Gotowe bibliografie tematyczne / Food and Processing

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Gotowa bibliografia na temat „Food and Processing”

Autor: Grafiati

Data publikacji: 6 września 2023

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Artykuły w czasopismach na temat "Food and Processing"

Bredihin, Sergei, Vladimir Andreev, Alexander Martekha, Matthias Schenzle i Igor Korotkiy. "Erosion potential of ultrasonic food processing". Foods and Raw Materials 9, nr 2 (9.11.2021): 335–44. http://dx.doi.org/10.21603/2308-4057-2021-2-335-344.

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Introduction. Cavitation is the most significant factor that affects liquid food products during ultrasound treatment. Ultrasonic treatment intensifies diffusion, dissolution, and chemical interactions. However, no physical model has yet been developed to unambiguously define the interaction between ultrasonic cavities and structural particles of liquid food media. Physical models used to describe ultrasonic interactions in liquid food media are diverse and, sometimes, contradictory. The research objective was to study ultrasonic devices in order to improve their operating modes and increase reliability. Study objects and methods. The present research featured ultrasonic field generated in water by the cylindrical emitter, the intensity of flexural ultrasonic waves and their damping rate at various distances from the emitter. Results and discussion. The paper offers a review of available publications on the theory of acoustic cavitation in various media. The experimental studies featured the distribution of cavities in the ultrasound field of rod vibrating systems in water. The research revealed the erosion capacity of ultrasonic waves generated by the cylindrical emitter. The article also contains a theoretical analysis of the cavitation damage to aluminum foil in water and the erosive effect of cavitation on highly rigid materials of ultrasonic vibration systems. The obtained results were illustrated by semi-graphical dependences. Conclusion. The present research made it possible to assess the energy capabilities of cavities generated by ultrasonic field at different distances from the ultrasonic emitter. The size of the contact spot and the penetration depth can serve as a criterion for the erosion of the surface of the ultrasonic emitter.

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ME, E. Sankaran. "Distributed Control Systems in Food Processing". International Journal of Trend in Scientific Research and Development Volume-3, Issue-1 (31.12.2018): 27–30. http://dx.doi.org/10.31142/ijtsrd18921.

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Ross, Charles C., G. Edward Valentine, Brandon M. Smith i James L. Walsh. "Food-Processing Wastes". Water Environment Research 72, nr 6 (1.10.2001): 915–31. http://dx.doi.org/10.2175/106143000x138526.

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Grismer, Mark E., Charles C. Ross, G. Edward Valentine, Brandon M. Smith i James L. Walsh. "Food-Processing Wastes". Water Environment Research 73, nr 6 (1.10.2001): 932–60. http://dx.doi.org/10.2175/106143001x143664.

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Grismer, Mark E., Charles C. Ross, G. Edward Valentine, Brandon M. Smith i James L. Walsh. "Food-Processing Wastes". Water Environment Research 74, nr 4 (lipiec 2002): 377–84. http://dx.doi.org/10.2175/106143002x140143.

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Smith, Brandon M., i Charles C. Ross. "Food-Processing Wastes". Water Environment Research 75, nr 6 (1.10.2003): 933–74. http://dx.doi.org/10.2175/106143003x141493.

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Smith, Brandon M., Charles C. Ross i James L. Walsh. "Food-Processing Wastes". Water Environment Research 76, nr 6 (wrzesień 2004): 1589–650. http://dx.doi.org/10.2175/106143004x142149.

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Smith, Brandon M., Charles C. Ross i James L. Walsh. "Food-processing Wastes". Water Environment Research 77, nr 6 (wrzesień 2005): 1829–57. http://dx.doi.org/10.2175/106143005x54506.

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Smith, Brandon M., Charles C. Ross, James L. Walsh, Val Frenkel i Sherman May. "Food-processing Wastes". Water Environment Research 78, nr 10 (wrzesień 2006): 1620–41. http://dx.doi.org/10.2175/106143006x119323.

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Smith, Brandon M., Charles C. Ross i James L. Walsh. "Food Processing Wastes". Water Environment Research 79, nr 10 (wrzesień 2007): 1665–81. http://dx.doi.org/10.2175/106143007x218539.

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Rozprawy doktorskie na temat "Food and Processing"

Webb-Yeates, Morgan. "Food Defense Among Meat Processing and Food Service Establishments in Kentucky". TopSCHOLAR®, 2013. http://digitalcommons.wku.edu/theses/1249.

