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Radio frequency identification (RFID) is an alternative technology with a potential to replace traditional universal product code (UPC) barcodes. RFID enables identification of an object from a distance without requiring a line of sight. RFID tags can also incorporate additional data such as details of product and manufacturer and can transmit measured environmental factors such as temperature and relative humidity. This article presents key concepts and terminology related to RFID technology and its applications in the food industry. Components and working principles of an RFID system are described. Numerous applications of RFID technology in the food industry (supply chain management, temperature monitoring of foods, and ensuring food safety) are discussed. Challenges in implementation of RFID technology are also discussed in terms of read range, read accuracy, nonuniform standards, cost, recycling issues, privacy, and security concerns. [ABSTRACT FROM AUTHOR]

BSTRACT: Since the events of September 11, 2001, the potential for the food supply to be a target of terrorism can no longer be viewed in hypothetical terms. Food security now must be considered a priority issue. The food industry is adjusting its security and safety systems to add focus to the intentional, widespread contamination of the food supply. Food security and food safety share the common goal of 'prevention to protect' regardless of whether the threat/risk is intentional or accidental. However, the disciplines and expertise required for security and safety are not one and the same-nor are the methods, procedures, or thought processes. The goal of the National Food Processors Association is to assist the industry in organizing and conducting appropriately tailored food security assessments. Information 'primers' on security in general and food security in particular will be presented to assist in the clarification and understanding of these concepts. Actions taken to date as well as future activities to deal with food security will also be presented. In all of these activities, there must be a clear recognition that government, academia, public health, industry, media, and consumers need to continue to work together to enhance food security. [ABSTRACT FROM AUTHOR]

Nisin is an effective food biopreservative widely used in food industry. However, 1 problem of concern is limited production rate and final nisin concentration. A nisin-producing strain, L. lactis Lac2, a mutant strain with high yield of nisin, was obtained in our laboratory recently. In the present study, a fractional factorial design was applied to investigate the main factors that affect the yield of L. lactis Lac2. Central composite experimental design and response surface methodology were adopted to derive a statistical model for optimizing the composition of the medium. The results showed that the optimum medium for nisin production of L. lactis Lac2 was composed of 2.68% sucrose (w/v), 0.5% tryptone (w/v), 1% yeast extract (w/v), 0.3% Tween-80 (w/v), 0.02% MgSO4·7H2O (w/v), 0.81% NaCl (w/v), 1.91% K2HPO4 (w/v), 0.05% ascorbic acid (w/v), and 2% agar (w/v) (if necessary) at pH 6.5. When cultured in the optimum medium, the nisin yield is an average of 3381.81 IU/mL, which nearly doubled the yield when incubated in the initial medium. Also, the concentration of tryptone was decreased while that of the sucrose was increased when compared with CM broth, which means a reduction of the fermentation cost. [ABSTRACT FROM AUTHOR]

For food industry production processes and other uses, a mold that produces high levels of feruloyl esterase was obtained from laboratory mold collections and other sources. It was Aspergillus awamori G-2 that produces high levels of feruloyl esterase. The feruloyl esterase was purified using ion-exchange chromatography, size-exclusion chromatography, and HPLC chromatography. The enzyme was identified as a monomer protein using size-exclusion chromatography. Its optimum temperature and pH were, respectively, 40 °C and pH 5. Its activity was stable at pH 3 to 5. The enzyme was combined with xylan and starch, but it was absorbed by cellulose. The km of the feruloyl esterase was 0.0019% (0.01 mM). The enzyme showed stable activity at pH 3 and 50 °C, making this enzyme useful for food production. [ABSTRACT FROM AUTHOR]

BSTRACT: There is a lack of efficient and safe preservatives in the food industry. Massive use of some common food preservation methods has led, over the years, to development of a resistance to different treatments by various food pathogens. Enteric bacteria are especially tolerant to adverse environmental conditions-such as low pH and high salt concentrations- which limits efficiency of some preservation methods. Consumers demand for natural, preservative-free, and minimally processed foods and worldwide concern regarding disease outbreaks caused by food-related pathogens have created a need for development of new classes of antimicrobial (AM) agents. The twentieth century revealed a massive array of new peptide-based antimicrobials. Small ribosomally made compounds are found in practically all living species where they act as important component of host defense. Certain indubitable advantages of peptides-pertaining to simplicity, activity spectra, and bacterial resistance-over known preservative agents advocate their potential for food preservation. Nisin, an AM compound originating from bacteria, is so far the only FDA-approved peptide. However, a growing number of reports describe the potential of animal-derived antimicrobial peptides as food preservatives. These studies have yielded various native compounds and/or derivatives that possess markedly improved antimicrobial properties under a broad range of incubation conditions. The present work reviews the most investigated peptides and accounts for their potential use as alternatives to the preservatives used today. The focus is on research aspects aiming at understanding the mechanism of action of these peptides at extreme environments of various food systems. Collectively, the data accumulated are convincingly indicative of potential applications of these peptides in food safety, namely, with respect to fighting multidrug-resistant pathogens. [ABSTRACT FROM AUTHOR]

