Artykuły w czasopismach na temat „Peanut butter industry”

Qingdao Food is the mainstream enterprise for exporting peanut butter from China. By analyzing the export situation of peanut butter from Qingdao Food Co., Ltd., analyze the problems and countermeasures of peanut butter export.Founded in 1950, Qingdao Food Co., Ltd. is a leading enterprise in Qingdao's food industry. In the long run, Qingdao Food Co., Ltd. has developed a large foreign markets with its peanut butter and cookies, but compared with other enterprises of the same type,Qingdao Food Co., Ltd. still has great deficiencies in its foreign export. This paper carries out a series of researches on the international strategy of Qingdao Food Co., Ltd. to further analyze its existing problems, and puts forward solutions or improvement measures on the basis of the researches, in order to a better promote the international trade of Qingdao Foodstuffs and accelerate the development of China's foreign trade in food industry products.

AbstractFarmers of Aranaputa Valley village in the rural interior of Guyana rely on peanut as their primary cash crop. The focus of this study was to document current peanut farming practices in this community. Household surveys and informal interviews were conducted in 2012 to evaluate the 2011 farming season. Farmers relied on distant markets or the community development council for agricultural inputs. More than half of farmers were selling their peanut crop to truck drivers who pass through their community, while 35% sold their peanut crop to the local peanut butter cottage industry. Interviewees indicated the desire for new peanut varieties to produce in their farming systems, suggesting the potential for adoption of new varieties recently evaluated in the region. These results suggest a need for additional agricultural research in the region and development projects that can assist in closing the gap of market accessibility; both for inputs and farm sales.

Abstract The detection of food allergens has been a challenge because of the increasing need to ensure the absence of undeclared allergens in foods. The current trend in the detection of some food allergens, like peanuts, is based on the detection of multiple allergenic and nonallergenic proteins, and this is the approach that kit manufacturers have adopted. Because commercial kits differ in their ability to detect allergens, regulatory agencies, the food industry, and kit manufacturers are working together to standardize the detection methods. Three kits for the detection of peanuts have been evaluated for performance by the AOAC Research Institute. For this evaluation, a peanut butter suspension was used as a reference material. Several kit components contribute to between-kit analytical variation, even when the same sample is used. One component of commercial kits, which may be contributing to this variability, is the sample extraction buffer. In this study, differences in extractability of 3 allergenic foods were evaluated by using 4 different extraction buffers. The conclusion is that optimum allergen extractability was buffer-dependent, and no single buffer is appropriate for use as a universal extraction solution for all allergenic foods. Therefore, a thorough evaluation of sample preparation buffers needs to be performed for every individual allergenic food. In light of the results obtained, the current approach used for detection of peanut allergens based on the detection of multiple allergenic and nonallergenic proteins is being analyzed.

ABSTRACT Recent recalls and outbreaks due to foodborne pathogens in thermally processed low-moisture foods highlight the need for the food industry to validate their thermal process. The purpose of this study was to validate baking as an adequate lethality step in controlling Salmonella and Listeria monocytogenes during the production of peanut butter (PB)–filled pretzels and whole wheat (WW) pita chips. Two dough types, PB-filled pretzel and WW pita chip with varying water activities (0.96 to 0.98), were inoculated (target level, ∼108 to 109 CFU/g) with a multistrain cocktail of Salmonella and L. monocytogenes in separate trials and were baked at 300°F (148.9°C) and 350°F (176.6°C) for 0, 5, 10, 17, 25, and 30 min. Following baking, samples were rapidly cooled and analyzed for Salmonella and L. monocytogenes by the pour plate method. Uninoculated samples were analyzed for total viable aerobic plate count (APC) and Enterobacteriaceae counts. Water activity analysis was also performed. The experiment was replicated three times. Nonlinear regression was used to estimate the baking times required to achieve a minimum of 4- and 5-log reduction in APC, Salmonella, and L. monocytogenes. A 4- and 5-log reduction in APC was predicted following a treatment at 350°F for 3.3 and 5.6 min in WW pita chip product, respectively. Following a treatment of 350°F for 10 and 25 min, Enterobacteriaceae and APC counts were below the detection limit (<1 log CFU/g), respectively, in all of the PB-filled pretzel samples. Salmonella and L. monocytogenes counts decreased with increasing baking time regardless of the temperature used. Significant reductions (≥5-log reduction) were estimated in Salmonella and L. monocytogenes in product baked at 350°F for 15.5 and 17.5 min in WW pita chip dough and PB-filled pretzel dough, respectively. Both pathogens were below the detection limit (<1 log CFU/g) in PB-filled pretzel and WW pita chip products under baking conditions of 350°F for 25 and 30 min, respectively. This study demonstrates that PB-filled pretzel and WW pita chip products, when baked to saleable quality, will not present a public health risk from the standpoint of Salmonella or L. monocytogenes.

