Journal articles: 'Food and Chemical industry'

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Tognon, Gianluca. "Emerging Food Chemical Contaminants from Industry Pollution." European Journal of Risk Regulation 4, no. 1 (March 2013): 76–80. http://dx.doi.org/10.1017/s1867299x00002816.

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In May 2011, the illegal use of the plasticizer di(2-ethylhexyl) phthalate in clouding agents for use in foods and beverages was reported in Taiwan. This food scandal has caused shock and panic among the majority of Taiwanese people and has attracted international attention raising once again concern regarding the contamination of food by chemical toxic compounds. However, although these accidents cause a lot of concern, it is worth remembering that governments throughout the world are intensifying their efforts to improve food safety. In Europe in particular, food policy is based on high safety standards, aimed to protect and promote consumers’ health. EU legislation specifies that food containing a level of contaminants that is unacceptable from a public health viewpoint, cannot be put on the market.Currently, one of the great challenges in food safety is the control of risks associated with mixtures of contaminants, which are constantly changing. Food may be contaminated by chemical substances through production practices, packaging, transport, or storage. The contamination might also result from environmental pollution through contaminated air, water, soil, and accumulation in the food chain. Among the most prominent groups of emerging food contaminants, those from industrial sources (perfluorinated compounds (PFCs), polybrominated biphenyls (PBBs) and, partially, nanomaterials) cause particular concern. Many of these can be associated with severe damage to human health, for example some are suspected to be cancer promoters. Other compounds have been associated with endocrine disruptor effects, or can be accumulated and biomagnified through the food chain.

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Wang, Yan, Cai Ying Li, Heng Liang Mo, Yan Zhi Sun, Yong Mei Chen, and Ping Yu Wan. "Extraction of Chemical Fingerprint in Food Industry Wastewater." Advanced Materials Research 726-731 (August 2013): 1484–90. http://dx.doi.org/10.4028/www.scientific.net/amr.726-731.1484.

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Wastewater source tracing technology is a method to find the pollution wrecker based on wastewater chemical fingerprint database. How to extract and verify the chemical fingerprints of each factory is the key technology. Here report the extraction of chemical fingerprint by taking two factories (food brewing and food processing factories) surrounding Tong Zhou North Canal (Beijing) as representatives. Firstly, the organic chemicals, anions, heavy metal ions in wastewater are detected respectively by gas chromatography-mass spectrometry (GC-MS), ion chromatography (IC), inductively coupled plasma mass spectrometry (ICP-MS) and three-dimensional excitation emission matrix fluorescence spectroscopy (3D-EEM). According to the screening principles of chemical fingerprints, the pollution and characteristic fingerprints of two factories are identified. Finally, the simulated water samples were used to test the stability and feasibility of the extracted chemical fingerprints.

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Campbell-Platt, Geoffrey. "Chemical engineering for the food industry." Food Control 9, no. 6 (December 1998): 397. http://dx.doi.org/10.1016/s0956-7135(98)00130-3.

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Naveja, J. Jesús, Mariel P. Rico-Hidalgo, and José L. Medina-Franco. "Analysis of a large food chemical database: chemical space, diversity, and complexity." F1000Research 7 (July 3, 2018): 993. http://dx.doi.org/10.12688/f1000research.15440.1.

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Background: Food chemicals are a cornerstone in the food industry. However, its chemical diversity has been explored on a limited basis, for instance, previous analysis of food-related databases were done up to 2,200 molecules. The goal of this work was to quantify the chemical diversity of chemical compounds stored in FooDB, a database with nearly 24,000 food chemicals. Methods: The visual representation of the chemical space of FooDB was done with ChemMaps, a novel approach based on the concept of chemical satellites. The large food chemical database was profiled based on physicochemical properties, molecular complexity and scaffold content. The global diversity of FoodDB was characterized using Consensus Diversity Plots. Results: It was found that compounds in FooDB are very diverse in terms of properties and structure, with a large structural complexity. It was also found that one third of the food chemicals are acyclic molecules and ring-containing molecules are mostly monocyclic, with several scaffolds common to natural products in other databases. Conclusions: To the best of our knowledge, this is the first analysis of the chemical diversity and complexity of FooDB. This study represents a step further to the emerging field of “Food Informatics”. Future study should compare directly the chemical structures of the molecules in FooDB with other compound databases, for instance, drug-like databases and natural products collections.

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Naveja, J. Jesús, Mariel P. Rico-Hidalgo, and José L. Medina-Franco. "Analysis of a large food chemical database: chemical space, diversity, and complexity." F1000Research 7 (August 10, 2018): 993. http://dx.doi.org/10.12688/f1000research.15440.2.

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Background: Food chemicals are a cornerstone in the food industry. However, its chemical diversity has been explored on a limited basis, for instance, previous analysis of food-related databases were done up to 2,200 molecules. The goal of this work was to quantify the chemical diversity of chemical compounds stored in FooDB, a database with nearly 24,000 food chemicals. Methods: The visual representation of the chemical space of FooDB was done with ChemMaps, a novel approach based on the concept of chemical satellites. The large food chemical database was profiled based on physicochemical properties, molecular complexity and scaffold content. The global diversity of FooDB was characterized using Consensus Diversity Plots. Results: It was found that compounds in FooDB are very diverse in terms of properties and structure, with a large structural complexity. It was also found that one third of the food chemicals are acyclic molecules and ring-containing molecules are mostly monocyclic, with several scaffolds common to natural products in other databases. Conclusions: To the best of our knowledge, this is the first analysis of the chemical diversity and complexity of FooDB. This study represents a step further to the emerging field of “Food Informatics”. Future study should compare directly the chemical structures of the molecules in FooDB with other compound databases, for instance, drug-like databases and natural products collections. An additional future direction of this work is to use the list of 3,228 polyphenolic compounds identified in this work to enhance the on-going polyphenol-protein interactome studies.