Viscose red ginseng extracts dried and coated using fluidized bed coater may broaden their application in food processing industry and increasing the consumer acceptance. The operating conditions of fluidized bed coater were optimized for obtaining high yield and uniform spherical granule. The physicochemical properties and sensory characteristics among the concentrates, the fluidized bed dried core particle and the spherical granules of red ginseng extract were compared. The preservative properties of these materials were also analyzed. The predicted maximum yield of spherical granule was 85.42%, at a feeding rate (FR) of 111.04 mL/min, an atomization air pressure (AP) 275.30 kPa, and a product temperature (PT) of 68.53 °C. Most of ginsenosides, which were known as functional material, did not show significant changes after granulation, while the flowability and water solubility increased. Also, for a 10-mo storage at 30 °C, the spherical granule was the most stable among the materials considered. It can be concluded that the application of fluidized bed coater can be used for making the food product of viscous extracts more valuable. [ABSTRACT FROM AUTHOR]

The effect of high-pressure processing on 2 plastic food packaging films, a biopolymer (PLASiOx/PLA) and a synthetic polymer (PET-AlOx), was studied. Samples in direct contact with olive oil, as a fatty food simulant, and distilled water, as an aqueous simulant, were subjected to a pressure of 500MPa for 15 min at 50 °C. The mechanical, thermal, and gas barrier properties of both films were evaluated after the high-pressure processing (HPP) and compared to control samples that have not undergone this treatment. Significant changes in all properties were observed in both films after the HPP treatment and in contact with the food simulants. In both films an induced crystallization was noticed. In the PLASiOx/PLA film the changes were larger when in contact with water that probably acted as a plasticizer. In the PET-AlOx film the changes in properties were attributed to the formation of pinholes and cracks during the HPP treatment. In this film, most of the properties changed more in the presence of oil as the food simulant. [ABSTRACT FROM AUTHOR]

Hedonic tests are routinely used to assess the acceptance of food products. However, these single tests may not be the best approach for predicting long-term use. The objectives of this study were, first, to check whether a difference from reference score is more sensitive to changes in hedonic scores, second, to assess whether the labeled affective scale (LAM) is more sensitive to differences than the 9-point scale, and third, to assess the effect of repeated exposure on the hedonic scores of neophilic and neophobic panelists for familiar and novel foods. Two groups of 41 panelists were tested with either the 9-point hedonic scale or LAM scale. Panelists received a food neophobia questionnaire and were subsequently classified to neophobic, neophilic, or neutral. Ten foods, including 5 novel and 5 familiar, were used. In each session, 5 to 6 foods were served twice/week for 4 wk. Serving frequency ranged between 1 and 8 times (1, 2, 4, 6, 8). Data analyses were performed 3 times, using either absolute acceptability scores or relative scores, that is, the difference between absolute scores and scores for either the reference (cracker, RELFAM) or a novel food (pickled-ginger, RELNOV) served in every session. The 3 analyses (absolute, RELFAM, and RELNOV) generated similar results with respect to the number of significant differences between foods. There was no major drift in acceptability scores with sessions. A significant food effect was obtained ( P < 0.05) and a significant food × neophobia ( P < 0.05) was noted for 2 novel foods, pickled ginger, and lychee, whereby neophobic panelists were less accepting of them. Both scales were equally sensitive with some advantages for LAM over the 9-point hedonic scale. [ABSTRACT FROM AUTHOR]