This study aims to find out about the financial performance development of small micro-enterprises in a case study of peanut butter bread in a high-rise city. This research is a kind of field research. (field research). The method used is qualitative descriptive. The data collection techniques used are observations, interviews and documents. The research uses qualitative data from financial statements such as financial position reports and profit and loss reports because in this study the researchers study, analyze and draw conclusions from the financial reports of the enterprise. Based on the results of the research and analysis of the profitability ratio using the formula GPM, NPM, ROA, and ROE show that the enterprise has increased and decreased each year, the financial performance of such enterprise is assessed well in the course of the last 3 years starting from 2021-2023 If the industry average is 30% to assess the good or badness of a enterprise, then that enterprise only good in the calculation of the gross profit margin (GPM) that is above the average of the industry. In the calculation of other profitability ratios, the business of sagu flour has experienced an increase in earning profits. (in-profit). But, the average calculation results of the enterprise starting in 2021-2023 are better than in 2022.

Small amounts of sesame can trigger allergic reactions in sesame-allergic patients. Because sesame is a widely used food ingredient, analytical methods are needed to support quality control and food safety programs in the food industry. In this study, polyclonal antibodies against sesame seed proteins were raised, and an enzyme-linked immunosorbent assay (ELISA) was developed for the detection and quantification of sesame seed residue in food. A comparison was made between this ELISA and other assays, particularly focusing on recovery of sesame seed residue from different food matrices. The developed ELISA is sensitive with a lower limit of quantification of 0.5 ppm and shows essentially no cross-reactivity with other foods or food ingredients (92 tested). The ELISA has a good recovery for analyzing sesame-based tahini in peanut butter, outperforming one other test. In a baked bread matrix, the ELISA has a low recovery, while two other assays perform better. We conclude that a sensitive and specific ELISA can be constructed based on polyclonal antibodies, which is suitable for detection of small amounts of sesame seed relevant for highly allergic patients. Furthermore, we conclude that different food products may require different assays to ensure adequate quantification of sesame.

Abstract The VIDAS®Salmonella (SLM) Easy Salmonella method is a specific enzyme-linked fluorescent immunoassay performed in the automated VIDAS instrument. The VIDAS Easy Salmonella method is a simple 2-step enrichment procedure, using pre-enrichment followed by selective enrichment in a newly formulated broth, SX2 broth. This new method was compared in a multilaboratory collaborative study to the U.S. Food and Drug Administration's Bacteriological Analytical Manual, Chapter 5 method for five food matrixes (liquid egg, vanilla ice cream, spinach, raw shrimp, and peanut butter) and the U.S. Department of Agriculture's Microbiology Laboratory Guidebook 4.04 method for deli turkey. Each food type was artificially contaminated with Salmonella at three inoculation levels. A total of 15 laboratories representing government, academia, and industry, throughout the United States, participated. In this study, 1583 samples were analyzed, of which 792 were paired replicates and 791 were unpaired replicates. Of the 792 paired replicates, 285 were positive by both the VIDAS and reference methods. Of the 791 unpaired replicates, 341 were positive by the VIDAS method and 325 were positive by the cultural reference method. A Chi-square analysis of each of the six food types was performed at the three inoculation levels tested. For all foods evaluated, the VIDAS Easy SLM method demonstrated results comparable to those of the reference methods for the detection of Salmonella.