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Lebelo, Kgomotso, Ntsoaki Malebo, Mokgaotsa Jonas Mochane, and Muthoni Masinde. "Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review." International Journal of Environmental Research and Public Health 18, no. 11 (May 28, 2021): 5795. http://dx.doi.org/10.3390/ijerph18115795.

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Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

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Rusten, B., B. Eikebrokk, and G. Thorvaldsen. "Coagulation as Pretreatment of Food Industry Wastewater." Water Science and Technology 22, no. 9 (September 1, 1990): 1–8. http://dx.doi.org/10.2166/wst.1990.0060.

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Jar-tests, pilot-plant and full-scale experiments on chemical pretreatment of food industry wastewater have been performed. The objectives were to find maximum removal efficiencies, suitable coagulation and flocculation agents, and the optimum process design. The results showed that the wastewater composition greatly influences the maximum removal efficiencies and also the conditions for optimum coagulation and flocculation. Optimum pH depends on the chemical agent and the actual dosage used. With proper pH-adjustment, addition of either 0.10-0.15 mg FeCl3-6H2O/mg COD, or about 0.20 mg Al2(SO4)3.18H2O/mg COD, was sufficient to obtain good removal of organic matter. Maximum removal efficiencies of 67-90 % total COD were achieved, depending on wastewater composition.

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P. Pakowaki, Z., and A. S. Mujumdar. "VIBRATION TECHNOLOGY IN FOOD INDUSTRY." Drying Technology 4, no. 1 (February 1986): 157–59. http://dx.doi.org/10.1080/07373938608916318.

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Bozovic, Milan. "Ecological problems in the food industry." Chemical Industry 56, no. 5 (2002): 191–97. http://dx.doi.org/10.2298/hemind0205191b.

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In regard to the development of agricultural and food technologies Yugoslavia up till now has not had a developed strategy of "development of the environment" - an ecological strategy, nor has it in that respect had clearly defined political scientifically-based strategies. Current efforts to define developmental concepts are almost completely neglected, foremost in the "promotion of new ecologically justified technologies" and the formation of national programs of sustainable development. World trends in this area are already directed to the production and promotion of so-called "healthy food" which, designated in several ways, is becoming more and more present on the tables of developed countries. Yugoslavia, beside its current economic difficulties, has great potential and a elastic chance to follow world trends and completely satisfy the EU standards EVRO-EMA and world ecological standards ISO 14 000 by the quality implementation of well planned ecologically and economically rational programs. n order to undertake appropriate measures for "sustainable development", it s previously necessary to assess the problem and objectively establish the status.

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Popov, Stevan. "Biotechnology: Challenge for the food industry." Chemical Industry 61, no. 5 (2007): 246–50. http://dx.doi.org/10.2298/hemind0704246p.

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According to the broadest definition, biotechnology is the use of living matter (plants, animals and microorganisms) in industry, environment protection, medicine and agriculture. Biotechnology takes a key position in the field of food processing during thousands of years. Last about fifty years brought dynamical development of knowledges in the natural sciences especially in domain of genetics and manipulation of genes. Biotechnology for which active role in the on-coming times could be foreseen, not only with respect of R&D, but also in general technological development represents scope of priority in the USA and in European Union (EU) as well. It is accepted that the results achieved in biotechnology oversize scientific domain and find their entrance into economics, legislation, quality of life and even of politics. Corresponding with the definition of biotechnology as "the integration of natural sciences and engineering in the application of microorganisms, cells, their components and molecular analogues in production (General assembly of the European federation for Biotechnology, 1989) European Commission (1999) adopted the biotechnological taxonomy, i.e. fields and sub-fields of biotechnology. R&D activities in this domain are oriented to eight fields and branched through them. Fields of biotechnology (EC, 1999) are: 1) Plant biotechnology (agricultural cultivars, trees, bushes etc); 2) Animal biotechnology; 3) Biotechnology in environment protection; 4) Industrial biotechnology (food, feed, paper, textile, pharmaceutical and chemical productions); 5) Industrial biotechnology (production of cells and research of cells - producers of food and of other commodities); 6) Development of humane and veterinarian diagnostics (therapeutical systems) 7) Development of the basic biotechnology, and 8) Nontechnical domains of biotechnology. In concordance with some judgments, in the World exist about 4000 biotechnological companies. World market of biotechnological products is increasing at the rate of some 30 percents per year, and in the year of 2000 amounted to about 140 billions of US$. Owing to this, biotechnology became one of the most intensive industries in the world. American biotechnological industry spent even in the year of 1998 about US$ 10 millions for R&D activities. European Union included the development of biotechnology into its R&D programs and projects somewhere during eighties of the last century.