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Agroterrorism is the deliberate introduction of a plant or animal disease with thegoal of causing fear, economic instability, illness, or death. After the 2002 terroristattacks on the World Trade Center, the security of the food supply is of increasingconcern to the United States. A major incidence of agroterrorism or food tampering would have far reaching impacts on the economy and public health. The first objective of this project was to determine knowledge and concern of agroterrorism in meat processing facilities in Kentucky, and to determine knowledge and concern of food tampering and food defense in food service establishments in Warren County, Kentucky. The second objective was to determine security strategies that were being implemented by these facilities. Two separate surveys, one for meat processors and the other for food service establishments, were designed to meet these objectives. An observational study was conducted for meat processing facilities. It was found that these facilities were generally unconcerned with agroterrorism, although a reasonable amount of security implementations were in place at these facilities. A statistical comparison between restaurants and non-restaurant food service establishments, such as schools, hospitals, and hotels, was performed. Both types of food service establishments expressed little concern about a food tampering event. Non- restaurant food service establishments were slightly more concerned than restaurants about both food tampering and food defense.

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TROIANO, FRANCESCO NICOLA. "Proteomics-Based Characterization of Food Allergens and Effects from Food Processing". Doctoral thesis, Università di Foggia, 2016. http://hdl.handle.net/11369/363101.

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Solo una piccola parte dell’enorme quantità di proteine presenti negli alimenti è allergenica, sia nella loro forma nativa sia nelle modifiche derivanti dai processi alimentari. È necessario sviluppare metodi analitici sensibili e veloci per rilevare la presenza di allergeni negli alimenti, nonché analizzare le modifiche indotte dai processi. Questa tipo di ricerca è importante se pensiamo agli sviluppi di nuove strategie analitiche a supporto della riduzione del potenziale allergenico degli alimenti. Oggigiorno, la spettrometria di massa e la cromatografia liquida (LCMS) sono ampiamente utilizzate per la caratterizzazione di proteine e peptidi allergenici, infatti è stato recentemente coniato il termine “allergenomica” per descrivere l’applicazione della proteomica all’analisi di allergeni. Tuttavia, la variabilità degli allergeni alimentari rende difficile sviluppare un metodo generico e universale per la loro caratterizzazione. Una sfida importante per le tecniche di MS è la preparazione del campione e gli aspetti correlati, come avviene ad esempio per gli allergeni da Apiaceae, per molti dei quali vi è una carenza di riferimenti e metodologie. Questo progetto di ricerca mira a dare un contributo alla determinazione degli allergeni alimentari tramite LCMS e a valutare l'effetto di alcuni processi sul potenziale allergenico del cibo attraverso cromatografia liquida nano hplc e spettrometria di massa in trappola ionica con sorgente di ionizzazione elettrospray (nanoHPLC-ESI-IT-MSn). Un approccio bioinformatico dedicato è stato sviluppato al fine di individuare i più importanti allergeni alimentari da formaggio spalmabile e da campioni vegetali della famiglia delle Apiaceae e allo scopo di descrivere gli effetti di diversi sistemi di condizionamento sul potenziale allergenico del formaggio spalmabile. In questo lavoro, il peptide FVAPFPEVF dell’ allergene di latte vaccino Bos d 9 e il peptide QEPVLGPVRGPFPIIV dell’allergene Bos d 11 sono stati identificati e proposti per la rilevazione di allergeni del latte e per le analisi future in questo campo come ad esempio per scopi di quantificazione. Inoltre, i risultati hanno dimostrato l'effetto di alcune tecniche di condizionamento sulla riduzione del potere allergenico totale del formaggio spalmabile, e hanno rilevato il trattamento il trattamento S1 (basato su sorbato di potassio) come una soluzione ottimale per ridurre la potenziale allergenicità di questo prodotto, sia in termini di intensità che in termini di variabilità allergeniche. Utilizzando una strategia simile, diversi esperimenti sono stati eseguiti per rilevare la presenza di allergeni di Apiaceae da campioni vegetali e caratterizzare uno o più potenziali marcatori per la loro rilevazione dal cibo utilizzando tecniche di LCMS. Tra questi, il peptide idrofilo FYETKDTDILAAFR dell’allergene Spi o Rubisco viene proposto come potenziale marcatore per il rilevamento di routine di allergeni da Apiaceae attraverso ESI-MSn. In questo caso altri aspetti riguardanti questo allergene dovrebbero essere studiati, come gli effetti da processi alimentari e il suo ruolo nelle reazioni allergiche (caratterizzazione degli epitopi). In quest'ultima fase, una particolare attenzione è stata prestata alla preparazione del campione e alla selezione di tamponi estraenti eco-compatibili, e alla ottimizzazione globale delle condizioni sperimentali dell’analisi LCMS.
Food contains a lot of proteins, but only a small fraction of them are allergens either in their native forms or in products resulting from food processing. There is a need for sensitive and rapid methods for detecting the presence of allergens in foods, as well as analyse the modifications induced by food processing. This research is important if we realize the potential of new analitycal strategies andnovel processing techniques that may reduce the allergenicity of foods. Nowadays, mass Spectrometry and Liquid Chromatography (LC) are extensively used for the characterization of allergenic proteins and peptides: the application of proteomics for the analysis of allergenic proteins has been recently termed allergenomics. Unfortunately, the variability of food allergens makes it difficult to develop a generic and universal method for their characterization. A major challenge for MS techniques is sample preparation and its related issues, as in the case of Apiaceae allergens, for many of which there is a lack of reference materials and methodologies. This PhD thesis research project aimed to make a contribution for the determination of food allergens by LCMS and to evaluate the effect of some food processing on allergenicity of food through nanoliquid chromatography and electrospray ionization-ion trap mass spectrometry (nanoHPLC-ESI-IT-MSn). A specific bioinformatic approach was developed, in order to characterize the most important food allergens from soft cheese and plant samples from the Apiaceae family and to describe the effects to the allergenic potential of soft cheese samples during several conditioning systems. In this work, the peptides FVAPFPEVF from cow’s milk (CM) allergen Bos d 9 and the peptide QEPVLGPVRGPFPIIV from CM allergen Bos d 11 were identified and proposed as valid marker peptides for CM allergens detection and for future analysis in this field, e.g. for quantification purposes. In addition, the results demonstrated the effect of some packaging conditions on reducing the total allergenic power of soft cheese, and showed the condition treatment S1 (based on potassium sorbate) as an optimal solution for reducing the total potential of soft cheese, both in terms of allergenic intensity and in terms of allergen variability. Using a similar strategy, several experiments were also performed for detecting the presence of Apiaceae allergens from plant samples and to characterize one or more potential markers for their detection in food using LCMS. Among those, the hydrophilic peptide FYETKDTDILAAFR from the allergen Spi o Rubisco is proposed as a potential marker for routine detection of Apiaceae allergens in food through ESI-MSn. Other aspects regarding this allergen should be investigated, such as its behaviour under food processing and its role in the allergenic reactions (epitope mapping). In this last step, a particular attention was given to the sample preparation and to the selection of eco-compatible extraction buffers, and to the overall optimization of LCMS experimental conditions.

