Дисертації з теми "Food packaging, preservation and processing"
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Silva, Elisabeth Mary Cunha da. "Chemical and sensory investigations on the processing and preservation of a lamb product." Thesis, Queen's University Belfast, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.324852.
Повний текст джерелаChen, Cuiren 1962. "Application of computer simulation and artificial intelligence technologies for modeling and optimization of food thermal processing." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=37877.
Повний текст джерелаAs a preliminary research, neural network models were successfully developed for modeling of residence time distribution (RTD) under aseptic processing conditions. The main configuration parameters of neural networks such as the number of hidden layers and their neurons, learning runs, choice of transfer functions and learning rules were optimized.
In order to provide experimental data needed for developing and testing of ANN models and GA optimization, a comprehensive finite difference computer simulation program for thermal processing was first developed in MS Visual Basic language, which could be used for simulating different thermal processes such as constant retort temperature (CRT) and variable retort temperature (VRT) thermal processing.
The second objective was focused on developing modeling and optimization methods for CRT thermal processing using ANNs and GAs. The ANN models were developed for predicting process time, average quality retention, surface cook value, final temperature difference, lethality ratio, and equivalent energy consumption. Using this optimization program, the effects of process variables on the optimal retort temperature and the maximum average quality retention were investigated.
The final part of the thesis research was focused on applying ANN methods for the analysis of critical control points (CCPs) for deviant thermal processes, one of the important steps required for developing hazard analysis of critical control points (HACCP) program. The results indicated that ANN models could be efficiently used for the analysis of CCPs of thermal processing. Such a concept can be expanded for developing an ANN based HACCP expert system for thermal processing. (Abstract shortened by UMI.)
Bojorquez, Romo Antonio. "PACKAGING PROCEDURES TO EXTEND THE SHELFLIFE OF FRESH PORK." Thesis, The University of Arizona, 1985. http://hdl.handle.net/10150/275234.
Повний текст джерелаRobson, Clarissa P. "Factors affecting the quality of precooked chilled foods." Thesis, University of Huddersfield, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254173.
Повний текст джерелаCarr, Timothy Perry. "EFFECT OF CONTROLLED GAS ATMOSPHERE PACKAGING UPON THE STORAGE QUALITY OF PRECOOKED BEEF SLICES." Thesis, The University of Arizona, 1985. http://hdl.handle.net/10150/275255.
Повний текст джерелаLin, Shin-Jie. "Development of Edible Packaging for Selected Food Processing Applications." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1349125959.
Повний текст джерелаBritt, Ian John. "Extending the processing capabilities of a pilot scale retort." Thesis, University of British Columbia, 1987. http://hdl.handle.net/2429/26683.
Повний текст джерелаApplied Science, Faculty of
Graduate
Cilliers, Annamie. "Influence of different preservation techniques and packaging materials on the activity of stored Kepi grains." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52306.
Повний текст джерелаENGLISH ABSTRACT: Kepi is a refreshing, fermented dairy beverage that has been consumed for centuries and is traditionally made by incubating Kepi grains in milk. The Kepi grain is a complex starter culture consisting of a variety of lactic acid bacteria and yeasts. The successful marketing of the grains requires the effective preservation of the microbes present in the grains as well as an appropriate packaging that will retain the acidification activity of the preserved grains over an extended period of time. The aim of this study was to evaluate different preservation techniques and packaging materials in terms of their respective abilities to retain grain viability and activity over an extended storage period. Four different preservation techniques (freezing at -18°C, refrigeration at 4°C, air-drying and Iyophilisation) and three packaging materials including a low density polyethylene film (LOPE), an oriented polyester film (OPET) and a metallised oriented polyester film (MOPET), were evaluated. Activity tests were used to evaluate the impact of the preservation techniques in terms of the retainment of the acidification activity of the preserved grains, and the storage potential of the preserved and packaged grains. The activity tests included changes in pH, %TA, lactic acid production and lactose and volatile compound content over an 18 h fermentation period. In addition, the microbial viability of the packaged Iyophilised grains after two months of storage, was also investigated. Frozen and refrigerated grains showed the best retainment of the acidification activity over a 10-month storage period. Air-drying and Iyophilisation showed a good retention of the activity up to three months of storage, but the application of these techniques both resulted in a retarded initial acidification activity. After 10 months of storage, the air-dried and Iyophilised grains showed only a low acidification activity. No volatile compounds could be detected during the course of the fermentation period, due to the relative short fermentation period of 18 h. Overall, the best retainment of the fermentation activity was given by the LOPE and the OPET packaging films. However, the storage period had a considerable influence on the retention of the activity of the packaged Iyophilised grains. The viability study of the Iyophilised packaged Kepi grains after two months of storage showed leuconostocs and lactobacilli to be the prevalent microbes in the grains. Low microbial counts were obtained from the lactococciselecting medium for all three of the differently packaged Kepi grains, whereas no growth was observed on the media that selected for the propionibacteria and yeasts. The OPET packaging film provided the best preservation of the microbial composition. It was, therefore, concluded that all four preservation techniques would be suitable for the preservation of Kepi grains and the subsequent storage at room temperature for three months. However, for storage periods of 10 months or longer the use of freezing and refrigeration are recommended as most suitable preservation techniques. All three of the packaging materials proved to be suitable for the packaging and storage of the Iyophilised Kepi grains for periods of up to one month. However, for storage periods of two months or longer, the use of the OPET film for the packaging and retainment of the acidification activity of the Iyophilised grains, can be recommended.