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Arisseto-Bragotto, Adriana Pavesi, Maria Manuela Camino Feltes, and Jane Mara Block. "Food quality and safety progress in the Brazilian food and beverage industry: chemical hazards." Food Quality and Safety 1, no. 2 (May 1, 2017): 117–29. http://dx.doi.org/10.1093/fqsafe/fyx009.

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Anteneh, W., and O. P. Sahu. "Natural Coagulant for the Treatment of Food Industry Wastewater." International Letters of Natural Sciences 9 (February 2014): 27–35. http://dx.doi.org/10.18052/www.scipress.com/ilns.9.27.

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Wastewater treatment is becoming ever more critical due to diminishing water resources, increasing wastewater disposal costs, and stricter discharge regulations that have lowered permissible contaminant levels in waste streams. The ultimate goal of wastewater management is the protection of the environment in a manner commensurate with public health and socio-economic concerns. The aim of our study is to use natural occurring polymeric coagulant to reduce the chemical oxygen demand and color from the industrial waste water. It was found that 83% of Chemical oxygen demand and 90% of color reduction was observed with chitosan.

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Akin, A. Nilgün, and Z. Ilsen Önsan. "Turkish Chemical Industry and Environmentally Friendly Technologies." Eurasian Chemico-Technological Journal 3, no. 4 (July 10, 2017): 257. http://dx.doi.org/10.18321/ectj575.

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Turkey has been manufacturing chemicals for a long time, being a producer of many basic and intermediate chemicals, petrochemicals and plastics. Among ca. 6000 companies manufacturing various<br />chemicals, 95 are large scale, 208 are medium scale, and the rest are all small size companies. The southern coast of the Marmara Sea is the home of Turkey’s densest population and industrial centers. Most<br />companies in chemical industries, especially private sector companies, are situated in the Marmara Region which, therefore, also generates large amounts of solid and liquid wastes from industrial areas, along with municipal solid waste and sewage as well as air pollution from gas emissions. Large scale industrial companies place a great deal of importance on international standards in production and comply with<br />environmental legislation and regulations. Although Turkey has made great progress over the last fifteen years in creating mechanisms to address its environmental problems, air and water pollution abatement problems still exist due to small scale enterprises generally using old technologies in sub-sectors including highly polluting activities such as textiles/clothing/leather, metal products/machinery/equipment, food/beverages/tobacco, forest products/furniture.

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Nychas, George-John, Emma Sims, Panagiotis Tsakanikas, and Fady Mohareb. "Data Science in the Food Industry." Annual Review of Biomedical Data Science 4, no. 1 (July 20, 2021): 341–67. http://dx.doi.org/10.1146/annurev-biodatasci-020221-123602.

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Food safety is one of the main challenges of the agri-food industry that is expected to be addressed in the current environment of tremendous technological progress, where consumers’ lifestyles and preferences are in a constant state of flux. Food chain transparency and trust are drivers for food integrity control and for improvements in efficiency and economic growth. Similarly, the circular economy has great potential to reduce wastage and improve the efficiency of operations in multi-stakeholder ecosystems. Throughout the food chain cycle, all food commodities are exposed to multiple hazards, resulting in a high likelihood of contamination. Such biological or chemical hazards may be naturally present at any stage of food production, whether accidentally introduced or fraudulently imposed, risking consumers’ health and their faith in the food industry. Nowadays, a massive amount of data is generated, not only from the next generation of food safety monitoring systems and along the entire food chain (primary production included) but also from the Internet of things, media, and other devices. These data should be used for the benefit of society, and the scientific field of data science should be a vital player in helping to make this possible.

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Warren, Nathan Peel. "Sealing for the food and beverage industry." Sealing Technology 2008, no. 9 (September 2008): 11–14. http://dx.doi.org/10.1016/s1350-4789(08)70479-3.

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Kaishev, V. G. "Food fortification – a modern principle of the food industry." Agrarian-And-Food Innovations 12 (December 25, 2020): 70–76. http://dx.doi.org/10.31208/2618-7353-2020-12-70-76.

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Aim. To analyze the scientific and technical literature and identify ways to create a new generation of mass-consumption food products enriched with vital nutrients. Discussion. The main malnutrition of the Russian population is the excess of caloric intake over an indicator of the level of energy consumption. One of the ways to solve this problem is the production of functional food products or enriched functional products. The essence of this is that only those micronutrients that are really in short supply should be used in the fortification of products. These should be products of mass consumption, and especially those that undergo refining, which results in the loss of micronutrients. The use of raw materials and ingredients only of natural (animal, vegetable, mineral) origin, allows you to create active complexes that qualitatively change the physiological properties of the product, and can affect many product characteristics and processes such as physico-chemical, structural-mechanical and organoleptic characteristics of the product, the processes of color formation, fermentation, oxidation, storage capacity. However, sometimes a strong passion for enriching the product with useful macro- and micronutrients affects the taste characteristics. Conclusion. When developing recipes and technologies for new-generation products, it is necessary that the enrichment of the product with important and necessary elements does not worsen the organoleptic characteristics. At the same time, it is necessary to ensure the safety of products without compromising consumer properties. The diet should contain all the necessary nutrients (nutrients) for a person in sufficient quantities and balanced with each other in the most favorable proportions.