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Al-Maghrabi, Rana. "Measuring Food Volume and Nutritional Values from Food Images". Thèse, Université d'Ottawa / University of Ottawa, 2013. http://hdl.handle.net/10393/26287.

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Obesity and being overweight have become growing concerns due to their association with many diseases, such as type II diabetes, several types of cancer and heart disease. Thus, obesity treatments have been the focus of a large number of recent studies. Because of these studies, researchers have found that the treatment of obesity and being overweight requires constant monitoring of the patient’s diet. Therefore, measuring food intake each day is considered an important step in the success of a healthy diet. Measuring daily food consumption for obese patients is one of the challenges in obesity management studies. Countless recent studies have suggested that using technology like smartphones may enhance the under-reporting issue in dietary intake consumption. In this thesis, we propose a Food Recognition System (FRS) for calories and nutrient values assumption. The user employs the built-in camera of the smartphone to take a picture of any food before and after eating. The system then processes and classifies the images to detect the type of food and portion size, then uses the information to estimate the number of calories in the food. The estimation and calculation of the food volume and amount of calories in the image is an essential step in our system. Via special approaches, the FRS can estimate the food volume and the existing calories with a high level of accuracy. Our experiment shows high reliability and accuracy of this approach, with less than 15% error.

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Yu, Liang. "Extrusion processing of protein rich food formulations". Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=106383.