AFRIKAANSE OPSOMMING: Kepi is 'n eeu-oue verfrissende, gefermenteerde suiweldrankie wat tradisioneel vervaardig word deur Kepikorrels in melk te inkubeer. Hierdie Kepikorrels bestaan uit 'n komplekse samestelling van hoofsaaklik melksuurbakteriee en giste. Die effektiewe preservering en verpakking van die korrels is belangrike voorvereistes vir die suksesvolle bemarking daarvan. Dis belangrik dat die preserverinq en die verpakking van die korrels 'n positiewe bydrae sal lewer tot die behoud van die fermentasie-aktiwiteit van die mikrobes in die korrels oar 'n verlengde opbergingsperiode. Die doel van hierdie studie was om die opbergingspotensiaal van verskillend gepreserveerde en -verpakte Kepikorrels te evalueer in terme van die behoud van die lewensvatbaarheid en fermentasie-aktiwiteit van die samestellende mikrobes. Vier verskillende preserveringstegnieke (bevriesing by -18°C, verkoeling by 4°C, lugdroging en vriesdroging) en drie verskillende tipes verpakkingsmateriale, nl. 'n "low density polyethylene film" (LOPE), 'n "oriented polyester film" (OPET) en 'n "metallised oriented polyester film" (MOPET) was qeevalueer. Aktiwiteitstoetsing was gebruik om die impak van die verskillende preserveringstegnieke en die verpakkingsmateriale op die behoud van die fermentasie-aktiwiteit van die Kepikorrels te ondersoek. Die verskillende aktiwitieitstoetse wat gedoen is, het die meting van die verandering in pH, %TA, melksuur- en laktosekonsentrasie oor 'n fermentasieperiode van 18 h ingesluit. Tesame met die aktiwitietstoetsing IS die lewensvatbaarheid van die gevriesdroogde, verpakte Kepikorrels na twee maande van opberging ook ondersoek. Die bevrore en verkoelde Kepikorrels het die beste behoud van aktiwitiet na 'n 10-maande opbergingsperiode getoon. Die gelugdroogde en gevriesdroogde korrels het 'n goeie behoud van aktiwiteit getoon vir 'n opbergingstydperk van tot drie maande, maar beide die lugdroging- en vriesdrogingstegnieke het 'n aanvanklik vertraagde fermentasie-aktiwitieit getoon. Na 'n : opbergingsperiode van 10 maande het beide die gelugdroogde en gevriesdroogde korrels egter 'n lae fermentasie-aktiwiteit getoon. As gevolg van 'n relatiewe kort fermentasieperiode van 18 h kon geen vlugtige komponente in die Kepimonsters gevind word nie. Die LDPE- en OPET-verpakkingsmateriale het die beste behoud van die fermentasie-aktiwiteit van die gevriesdroogde korrels getoon. Die opbergingsperiode het egter 'n aansienlike impak op die aktiwitietsbehoud van die korrels gehad. Die lewensvatbaarheidstudie het aangetoon dat Leuconostoc- en Lactobacillus-spesies die oorheersende mikrobes in die verpakte, gevriesdroogde Kepikorrels na 'n opbergingsperiode van twee maande was. Lae mikrobiese tellings vir al drie van die verpakkingsmateriale was gevind op die Lactococcusselekterende medium, en geen mikrobegroei kon op die giste- en propionibakteriee-selekteringsmedium waargeneem word nie. Die beste behoud van die mikrobiese samestelling in die verpakte, gevriesdroogde Kepikorrels was gevind vir die OPET-verpakkingsmateriaal. Die gevolgtrekking kan gemaak word dat al vier die preserveringstegnieke geskik is vir die preservering van die Kepikorrels en die daaropvolgende opberging van drie maande by kamertemperatuur. Vir opbergingsperiodes van 10 maande en langer word die gebruik van bevriesing en verkoeling aanbeveel as die mees geskikte preserveringstegnieke. AI drie verpakkingsmateriale kan gebruik word vir die verpakking en opberging van gevriesdroogde Kepikorrels vir 'n tydperk van een maand. Indien 'n opbergingsperiode van twee maande of langer verlang word, word die OPET-verpakkingsmateriaal aanbeveel vir die suksesvolle behoud van die fermentasie-aktiwiteit van die Kepikorrels.
PEDROSO, BIANCA M. "Avaliação do efeito sinergístico da embalagem à vácuo, irradiação e refrigeração da mandioca minimamente processada." reponame:Repositório Institucional do IPEN, 2005. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11272.
Повний текст джерелаMade available in DSpace on 2014-10-09T14:02:41Z (GMT). No. of bitstreams: 1 10561.pdf: 1935545 bytes, checksum: bb12d76fceb74dae301ec8a8ff27eec8 (MD5)
Dissertacao (Mestrado)
IPEN/D
Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP
Oluwole, Adebanji Olasupo. "Modified atmosphere packaging and quality of fresh Cape hake (Merluccius capensis) fish fillets." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/95967.
Повний текст джерелаENGLISH ABSTRACT: Fresh ready-to-cook fish fillets are prone to rapid loss of freshness and other quality attributes, as well as accelerated growth of spoilage micro-organisms under sub-optimal storage conditions. Cape hake (Merluccius capensis) is an important seafood in South Africa; however, rapid loss of quality and eventual spoilage is a problem limiting the economic potential. Thus, the aim of this study was to investigate the effects of active (40% CO2 + 30% O2 + 30% N2) and passive (0.039% CO2 + 20.95% O2 + 78% N2) modified atmosphere packaging (MAP) under different storage temperatures (0°C, 4°C, and 8°C) on the quality attributes of Cape hake (Merluccius capensis) fish fillets. This was achieved by investigating the effects of MAP (with or without absorbent pads) and storage temperature on quality attributes (microbial, physicochemical and sensory), changes in composition and concentration of volatile compounds (VOCs) and shelf life of Cape hake fillets. Modified atmosphere packaging, storage temperature and the use of absorbent pads had a significant (p < 0.05) impacts on physicochemical properties of Cape hake fillets during refrigerated storage. Highest storage temperature (8°C) led to accelerated deterioration of packaged Cape hake fillets. Generally, active MAP better maintained the quality attributes of Cape hake than passive MAP at 0°C and 4°C. Headspace gas composition of O2 and CO2 were significantly influenced by the storage time, temperature, MAP conditions and their interactions (p < 0.05). Irrespective of storage temperature, active-MA packaged fillets had lower pH values in comparison to fillets stored under passive-MAP. Drip loss was higher in active-MA fillets packaged without absorbent pad. Passive-MAP fillets did not show any drip loss. Absorbent pad was used to add value to MAP storage as MAP resulted in drip. The use of absorbent pad combined with low storage temperature maintained the firmness of hake fillets, across all temperatures. The interaction of MAP, absorbent pad and storage temperature had a significant effect on the aerobic mesophillic bacteria counts. Based on the aerobic mesophillic bacteria count fillets stored under active-MAP at 0°C (5.2 log cfu/g) was limited to day 12, while the fillet stored under passive-MAP at 0°C (log cfu/g) was limited to greater than day 3. Overall sensory acceptability of fillets decreased with increase in storage temperature across all treatments. Additionally, MAP had a significant (p < 0.05) impact on sensory attributes such as appearance and odour acceptability, with active-MA packaged fillets stored at 0°C having highest overall acceptability. A total of 16 volatiles were identified in Cape hake fillets, including 4 primary VOCs and 12 secondary VOCs. The VOCs associated with spoilage include tri-methylamine (TMA) (ammonia like), esters (sickeningly sweet) and sulphur group (putrid). MAP had a significant (p< 0.05) influence on volatile composition and concentration. Active-MA packaged fillets performed better during storage and had lower TMA value of 0.85% on day 12 in comparison with 7.22% under passive-MAP on day 6 at 0°C. The results obtained demonstrated that changes in volatile compounds were significantly (p< 0.05) influenced by storage duration, temperature and MAP. The development of high levels of VOCs and off-odour corresponded with high aerobic mesophillic bacteria count (≥ 5.5 log cfu/g). Based on these developments the storage life of Cape hake fillets packaged under active-MAP with absorbent pad and stored at 0°C was limited to 12 d, while the passive-MAP (control) fillets stored at 0°C was limited to 3 d. The use of active-MAP, in combination with absorbent pads and 0°C storage in addition to good hygienic practices, was effective in maintaining the postharvest quality of Cape hake fish fillets and led to higher shelf life.