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Shintani, Tomoya. "Food Industrial Production of Monosaccharides Using Microbial, Enzymatic, and Chemical Methods." Fermentation 5, no. 2 (June 11, 2019): 47. http://dx.doi.org/10.3390/fermentation5020047.

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Most monosaccharides in nature are hexoses, which have six carbon atoms; the most well-known hexose is d-glucose. Various hexoses with distinct characteristics can be produced from inexpensive polysaccharides for applications in the food industry. Therefore, identification of the health-related functions of hexose will facilitate the consumption of hexoses in food products to improve quality of life. The hexoses available in foods include N-acetyl glucosamine, d-glucosamine, d-fructose, d-mannose, d-galactose, other d-hexoses, and l-hexoses. Here, an updated overview of food industrial production methods for natural hexoses by microbial, enzymatic, and chemical methods is provided.

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Fritz, Franziska, Robert Preissner, and Priyanka Banerjee. "VirtualTaste: a web server for the prediction of organoleptic properties of chemical compounds." Nucleic Acids Research 49, W1 (April 27, 2021): W679—W684. http://dx.doi.org/10.1093/nar/gkab292.

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Abstract Taste is one of the crucial organoleptic properties involved in the perception of food by humans. Taste of a chemical compound present in food stimulates us to take in food and avoid poisons. Bitter taste of drugs presents compliance problems and early flagging of potential bitterness of a drug candidate may help with its further development. Similarly, the taste of chemicals present in food is important for evaluation of food quality in the industry. In this work, we have implemented machine learning models to predict three different taste endpoints—sweet, bitter and sour. The VirtualTaste models achieved an overall accuracy of 90% and an AUC of 0.98 in 10-fold cross-validation and in an independent test set. The web server takes a two-dimensional chemical structure as input and reports the chemical's taste profile for three tastes—using molecular fingerprints along with confidence scores, including information on similar compounds with known activity from the training set and an overall radar chart. Additionally, insights into 25 bitter receptors are also provided via target prediction for the predicted bitter compounds. VirtualTaste, to the best of our knowledge, is the first freely available web-based platform for the prediction of three different tastes of compounds. It is accessible via http://virtualtaste.charite.de/VirtualTaste/without any login requirements and is free to use.

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Kress-Rogers, E. "Instrumentation in the food industry. I. Chemical, biochemical and immunological determinands." Journal of Physics E: Scientific Instruments 19, no. 1 (January 1986): 13–21. http://dx.doi.org/10.1088/0022-3735/19/1/001.

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Chen, Xiao Dong, and Md Monwar Hossain. "Advances in the application of chemical engineering principles in food industry." Chemical Engineering and Processing: Process Intensification 46, no. 5 (May 2007): 367–68. http://dx.doi.org/10.1016/j.cep.2006.09.004.

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Salehi, Gültekin-Özgüven, Kırkın, Özçelik, Morais-Braga, Carneiro, Bezerra, et al. "Anacardium Plants: Chemical,Nutritional Composition and Biotechnological Applications." Biomolecules 9, no. 9 (September 9, 2019): 465. http://dx.doi.org/10.3390/biom9090465.

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Anacardium plants are native to the American tropical regions, and Anacardium occidentale L. (cashew tree) is the most recognized species of the genus. These species contain rich secondary metabolites in their leaf and shoot powder, fruits and other parts that have shown diverse applications. This review describes the habitat and cultivation of Anacardium species, phytochemical and nutritional composition, and their industrial food applications. Besides, we also discuss the secondary metabolites present in Anacardium plants which display great antioxidant and antimicrobial effects. These make the use of Anacardium species in the food industry an interesting approach to the development of green foods.

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Cristobal-Cueto, Pablo, Alberto García-Quintanilla, Jaime Esteban, and Meritxell García-Quintanilla. "Phages in Food Industry Biocontrol and Bioremediation." Antibiotics 10, no. 7 (June 28, 2021): 786. http://dx.doi.org/10.3390/antibiotics10070786.

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Bacteriophages are ubiquitous in nature and their use is a current promising alternative in biological control. Multidrug resistant (MDR) bacterial strains are present in the livestock industry and phages are attractive candidates to eliminate them and their biofilms. This alternative therapy also reduces the non-desirable effects produced by chemicals on food. The World Health Organization (WHO) estimates that around 420,000 people die due to a foodborne illness annually, suggesting that an improvement in food biocontrol is desirable. This review summarizes relevant studies of phage use in biocontrol focusing on treatments in live animals, plants, surfaces, foods, wastewaters and bioremediation.

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MIHORI, Tomowo. "Inverse Problems in the Food Industry." Food Science and Technology Research 10, no. 4 (2004): 359–68. http://dx.doi.org/10.3136/fstr.10.359.

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Mijin, Dusan, and Slobodan Petrovic. "Microwaves in organic chemistry and organic chemical." Chemical Industry 59, no. 9-10 (2005): 224–29. http://dx.doi.org/10.2298/hemind0510224m.