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Extrusion has been widely used as a high-temperature short-time process to produce commercially shelf stable extruded products. Many physical and chemical changes take place during the process, including the gelatinization of starch, denaturation of protein and even complete cooking. To fully understand changes during the process, evaluation of the effect of extrusion process variables on the extruded product is very important. There are many process and product-dependent variables associated with the extrusion process such as barrel temperature, screw speed, die diameter and raw material composition (moisture, starch, protein and fat contents). In general, commercial extruded products have mainly focused on starch-rich products which are generally are low in protein content. The overall objective of this research was to prepare high-value protein-rich products through the use of extrusion processing.In order to evaluate the influence of added protein [soy protein isolate, (SPI)] to a corn-based system, a two step procedure was employed. Firstly, the effect of feed moisture, screw speed and barrel temperature on physical properties of extruded corn flour and SPI blends was evaluated to generate a basic understanding of the influence of operational parameters. This was expanded to include higher protein levels in the subsequent study. The physical properties of the extruded material considered were expansion ratio, bulk density, breaking strength, water solubility index, rehydration ratio and color. All these properties were significantly (P ≤ 0.05) affected by the process variables. An optimization study was performed to determine optimum variable levels to achieve desirable properties of extruded product within selected constraints.As residence time distribution (RTD) is an important aspect of the extrusion process. The RTD of SPI and corn flour mixtures was studied under different screw speeds (75, 100 and 125 rpm), raw material moisture (25, 30 and 35%) and die diameter (3 and 5 mm) configurations. Two conventional flow models served to represent the RTD patterns in the extruder: the frequency model (F distribution) and the cumulative RTD model (E-distribution). The parameters of these models – the half concentration internal age and particle accumulation rate – were determined by a nonlinear regression. These models' parameters were found to be responsive to process variables, and both F and E distributions were well predicted.As extruded products produced under the above conditions remained high in moisture content and water activity, in order to achieve shelf stability it was necessary to lower their moisture and water activity levels. The effect of extrusion process variables on the drying behavior of the product was studied next. Since there were many test samples, a simple drying set-up operating under moderate temperature (55°C), humidity and airflow conditions was used. The extrusion process variables were found to significantly (P ≤ 0.05) affect the drying behaviour of the product. Models were developed to predict drying times to reduce the product moisture to stable levels (water activity below 0.75). Selected extrusion products with 50% protein content were subjected to frying at different temperatures (145ºC, 165ºC, 185ºC) and for different durations (0 to 660 s). The resultant products' physical characteristics, including breaking strength, oil uptake, color and moisture content were evaluated, and a sensory test was performed to describe the acceptability of the products. Frying conditions which yielded products of acceptable quality were identified.Overall, the research contributes to a better understanding of the extrusion process of high SPI content corn flour blends. Together with post extrusion treatments including drying and frying, the process can produce good quality protein-rich extrusion products for use in further preparations or as a fried snack.
Processus à haute température et de courte durée, l'extrusion permet la production de produits d'extrusion comestibles à longue vie commercial. Durant ce processus il survient des changements incluant la gélatinisation de l'amidon, la dénaturation des protéines, ainsi qu'une cuisson uniforme et complète. Pour bien maîtriser ces changements, une évaluation de l'effet des variables du processus d'extrusion sur l'extrudat est de rigueur. Plusieurs variables, soit la température du fourreau, la vitesse de la vis, le diamètre de la filière et la composition de la matière première (teneur en eau, en amidon, en protéines et en gras), sont liées au processus ainsi qu'au produit. Les produits commerciaux extrudés demeurent riche en amidon, mais pauvre en protéines. La présente recherche visa à préparer, par l'entremise d'une transformation par extrusion, des produits de haute valeur, riches en protéines.Afin d'évaluer l'influence d'un ajout de protéine [isolats de protéine de soya, (IPS)] à un système à base de maïs, un processus à deux étapes fut étudiés. L'effet de la teneur en eau du matériel, de la vitesse de la vis et de la température du fourreau sur les propriétés physiques d'extrudats d'un mélange d'ISP et de farine de maïs furent évalués, pour évaluer l'influence des paramètres opérationnels. L'inclusion de teneurs en protéine plus élevés suivi. Les propriétés physiques de l'extrudat considérés furent le taux de foisonnement, la densité apparente, la résistance à la rupture, l'indice de solubilité dans l'eau, le taux de réhydratation, et la couleur. Toutes celles-ci furent influencées (P ≤ 0.05) par les variables de transformation. Une optimisation des variables de transformation pour obtenir un extrudat aux propriétés voulues sous certaines contraintes d'opération suivit.La distribution temps séjour (DTS) est un important aspect du processus d'extrusion. La DTS de mélanges d'IPS et de farine de maïs fut déterminée sous différentes vitesses de vis (75, 100 ou 125 rpm), teneurs en eau du matériel brut (25, 30 ou 35%) et diamètre de la filière (3 ou 5 mm). Deux modélisations conventionnelles du débit, l'une liée à la fréquence (distribution F) et l'autre cumulative (distribution E), servirent à représenter le cours du DTS dans l'extrudeur. L'âge interne à mi-concentration et le taux d'accumulation de particules, déterminés par régression non-linéaire, répondirent bien aux variables de transformation, les distributions E et F étant prédites avec exactitude.Comme ces extrudats maintinrent une teneur et une activité en eau élevée, il fut nécessaire, afin d'obtenir une bonne stabilité sur les tablettes, de diminuer ces derniers. Un étude sur l'effet des variable du processus d'extrusion sur le séchage subséquent de l'extrudat fit suite. Étant donné le grand nombre d'échantillons, un simple appareillage de séchage, fonctionnant à de températures, taux d'humidités et flux d'air moyens, fut utilisé. Les variables du processus d'extrusion influencèrent (P ≤ 0.05) le séchage du produit. Des modélisations furent développées afin de prédire le temps nécessaire pour réduire la teneur en eau du produit à un niveau stable (activité de l'eau en deçà de 0.75). Des extrudats d'une teneur en protéine de 50% furent frits à des températures de 145ºC, 165ºC, et 185ºC pour 0 à 660 s. La résistance à la rupture, l'absorption d'huile, la couleur et la teneur en eau des produits frits furent évalués. Un test organoleptique évalua l'acceptabilité des produits. Les conditions de friture donnant une qualité acceptable furent identifiées.Ces études contribuèrent à une meilleure compréhension du processus d'extrusion de mélanges de farine de maïs à haute teneur en ISP. Apparié aux traitements post-extrusion de séchage ou de friture, le processus permet de produire des extrudats de qualité à haute teneur en protéines pouvant passer par une étape de préparation additionnelle ou être consommées directement comme croustille frite.