This study was performed to compare the effect of liver protection of fine saengshik (FS) and superfine saengshik (SS) and uncooked and powdered grains and vegetables, produced by the different mill technique on the acute hepatotoxicity induced by CCl4 in mouse. As the result of particle size distribution in number, particles included under 0.955 μm dia were 7.02% and 68.92% respectively. Hematological and serological examination showed that AST ( P < 0.05) and ALT ( P < 0.05) of SS + CCl4 group decreased significantly compared with those of FS + CCl4 group. On the examination of antioxidant effect, water extract of SS showed a higher superoxide dismutase (SOD)-like activity on the condition of the HX/XOD system than that of FS ( P < 0.001). Also, the glutathione peroxidase ( P < 0.01) and glutathione reductase ( P < 0.05) activities in liver showed a significant difference between FS + CCl4 and SS + CCl4 groups. On the histological observation of liver, SS + CCl4 group showed a mild reversible hepatocytic change and infiltration of inflammatory cells around the central veins, whereas FS + CCl4 group showed severe agglutination necrosis by CCl4 toxicity. These results suggest that superfine saengshik significantly improves liver protection effect compared with fine saengshik; its major mechanism is supposed to be the improved antioxidant effect of saengshik by reduced size of particles. [ABSTRACT FROM AUTHOR]

BSTRACT: The study was aimed to develop a processing technology for reduced beany flavor full-fat soy paste (FFSP) after moist heat treatment of soybeans at 100 °C for 0, 5, 10, and 15 min. Sensory studies of paste showed that 15-min heat treatment significantly ( P < 0.01) improved color and consistency, while paste was free from typical beany flavor. The physical, functional, and sensory properties of soybean were sensitive to moist heat treatment, and such treatments can have a substantial influence on their use in food systems. Goat meat patties were selected to evaluate the potential application of FFSP in meat food system. The soy proteins incorporated in goat meat patties as FFSP increased moisture and fat and decreased protein, shrinkage, hardness, springiness, chewiness, and shear force values. Sensory analysis of patties showed that use of FFSP resulted in a reduction of specific soybean off-flavor (beany and bitter notes) and off-aroma. Addition of paste made the goat meat patties more tender and juicy, and overall acceptability of the products was comparable to control. Soy proteins as FFSP could be utilized as nonmeat protein source and could improve the sensory characteristics of comminuted meat products to which they are added. [ABSTRACT FROM AUTHOR]

This work deals with the hypothesis that kinetic parameters for nonisothermal processes can be reliably obtained using a 1-step method. Parameters were estimated for 3 typical processes: (1) no residence time distribution (RTD), (2) first-order reaction with RTD, and (3) nth-order reaction with RTD. When nonisothermal processes were approximated isothermally, k and ΔE were underestimated 80% to 3 orders of magnitude, and 30% to 1 order of magnitude, respectively. Reaction order was overestimated by up to 0.81. Therefore, accounting for thermal history and RTD is critical to obtain accurate estimates of kinetic parameters. The 1-step method was also used to solve for equivalent isothermal temperatures and times for an arbitrary nonisothermal process. [ABSTRACT FROM AUTHOR]

Scope of Deliverables: This section describes the uses of ultrasound in the food industry. A general theory about the mechanism of microbial inactivation is presented. Data from inactivation of food microorganisms are scarce, and most applications of ultrasound involve its use in combination with other preservation methods. This review points to the need for more research on microbial inactivation in food systems when ultrasonication is used with other methods. [ABSTRACT FROM AUTHOR]

The holistic study of the keystone biomolecules by applied genomics is one of the intellectual products of the current molecular biology revolution. These applied genomics technologies (transcriptomics, proteomics, and metabolomics) aim at analyzing the components of a cell in its entirety and have, together with the developments in computing, ushered in a new era in scientific methodology for the life sciences. Genomics technologies have mainly been set up and further developed by the pharmaceutical industry, but will also be invaluable to the food industry. Only recently, the first papers about nutrigenomics and the application of genomics in nutrition science and food technology have appeared. In this review, we briefly explain the essence of the various applied genomics technologies, and focus on the impact that these technologies will have in the food industry. [ABSTRACT FROM AUTHOR]

Focuses on a study which evaluated heat delivery to containers within an industrial-scale 4-basket cascading rotary retort, using heating medium temperature measurement and simulated food product heating rate distribution. Details on the thermal processing of food; How heat distribution was evaluated; Results of the study.

Cites information on a study which tried to identify the compounds which are responsible for the sulfurous off-flavor formation and lipid oxidation in meat trays which were sterilized by heat. Analysis of hydrogen sulfide on the trays; Use of olfactometric analysis to investigate the compounds; In-depth look at the results of the study.

Presents information on a study which investigated the textural quality of steam cooked, vacuum packed potatoes. Measurement of textural characteristics by uniaxial compression; Use of analysis of variance to determine the differences in texture between cooking processes; Results of the study.