AFRIKAANSE OPSOMMING: Vars, gereed-vir-kook vis filette is geneig om gou hulle varsheid en ander gehalte kenmerke te verloor en die vervoegde groei van mikro-organismes wat bederf tydens stoor veroorsaak, vind plaas. Kaapse stokvis (Merluccius capensis) is in Suid-Afrika ‘n gewilde seekos maar die ekonomiese potensiaal daarvan word deur die feit dat dit so gou in gehalte afneem en bederf, beperk. Dus word daar met hierdie studie gepoog om die effek van aktiewe (40% CO2 + 30% O2 + 30% N2) en passiewe (0.039% CO2 + 20.95% O2 + 78% N2) aangepasde verpakking (MAP) onder verskillende stoortemperature (0°C, 4°C, en 8°C) op die gehalte kenmerke van Kaapse stokvis (Merluccius capensis) filette te ondersoek. Dit is gedoen deur om die effek van MAP (met of sonder kussinkies) en stoortemperatuur op die gehalte kenmerke (mikrobies, fisiochemies en sensories) asook veranderinge in komposisie en konsentrasie van vlugtige samestellings (VOCs) en die raklewe van Kaapse stokvis filette te ondersoek. Aangepasde atmosfeer verpakking, stoortemperatuur en die gebruik van absorberende kussinkies het ‘n groot impak (p < 0.05) op die fisiochemiese kenmerke van Kaapse stokvis tydens stoor in yskaste gehad. Hoë stoortemperature (8°C) het aanleiding gegee tot die vinnige bederf van verpakte Kaapse stokvis filette. Oor die algemeen het aktiewe MAP die gehalte van die Kaapse stokvis filette teen 0°C and 4°C beter bewaar. Die komposisie van O2 en CO2 is heelwat deur stoortyd, temperatuur, MA toestande en die interaksies tussen bogenoemde, beïnvloed (p< 0.05). By alle temperature het aktiewe MA verpakte filette laer pH waardes getoon in vergeleke met filette wat in onder passiewe MA verpak is. Die drupverlies was hoër in aktiewe MA filette verpak sonder absorberende kussinkies. Passiewe MAP filette het nie enige drupverlies getoon nie. Absorberende kussinkies is gebruik om waarde by te voeg tot MAP stoor aaangesien MAP gelei het tot drup. By alle temperature het die gebruik van absorberende kussinkies tesame met lae stoortemperature bygedra tot die behoud van fermheid. Die interaksie van MAP, absorberende kussinkies, en stoortemperatuur het ‘n groot effek gehad op die aerobiese mesofiliese bakterië telling. Weens die aerobiese mesofiliese bakterië telling is stoor van filette onder aktiewe MAP teen 0°C (5.2 log cfu/g) beperk tot dag 12, terwyl filette gestoor onder passiewe MAP teen 0°C ( log cfu/g) beperk is tot dag 3. Oor die algemeen het die sensoriese aanneemlikheid van filette sonder inasgneming van die behandeling, verklein met ‘n toename in stoortemperature. MAP het ook ‘n groot impak op die sensoriese kenmerke soos voorkoms, reuk, en aktiewe MA verpakte fillets gestoor teen 0°C is oor die algemeen die aanneemlikste. ‘n Totaal van 16 vlugtige substanse is in Kaapse stokvis identifiseer. Dit het vier primêre VOCs en 12 sekondêre VOCs ingesluit. Die VOCs wat met bederf assosieer word, sluit tri-metilamien (TMA) (soos ammoniak), esters (soet) en die swael groep (smetterig) in. MAP het ‘n groot (p < 0.05) invloed op die vlugtige komposisie en konsentrasie. Aktiewe MA verpakte filette het beter tydens stoor presteer en het ‘n laer TMA waarde van 0.85% op dag 12 gehad, in vergelyking met 7.22 % onder passiewe MAP op dag 6 teen 0°C. Die resultate toon dat veranderinge in vlugtige samestellings grootliks beïnvloed word (p < 0.05) deur stoortyd, temperature en MAP. Die ontwikkeling van hoë vlakke van VOCs, slegte reuke en verlies aan varsheid gaan tesame met hoë aerobiese mesofiliese bakterië telling (≥ 5.5 log cfu/g). Gegrond op hierdie tellings is die stoorleeftyd van Kaapse stokvis filette beperk tot dag 12, terwyl passiewe MAP (die kontrole) filette gestoor teen 0°C, beperk is tot dag 3. Om op te som, die gebruik van aktiewe MAP tesame met absorberende kussinkies en 0°C stoor asook goeie higiëniese praktyk, kon die na-oes gehalte van Kaapse stokvis filette behou en het gelei tot ‘n langer rakleeftyd.
Lee, Yun-ae. "Combined use of modified atmosphere packaging (MAP) and glucose (GOX) for shelf-life extension of fresh fish." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59900.
Повний текст джерелаThe objectives of this study were to determine the combined effect of glucose oxidase/glucose or gluconic acid dipping solutions and modified atmosphere packaging in conjunction with refrigeration on the shelf life extension of mackerel and cod.
This study has shown that the shelf life of fresh fish can be extended through the combined use of MAP/dipping solutions and refrigeration. This novel process of "dipping" in GOX solution in conjunction with modified atmosphere packaging (MAP) will have a significant effect in the area of fish hygiene and will minimize fish losses incurred through spoilage.
Liu, Jiun Ni 1976. "Formulation, shelf-life and safety studies on value-added trout products packaged under modified atmospheres." Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=30690.
Повний текст джерелаStorage trials were performed on raw and fried trout wontons (a w 0.98--0.95, pH 6.5), and partially and fully cooked trout burgers (aw 0.97--0.96, pH 6.4). Products were packaged in air and under various modified atmospheres (MAP), and stored at 4 and 12ºC. A microbiological shelf-life of >28 days was possible for the cooked trout burgers and fried wontons stored at 4ºC. In general, the microbiological shelf-life preceded the sensory shelf-life.
Subsequent challenge studies were done to address the safety concerns associated with MAP food. All products were inoculated with 102 CFU/g of Listeria monocytogenes and 102 spores/g of Clostridium botulinum type E spores. Gas packaging with 80% CO2 (balance N2) inhibited the growth of L. monocytogenes in products stored at 4ºC. However, counts of L. monocytogenes increased in all other packaging conditions. In challenge studies with C. botulinum type E, toxin was not detected in any products after 28--60 days.