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Tirrell, Benjamin M. "ORGANIZATIONAL ECONOMICS AND THE FOOD PROCESSING INDUSTRY". UKnowledge, 2004. http://uknowledge.uky.edu/gradschool_theses/171.

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The food processing industry is dominated by large corporations. These firms play a critical role in forming the derived demand faced by agricultural producers, but little is understood about how these companies make strategic choices. Organizational economics provides a framework for exploring the firm's decision process. However, several theories exist in this discipline, operating in fundamentally different ways. This paper examines the two prevalent organizational theories, Transaction Cost Economics and Agency Theory, through a study of the food processing industry. This sector is thoroughly analyzed in order to make predictions from each theory regarding the aspects of capital structure and firm expansion. With accounting data for a sample of food processing firms, these predictions are then tested empirically using an ICAPM model in a cross-section of expected stock returns. Our results indicate that Agency Theory is the relevant organizational model for food manufacturers, making it the appropriate tool for evaluating the actions of these firms in agricultural markets.

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Tang, Deborah. "Neurobiological processing of food and smoking cues". Thesis, McGill University, 2014. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=123056.

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Cues are stimuli that precede, and through conditioning, eventually predict rewards. Cues associated with reward are an instrumental and motivating force behind learned behaviours, such as smoking a cigarette, or even eating. Much of this conditioning process takes place in the brain.Research suggests that the brain processes food and smoking cues in similar ways. It also shows that biological influences such as genetics and hormones can shape the way we process drugs and foods. For example, the gene CYP2A6, has been linked to increased smoking activity and decreased smoking cessation rates, which may be due to differences in smoking cue conditioning. In addition, acute administration of the hunger signaling hormone, ghrelin, has been linked to increased response to food cues in the brain. Despite the current research, details of the brain network involved in processing rewarding cues is not known, and there is still much to learn about the biological influences of reward cue signaling in the brain. In this thesis, we test the hypothesis that food and smoking cues elicit the same network in the brain by carrying out a meta-analysis of food and smoking brain imaging studies. We also test the hypothesis that individual differences in responding to cues is shaped by biological mechanisms, such as nicotine metabolism and hormonal signaling, by looking at the influence of nicotine metabolism and the CYP2A6 gene when processing smoking cues in the brain, and also by exploring the effect of ghrelin and the consequences of changes in cue sensitivity on active decision making and value when processing food cues in the brain. This thesis outlines the importance of cues that are associated with reward by summarizing what parts of the brain consistently responds to food and smoking cues, and demonstrating how biology can shape the brain's processing of cues, as measured using functional Magnetic Resonance Imaging.
Les signaux déclencheurs sont des stimuli qui précèdent et peuvent éventuellement par le conditionnement prévoir des récompenses. Ces signaux associés à la récompense sont une force instrumentale et motivante derrière les comportements appris, comme fumer, ou même manger. Une grande partie de ce processus de conditionnement a lieu dans le cerveau.Les données de la litérature suggèrent que le cerveau traite les signaux déclanchant l'alimentation et le comportement tabagique de la même façon. Il a également était montré que certaines influences biologiques, tels que la génétique et les hormones,, peuvent modifier notre rapport aux drogues et aux aliments. Par exemple, le gène CYP2A6, est lié à une augmentation de la consommation de tabac ainsi qu'à une diminution du taux de sevrage tabagique, qui peuvent être dues à des différences de conditionnement face aux signaux déclencheurs. En outre, l'administration aiguë de l'hormone de signalisation de la faim, la ghréline, est liée à une augmentation de la réponse aux signaux alimentaires dans le cerveau.Malgré les recherches en cours, le détail des réseaux neuronaux impliqués dans le traitement des signaux déclencheurs n'est pas connu, et il y a encore beaucoup à apprendre sur les facteurs biologiques influençant ces signaux de récompense dans le cerveau. Dans cette thèse, nous avons testé l'hypothèse que les signaux déclenchant l'alimentation et le comportement tabagique impliquent le même réseau neuronal, et ce par la réalisation d'une méta-analyse des études en imagerie cérébrale sur l'alimentation et le tabagisme. Nous avons également testé l'hypothèse que les différences interindividuelles dans la réponse à ces signaux est sous-tendue par des mécanismes biologiques, tels que le métabolisme de la nicotine et la signalisation hormonale, et ce en examinant l'influence du métabolisme de la nicotine et du gène CYP2A6 lors du traitement cérébral des signaux déclenchant le comportement tabagique, et en explorant l'effet de la ghréline et les conséquences des changements de sensibilité aux signaux déclencheurs sur la prise de décision active et la valence lors du traitement de signaux alimentaires dans le cerveau.Cette thèse souligne l'importance des signaux déclencheurs associés à la récompense en montrant les parties du cerveau répondant systématiquement aux signaux déclenchant l'alimentation et le comportement tabagique, et en démontrant comment la biologie peut façonner le traitement neuronal de ces signaux, mesurés à l'aide de l'imagerie par résonance magnétique.