A snack made of 36% by byproducts of grape and tomato pomaces was developed, also including other ingredients, such as oats, chia, quinoa, honey and peanut butter. The recipe was defined as tasty and healthy by a focus group. The snack was produced by using forced air at three different drying temperatures (50 °C, 60 °C and 70 °C). The Newton, Page, Henderson and Pabis, and Midilli–Kucuk models fit the drying curves well. The average values for the Newton’s model drying constants were k50 = 2.71 × 10−1 ± 3 × 10−3 min−1, k60 = 2.76 10−1 ± 4 × 10−3 min−1 and k70 = 3.91 × 10−1 ± 8 × 10−3 min−1 at 50 °C, 60 °C and 70 °C, respectively. The product’s quality was assessed in terms of storage with respect to water activity and texture (hardness, springiness, cohesiveness, chewiness and resilience). There were no differences among the three tested processing temperatures in terms of their influence the final product’s quality. As there were no significant differences between initial and final water activity and texture attributes at any temperature and they were mainly unaltered during storage, the snack bar was considered stable during this period. This new snack, which includes byproducts from the food industry, reduces food waste and contributes to a circular economic model, simultaneously presenting environmental and economic advantages.

Abstract Salmonella, one of the most common causes of foodborne illness, is a significant public health concern worldwide. There is a need in the food industry for methods that are simple, rapid, and sensitive for the detection of foodborne pathogens. In this study, the Samsung Salmonella Detection Kit, a realtime PCR assay for the detection of Salmonella, was evaluated according to the current AOAC guidelines. The validation consisted of lot-to-lot consistency, stability, robustness, and inclusivity/exclusivity studies, as well as a method comparison of 10 different food matrixes. In the validation, the Samsung Salmonella Detection Kit was used in conjunction with the Applied Biosystems StepOnePlus™ PCR system and the Samsung Food Testing Software for the detection of Salmonella species. The performance of the assays was compared to the U.S. Department of Agriculture/Food Safety and Inspection Service-Microbiology Laboratory Guidebook (USDA/FSIS-MLG) 4.05: Isolation and Identification of Salmonella from Meat, Poultry, Pasteurized Egg, and Catfish and the and U.S. Food and Drug Administration/Bacteriological Analytical Manual (FDA/BAM) Chapter 5 Salmonella reference methods. The validation was conducted using an unpaired study design for detection of Salmonella spp. in raw ground beef, raw pork, raw ground pork, raw chicken wings, raw salmon, alfalfa sprouts, pasteurized orange juice, peanut butter, pasteurized whole milk, and shell eggs. The Samsung Salmonella Detection Kit demonstrated lot-to-lot consistency among three independent lots as well as ruggedness with minor modifications to changes in enrichment incubation time, enrichment incubation temperature, and DNA sample volume for PCR reaction. Stability was observed for 13 months at –20°C and 3 months at 5°C. For the inclusivity/exclusivity study, the Samsung Salmonella Detection Kit correctly identified 147 Salmonella species isolates out of 147 isolates tested from each of three different enrichment broths (a total of 441 isolates detected), and correctly excluded all 31 nontarget strains analyzed. For the method comparison, statistical analysis was conducted according to the Mantel-Haenszel Chi-square formula for unpaired test portions, and there was no significant difference in the number of positive samples detected between the Samsung Salmonella Detection Kit and the USDA/FSIS-MLG and FDA/BAM reference methods for all 10 food matrixes.