Khan, Abdulla. "Effects of Processing and Packaging Modifications on the Quality and Shelf Life in Meats." DigitalCommons@USU, 2014. https://digitalcommons.usu.edu/etd/3967.
Повний текст джерелаLeygonie, Coleen. "Evaluation of packaging and freezing and thawing rates on the shelf-life stability of ostrich meat." Thesis, Stellenbosch : Stellenbosch University, 2011. http://hdl.handle.net/10019.1/18116.
Повний текст джерелаENGLISH ABSTRACT: Ostrich meat has become increasingly popular in South Africa and abroad, driven by the health conscious trend and ostrich meat’s natural low intramuscular fat, high polyunsaturated fatty acid and low cholesterol content. This increased demand led to the investigation of novel packaging regimes to improve its attractiveness and shelf-life. Different modified atmospheric packaging regimes were studied for fresh and frozenthawed ostrich M.iIliofibularis steaks stored at ±4°C for 10 days. Oxygen MAP (30 CO2:70 O2) was applied with great success to fresh steaks, and resulted in significantly improved colour stability, decreased drip loss and a 10-day shelf-life. Oxygen MAP of frozen-thawed ostrich steaks was not successful as the colour deteriorated within 3 days, coupled with high lipid and protein oxidation. The microbial shelf-life was not influenced by freezing and thawing. The use of nitrogen MAP (30 CO2:70 N2) as an alternative to vacuum packaging for fresh and frozen-thawed ostrich meat was inconclusive due to trace amounts of residual oxygen in the headspace accelerating myoglobin oxidation by depleting the metmyoglobin reducing activity. The differences in oxidative stability of the fresh and frozen-thawed ostrich meat led to the investigation of the source of these differences and a system that would allow control over the freezing and thawing practice. This was supported by the industry that is under increasing pressure to reduce the excessive (15-20%) thaw weight loss that is continually reported. Subsequently, a mathematical prediction model based on the control volume approach was developed that predicted the rate of freezing and thawing of intact whole vacuum-packed ostrich muscle. The model predicted with greater accuracy than existing models, and can be used successfully by the industry to optimally design, control and operate their systems. Furthermore research was conducted to investigate the effect of different freezing and thawing rates on the ice crystal formation and the quality of ostrich M. femorotibialis stored at ±4°C post freeze/thaw. Five characteristic freezing rates (FR (time from 0°C to -7°C): 1, 2, 4, 8, 24h) were paired with five characteristic thawing rates (TR (time form -7°C to 0°C): 1.5, 3, 6.5, 14, 21h) in a completely randomised block design. Results showed that thawing had no impact on any of the tested quality parameters, including thaw loss. Freezing rate however did influence the ice crystal formation and at a characteristic freezing rate of one hour (FR_1h) only intracellular ice crystals were observed throughout the M. femorotibialis leading to the lowest thaw loss (2.57%) and highest shear force. Freezing rate of 2h, 4h and 8h (FR_2h, FR_4h and FR_8h) were dominated by extracellular ice crystals. FR_2h and FR_8h showed major dehydration of the muscle fibres and excessive distortion of the muscle fibre matrix that led to significantly lower oxidative stability. FR_24h (approximately commercial rates) formed columns of ice from the surface to the centre of the meat resulting in the highest thaw loss (6.24%). FR_4h was judged to deliver the best quality product with moderate thaw (3.93%) and drip loss, low cooking loss, good colour stability and extremely low TBARS. FR_4h is an achievable rate of freezing for the industry and if implemented should decrease the thaw loss problem as well as increase revenue and throughput in the processing facility.
AFRIKAANSE OPSOMMING: ‘n Hedendaagse strewe na ‘n gesonde lewenstyl tesame met die natuurlike lae vetinhoud (d.i. hoë poli-onversadigde vetsure en lae cholesterolvlak) van volstruisvleis het gelei tot ‘n toename in die nasionale en internasionale aanvraag. Hierdie het ook die behoefte laat ontstaan om nuwe verpakkingstegnieke te ondersoek om sodoende die aanvaarbaarheid en rakleeftyd van die produk te verleng. Die invloed van verskeie gewysigde atmosferiese verpakkingsmetodes (GAV) op die kleurstabiliteit, drupverlies en rakleeftyd van vars en bevrore/ontdooide volstruisvleis (spesifiek M. Iliofibularis), gestoor by ±4°C vir 10 dae, is ondersoek. Die suurstof GAV (30 CO2:70 O2) van vars volstruisvleis het ‘n verbetering in kleurstabiliteit, verlaagde drupverlies en 'n verlengde mikrobiese rakleeftyd (10 dae) tot gevolg gehad. Die suurstof GAV van bevrore-ontdooide volstruisvleis het geen voordelige effek op kleurstabiliteit en rakleeftyd getoon nie. Die bevrore/ontdooide monsters het totaal verkleur na 3 dae en ‘n hoë vlak van lipied- en proteïenoksidasie is waargeneem. Die bevriesing en ontdooiing het geen invloed op rakleeftyd gehad nie. Die moontlikheid om stikstof GAV (30 CO2:70 N2) as 'n alternatief tot vakuumverpakking vir vars en bevrore/ontdooide volstruisvleis te gebruik, is beïnvloed deur die teenwoordigheid van oorblywende suurstof in die lugruimte van die GAV, met ‘n gevolglike toename in die tempo van mioglobien oksidasie as gevolg van ‘n afname in die metmioglobien reduksie aktiwiteit. Die verskil in die oksidatiewe stabiliteit van vars en bevrore/ontdooide volstruisvleis het gelei tot ‘n verdere ondersoek na die oorsaak van die verskille en die ontwikkeling van ‘n moontlike protokol om die oksidatiewe stabiliteit en dus rakleeftyd van volstruisvleis, te verbeter en bestuur. Die behoefte aan so ‘n protokol is beklemtoon deur die bedryf wat onder toenemende druk verkeer om buitensporige ontdooiingsverliese (15-20%) te verminder. ‘n Wiskundige voorspellingsmodel, gebaseer op die beheer-volume benadering, is ontwikkel om die tempo van bevriesing en ontdooiing van vakuumverpakte heel volstruisspiere te voorspel. Die model het tempo van bevriesing en ontdooiing met groter akkuraatheid as die bestaande modelle voorspel en kan suksesvol gebruik word in die bestuur van slagpale. Verder navorsing is onderneem om ondersoek in te stel na die effek van die tempo van bevriesing en ontdooiing op die kwaliteit van die bevrore-ontdooide volstruisvleis tydens berging by ±4°C. Die invloed van die kombinasie van vyf bevriesingstempo’s (FR (tydsverloop 0°C tot -7°C): 1, 2, 4, 8, 24 h) met vyf ontdooiingstempo’s (OT (tydsverloop -7°C to 0°C): 1.5, 3, 6.5, 14, 21 h) is ondersoek. Die resultate het getoon dat ontdooiingstempo geen beduidende invloed op enige van die kwaliteit kriteria, insluitend ontdooiingsverlies, gehad het nie. Bevriesingtempo het egter ‘n groot rol ten opsigte van yskristalvorming gespeel. Teen ‘n kenmerkende bevriesingstempo van een uur (FR_1h) was slegs intrasellulêre yskristalle waargeneem dwarsdeur die M. femorotibialis wat gelei het tot die laagste ontdooiingsverlies (2.57 %). Die ander bevriesingstempo’s, d.i. FR_2h, FR_4h en FR_8h, het gelei tot die vorming van meestal ekstrasellulêre yskristalle. Bevriesingstempo’s van FR_2h en FR_8h het beduidende dehidrasie van die spiervesels en vervorming van die spiervesel matriks tot gevolg gehad, wat tot verhoogde oksidasie gelei het. ‘n Bevriesingstempo van FR_24h (d.i. kommersieële tempo), het gelei tot die vorming van yskolomme van die oppervlak na die middelpunt van die spier, wat gevolglik die grootste ontdooiingsverlies (6.24%) tot gevolg gehad het. ‘n Bevriesingstempo van vier ure (FR_4h) is bestempel as die mees geskikte bevriesings tempo as gevolg van ‘n matige ontdooiingsverlies (3.93%), drupverlies, lae kookverlies, goeie kleur stabiliteit en uiters lae lipiedoksidasie te verseker. Die FR_4h bevriesingstempo is haalbare in die bedryf. Indien dit geïmplementeer word, sal dit waarskynlik die deurset van die slagpalesiklus asook die kostedoeltreffendheid van die volstruisbedryf vebeter, deur die vermindering van ontdooiingsverlies en verbetering van die algehele kwalitiet van die vleis.