Focuses on a process for making mackerel surimi, citing a study which examined the effects of alkaline washing and ozonation on the color and quality of mackerel surimi. Use of alkaline phosphate and bicarbonate buffers for the washing treatment of the mackerel; Effect of reducing agents on quality of ozonated mackerel surimi; Color analysis of the mackerel.

Measures residence times of multiple food particles in aqueous solutions of carboxy-methylcellulose (CMC) in a holding tube arrangement at different conditions of fluid viscosity, suspension flow rate, particle size and particle concentrations. Use of nearly neutrally buoyant polystyrene spheres; Residence time distribution functions.

Describes image processing techniques used in characterizing an extruded food product. Development of several image features in color and surface texture; Effectiveness to reflect changes in product appearance; Changes resulting from variation of extrusion conditions.

A laboratory thermal processing unit and reactor cell were adapted to aseptically process browned and unbrowned cubes from Choice an Utility Grade beef. Processing parameters of heating medium flow rate, time and temperature were established. Processed product was analyzed for changes in flavor and texture on day 0 and after 30 days refrigerated storage. Because sterility of each sample was not verified, sensory evaluation was only performed at day 0. Pre-browning improved flavor quality and did not reduce tenderness or yield. Low quality beef could be effectively utilized with proper processing parameters. Lipid oxidation and loss of sulfur compounds during storage were limiting factors in aseptically processing beef particulates. [ABSTRACT FROM AUTHOR]

BSTRACT A respiration model, based on enzyme kinetics, was proposed for predicting respiration rates of fresh produce as a function of O2 and CO2 concentrations. In this model, the dependence of respiration on O2 was assumed to follow a Michaelis-Menten type equation (r = Vm[O2]/{Km+ [O2]}), and the effect of CO2 on respiration to follow an uncompetitive inhibition model (r = Vm[O2]/{Km + (1 + [CO2]/ Ki) [O2]}). The model predictions agreed well with published data for a variety of commodities and with experimental data for cut broccoli. Fresh produce respiration rates (O2 consumption or CO2 evolution) at various O2 and CO2 concentrations, as well as transient and equilibrium gas concentrations within permeable packages, could be accurately predicted with the model equations. [ABSTRACT FROM AUTHOR]

Lipid oxidation, especially the oxidation of polyunsaturated fatty acids, is a significant issue in the food industry impacting both food quality and health of consumers. Apple skin was investigated as a source of natural antioxidants. The phenolic compound composition and antioxidant properties of 21 selected apple genotypes were evaluated. The lipid stabilizing ability of the apple skin extracts was examined using an aqueous emulsion system of methyl linolenate. The total phenolic concentrations determined by high-performance liquid chromatography tandem mass spectrometry of methanolic extracts of skins of the apple genotypes varied from 150 to 700 mg/100 g DW. The antioxidant capacity measured by Folin–Ciocalteu (16.2 to 34.1 mg GAE/100 g DW), ferric reducing antioxidant power (1.3 to 3.3 g TE/100 g DW), oxygen radical absorbance capacity (5.2 to 14.2 g TE/100 g DW), and percent inhibition of oxidation of methyl linolenate (73.8% to 97.2%) varied among the apple genotypes. The apple skin extracts, specifically the crab apple varieties such as “Dolgo,” were revealed to be effective inhibitors of oxidation of polyunsaturated fatty acid in a model system and thus can be considered as a potential source of natural food antioxidants. [ABSTRACT FROM AUTHOR]

The effects of modified atmosphere packaging (MAP) (30:40:30 O2:CO2:N2 and 5:95 O2:CO2) on the quality of 4 ready-to-cook seafood products were studied. In particular, the investigation was carried out on hake fillets, yellow gurnard fillets, chub mackerel fillets, and entire eviscerated cuttlefish. Quality assessment was based on microbiological and sensorial indices determination. Both packaging gas mixtures contributed to a considerable slowing down of the microbial and sensorial quality loss of the investigated seafood products. Results showed that sensorial quality was the subindex that limited their shelf life. In fact, based primarily on microbiological results, samples under MAP remained acceptable up to the end of storage (that is, 14 d), regardless of fish specie. On the other hand, results from sensory analyses showed that chub mackerel fillets in MAP were acceptable up to the 6th storage d, whilst hake fillets, yellow gurnard fillets, and entire cuttlefish became unacceptable after 10 to 11 d. However, compared to control samples, an increase in the sensorial shelf life of MAP samples (ranging from about 95% to 250%) was always recorded. Practical Application: Modified atmosphere packaging (MAP) is an inexpensive and uncomplicated method of extending shelf life of packed seafood. It could gain great attention from the fish industrial sector due to the fact that MAP is a practical and economic technique, realizable by small technical expedients. Moreover, there is great attention from the food industry and retailers to react to the growing demand for convenience food, thus promoting an increase in the assortments of ready-to-cook seafood products. [ABSTRACT FROM AUTHOR]