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MAHMUD, MD READUL. "Fluid Mechanics in Innovative Food Processing Technology". Doctoral thesis, Politecnico di Torino, 2016. http://hdl.handle.net/11583/2641365.

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Generally, food industries employ traditional technologies and bulk devices for mixing, aeration, oxidation, emulsification and encapsulation. These processes are characterized by high energy consumption and result in high cost product, with limited diversity and usually with non-competitive quality. Moreover, the byproduct is also high. In recent years immense efforts have been dedicated to overcome these issues and major advances in food engineering have come from transfer and adaptation of knowledge from related fields such as chemical and mechanical engineering. It is well known that the majority of elements contribute to transport properties, physical and rheological behavior, texture and sensorial traits of foods are in micro-level. In this context invention at microscopic level is of critical importance to improve the existing foods quality while targeting also the development of new products. Therefore, microfluidics has a significant role in future design, preparation and characterization of food micro-structure. The diminutive scale of the flow channels in microfluidic systems increases the surface to volume ratio and is therefore advantageous for many applications. Furthermore, high quality food products can be manufactured by means of innovative microfluidic technology characterized by less energy consumption and a continuous process in substitution to the problematic batch one. To meet these challenges, this work is focused on main two tasks: (i) efficient micromixing, and (ii) production of microbubbles and microdroplets. Firstly, two novel 3D split and recombine (SAR) micromixers are designed on an extensive collection of established knowledge. Mixing characteristics of two species were elucidated via experimental and numerical studies associated with microchannels at various inlet flow-rate ratios for a wide range of Reynolds numbers (1-100); at the same time, results are compared with two well-known micromixers. It was found that performances of the mixers are significantly affected by their design, inlet flow-rate ratios and Reynolds numbers. The proposed micromixers show better efficiency (more than 90%) in all examined range of Reynolds numbers than the well-known basic mixers at each desired region; the required pressure-drop is also significantly less than that of the previous mixers. Furthermore, numerical residence time distribution (RTD) was also explored, which successfully predicts the experimental results. In a word, the presented new micromixers have advantages of high efficiency, low pressure-drop, simple fabrication, easy integration and ease for mass production. Secondly, four micro-devices are designed for the mono-dispersed droplets and bubbles generation. Two different experimental setups were used to create water droplet in silicone oil (W/O) and air bubble in silicone oil (A/O) for continuous flow rate from 10 ml/h to 230 ml/h. The mean size of droplet and bubble as well as frequency of generation can be controlled by dispersed and continuous flow rate. Besides, squeezing and dripping flow regimes are observed inside the four devices over a broad range of Capillary numbers: 0.01~0.18. Among the examined four devices, T-1 and T-2 provide smaller droplet (100 µm) and higher production rate. Furthermore, negative pressure setup provides more robust bubble generation but positive pressure yields better production rate. In addition, droplet and bubble diameter is about four times less than the microchannel dimension, therefore small droplet and bubble can be generated spending less energy. In summary, the investigation in this dissertation reflects that both SAR micromixers and micro-devices are very efficient and can be applied to meet the growing demands of food industries. The first part of the thesis, chapters 1 to 5, addresses state of art, design, experimental technique and results of micromixers. The second part, chapters 6 to 9, presents background, construction of devices, tests and results related to the production of microdroplets and microbubbles. Finally, chapter 10 summaries the whole presented work.

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Babcock, Jessica. "Redeveloping a Montana food processing industry the role of food innovation centers /". CONNECT TO THIS TITLE ONLINE, 2008. http://etd.lib.umt.edu/theses/available/etd-12112008-142728/.

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Suparno. "Studies on improved methods for processing salted-boiled fish and changes in nutrients and quality during thermal processing". Thesis, University of Lincoln, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382810.

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Anderson, Destinee R. "Ohmic heating as an alternative food processing technology". Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/610.

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Książki na temat "Food and Processing"

Dash, Kshirod Kumar, i Sourav Chakraborty. Food Processing. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9781003163251.

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Smith, J. Scott, i Y. H. Hui, red. Food Processing. Ames, Iowa, USA: Blackwell Publishing, 2004. http://dx.doi.org/10.1002/9780470290118.

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Clark, Stephanie, Stephanie Jung i Buddhi Lamsal, red. Food Processing. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118846315.

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Foundation, British Nutrition, red. Food processing. London: Bristol Nutrition Foundation, 1987.

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Food processing. Wyd. 2. Oxford: Heinemann Library, 2008.

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Hui, Y. H., red. Food Biochemistry and Food Processing. Ames, Iowa, USA: Blackwell Publishing, 2006. http://dx.doi.org/10.1002/9780470277577.

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Simpson, Benjamin K., red. Food Biochemistry and Food Processing. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.

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Simpson, Benjamin K. Food biochemistry and food processing. Wyd. 2. Ames, Iowa: Wiley-Blackwell, 2012.