Abdel, Karim Pia. "High pressure processing as an alternative food preservation technology and its applications for fruits and vegetables." Kansas State University, 2011. http://hdl.handle.net/2097/9958.
Повний текст джерелаFood Science Institute
James L. Marsden
Consumers demand for high quality, natural and fresh tasting food, free from preservatives and additives, with a clean label and an extended shelf life has increased. High pressure processing (HPP), also known as high hydrostatic pressure, is a non-thermal food preservation technique that has the potential to meet these demands. It is an opportunity to preserve food, by applying intensive pressure in the range of 300-900 MPa, without adversely affecting organoleptic, textural and nutritional qualities as thermal processing like pasteurization and sterilization may do. In a typical high pressure batch cycle, the food prepackaged in a high-barrier flexible pouch or a plastic container is loaded into a perforated basket that goes into the pressure vessel; the pressure is then increased to the processing target pressure (come-up time); the product is held at the desired pressure for 3 to 10 minutes (pressure holding time); after which the pressure is released in usually few seconds (decompression time) and the product can be unloaded at this point. The pressure is applied uniformly in all directions simultaneously and this is known as isostatic pressure. Pressurization is usually accompanied by a moderate and uniform temperature increase called adiabatic heating. However, the food product usually rapidly returns to its initial temperature at decompression. With the recent shift in consumer lifestyle toward healthy living and healthier food, the consumption of raw fruits and vegetables has increased in popularity. However, as per the Centers of Disease Control and Prevention, fruits and vegetables have recently been associated with multiple foodborne disease outbreaks; the effect of high pressure processing on microbial safety, quality and sensory characteristics of fruits and vegetables has therefore been widely investigated as an alternative to traditional food processing and preservation methods. HPP inactivates microorganisms and quality-deteriorating enzymes and has limited effects on covalent bonds resulting in minimal modifications of food-quality attributes such as color, flavor and nutritional values. However, depending on the fruit or vegetable, high pressure could induce chemical or biochemical reactions that can affect their quality attributes.
Zareifard, Mohammad Reza. "Evaluation of fluid-to-particle heat transfer coefficient under tube-flow conditions involving particle motion with relevance to aseptic processing." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/NQ55397.pdf.
Повний текст джерелаCHALCO, SANDOVAL WILSON. "Development of Temperature Buffering Material Concepts Based on Electro-Hydrodynamic Processing of Interest in the Food Cold Chain." Doctoral thesis, Universitat Politècnica de València, 2016. http://hdl.handle.net/10251/53349.
Повний текст джерела[ES] El uso de materiales de almacenamiento de calor latente que contienen materiales de cambio de fase (PCM's) es una manera eficiente de amortiguar las fluctuaciones de temperatura y presenta las ventajas de proveer alta densidad de almacenamiento de energía y la naturaleza isotérmica del proceso de almacenamiento. El objetivo de este trabajo fue desarrollar nuevos materiales con capacidad de gestión de calor mediante la encapsulación de PCM's para diferentes aplicaciones de interés en alimentos refrigerados. Para ello, se utilizó el procesado electrohidrodinámico para encapsular PCM's comerciales con temperaturas de transición de fase de interés en refrigeración y superenfriamiento dentro de matrices poliméricas y biopoliméricas. Inicialmente, se diseñaron materiales con capacidad de gestión de calor para ser utilizados en equipos de refrigeración y aplicaciones de envasado. Con este propósito, se fabricaron bloques, estructuras multicapa y bandejas de poliestireno que contenían un recubrimiento de fibras nanoestructuradas ultrafinas mediante la encapsulación de materiales de cambio de fase (especialmente parafinas) dentro de diferentes matrices poliméricas. Se evaluó la morfología, propiedades térmicas, eficiencia de encapsulación y perfil de temperatura de las estructuras recién preparadas y después de tres meses de almacenamiento a 4 y 25ºC. No obstante, se observó que los materiales electroestirados con capacidad de gestión de calor presentaron un perfil de cristalización múltiple, un incremento en el grado de subenfriamiento (diferencia entre las temperaturas de fusión y de cristalización), baja eficiencia de encapsulación y una difusión parcial del PCM de las estructuras electroestiradas durante el periodo de almacenamiento. Para contrarrestar estos efectos, se llevaron a cabo dos estrategias diferentes. Por un lado, se optimizaron los sistemas de almacenamiento de energía térmica incluyendo un PCM que cristaliza a -1.5ºC mediante el ajuste de la composición de los disolventes con el fin de obtener fibras hibridas electroestiradas con propiedades térmicas similares al PCM puro. Por otro lado, para mejorar la eficiencia de encapsulación se utilizó un material hidrófilo basado en polivinilalcohol (PVOH) como material de recubrimiento para encapsular el PCM usando la técnica de electroestirado a partir de una emulsión. Sin embargo, se observó que las estructuras hibridas preparadas fueron altamente solubles en agua y en condiciones de alta humedad relativa. Por tanto, para protegerlos se incorporó una capa adicional de un material más hidrofóbico (policaprolactona) mediante la técnica de electroestirado coaxial. El uso de la configuración coaxial fue la mejor estrategia para preservar la morfología de las estructuras electroestiradas cuando éstas fueron expuestas a condiciones de alta humedad relativa.