Abstract Magic bullets refer to single interventions, vertically delivered (i.e. from the centre), expected to have a dramatic effect, and often in practice circumventing or displacing more locally appropriate and sustainable activities. Once policies have defined intended outcomes – here childhood malnutrition is considered – decisions on programme specifics should take full account of trade-offs (including opportunity costs), and these decisions at present are often unduly influenced by vested interests. Magic bullets have times-and-places where they may be effective. These may get superseded, for example with changing disease patterns or other conditions, or because of new technologies. Regular transparent assessments of current applicability, with some estimate of benefits and costs, are essential, but uncommon. Six examples of single purpose interventions are summarized considering times-and-places: protein supplements, infant formula, high dose vitamin A capsules (HDVAC), the vitamin supplement industry, ready-to-use therapeutic foods (RUTFs), and oral rehydration therapy (ORT). HDVAC and RUTFs are compared to community-based nutrition programmes. Protein is rarely the binding constraint in preventing or treating infant and child malnutrition. Infant formula is hardly ever to be preferred to breastfeeding; and in poor countries with inadequate hygiene its use carries much increased mortality risk. HDVACs were shown to have a mortality impact in the 1980’s and early 90’s, leading to global programs now covering a reported 200 million children; however recent studies have shown that this effect is no longer seen, but policies and programmes have yet to change in most countries. The vitamin supplement industry is included as it contributes to misguided views of nutrition and health, which should be mitigated. RUTFs are very useful for the narrowly defined group of children with severe acute malnutrition still with an appetite (most severely malnourished children have a poor or zero appetite, and require liquid diets first). However, the off-label use of these sweetened peanut butter pastes for moderately (or less) malnourished children is becoming widespread: it has many immediate and long-term disadvantages, including on children’s food preferences; local foods, maybe enhanced with micronutrient mixes, are far preferable, including for rehabilitation of severely malnourished children. Oral rehydration provides a further example of where local solutions are preferable – but still seldom applied. Community-based programmes have known effectiveness, are more sustainable than magic bullet approaches, and in all the examples above can contribute to local problem solving. The implications for resource allocations are that shifting resources from magic bullet programmes to local, community- (and facility-) based activities will have many advantages. While cost estimates are hard to find, it seems that some such as HDVAC cost around $1 per child per year, and RUTFs for SAM around $5 per child per year (in the overall population; per SAM case treated the estimated cost is more than $100). Effective community-based programmes cost about $10 per child per year, but address not one but most of the nutrition problems faced by children in those communities. Major donors have allocated 50% or so of their budgets to such supplies, and these funds go to the manufacturers in the rich countries, not to the countries in need. Allocation of resources to the countries themselves, and to local activities, could amount to billions of dollars, leading to improved nutrition, if single purpose interventions like HDVAC and RUTFs were no longer soaking up time, efforts of frontline workers, and funds.