Monolaurin is a nontraditional antimicrobial agent that possesses better antimicrobial activities but causes no health problems to consumers, but the use of monolaurin in the food industry as a preservative is still limited. Using a microtiter plate assay, the minimum inhibitory concentrations for monolaurin were 25 μg/mL against Escherichia coli, 12.5 μg/mL against Staphylococcus aureus, and 30 μg/mL against Bacillus subtilis. The interaction with commonly used antimicrobials revealed that monolaurin and nisin acted synergistically against the test microorganisms, monolaurin in combination with sodium dehydroacetate or ethylenediaminetetraacetic acid was synergistic against E. coli and B. subtilis but not S. aureus, and monolaurin combined with calcium propionate or sodium lactate showed no synergistic effects against any test microorganism. The interaction with food components revealed that the antibacterial effectiveness of monolaurin was reduced by fat or starch while the monolaurin activity remained unchanged in the presence of protein. This study contributes to a better understanding on the use of monolaurin as a nontraditional preservative in food products. Results from this study suggest the potential use of monolaurin as a nontraditional preservative in combination with commonly used antimicrobials, such as nisin, sodium dehydroacetate, or ethylenediaminetetraacetic acid, and suggest that the antibacterial effectiveness of monolaurin may be reduced significantly in high-fat or low-starch food products. [ABSTRACT FROM AUTHOR]

Suitability of the dielectric constant for real time and continuous evaluation of frying oil was investigated. Measurements of the dielectric capacitance, in the frequency range 1 kHz to 100 kHz, were made on soybean oil heated at several temperatures (180, 200, 220, and 240 °C) for a few d. Frequency dependence was also measured between 50 Hz and 30 MHz. The dielectric constant of the soybean oil increased with increase in the heating time, and was well correlated with acid value, density, and relative viscosity. Our equipment for measuring capacitance would be available for real time and continuous evaluation of frying oil quality in the food industry. [ABSTRACT FROM AUTHOR]

The effects of shredding, chlorine treatment and modified atmosphere packaging on survival and growth of Listeria monocytogenes, mesophilic aerobes, psychrotrophs and yeasts and molds on lettuce stored at 5°C and 10°C were determined. With the exception of shredded lettuce which had not been chlorine treated, no significant changes in populations of L. monocytogenes were detected during the first 8 days of incubation at 5°C; significant increases occurred between 8 and 15 days. Significant increases occurred within 3 days when lettuce was stored at 10°C; after 10 days, populations reached 108-l09 CFU/g. Chlorine treatment, modified atmosphere (3% O2, 97% N2) and shredding did not influence growth of L. monocytogenes. It was concluded that L. monocytogenes is capable of growing on lettuce subjected to commonly used packaging and distribution procedures used in the food industry. [ABSTRACT FROM AUTHOR]

The article presents the models and kinetic parameters used to present and compare microbial inactivation data from thermal, pressure and electromagnetic processes applied to the food industry. These models and parameters are used for the development of food preservation processes to ensure the safety of the consumers. The parameters used to evaluate and report microbial destruction as a function of process parameters include empirical coefficients experimentally determined from microbial reduction kinetics, as well as constants from expressions based on chemical reaction kinetics.

Cites a study examined the effects of various types of animal milk on the characteristics of cheeses, in an effort to optimize the process for making low fat cheeses using ultrafiltration. Information in the ultrafiltration process; Microbiological analyses of the cheeses; Details on the texture of the cheeses; Results of the study.

Demonstrates how the mechanical properties of small food agglomerates such as instant coffee, could be evaluated. Effects of mechanical stresses during production and distribution of brittle food agglomerates; Comparison of typical force-displacement curves of single instant coffee agglomerates.

Examines the effects of high-pressure and freezing pretreatment on drying, dehydration, texture and color of green beans, carrots and potatoes. Variation of drying rates with pretreatments; Retention of color; Retention of cell wall structures.