[CAT] L'ús de materials d'emmagatzematge de calor latent que contenen materials de canvi de fase (PCM) és una manera eficaç d'esmorteir les fluctuacions tèrmiques. A més a més presenta els avantatges de posseir una alta densitat d'emmagatzematge energia així com la naturalesa isotèrmica del procés d'emmagatzematge. L'objectiu d'aquest treball va ser desenvolupar productes amb capacitat de gestió de calor mitjançat l' encapsulació de PCM per a diferents aplicacions d'interès en la conservació d'aliments refrigerats. Amb aquesta finalitat, es va utilitzar el processament electro-hidrodinàmic per encapsular PCM comercials dins de diferents matrius polimériques i biopolimériques, amb temperatures de transició d'interès en el procés de conservació d'aliments refrigerats. Inicialment, es van dissenyar materials amb capacitat de gestió de calor per ser utilitzats en equips de refrigeració i en el envasat d'aliments refrigerats. Per a tal fi, es van dissenyar blocs, materials multicapa i safates de poliestirè que contenien un recobriment nanoestructurat i ultrafí amb encapsulats de materials de canvi de fase comercials (específicament parafines) dins de diverses matrius polimèriques. Es va caracteritzar la morfologia, les propietats tèrmiques, l'eficiència de encapsulació i la capacitat d'emmagatzematge d'energia just en el moment en el que es van preparar i després de tres mesos d'emmagatzematge a 4 y 25ºC. No obstant això, els materials desenvolupats van mostrar un perfil de cristal·lització múltiple, un augment del grau de subrefredament (diferència entre les temperatures de fusió i de cristal·lització), una baixa eficiència d'encapsulació i una difusió parcial del PCM de les estructures electroestirades durant el període d'emmagatzematge. Per tant, diferents estratègies han estat portades a terme per contrarestar aquests inconvenients. D'una banda, amb la finalitat d'obtenir fibres híbrides electroestirades amb propietats tèrmiques similars a les de la PCM pur, es van optimitzar els sistemes d'emmagatzematge d'energia tèrmica que incloïen un PCM que fon a -1,5 ºC variant la composició dels dissolvents. D'altra banda, es va utilitzar un material de la closca hidròfil basat en polivinílic alcohol (PVOH) per encapsular el PCM mitjançant l'ús de la tècnica d'electroestirat d'una emulsió per tal de millorar l'eficiència d'encapsulació. No obstant això, les estructures híbrides així preparades van ser altament soluble en aigua a altes condicions d'humitat relativa i va ser necessari utilitzar una capa addicional d'un material més hidròfob (policaprolactona) a través de la configuració coaxial de l'equip d'electroestirat. L'ús de la configuració coaxial va ser una bona estratègia per preservar la morfologia de les estructures electroestirades quan s'exposen a altes humitats relatives.
Chalco Sandoval, W. (2015). Development of Temperature Buffering Material Concepts Based on Electro-Hydrodynamic Processing of Interest in the Food Cold Chain [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/53349
TESIS
Thammakulkrajang, Rarinthorn. "Pressure-Assisted Thermal Processing of Bacterial Spores: Influence of Selected Product and Packaging Parameters." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1532014631156644.
Повний текст джерелаTRINDADE, REGINALDO A. da. "Influência de antioxidantes naturais sobre o perfil lipídico de hambúrgueres bovinos submetidos à irradiação por sup(60)Co e aceleradores de elétrons." reponame:Repositório Institucional do IPEN, 2007. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11537.
Повний текст джерелаMade available in DSpace on 2014-10-09T13:58:25Z (GMT). No. of bitstreams: 0
Dissertação (Mestrado)
IPEN/D
Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP
Banús, Paradell Núria. "New solutions to control robotic environments: quality control in food packaging." Doctoral thesis, Universitat de Girona, 2021. http://hdl.handle.net/10803/673469.
Повний текст джерелаEls sistemes de visió per computador i les tècniques d’intel·ligència artificial són dues àrees de recerca actives en el context de la Indústria 4.0. La seva combinació permet la reproducció de procediments humans millorant al mateix temps el rendiment dels processos. Malgrat això, per aconseguir l’automatització completa desitjada, hi ha la necessitat de noves aplicacions capaces de cobrir el màxim d’escenaris i processos industrials possibles. Una de les àrees que necessita més investigació i desenvolupament és el control de qualitat dels envasos d’aliments, i més concretament, el control del tancament i del segellat d’envasos termoformats. Les necessitats en aquesta àrea van ser identificades per TAVIL que, amb col·laboració amb GILAB, van proposar un Doctorat Industrial per investigar, desenvolupar i integrar en escenaris reals nous mètodes per millorar l’etapa d’envasat de la indústria alimentària mitjançant sistemes de visió per computador i tècniques d’intel·ligència artificial. En el context d’aquest Doctorat Industrial, s’han seguit dues línies d’investigació que es diferencien en el nivell en el qual estudien el problema. La primera línia es basa en el control de qualitat d’envasos d’aliments, mentre que la segona es basa en el control eficient de sistemes de visió per computador en escenaris industrials
Programa de Doctorat en Tecnologia
Pourmokhtar, Yasmin, and Jala Omar. "Means to capture value in e-commerce of groceries : A systematic approach to explore business opportunities for the food packaging and processing industry." Thesis, Blekinge Tekniska Högskola, Institutionen för industriell ekonomi, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-12824.
Повний текст джерелаYoo, SeungRan. "The effect of high pressure processing on the mass transfer of Irganox 1076 in low-density polyethylene films and in 95% ethanol as a food simulant." Columbus, Ohio : Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1181749497.
Повний текст джерелаDUARTE, RENATO C. "Estudo dos compostos bioativos em especiarias (Syzygium aromaticum L, Cinnamomum zeylanicum Blume e Myristica fragans Houtt) processadas por radiação ionizante." reponame:Repositório Institucional do IPEN, 2014. http://repositorio.ipen.br:8080/xmlui/handle/123456789/23593.
Повний текст джерелаMade available in DSpace on 2015-03-17T10:35:55Z (GMT). No. of bitstreams: 0
Tese (Doutorado em Tecnologia Nuclear)
IPEN/T
Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP
Gibson, Gary Raymond. "Development of a high-speed sensing and detection system for automatic removal of packages with leaky seals from a high-speed food processing and packaging line." Thesis, Queensland University of Technology, 2009. https://eprints.qut.edu.au/48797/1/Gary_Gibson_Thesis.pdf.
Повний текст джерелаOpperman, Willem Jacobus. "Thin monolithic slow-release devices for optimum in-package preservation of export table grape varieties." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/53189.