Olfactory deterioration is a major consequence of total laryngectomy that results from the permanent separation of the upper and lower airways. Total laryngectomy not only affects the natural voice lost, but it brings about other psychosocial problems. Leon et al.1 noted that the inability to detect smoke or other odorous danger signals can threaten the personal safety of patients after laryngectomy. Impaired olfactory function adversely impacts their quality of life, which contributes to weight loss and poor nutritional status because the ability to sense different flavors requires a functional olfactory epithelium.1 The inability to detect bodily odors can cause problems in daily life and the inability to perceive agreeable odors or fragrances can be experienced as a significant loss. Since the senses called “tastes” are dependent on retronasal stimulation of the olfactory receptors, the perception of such tastes will also be negatively influenced by the loss of the sense of smell.2 Olfaction is either a passive or active process. Passive olfaction occurs during normal nasal breathing while active processes occur during smelling and sniffing. Hilgers et al. 3 noted that total laryngectomy inevitably results in the loss of passive smelling and only a minority of patients are still able to actively smell anything. Their study of 63 laryngectomees found that about two thirds of the patients were anosmic and that the rest had difficulty in smelling.3 Tests for olfactory acuity Different olfactory function tests for patients who underwent total laryngectomy have been developed in the Philippines and around the world over the past decades. The Jet Stream Olfactometer (JSO, Nagashima Medical Instruments Co., Japan) was developed as a modification of the T and T olfactometer (Takasago Industry, Tokyo, Japan), an olfaction test kit that includes five odorants.4 The JSO includes three of the same five odorants; odorant A- a dilution of β-phenyl ethyl alcohol, odorant B- a dilution of cyclotene and odorant C- a dilution of isovaleric acid. Concentrations of each odorant range over eight degrees of intensity. These odorants can be sprayed into the nasal cavity and stimulate the olfactory epithelium using the JSO apparatus. The detection threshold of each subject is defined as the lowest concentration detectable by the subject, whereas the recognition threshold is defined as the lowest concentration at which the odor can be identified. The subject’s olfaction levels are classified into three groups; threshold decrease by more than degree is defined as “improved”, threshold increase by more than one degree is defined as “worsened” and threshold change within ±1 degree is defined as “stable”. According to the Japan Rhinology Society, the JSO is now routinely performed in Japan.4 Another test developed by Fujii et al.4 is the Alinamin test, an intravenous olfaction test that uses Alinamin, a thiol-type derivative of Vitamin B1 that smells like garlic. A dose of 10 mg (2ml) Alinamin is injected into the median vein of the left arm at a constant rate over 20s. The latency and duration are measured. The latency interval is the time until recognition of smell while duration is the time from recognition until disappearance of the smell. The usual latency interval is 7-8 secs and the duration is 1-2 mins. In laryngectomees, the use of nasal plugs during testing prevents breathing the garlic smell from the trachea-stoma.4 Leon et al.1 also developed olfactory function tests for post laryngectomy patients which utilise their orthonasal and retronasal olfaction. Orthonasal olfaction tests include the Butanol threshold test and odor identification test using common odors developed at the Connecticut Chemosensory Clinical Research Center (CCCRC). In the Butanol threshold test, 2 identical plastic bottles, one containing water and the other containing dilute concentration of butanol, are simultaneously presented to the subject. Subjects are instructed to occlude 1 nostril and place the tip of the bottle immediately beneath the other nostril. The bottles are then squeezed at least twice for the odorants to reach the olfactory epithelium. The subject has to choose which of the bottles contain something other than water. The odor identification test uses common household odorants like peanut butter, Ivory™ soap, mothballs, Vicks™ vaporub, chocolate, baby powder, coffee and cinnamon which are placed in opaque squeezable bottles. The odorants are delivered by squeezing the bottle underneath one nostril, while the other nostril is occluded. The subjects then choose from a printed list containing the correct items as well as an equal number of distractor items. Possible scores range from 0 to 7 items correctly identified and scores of both nostrils are averaged to arrive at the final scores. The scores from the butanol threshold test and identification tests are subsequently averaged to arrive at a composite score for the orthonasal olfactory ability.1 Retronasal olfactory function testing involves different flavoured powders applied on the tongue and then identified using a forced-choice paradigm. Twenty flavoured powders purchasable at a grocery store include garlic, strawberry, milk, lemon, orange, vanilla, cinnamon, cloves, paprika, curry, butter buds, bread, cocoa, celery, chicken bouillon, grape, raspberry, onion, ginger and coffee. A small amount of each flavoured powder is scooped up into the tip of a disposable straw and deposited on the subject’s mid-dorsal tongue. The subject chooses from a printed list of 4 items for each test. Answers are scored from 0 to 20 correct item identifications.1 Risberg-Berlin et al. used the Scandinavian Odor Identification Test (SOIT) in determining the olfactory function of post-larygectomy Swedish patients.5 The test involves 16 different odors and 4 alternative responses per odor to choose from. The smell is generated by 5 ml of odor stimulus placed in a 10 ml glass jar. The test has age and sex related cut-off scores and categorizes patients as smellers or non-smellers. Smellers are subjects diagnosed with functional hyposmia and normosmia while non-smellers are subjects diagnosed with anosmia. Ramirez et al. subjectively and objectively evaluated the olfactory function of Filipino post-laryngectomy patients using a questionnaire adapted from that of the Smell and Taste Clinic of Hospital of University Pennsylvania (HUP) and the Santo Tomas Smell Identification Test respectively.6 Each subject is asked to assess their olfactory function and the impact of such on their daily lives, including questions on olfactory disorder prior to laryngectomy, sense of smell immediately after laryngectomy, present sense of olfaction, degree of change in olfaction and smell condition after olfactory rehabilitation. Olfactory function of each subject is evaluated using the Santo Tomas Smell Identification Test (ST-SIT)7 that uses 45 odorants, each enclosed in an opaque polyethylene squeeze bottle. Each odorant is smelled by the subject and identified from a written list of choices. The odorants have a corresponding score and the summation of these scores serves to discriminate those with normal olfactory function from those who are hyposmic and anosmic. Based on the ST-SIT, normal individuals score more than 90; hyposmic individuals score 70 to 90 while anosmics score less than 70. Intervention Different techniques have been developed for improvement of olfaction in post laryngectomy patients. Schawrtz8 tried to improve smell by using a “larynx bypass,” in which airflow from the stoma is directed to the mouth, creating an artificial airflow in the nose. However, this method is troublesome and impractical for use in everyday life.8 Techniques like “glossopharyngeal press,”9 “buccopharyngeal maneuver” and “buccopharyngeal sniffing” have also been described in different olfactory rehabilitation studies. These are less obtrusive methods that generate some degree of nasal airflow by creating volume changes in the pharynx with the mouth closed, but these are not widely applied. Hilgers2 and Ramirez et al.10 use the nasal airflow-inducing maneuver to restore nasal airflow by creating underpressure in the oral cavity and oropharynx by having the patient perform an extended yawning movement while keeping the lips securely closed and simultaneously lowering the jaw, floor of the mouth, tongue, base of tongue and soft palate. The underpressure created generates nasal airflow allowing odorant molecules to reach the olfactory epithelium. The movement is repeated rapidly several times to increase its effectiveness, but the technique requires a training period and constant use. Conclusion Olfactory impairment is common in patients who have undergone laryngectory. Different rehabilitation programs address the olfactory deficit of post-laryngectomy patients and aim to prevent or decrease the negative impact on quality of life that loss of olfaction brings. Aside from voice and pulmonary rehabilitation, olfactory rehabilitation should routinely be incorporated in the rehabilitation program of post-laryngectomy patients.