BSTRACT Soaking raw sections in polyphosphate solutions and cooking in water or steam for varying times was evaluated to improve processing. Optimum meat yield, quality and frozen storage stability was achieved by soaking raw section ≥60, but ≥120 min in 10% polyphosphate (2-4°C) and then cooking in steam for a minimum time for complete protein coagulation (8 min). Moisture and proteins, rich in phosphorus, retained by polyphosphate treatment and cooking in steam (rather than water) were believed responsible for improving meat yield, quality and storage stability. [ABSTRACT FROM AUTHOR]

The kinetics of sucrose (pH 2.5), Blue#2 (pH 11.3) and Blue#2 (pH 9.5) were determined for high food processing temperatures. A traditional batch kinetic data generation and a novel continuous flow method were examined. The novel method consisted of a tubular flow reactor designed to establish the time-temperature equivalent points for any process. Activation energy values determined for the continuous method were 46.0, 27.2 and 52.3 kJ/mol for sucrose, Blue#2 (pH 11.3) and Blue#2(pH 9.5), respectively. Values utilizing the traditional batch (capillary tube) generation method yielded 94.6, 58.2 and 74.5 kJ/mol, respectively. Based on these results, a new thermal evaluation technique is proposed for describing difficult to define continuous flow systems. [ABSTRACT FROM AUTHOR]

The objective of this study was to utilize a multiobjective optimization technique for the thermal sterilization of packaged foods. The multiobjective optimization approach used in this study is based on the optimization of well-known aggregating functions by an adaptive random search algorithm. The applicability of the proposed approach was illustrated by solving widely used multiobjective test problems taken from the literature. The numerical results obtained for the multiobjective test problems and for the thermal processing problem show that the proposed approach can be effectively used for solving multiobjective optimization problems arising in the food engineering field. [ABSTRACT FROM AUTHOR]

Measurement, analysis, and modeling of respiration rate ( RR) of fresh produce are fundamental for the engineering design of MAP. This study investigates the effect of type of cutting (sliced in circular shape, batons in rectangular shape, and shredded into thin strips) on the respiration rate of carrots at different temperatures (4, 8, 12, 16, and 20 °C) with ambient atmosphere. The higher respiration rates were found for shredded carrots and the lowest for whole carrots at all the temperatures tested. The RR increased from 9 ± 1 to 26 ± 3, 10 ± 1 to 53 ± 2, 11 ± 1 to 55 ± 2, and 18 ± 1 to 75 ± 3 mL of O2 per kilogram hour for whole, sliced, baton, and shredded carrots, respectively, as the temperature increased from 4 to 20 °C. On an average, RO2 and RCO2 were increased by 85% and 64%, 100% and 72%, and 151% and 124% for sliced, baton, and shredded carrots, respectively, compared to the RR values of whole carrots. The temperature dependence of RR followed an Arrhenius-type relationship for all types of carrots, with activation energies in the range of 35 ± 3 to 62 ± 2 kJ/mol. Type of cut was the major factor for both RO2 and RCO2, with shredded carrots having the highest rates and whole carrots the lowest. RR of whole carrots did not vary during storage, whereas it increased for cut carrots and especially for shredded carrots. The respiratory quotient ( RQ) increased with temperature and did not vary during storage in all types of carrots, except the RQ of whole carrots decreased significantly over time. [ABSTRACT FROM AUTHOR]

To date, the published information on trans fatty acids (TFAs) in food products in China remains scarce and of questionable accuracy. Systematic approaches to educate the consumers and to ensure proper labeling of TFAs are among the many urgent challenges the regulatory agencies in this rapidly growing country have to face. In the present study, 97 most popular, national brand food products on the Chinese market, including 6 cheeses, 10 chocolates, 10 crisps, chips, and fries, 10 ice creams, 15 margarines, 10 pies and cakes, 8 sauces and dressings, 19 wafers and biscuits, and 9 Chinese-style snacks, were assayed to profile their fat content and fatty acid composition, particularly the TFAs. The highest level of TFAs, up to 30.9% of total fatty acids, were found in pies. The average TFAs contents in different product categories, ranging from high to low, were: pie and cake (12.07%), cheese (6.95%), margarine (5.09%), wafer and biscuit (4.35%), ice cream (2.67%), sauce and dressing (2.65%), crisps, chips, and fries (2.15%), chocolate (1.44%), and Chinese-style snacks (0.83%). One hundred percent of cheese contained TFAs, so did pie and cake, followed by crisps, chips, and fries (90%), sauce and dressing (88%), ice cream and margarine (80%), chocolate (60%), wafer and biscuit (53%), then Chinese-style snacks (33%). Profiling of key TFAs constituents could yield information characteristic to the types of partially hydrogenated oils employed, which is a critical step towards product reformulation in order to reduce or eliminate TFAs in the products. [ABSTRACT FROM AUTHOR]