Повний текст джерелаENGLISH ABSTRACT: Prototypes of a new polymer S02 gas-generating sheet for the control of Botrytis cinerea during the post-harvest storage of table grapes, were developed and manufactured for evaluation using a pilot scale production plant. Attention was paid to the appearance of the sheet, in order to make it technologically efficient as well as aesthetically acceptable to both industry and consumers. The storage quality of semi-commercial export consignments of various cultivars table grapes packed with the monolithic thin-film polymer S02 slow release sheet, was evaluated and compared to results obtained using the locally manufactured Uvasys S02 sheet. The following were investigated: the efficacy of the new polymer sheets in controlling storage decay, the stage at which S02 damage is manifested on table grapes, the level of S02 damage associated with different S02 concentrations, whether S02 damage is manifested more readily at a particular position on the bunch, and the possible effect of an increase in storage temperature, from an initial storage at -O.5°C to 10°C, on the levels of S02 bleaching. Results showed that the new polymer S02 sheet compared favourably with the existing, commercially available Uvasys S02 sheets. The exact S02 concentration required for effective decay control varied for different cultivars, as well as for the different types of grape packages. The S02 concentration incorporated within the sheet was shown to be lower for grapes packed in non-perforated bags, and slightly higher for those in perforated bags. Differences between cultivars occurred with regard to the level of control and the levels of S02 damage. Levels of S02 damage were also significantly affected by the storage period and temperature fluctuations. No significant differences in the levels of decay development and S02 damage were observed in relation to the orientation of the bunches in the carton. The extent of damage incurred to grape tissue by the absorption of S02 gas was determined by low-temperature scanning (LTSEM) and transmission electron microscopy (TEM) techniques. LTSEM and TEM micrographs of areas damaged by S02 gas revealed that exposure to S02 gas may lead to plasmolysis and the loss of cellular fluids. Although damage to the cell walls, cell wall structures and cell membranes, caused by S02 gas, was more prominent in the tissue layers nearer to the fruit surface, damage also occurred to a lesser extent in deeper tissue layers. S02 gas release-rate studies of polymer S02 sheets containing various concentrations Na2S205 revealed that levels of S02 gas emitted depended largely on the levels of Na2S205 incorporated into the sheets. Higher levels of S02 gas were released with the polymer sheets of higher concentrations Na2S205. The release curve for the commercial Uvasys S02 sheet was very different to that of the polymer sheets, with much higher levels of S02 gas emitted initially by the Uvasys S02 sheet compared to the polymer sheets, while the polymer sheets emitted low levels of S02 gas for longer periods compared to the Uvasys S02 sheet. The manufacturing process and the pilot scale production plant that was developed and constructed was successfully used to manufacture polymer S02 generating sheets that are technically sound and efficient, and aesthetically acceptable to industry. The efficacy of such sheets, regarding levels of decay control and S02 damage, was similar to that obtained with the presently available, commercially used Uvasys S02 sheet.
AFRIKAANSE OPSOMMING: 'n Nuwe polimeriese S02-gasvrystellingsvel vir die beheer van Botritis cinerea gedurende die na-oes opberging van tafeldruiwe is ontwikkel en vervaardig. 'n Nuwe loodsaanleg is spesiaal vir hierdie doel ontwerp en gebou. Aandag is geskenk aan die voorkoms van die velle aangesien dit belangrik is dat die nuwe velle beide tegnologies effektief en esteties aanvaarbaar moet wees vir die sagtevrugtebedryf en verbruikers. Die opbergingskwaliteit van semi-kommersiële uitvoerbesendings van verskeie kultivars tafeldruiwe, verpak met die nuwe monolitiese S02- gasvrystellingsvelle, is bepaal. Die volgende is ook bepaal: die effektiwiteit van die nuwe polimeriese velle, die stadium waarby S02-skade op die druiwe duidelik word, die vlak van S02-skade wat met verskillende konsentasies S02-gas geassosieer is, die moontlike invloed wat 'n toename in temperatuur (vanaf -0.5° tot 1DOC) op die verbleiking deur S02 sal hê, en of die S02-skade by voorkeur in 'n sekere posisie op die druiwe sal plaasvind. Die nuwe S02-vel het baie goed vergelyk met die kommersieël beskikbare Uvasys S02-vel. Die S02-konsentrasie benodig vir die effektiewe beheer van Botritis cinerea beskadiging het egter van kultivar tot kultivar verskil. Die keuse van die tipe verpakking, geperforeerd of ongeperforeerd, het ook 'n rol gespeel. Die konsentrasie S02-gas benodig vir effektiewe beheer was laer wanneer die druiwe in die nie-geperforeerde sakke verpak was. Vlakke van S02-skade is ook noemenswaardig beïnvloed deur die opbergingsperiode en variasies in temperatuur. Daar was geen duidelike verskil in die ontwikkeling van bederf en S02-skade ten opsigte van die posisie van die trosse in die karton nie. Die mate van S02-skade aan vrugweefsel is deur middel van laetemperatuurskandeerelektronmikroskopie (LTSEM) en transmissieelektronmikroskopie (TEM) bepaal. Daar is bevind dat die blootstelling aan S02 moontlik tot plasmolise en die uitlek van sellulêre vloeistof kon lei. Alhoewel S02-skade aan die selwande en membrane meer prominent in die weefsel naby die oppervlak van die vrug was, het skade ook in die onderliggende lae plaasgevind. Die vlakke van vrygestelde S02-gas het grootendeels afgehang van die konsentrasie natriummetabisulfiet in die velle. Die S02-vrystellingskurwe van die nuut ontwikkelde polimeriese S02-velle het baie verskil van dié van die Uvasys vel. Laasgenoemde lewer aanvanklik 'n hoë konsentrasie vrygestelde S02-gas vir 'n kort periode, gevolg deur baie lae S02 vlakke daarna, terwyl eersgenoemde 'n laer aanvanklike S02 vrystelling het, gevolg deur vergelykederwys hoër S02 konsentrasies daarna. Die ontwikkelde vervaardigingsproses en die loodsaanleg wat daaruit voortgevloei het is dus suksesvol aangewend om goeie polimeriese S02- vrystellingsvelle te vervaardig. Hierdie velle is tegnies effektief vir die beheer van Bofrifis cinerea gedurende die na-oes verpakking van tafeldruiwe en is esteties aanvaarbaar vir die Suid Afrikaanse sagtevrugtebedryf.
Mussa, Dinna Mathemi. "High pressure processing of milk and muscle foods : evaluation of process kinetics, safety and quality changes." Thesis, McGill University, 1999. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=35473.