Peanuts (Arachis hypogaea L) are one of staple food after rice. In industry, peanuts used as material for made the cheese,butter, soap and cooking oil. For optimal growth of peanuts need the optimal condition, growing media are one of external factors who influence the growth of peanuts seed. This research was aimed to determine the various growing media on germination of peanut seeds. This research was implemented at UPTD BPSB Provinsi Aceh laboratory. Thisexperiment was conducted in a completely randomized design (CRD) with the sand media, cocopeat, husk media, husk charchoal, and sand malang as factors. The result showed that the growing media treatment affected the growth of germination peanut seeds. Cocopeat media was showed the better result of germination percentage and vigour index compared other treatment. The avarage of germination percentage and vigour index were 96% and 67,5%. Husk media showed the lower result based on the observed variables. Keyword : Peanuts, Growing Media, Germination

AbstrakPenelitian ini bertujuan untuk mengetahui faktor lingkungan internal dan eksternal yang mempengaruhi pemasaran kacang pukul, merumuskan alternatif strategi pemasaran yang dapat di terapkan dalam memasarkan kacang pukul, dan menentukan prioritas strategi yang paling tepat di terapkan oleh perusahaan. Hasil penelitian menunjukkan bahwa faktor internal yang mempengaruhi pemasaran kacang pukul yaitu kualitas, citra merek, lokasi perusahaan, dan kondisi keuangan perusahaan. Sedangkan faktor eksternal yaitu popularitas kacang pukul, perkembangan teknologi dalam proses produksi, dan pertumbuhan penduduk yang terus meningkat. Alternatif strategi pemasaran yang dapat diterapkan oleh industri kacang pukul yaitu meningkatkan kuantitas dan kualitas produksi kacang pukul untuk pemasaran yang lebih luas, baik domestik maupun luar negeri, meningkatkan penggunaan teknologi modern memenuhi konsumsi kacang pukul yang terus meningkat, mempertahankan dan meningkatkan kualitas produk guna memenangkan persaingan harga, meningkatkan kualitas produk yang cita rasa yang digemari, meningkatkan promosi melalui berbagai media guna bersaing sebagai makanan khas daerah agar memperoleh pangsa pasar yang lebih banyak, dan memperluas saluran pemasaran dengan memanfaatkan merek yang sudah dikenal. Hal ini dapat dibuktikan dengan melihat dari alternatif strateginya dimana yang menjadi prioritas strategi yaitu Kualitas Produk dan Kemasan Produk yang ada pada internal.Kata Kunci: Agroindustri, Faktor Internal dan Eksternal, Strategi, SWOT, QSPM. AbstractThis study aims to determine the internal and external environmental factors that influence the marketing of peanuts, formulate alternative marketing strategies that can be applied in marketing peanuts, and determine the strategic priorities that are most appropriate to be applied by the company. The results showed that the internal factors that influenced the marketing of peanuts, namely the quality of the peanuts, the brand image, the location of the company, and the financial condition. While external factors are the popularity of the product, the existence of technological developments in the production process, and the population growth. Alternative marketing strategies that can be applied by the peanut butter industry are increasing the quantity and quality of peanut butter production for wider marketing, both domestically and abroad, increasing the use of modern technology to meet the increasing consumption of peanuts, maintaining and improving product quality in order to win the competition. prices, improve the quality of products with a popular taste, increase promotions through various media to compete as regional specialties in order to gain more market share, and expand marketing channels by utilizing well-known brands. The strategy that can be applied in marketing peanuts is to prioritize internally. The internal ones include improving product quality and optimizing production capacity. This can be proven by looking at the alternative strategies where the strategic priorities are Product Quality and Product Packaging that is internallyKeywords: Agroidustry, Internal and External Factors, Strategy, SWOT, QSPM