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Simpson, Benjamin K. Food biochemistry and food processing. Wyd. 2. Ames, Iowa: Wiley-Blackwell, 2012.

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H, Hui Y., red. Food biochemistry and food processing. Ames, Iowa: Blackwell Pub. Professional, 2006.

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Części książek na temat "Food and Processing"

Sherwood, Andrew N., Milorad Nikolic, John W. Humphrey i John P. Oleson. "Food processing". W Greek and Roman Technology, 158–84. Second edition. | Abingdon, Oxon ; New York, NY : Routledge, 2019. | Series: Routledge sourcebooks for the ancient world: Routledge, 2019. http://dx.doi.org/10.4324/9781315682181-5.

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Kilgour, O. F. G. "Food Processing". W Mastering Nutrition, 134–62. London: Macmillan Education UK, 1985. http://dx.doi.org/10.1007/978-1-349-17814-8_7.

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Luan, Donglei. "Food Processing". W Agritech: Innovative Agriculture Using Microwaves and Plasmas, 75–90. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-3891-6_6.

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Dash, Sanjaya K., Pitam Chandra i Abhijit Kar. "Primary Processing". W Food Engineering, 123–42. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003285076-13.

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Dash, Sanjaya K., Pitam Chandra i Abhijit Kar. "Thermal Processing". W Food Engineering, 265–92. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003285076-20.

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Shin, Joongmin, i Susan E. M. Selke. "Food Packaging". W Food Processing, 249–73. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118846315.ch11.

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Tola, Yetenayet Bekele, i Hosahalli S. Ramaswamy. "Thermal Processing Principles". W Food Biochemistry and Food Processing, 725–45. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.ch38.

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Ovissipour, Mahmoudreza, Barbara Rasco i Gleyn Bledsoe. "Aquatic Food Products". W Food Processing, 501–34. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118846315.ch22.

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Gunasekaran, Sundaram. "Nanotechnology for Food". W Food Processing, 171–205. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118846315.ch8.

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Dieu, Tran Thi My. "Food Processing and Food Waste". W Sustainability in the Food Industry, 23–60. Ames, Iowa, USA: A John Wiley & Sons, Ltd., 2012. http://dx.doi.org/10.1002/9781118467589.ch2.

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Streszczenia konferencji na temat "Food and Processing"

Du, Dehong. "Food Hygiene and Quality Control in Food Processing". W 2015 3rd International Conference on Education, Management, Arts, Economics and Social Science. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/icemaess-15.2016.11.

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Hamashima, Hideki, Manabu Shibuta, Yosuke Nishimura i Shigeru Itoh. "Development of Pressure Vessel for Food Processing". W ASME 2010 Pressure Vessels and Piping Division/K-PVP Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/pvp2010-25670.

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On the food processing using the shock wave, we have developed the pressure vessel with the device generating the shock wave. By using the silicone rubber as a medium for the shock waves transported to the foods, the processing system that established the health and safety was constructed. The food processing was performed using the shock wave generated by the high power spark. In this research, in order to confirm the mechanism for the shock propagation on the food processing, the experiments and numerical calculations about the underwater explosion using an explosive were performed. In the experiment, the process of the propagation of shock wave and the bubble gas generated by the explosion was observed by the high-speed video camera. The numerical calculations for the shock propagation on the food processing were performed by using the general-purpose software LS-DYNA using the Finite Element Method. The experimental and numerical results were examined. According to the results, some points of the mechanism of the shock propagation and the bubble gas on the food processing were clarified.

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Naicker, T., i S. Singh. "NANOTECHNOLOGY IN FOOD SAFETY AND THE FOOD PROCESSING INDUSTRY". W 33rd Annual Southern African Institute of Industrial Engineering Conference. Waterkloof, Pretoria, South Africa: South African Institute for Industrial Engineering, 2022. http://dx.doi.org/10.52202/066390-0078.

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Bednář, Jiří, Jaroslav Vrchota i Ladislav Rolínek. "ICT in Food Processing Industry". W Hradec Economic Days 2020, redaktorzy Petra Maresova, Pavel Jedlicka, Krzysztof Firlej i Ivan Soukal. University of Hradec Kralove, 2020. http://dx.doi.org/10.36689/uhk/hed/2020-01-005.

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Wantuch, Agnieszka. "PEF in food processing poles". W 2019 15th Selected Issues of Electrical Engineering and Electronics (WZEE). IEEE, 2019. http://dx.doi.org/10.1109/wzee48932.2019.8979869.

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Oda, Asuka, Toshiaki Watanabe i Shigeru Itoh. "Basic Study on Pressure Vessel for Food Processing by Shock Loading". W ASME 2006 Pressure Vessels and Piping/ICPVT-11 Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/pvp2006-icpvt-11-93482.