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The usual way of applying heat to a chemical reaction is the use of a Bunsen burner, an oil or some other type of bath, or an electric heater. In inorganic chemistry, microwave technology has been used since the late 1970s while it has been implemented in organic chemistry since the mid-1980s. Microwave heating has been used in the food industry for almost fifty years. The shorter reaction times and expanded reaction range that is offered by microwave technology are suited to the increased demands in industry. For example, there is a requirement in the pharmaceutical industry for a higher number of a novel chemical entities to be produced, which requires chemists to employ a number of resources to reduce time for the production of compounds. Also, microwaves are used in the food industry, as well as in the pyrolysis of waste materials, sample preparation, the solvent extraction of natural products and the hydrolysis of proteins and peptides.

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Dimitrijevic, Mirjana, Marija Boskovic, Milan Baltic, Nedjeljko Karabasil, Vlado Teodorovic, Dragan Vasilev, and Vera Katic. "The importance and use of nanopacking in food industry." Veterinarski glasnik 69, no. 1-2 (2015): 139–54. http://dx.doi.org/10.2298/vetgl1502139d.

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In order to satisfy the increasing demand for food production which will reach the consumers in a safe condition, and at the same time meet their expectations in terms of quality, the packaging industry has been continually developing and striving to implement new technologies such as nanotechnology. By application of nanoparticles and other nanomaterials of various organic and inorganic compounds in standard packaging materials, the quality of packaging such as polymer-flexibility, gas barrier properties, temperature/moisture/ light stability, thermal and chemical stability and biodegradability has been improved. Moreover, the use of polymer nanotechnology enables constant monitoring of packaging conditions, providing in that way the preservation of fresh food, extension of shelf life of foods and improvement of products quality and safety. The application of nanopackaging on the market is slowed due to lack of data on potential risk to human health and the impact on the environment, as well as to lack of legal regulations. These shortcomings affect public perception of nanotechnology, but when these problems are overcome application of nanopackaging promises to become an irreplaceable part of industrial production of food.

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HANSON, DAVID. "Agrochemical Industry Conference Focuses on Pesticides and Food Safety." Chemical & Engineering News 70, no. 46 (November 16, 1992): 13–14. http://dx.doi.org/10.1021/cen-v070n046.p013.

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Skala, Dejan, Irena Zizovic, and Sladjana Gavrancic. "Supercritical fluid extraction: Application in the food industry." Chemical Industry 56, no. 5 (2002): 179–90. http://dx.doi.org/10.2298/hemind0205179s.

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Supercritical fluid extraction is an extraction process realized with supercritical fluids, which are at a temperature and pressure above their critical temperature and critical pressure. This process has shown to be very efficient one for the isolation of different substances of medium molecular weights and molecules of relatively low polarity. The solubility of more polar substances in supercritical fluids can be improved by the addition of small amounts of other polar solvents (cosolvent) to the supercritical fluids, which is the main solvent in extraction process. The advantage of supercritical extraction compared to other extraction procedures (the application of classical organic solvents hydrodistillation, distillation with steam) is that SFE is usually performed at moderate temperature (e.g. with SF CO2 at 40-70?C) so it can be applied for the separation of different substances which are thermally unstable and have a larger vapour pressure. All of these facts indicate that SFE is of special interest for the food and pharmaceutical industry.

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BARCENAS, CANDELARIA, and JOHN P. NORBACK. "A RESOURCE TRACKING METHOD FOR the FOOD INDUSTRY." Journal of Food Process Engineering 17, no. 4 (December 1994): 439–53. http://dx.doi.org/10.1111/j.1745-4530.1994.tb00348.x.

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Savaş, Elif, Hakan Tavşanlı, and İlhan Gökgözoğlu. "Gıda Endüstrisinde Ozon Uygulamaları." Turkish Journal of Agriculture - Food Science and Technology 2, no. 3 (March 12, 2014): 122. http://dx.doi.org/10.24925/turjaf.v2i3.122-127.93.

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Known as active oxygen Ozone (O3), are among the most effective antimicrobials. The sun's ultraviolet rays and ozone caused by electric arcs of lightning occurring instantly around the world, and is available as a protective shield protects the animals against the effects of the sun's radiation. In the food industry, directly or indirectly in contact with food during processing of foods and chemical treatment of water disinfection bacteriological emerges as an alternative protection method. In this study, the effects of the ozone applications will evaluated as an alternative to conventional disinfectants in food industry.

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Elortondo, F. J. Pérez, J. Salmerón, M. Albisu, and C. Casas. "Formación de películas biológicas en la industria alimentaria / Biofilms in the food industry." Food Science and Technology International 5, no. 1 (February 1999): 25–30. http://dx.doi.org/10.1177/108201329900500102.

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Bacterial biofilms on food industry surfaces are potential sources of contamination for food products coming in contact with these surfaces. The development of biofilms in food processing environments may lead to food spoilage or transmission of diseases. This paper describes the formation of micro bial biofilms on food contact surfaces, their characteristics, and strategies for removal of adhered microorganisms (cleaning and disinfection) or for preventing microbial adhesion to surfaces (opti mizing equipment design, altering surface chemistry, treating with antimicrobial agents).

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SAMARAJEEWA, U., A. C. SEN, M. D. COHEN, and C. I. WEI. "Detoxification of Aflatoxins in Foods and Feeds by Physical and Chemical Methods1." Journal of Food Protection 53, no. 6 (June 1, 1990): 489–501. http://dx.doi.org/10.4315/0362-028x-53.6.489.

