production (594.3 mg L-1) was obtained for initial pH of 5.84 and initial contents of 33.6 and 4.48 g L-1 of glucose and ME respectively. Higher initial pH (6.68), glucose (40.95 g L-1) and ME (5.58 g L) contents on the culture medium lead to an increase of mycelial biomass but to a decrease in EPS, and consequently to a decrease in the production efficiency. Th...

Throughout the years the food we eat has changed more and more, one reason for that would be technology. Technology over the past years has changed drastically and has changed the things around it/us. It has made it much simpler for people in our generation to cook and eat at home, as well as making sure that people understand how cooking at home will help decrease the amount of food that is being wasted and thrown away everyday because of people letting their food go bad or not wanting it anymore that they throw it away. While some people believe that technology has destroyed the true art of cooking, it is clear that technology has improved fresh food finds, more convenient to cook at home and reduce food waste.

Mulberry (Morus) belongs to the Moraceae plant family, native of China. The leaves of mulberry plant are the major food source for the silkworm. The leaf consists of minerals, vitamins, dietary fibre, amino acids, phytosterols, flavonoids and other functional components, mainly 1-DNJ (1-Deoxynojirimycin) which acts as an anti-diabetic drug. In countries like China, Korea and Japan the preparations from mulberry leaves are used as medicine for increasing the immunity of the human body, cough relief and to lower the blood sugar and blood pressure. The high nutritional value of leaves is used as a functional food, mostly in the form of herbal tea, smoothie, yoghurt, salads, nutritional masala biscuits, capsules, dry powder, oil, dietary supplement etc. This manuscript mainly focuses on the nutritional importance and health benefits of mulberry leaves extract. The leaves extract may help to lower blood sugar (diabetes), inflammation levels, cholesterol and fighting against heart disease.

Xanthan gum is a polysaccharide that is widely used as stabilizer and thickener with many industrial applications in food industry. Our aim was to estimate the ability of Xanthomonas campestris ATCC 13951 for the production of xanthan gum by using whey as a growth medium, a by-product of dairy industry. X. campestris ATCC 13951 has been studied in batch cultures using a complex medium for the determination of the optimal concentration of glucose, galactose and lactose. In addition, whey was used under various treatment procedures (de-proteinated, partially hydrolyzed by β-galactosidase and partially hydrolyzed and de-proteinated) as culture medium, to study the production of xanthan in a 2 l bioreactor with constant stirring and aeration. A production of 28 g/l was obtained when partially hydrolysed whey by β-galactosidase was used, which proved to be one of the highest xanthan gum production reported so far. At the same time, an effort has been made for the control and selection of...

https://www.ijert.org/new-ventures-of-value-addition-in-jaggery-processing-for-a-dynamic-sugar-industry

https://www.ijert.org/research/new-ventures-of-value-addition-in-jaggery-processing-for-a-dynamic-sugar-industry-IJERTV9IS010179.pdf

Traditionally India has been a hub for producing jaggery which is also known as "Gur", "Gula", "Panela", "Rapadura", "Raspadura" in various countries and has been termed as "Non-centrifuged dehydrated sugarcane juice" by Codex Alimentarius. In-spite of jaggery scoring many points over the other sweeteners, the sector has remained hugely unorganized and the potential has not been harnessed to the extent possible. It offers enormous possibilities of technological up-gradation, product innovation and value addition. The paper discusses many such options available for adoption so as to provide superior quality jaggery with enhanced shelf life.