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Underwater shockwave is easily generated by means of explosion of explosive and by means of high voltage electric discharges in water. It has characteristics of high pressure, very short duration of action, and permeation [1]. Therefore, underwater shockwave can destroy only materials inside without destroying their outside. We tried using application of underwater shockwave to some foods as food processing device. At this experiment, foods were applied underwater shockwave by using detonating fuse and electric detonator in water tank. Foods sample was apples, Japanese radishes, and burdocks. In the result, foods were made soft. From result of apples, we easily got juice by squeezing by woman’s power without grating up apples. And there was difference of content of polyphenols in juice between application underwater shockwave to apples and non-application. Extraction of Japanese radish was improved. From these experimental results, we suggest necessity spec of shockwave processing vessel for food processing.

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Zaka, K. O. "Household processing and dissemination of tomato paste technology". W FOOD AND ENVIRONMENT 2011. Southampton, UK: WIT Press, 2011. http://dx.doi.org/10.2495/fenv110161.

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Ahmed Wani, Idrees. "Applications of nanotechnology in food processing and food packaging: A review". W Proceedings of the International Conference on Nanotechnology for Better Living. Singapore: Research Publishing Services, 2016. http://dx.doi.org/10.3850/978-981-09-7519-7nbl16-rps-28.

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Mills, C., A. Sancho, N. Rigby, J. Jenkins i A. Mackie. "The role of processing and the food matrix in allergenicity of foods". W 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061342.

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Zgavarogea, Ramona. "MONITORING THE WASTEWATER FROM FOOD PROCESSING". W 15th International Multidisciplinary Scientific GeoConference SGEM2015. Stef92 Technology, 2011. http://dx.doi.org/10.5593/sgem2015/b31/s12.059.

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Raporty organizacyjne na temat "Food and Processing"

Zilinski, Lisa. Food Technology and Processing / Food Preservation - University of South Florida. Purdue University Libraries, styczeń 2012. http://dx.doi.org/10.5703/1288284315003.

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Akers, D. W., A. M. Porter i D. M. Tow. Sonic Temperature Sensor for Food Processing. Office of Scientific and Technical Information (OSTI), wrzesień 1997. http://dx.doi.org/10.2172/5082.

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Akers, D. W., A. M. Porter i D. M. Tow. Sonic temperature sensor for food processing. Office of Scientific and Technical Information (OSTI), wrzesień 1997. http://dx.doi.org/10.2172/554297.

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Jelinek, Raz, Paul Dawson, Timothy Hanks, William Pennington i Julie Northcutt. Bacterial sensors for food processing environments. United States Department of Agriculture, styczeń 2013. http://dx.doi.org/10.32747/2013.7598157.bard.

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The overall objective of this project was to develop a new bacterial contaminant sensor based upon polydiacetylene(PDA) which is a unique polymer that changes color and configuration in response to external molecular stimuli. While this polymer has been well studied and has been shown to respond to bacterial stimuli in the laboratory, application to food processing environments has not been demonstrated. One hurdle in the application of biosensors in a food processing environment is interference of food sanitizers with the detection of bacteria. Common food sanitizers were evaluated for their response to PDA and different concentrations paving the way for use of modified PDAs developed by the research team to be used in food plants. Further development of PDA bacterial sensors focused on simplifying its application by immobilizing PDA on cotton and paper for use on swabs, wipes and dip papers. Increasing the sensitivity of PDAs was investigated by attaching fluorophores. Future and continued work will include the decoration of PDAs with apatmers to improve the specificity of the biosensor to food pathogens.

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Bradley, Matthew, Derek LaPolice, Christian Peterson, Joseph R. Vanstrom i Jacek A. Koziel. Water Usage Reduction at Food Processing Facility. Ames: Iowa State University, Digital Repository, kwiecień 2018. http://dx.doi.org/10.31274/tsm416-180814-21.

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Policy Support Activity, Myanmar Agriculture. The stalled transformation of food processing in Myanmar. Washington, DC: International Food Policy Research Institute, 2023. http://dx.doi.org/10.2499/p15738coll2.136516.

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Asante, Seth B., Catherine Ragasa, i Kwaw S. Andam. Drivers of food safety adoption among food processing firms: A nationally representative survey in Ghana. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.134207.

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Baker, E. G., R. S. Butner, L. J. Jr Sealock, D. C. Elliott i G. G. Neuenschwander. Thermocatalytic conversion of food processing wastes: Topical report, FY 1988. Office of Scientific and Technical Information (OSTI), styczeń 1989. http://dx.doi.org/10.2172/6529984.

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Elliott, D. C., i T. R. Hart. Low-temperature catalytic gasification of food processing wastes. 1995 topical report. Office of Scientific and Technical Information (OSTI), sierpień 1996. http://dx.doi.org/10.2172/379027.

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Lewis, Glen, Barbara Atkinson i Ivin Rhyne. California Food Processing Industry Wastewater Demonstration Project: Phase I Final Report. Office of Scientific and Technical Information (OSTI), wrzesień 2009. http://dx.doi.org/10.2172/973567.

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