The Inst. of Food Technologists has issued this Scientific Status Summary to update readers on the organic foods industry. [ABSTRACT FROM AUTHOR]

The Institute of Food Technologists has issued this Scientific Status Summary to update readers on the science of fungal toxins. [ABSTRACT FROM AUTHOR]

BSTRACT In-shell or shelled almonds inoculated with Salmonella were sprayed with water, acetic acid, citric acid, acidified sodium chlorite, peroxyacetic acid, or a mixture of citric, hydrochloric, and phosphoric acids before testing for Salmonella on xylose-lysine-deoxycholate (XLD) agar and tryptic soy agar (TSA). Spraying acids on in-shell almonds reduced about 0.48 to 1.88 and 0.22 to 0.67 log colony-forming units (CFU)/g of Salmonella on XLD agar and TSA counts, respectively, on the in-shell almonds but had no effect on the edible portion of the almonds (shelled almonds). When spraying acids on shelled almonds, a single spray application (1.6 mL acid solution/25 g of shelled almonds) with 1 min holding caused 0.72 to 1.93 and 0.38 to 1.35 log CFU/ g reductions of Salmonella counts on XLD agar and TSA, respectively. Increasing the holding time to 5 min did not enhance the reductions. When spraying shelled almonds, increasing the number of application (1 to 3 times) enhanced Salmonella reduction. Except for the peroxyacetic acids, increasing total holding time (5 to 120 min) improved the efficacies. Furthermore, increasing acid concentrations improved the efficacies of acetic, citric, and peroxyacetic acid treatments. Estimated 5-log reductions on both TSA and XLD counts can be achieved under laboratory conditions using 10% citric acid by (1) the combination of shelling, 1 spraying, and 3 d of storage, (2) the combination of shelling, 2 sprayings, and 1 d of storage, or (3) the combination of shelling and 3 sprayings. Acidic sprays may be utilized for enhancing the microbiological safety of raw nuts. [ABSTRACT FROM AUTHOR]

BSTRACT: Calcium-alginate coated microspheres consisting of whey proteins and a model sensitive core, paprika oleoresin, were prepared using an all-aqueous process. Core-in-wall emulsions containing 20% or 25% whey protein isolate and 15% to 50% (wt/wt) core were investigated. Retention of proteins and core during the process ranged from 84.9% to 95.6% and from 91.4% to 95.7%, respectively. Results indicated that microspheres were water-insoluble and the encapsulated sensitive core was effectively protected against oxidative deterioration. This protection could be attributed to the protein-based layer adsorbed at the oil/water interface. The matrix of the microspheres exhibited microstructural features of an interactive composite-type material. Results suggested the potential suitability of the microspheres as delivery systems for controlled core release in food applications. [ABSTRACT FROM AUTHOR]

The article presents a study on the recovery of six aroma compounds from dilute model blueberry solution by pervaporation. The study compares the separation factors of such compounds and test the effect of feed rate on mass transfer coefficient in both binary and multicomponent environments. It stresses the importance of volatile aroma compounds in modern juice and fruit processing industry and the use of the pervaporation process to reduce their loss and damage during heat treatment.

Ozone is a powerful antimicrobial agent that is suitable for application in food in the gaseous and aqueous states. Molecular ozone or its decomposition products (for example, hydroxyl radical) inactivate microorganisms rapidly by reacting with intracellular enzymes, nucleic material and components of their cell envelope, spore coats, or viral capsids. Combination of ozone with appropriate initiators {for example, UV or H2O2) results in advanced oxidation processes (AOPs) that are potentially effective against the most resistant microorganisms; however, applications of AOPs in food are yet to be developed. When applied to food, ozone is generated on-site and it decomposes quickly, leaving no residues. Ozone is suitable for decontaminating produce, equipment, food- contact surfaces, and processing environment. [ABSTRACT FROM AUTHOR]

Scope of Deliverables: The use of microwave and radio frequencies to heat food for commercial pasteurization and sterilization in order to enhance microbial safety is discussed here. Although not under FDA regulations, use of microwave technology to enhance microbial food safety in the home is also discussed briefly. Mechanisms of heating food and destroying pathogens, and the validation of industrial processes are also discussed, followed by conjecture on handling deviations during industrial processing. This document summarizes information obtained through published literature and personal contacts with industry, academia, and government. Although radio frequency is covered whenever possible, very little information on radio frequency heating for commercial pasteurization or sterilization of food is available in the published literature and no commercial facility for this purpose could be located. The microbial inactivation mechanisms of radio frequency heating are also quite similar to those of microwave heating. Thus, this document refers mostly to microwave processing with the implicit assumption that the principles are generally applicable to radio frequency. Specific information on radio frequency is included whenever available. [ABSTRACT FROM AUTHOR]