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Detoxification of aflatoxin contaminated foods has been a continuing challenge for the food industry. This article examines primarily the detoxification of aflatoxin B1 in foods and feeds. The sensitivity of aflatoxins to physical or chemical treatments is affected by many factors including moisture content, location of the toxins in the food, forms of the food, and interactions of the toxins with food components. Thus, it is important to understand these factors before a specific detoxification method can be recommended. In addition, the use of any applicable treatment conditions should not cause undesirable alterations to the nutritional and organoleptic qualities of the foods. The combined use of physical and chemical treatment procedures appear to provide a better prospect than the use of only a single treatment procedure. A reevaluation of the present processing conditions may shed light on the development of modified procedures to effectively degrade aflatoxins in foods, while still achieving other processing objectives.

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Badea, Georgiana Ileana, Ioana Diaconu, and Gabriel Lucian Radu. "Organic Acids Chemical Profiling in Food Items." Revista de Chimie 68, no. 6 (July 15, 2017): 1147–52. http://dx.doi.org/10.37358/rc.17.6.5631.

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A fast separation method for simultaneous determination of eleven organic acids was validated and applied to different commercial food items to evaluate their organic acids content. The present method gives detection limits between 0.04 and 4.65 mg mL-1, recovery values in real samples between 78.2 and 97.3% and relative standard deviation values for precision lower than 5%. All validation data were in acceptable range and prove the method�s fit for purpose. The advantages of the method are the short runtime analysis (15 min), no preparation step for the samples before the injection combined with good sensitivity which recommends it for routine control analysis in food industries. Moreover, this methodology has high potential in drinks industry but can by further extended to other types of food items.

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Ungureanu, Elena Loredana, Gabriel Mustatea, and Mona Elena Popa. "Chemical contaminants migration from food contact materials into aqueous extracts." E3S Web of Conferences 215 (2020): 01007. http://dx.doi.org/10.1051/e3sconf/202021501007.

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Cardboard packaging is widely used in the food industry, especially as secondary or tertiary packaging, or as transport packaging. In most cases, these packs may contain certain chemical contaminants that can be accidentally transferred to packaged foods. These contaminants include Bisphenol A (BPA) and Formaldehyde, which can cause significant adverse effects, especially to vulnerable persons. For this reason, the purpose of this study was to analyze by a UV - VIS spectrophotometric method the content of BPA and Formaldehyde from 17 corrugated board samples from Romanian producers. BPA concentrations varied between 0.044 mg/dm2 and 0.090 mg/dm2, while Formaldehyde concentrations were lower than 0.048 mg/dm2. The results were compared with the legislation in force to establish their compliance for contact with food.

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Saini, Seema, Cecile Sillard, Mohamed Naceur Belgacem, and Julien Bras. "Nisin anchored cellulose nanofibers for long term antimicrobial active food packaging." RSC Advances 6, no. 15 (2016): 12422–30. http://dx.doi.org/10.1039/c5ra22748h.

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Khalid, N. I., N. S. Sulaiman, N. Ab Aziz, F. S. Taip, S. Sobri, and Nor-Khaizura M.A.R. "Stability of electrolyzed water: from the perspective of food industry." Supplementary 1 5, S1 (January 3, 2021): 47–56. http://dx.doi.org/10.26656/fr.2017.5(s1).027.

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Green cleaner and disinfectant can provide a better environment and they can reduce cleaning cost by eliminating the cost of harsh cleaning chemicals, minimizing cleaning chemicals storage space, reducing cost for wastewater treatment and reducing logistics cost for chemical supply. This study explored the personal view of Small and Medium Enterprises (SMEs) top to bottom workers towards the challenges during cleaning and disinfection process and their readiness in accepting a green cleaner and disinfectant. In this work, the advantages and disadvantages of electrolyzed water (EW) as green cleaner and disinfectant were discussed. A lab-scale batch ion-exchange membrane electrolysis unit was used to produce acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW). The stability of AcEW and AlEW was also studied based on its physical changes (pH, oxidative-reduction potential (ORP), chlorine content and hydrogen peroxide content) in 7 days of storage, whereby measurements were taken daily. The pH maintained for both AcEW and AlEW during the 7 days of storage. The ORP maintained at plateau for the first 5 days of AcEW storage. After 5 days, AcEW showed a decreasing trend. While ORP for AlEW increases drastically between day 1 and 2. Then, the ORP reaches a plateau after three days. The amount of free chlorine, total chlorine and hydrogen peroxide content was 10 mg/L, respectively, on the day of production. However, all the properties decreased gradually and there were no chlorine and hydrogen peroxide detected on the 7th day. The results from this study can be used as a guideline to store the EW and to understand the stability of the EW, which can benefit the SME food manufacturers.

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Figueiredo, Antonio A. "Food production and the food industry in Brazil: Their impact on nutritional status." Food Reviews International 5, no. 2 (January 1989): 237–50. http://dx.doi.org/10.1080/87559128909540851.

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Vámos, E., and E. Neumann. "Synthetic lubricating greases for the food industry." Journal of Synthetic Lubrication 1, no. 4 (January 1985): 268–79. http://dx.doi.org/10.1002/jsl.3000010403.

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Tumbarski, Yulian, Anna Lante, and Albert Krastanov. "Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation." Open Biotechnology Journal 12, no. 1 (March 21, 2018): 25–32. http://dx.doi.org/10.2174/1874070701812010025.