Introduction. Peanuts also known as arachidic nuts, are a valuable raw material commonly used in the food industry, including in confectionery, for the production of oil or peanut butter. Peanuts are a valuable source of protein and are rich in unsaturated fatty acids. Peanuts also owe their health-promoting properties to the presence of phenolic compounds, which are characterized by wide biological activity, including antibacterial and antifungal activity, as well as catch free radicals, which are the cause of many civilization diseases. Aim. The aim of the study was to determine the content of phenolic compounds as well as macro- and microelements in peanuts. Material and methods. Peanuts were used in the research, in which the concentration of phenolic compounds was determined by high-performance liquid chromatography and the content of macro- and microelements by X-ray fluorescence spectroscopy. Results. The presence of phenolic compounds in peanuts was confirmed, their concentration was very diverse and ranged from 10.85 ng/g for caffeic acid to 5818.67 ng/g for syringic acid. The analysis of the content of macro- and microelements also showed their different content, from a trace amount to 3.55 μg/g for magnesium. Conclusions. The obtained results of the research on the content of phenolic compounds as well as macro- and microelements in arachidic nuts available on the Polish market indicate that they are a valuable source of ingredients with a positive effect on the human body, and thus their consumption may have an impact on preventing the development of many civilization diseases.

Validating baking ovens as a microbial kill step, using thermal inactivation models, is desirable; however, traditional isothermal models may not be appropriate for these dynamic processes, yet they are being used by the food industry. Previous research indicates that the impact of additional process conditions, such as process humidity, should be considered when validating thermal processes for the control of microbial hazards in low-moisture foods. In this study, the predictive performance of traditional and modified thermal inactivation kinetic models accounting for process humidity were assessed for predicting bacterial inactivation of Enterococcus faecium NRRL B-2354 in a multi-ingredient composite food during baking. Ingredients (milk powder, protein powder, peanut butter, and whole wheat flour), individually inoculated to ~6 logCFU/g and equilibrated to a water activity of 0.25, were mixed to form a dough. An isothermal inactivation study was conducted for the dough to obtain traditional D- and z- values (n=63). In a separate experiment, cookies were baked under four dynamic heating conditions: 135℃/high humidity, 135℃/low humidity, 150℃/high humidity, and 150℃/low humidity. Process humidity measurements, time-temperature profiles for the product core, surface, and bulk air, and microbial survivor ratios were collected for the four conditions at six residence times (n=144). The traditional isothermal model had a poor root mean square error (RMSE) of 856.51 log (CFU/g), significantly overpredicting bacterial inactivation during the process. The modified model accounting for the dynamic time-temperature profile and process humidity data yielded a better predictive performance with a RMSE of 0.55 log CFU/g. The results demonstrate the importance of accounting for additional process parameters in baking inactivation models, and that model performance can be improved by utilizing model parameters obtained directly from industrial-scale experimental data.