Scope of Deliverables: This section discusses current knowledge in the application of pulsed electric fields as a method of non-thermal food preservation. It includes mechanisms of inactivation, studies on microbial inactivation, critical process factors, and future research needs. Detailed descriptions of pilot and laboratory-scale equipment and their use in food preservation are also covered. [ABSTRACT FROM AUTHOR]

Scope of Deliverables: This section covers information, where available, on kinetics and relevant safety considerations for processing commercially sterile or extended shelf-life products produced by ohmic and inductive heating. It does not include combinations of other alternate process technologies with ohmic and inductive heating, since the number of potential combinations is infinite but no information is available. [ABSTRACT FROM AUTHOR]

The article presents a summary of a report that evaluates the scientific information available on a variety of alternative food processing technologies. The report aims to help the U.S. Food and Drug Administration (FDA) evaluate each technology's effectiveness in reducing, inactivating, and destroying pathogens of public health concern. The report presents a discussion of principles that apply to all of the technologies, specifically focusing on kinetic parameters and pathogens of public health concern. It also offers a detailed review and analysis of the alternative technologies.

The effect of calcium concentration (0.051.45% CaCl2), temperature of dipping solution (35-65°C), and contact time (0.5-3.5 min) on calcium uptake, firmness and pH of diced tomatoes was evaluated during a calcification process using response surface methods. Temperature had no significant effect on the process. Application of graphical optimization techniques revealed that processing in a solution of relatively low calcium concentration (-0.43% CaCl,) at ambient temperature (≅ 35°C) for about 3.5 min would yield a product with Ca+ + content below the legal limit (<800 μg/g), improved firmness (shear force value > 20 N/g), and with pH low enough (<3.95) to eliminate any requirement for acidification treatment. [ABSTRACT FROM AUTHOR]

Residence time distribution (RTD) affected lethal effects of heat on 1.27 cm diameter particles in the holding section of an aseptic processing system. The variations in particle center and particle surface F0 were determined as a function of particle density, flow rate, and particle to fluid heat transfer coefficient, hfp. Particles with density ratios of 1.00-1.04 relative to the carrier fluid showed diverse RTD characteristics in the hold tube. Particles with density ratio of 1.01 had the least residence time. The distribution of the particle center F0 value increased with increase in the hfp. [ABSTRACT FROM AUTHOR]

Orange finisher pulp, a juice processing by-product, was investigated as a substrate for polygalacturonase (PG) production by Rhizopus oryzae (ATCC 24563) via solid state fermentation. PG activity was indicated by increase in liquefaction and uranic acid solubilization and subsequent decrease in pectin content of the solid fraction over a 5-day fermentation. Partial characterization of the enzyme extract indicated pH optimum 5.0 for PG. Viscosity and reducing sugar measurements suggested endohydrolytic activity. Little or no pectinesterase, pectin or pectate lyase activities were detected; therefore, potential for direct utilization of the PG exists in the citrus industry. Orange finisher pulp was a suitable substrate for fungal PG production. [ABSTRACT FROM AUTHOR]

BSTRACT Twenty-one monoclonal antibodies (MAbs) of IgG1 or IgM isotype were developed against either native or heat denatured ovalbumin. Most of the anti-native ovalbumin MAbs were of the IgG1 isotype and had high affinity for native ovalbumin in a sandwich ELISA test (antigen bound by immunocapture with polyclonal antibodies). Anti-native MAbs did not recognize plastic bound ovalbumin in an indirect ELISA. Most anti-heat denatured ovalbumin MAbs were of the IgM isotype and reacted with ovalbumin on plastic but not with ovalbumin in the sandwich ELISA test. An immunocapture test using these MAbs was developed which enabled determination of temperatures to which ovalbumin had previously been heated. [ABSTRACT FROM AUTHOR]

The effects of modes of heat transfer (radiation or convection) on the baking color development of food were studied. An experimental baking oven that could be altered to two heat transfer modes was designed; the ratio of heat by radiative transfer to total heat transferred was about 30% or 70%. The glucose-glutamate solutions were heated at different air temperatures to measure the browning rates to calculate the activation energies. Cookies were baked at 200°C to measure the lightness of color on the surface and the surface temperature. It was clarified that the development of color depended on the temperature only. [ABSTRACT FROM AUTHOR]