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Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms. In recent decades, bacteriocins are increasingly becoming more important in different branches of the industry due to their broad antibacterial and antifungal spectrum - in the food industry for natural food preservation and expiry date extension; in the health sector for preparation of probiotic foods and beverages; in the clinical practice as alternatives of conventional antibiotics; in the agriculture as biocontrol agents of plant pathogens and alternatives of chemical pesticides for plant protection. The broad antimicrobial spectrum of bacteriocins has stimulated the research attention on their application mainly in the food industry as natural preservatives. Most scientific achievements concerning the application food biopreservation are related to bacteriocins produced by LAB. The lactic acid bacteria bacteriocins can be produced in the food substrate during its natural fermentation or can be added in the food products after obtaining byin vitrofermentations under optimal physical and chemical conditions. Moreover, the immobilization of LAB bacteriocins on different matrices of organic and inorganic origin has been proposed as an advanced approach in the natural food preservation for their specific antimicrobial activity, anti-biofilm properties and potential use as tools for pathogen detection.

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Butnariu , Monica, and Ioan Sarac. "What is sodium glutamate and what effects it has on health." Journal of Applied Biotechnology & Bioengineering 6, no. 5 (September 5, 2019): 223–26. http://dx.doi.org/10.15406/jabb.2019.06.00195.

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Sodium glutamate or monosodium glutamate is a substance found naturally in certain foods, but it is a compound used in the food industry to enhance the flavor. The compound is a non-essential amino acid, which is contained in tomatoes, milk, mushrooms, fish or cheese. In the food industry, sodium glutamate is also known as MSG or E621. Its role is to enhance the flavor of the dishes, as it has the chemical ability to enhance the flavor. In fact, MSG itself has no taste, but it is activated when it is combined with spices or flavored foods.

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Fryer, P. J., and M. T. Belmar-Beiny. "Fouling of heat exchangers in the food industry: a chemical engineering prespective." Trends in Food Science & Technology 2 (January 1991): 33–37. http://dx.doi.org/10.1016/0924-2244(91)90611-l.

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Jeor, V. L. St, A. Lape, A. R. Muroski, C. McGuire, J. S. Kruger, and D. L. Elmore. "Identifying Foreign Material Contamination in Food and Food Ingredients." Microscopy Today 16, no. 3 (May 2008): 10–15. http://dx.doi.org/10.1017/s1551929500059198.

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Between the Biological and Materials sciences resides the food industry, where both biological and materials methods and techniques are employed for both production and analysis. Often referred to as “Black Specs,” one of the biggest concerns for the food industry is contamination of the food, or its additives and ingredients, with foreign material (FM). Many of our customers seek assistance in solving their FM issues, which may require multiple instrumentation, several methods, and considerable open communication with the customer before a satisfactory result can be achieved. An additional level of difficulty is often present when we learn that the FM is so small we can barely detect it with the unaided eye. Particularly difficult is what might be referred to as “chemical contamination.” We present here in example (and in the upcoming Microscopy and Microanalysis meeting in Albuquerque this August), several of the methods employed in assisting our customers with FM issues.

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Carrillo-Lopez, L. M., A. D. Alarcon-Rojo, L. Luna-Rodriguez, and R. Reyes-Villagrana. "Modification of Food Systems by Ultrasound." Journal of Food Quality 2017 (2017): 1–12. http://dx.doi.org/10.1155/2017/5794931.

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This review describes the mechanism, operation, and recent potential applications of ultrasound in various food systems, as well as the physical and chemical effects of ultrasound treatments on the conservation and modification of different groups of food. Acoustic energy has been recognized as an emerging technology with great potential for applications in the food industry. The phenomenon of acoustic cavitation, which modifies the physical, chemical, and functional properties of food, can be used to improve existing processes and to develop new ones. The combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods and, thereby, their quality. Finally, it is concluded that the use of ultrasound in food is a very promising area of research; however, more research is still needed before applying this technology in a wider range of industrial sectors.

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Williams, Peter A. "Gums and Stabilisers for the Food Industry Conferences." Food Hydrocolloids 86 (January 2019): 1. http://dx.doi.org/10.1016/j.foodhyd.2018.08.046.

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Xu, Ligeng, Ying Liu, Ru Bai, and Chunying Chen. "Applications and toxicological issues surrounding nanotechnology in the food industry." Pure and Applied Chemistry 82, no. 2 (January 22, 2010): 349–72. http://dx.doi.org/10.1351/pac-con-09-05-09.

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With the rapid development of nanotechnology, the presence of nanoparticles (NPs) in commercially available products is becoming more and more common. The field of food nanotechnology has experienced significant growth over the last five years. Agricultural cultivation, food processing, food packaging, food security, and water purification are examples of the important sectors linked with nanotechnology in the food production chain. However, safety concerns about such nanotechnology and the use of nanomaterials are increasing. Many determinants for the unusual activities and toxicities of the nanomaterials involving particle size, chemical composition, surface structure, and dosage are considered as well as three main exposure routes, including inhalation, ingestion, and dermal exposure. In addition, the trends and progress for toxicity and risk evaluation of the nanomaterials used in the food industry are also reviewed, which are helpful to understand and establish a regulatory system for the further development and use of NPs in the food industry.

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Giger, Alfred. "Chemical synthesis project. A new yellow carotenoid." Pure and Applied Chemistry 74, no. 8 (January 1, 2002): 1383–90. http://dx.doi.org/10.1351/pac200274081383.

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Naturally occurring colorants have been used in food processing for centuries to give meals an appealing color. In the first half of the 20th century, the newly discovered brilliant azo dyes, amongst other artificial colorants (indol, triphenylmethane, and methine dyes), were used as pigments for food coloration. The toxicity and/or allergenic potential of some of these colorants were discovered much later. One of these pigments with a critical safety profile is the azo dye tartrazine, which exhibits a nicely fresh greenish-yellow color. The use of tartrazine is now banned in several countries and restricted in others due to its unfavorable safety profile. With the aim of extending the color fan of nature-identical food colorants offered by Roche and therefore offering a less critical colorant to the food industry, a project was initiated at Roche. The goal was to find a safer, naturally occurring pigment with a color hue similar to tartrazine. This paper discusses the process of how such a project is addressed in industry, as well as how promising candidates were selected from the wide variety of the naturally occurring carotenoids. The syntheses of some of these carotenoids will also be described.

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Turubatovic, Lazar, Vojin Vranic, and Josip Baras. "HACCP and quality system in the food processing industry." Chemical Industry 56, no. 4 (2002): 157–62. http://dx.doi.org/10.2298/hemind0204157t.

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HACCP (Hazard Analysis and Critical Control Points) is an indispensable contemporary system of process control in the food processing industry. In its original meaning this control procedure includes hazard analysis and identification of the points in the production process where the product contamination is reasonably likely to occur resulting in an unsafe product. At the critical points the control of the production process should be severer in order to eliminate or reduce the product safety risks. The aim of implementing a quality management system being quality management, according to the standards of the ISO 9000 series, the formulation of a product that meets "the requirements stated or implied", where the implied requirements refer to the prescribed quality requirements, which, in the food industry above all, comprises safety, it is necessary to build HACCP into the quality system. The application of HACCP principles when introducing a quality system should be extended to those parts of the production process in which the required quality of the product may be at risk.

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Costa, Carlos Alberto, Marcos Alexandre Luciano, and Andrei Marcos Pasa. "Guiding Criteria for Hygienic Design of Food Industry Equipment." Journal of Food Process Engineering 36, no. 6 (September 10, 2013): 753–62. http://dx.doi.org/10.1111/jfpe.12044.

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Gebre, Hayelom, Kiros Fisha, Tsegalaul Kindeya, and Tsigehiwot Gebremichal. "Synthesis of Furfural from Bagasse." International Letters of Chemistry, Physics and Astronomy 57 (August 2015): 72–84. http://dx.doi.org/10.18052/www.scipress.com/ilcpa.57.72.

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Bagasse is a waste product from the sugar industry, which is usually used as energy source in factory at present. However, the amount of bagasse left is still high enough for more value-added product for example furfural. Bagasse is a good source of pentosan and containing about 25 to 27%. The main objective of the research was to produce furfural from bagasse. The main raw material for the production furfural was bagasse and some chemicals/ingredients were used (H2SO4, water, NaCl). Furfural is an important organic chemical, produced from agro industrial wastes and residues containing carbohydrates known as Pentosans. It is a basic chemical, which can be utilized in a variety of industries such as chemical industry, refining oil industry, food industry and agricultural industry. In its pure state, it is a colourless or yellow oily liquid with the odour of almonds, but upon exposure to air it quickly becomes yellow then brown and finally black, it is commonly known as furfuraldehyde.

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Syamdidi, Mr. "THE USE OF CHEMICAL ADDITIVES FOR FISHERIES PRODUCT PRESERVATION." Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 7, no. 2 (May 23, 2013): 79. http://dx.doi.org/10.15578/squalen.v7i2.18.

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Preservation is a common practice in processed food products including fisheries product.The purpose of preservation in food is not only maintain the quality of food but also to prolong theshelf life of food itself. Preservatives can be divided into two groups i.e. natural and chemicalpreservatives. The chemical preservatives potentially used in fishery industry are nitrite, sulfurdioxide, benzoic acid and, sorbic acid. These preservatives have their own characteristics oninhibition of microorganisms. Food characteristic such as pH, and aw are the key factors on theactivity of antimicrobial agent.

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Wu, Cao, Zhou Chen, Ya Hu, Zhiyuan Rao, Wangping Wu, and Zhaogang Yang. "Nanocrystals: The Preparation, Precise Control and Application Toward the Pharmaceutics and Food Industry." Current Pharmaceutical Design 24, no. 21 (October 15, 2018): 2425–31. http://dx.doi.org/10.2174/1381612824666180515124614.

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Crystallization is a significant process employed to produce a wide variety of materials in pharmaceutical and food area. The control of crystal dimension, crystallinity, and shape is very important because they will affect the subsequent filtration, drying and grinding performance as well as the physical and chemical properties of the material. This review summarizes the special features of crystallization technology and the preparation methods of nanocrystals, and discusses analytical technology which is used to control crystal quality and performance. The crystallization technology applications in pharmaceutics and foods are also outlined. These illustrated examples further help us to gain a better understanding of the crystallization technology for pharmaceutics and foods.

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Journal articles on the topic 'Food and Chemical industry'

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