Повний текст джерелаThe application of pressure pulse was explored for pressure destruction of microorganisms as well as changes in physical-chemical characteristics of pork chops. Pork chops (2 days post-rigor) were subjected to HP treatment from 200--350 MPa for 0--120 min. Results showed that pressure changes of pork variables followed a dual effect consisting of an instantaneous pressure kill (IPK) with the application of pressure pulse (no holding) and a subsequent first order rate of destruction during the pressure hold time. The IPK values were pressure dependent and increased with pressure level. Parameters k and D indicated a higher rate of pressure destruction of microorganisms compared to quality attributes.
Kinetics of pressure destruction of Listeria monocytogenes Scott A were studied in relation to those of indigenous microorganism of milk and pork. The IPK was more pronounced with L. monocytogenes than with indigenous microflora. However, the kinetic parameters (k and D values) indicated a larger pressure resistance for L. monoctyogenes. HP processes were developed based on the standard plate count (SPC) kinetic data for indigenous microflora of milk as well as L. monocytogenes in milk and pork. The results showed that SPC kinetics permitted good estimation of microbial destruction in low pressure-lethality processes of milk and pork but its application at higher pressure-lethality levels were inaccurate. On the other hand, processes established based an destruction of L. monocytogenes were more predictable. Pressure pulse application to microbial lethality was also well predicted.
The shelf-life of milk and pork increased with the level of applied pressure lethality, but Q10 values suggested that low storage temperature was nevertheless required to control microbial growth and maintain quality. Storage of HP treated park offered some improvement in the texture but resulted in large color changes and drip losses. L. monocytogenes were not detected in any of the stored milk samples HP treated to achieve a lethality ≥10D.
Івченко, Олександр Володимирович, Александр Владимирович Ивченко, Oleksandr Volodymyrovych Ivchenko, М. С. Міщенко та В. В. Кошелєва. "До питання розроблення науково-технічних засад створення нормативних документів зі стандартизації на пакувальні матеріали для продукції харчової промисловості". Thesis, Сумський державний університет, 2014. http://essuir.sumdu.edu.ua/handle/123456789/40090.
Повний текст джерелаArruda, Maria Cecília de. "Processamento mínimo de laranja \'Pêra\'." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/11/11136/tde-24042007-141543/.
Повний текст джерелаThe purpose of this work was to establish a minimal processing technology for \'Pera\' orange in order to obtain a suitable product with microbiological and sensory qualities meeting customers' needs. Firstly, in order to make orange peeling easier, it was studied the effect of the hydrothermal treatment on peeling time and quality of minimally processed fruits stored at 6°C. Fruits cooled at 6°C and immersed in water at 50°C for 8 minutes were peeled 3.2 times faster than control oranges. Commercial yield of hydrothermally treated oranges was 95%, while in control oranges it was 60%. Hydrothermally treated oranges showed better appearance with no alterations in their physicochemical and sensory qualities. Secondly, the sanification effectiveness in the minimal processing of oranges was determined. Contamination levels by fungi or bacteria were low, reaching a maximum of 4 x 102 CFU.g-1. No coliforms or Salmonella were detected. Although all microbial counts were low for all treatments, those undergoing sanification showed lower contamination rates, evidencing the sanification effectiveness. A third stage involved the study of the effect of minimal processing and storage temperatures on the respiratory activity and ethylene production in oranges. Processing influenced the respiratory activity especially immediately after peeling and separation of segments. Minimal processing of whole oranges, with or without albedo, affected the respiratory activity only during the first hours after processing. The respiratory activity of oranges at 1° and 11°C did not differ during all storage period and were lower than the respiratory activity of oranges stored at 21° and 31°C. Ethylene was detected only in fruits kept at 21° e 31°C. The temperature quotient was higher for 11-21°C A fourth stage involved the study of packaging technologies in relation to their effectiveness at maintaining microbial, sensory and physicochemical qualities in minimally processed \'Pera\' oranges. PVC film was as effective as the polypropylene one under passive or active modified atmosphere within the period evaluated, with oranges stored at 6° and 12°C showing shelf life of 12 and 9 days, respectively.
Modi, Sunny J. "Assessing the Feasibility of Poly-(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and Poly-(lactic acid) for Potential Food Packaging Applications." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1268921056.
Повний текст джерелаTrigo, Juliana Moreno. "Qualidade de mamão \'Formosa\' minimamente processado utilizando revestimentos comestíveis." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-20102010-163507/.
Повний текст джерелаThis study aimed to evaluate the effect of edible coatings on the quality of minimally processed \'Formosa\' papaya during storage at 5°C for 15 days. The treatments were: the control, and the following coatings: rice starch 3%, sodium alginate 0.5% and carboxymethylcellulose 0.25%. The use of coatings caused changes in the physical, physicochemical and microbiological parameters of minimally processed papaya, when compared to control. The most important changes were: lower counts of total coliforms; lower respiration of papayas treated with rice starch and higher of those treated with carboxymethylcellulose over time; less fruit pulp discoloration during storage, increased firmness maintenance of samples treated with carboxymethylcellulose; and reduction of soluble solids and increased acidity. The coatings did not affect the sensory attributes. Since most of the positive effects of the coatings occurred at the 12th and 15th days, and considering the technology cost related to the price of coatings, the best option, until 9 days of storage, is just to do a good sanitization of fruits such as that of control samples. However, if the interest is to preserve the shelf life of papayas for a longer period, up to 15 days, the coatings tested could be used with satisfactory results.
Beck, Erik, Andre Schult, and Jens-Peter Majschak. "Steigerung der Effizienz von Verarbeitungs- und Verpackungsanlagen durch Wirkungsgradanalysen: Anforderungen an Verarbeitungsanlagen: Höchstmaß an Optimierung." Dr. Harnisch Verlagsgesellschaft mbH, 2016. https://slub.qucosa.de/id/qucosa%3A7633.
Повний текст джерелаEfficient and reliable processes for production and packaging are of great importance for high production quantity of consumer goods like food. Especially in the beverage industry the cost pressure is increasing, that’s why the significance of efficient processes gets more and more important. The systematic analysis of the operating behavior of machine equipment helps to find technical and organizational potential to increase the overall effectiveness of the production.
Rivero, Gutiérrez Nicole Andrea. "Propuesta infográfica para optimizar la experiencia de usabilidad de Meal Kits o Kits de Comida del restaurante El Mexicano." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/657659.
Повний текст джерелаThe purpose of this research is to analyze the implementation of Meal Kits as an action in the change of the business model in the gastronomic sector affected by the restrictions of COVID-19. The document will focus on the issuer’s needs, in this case the thematic restaurant El Mexicano, which represent a relevant cultural factor. Likewise, the use of the meal kit with the user will be evaluated in order to address the existing problems on the part of the user and propose a solution that fulfills the message and functions of this new implemented product. in the needs of the user and the issuer. This research is qualitative since it will evaluate the perception of a specific object, in this case the Meal Kit. We will contemplate its functionality through the qualities and differential value that the box has, as well as the perception of the current product and the developed proposal. Among the main findings, it was evidenced that the problem covered more than the instructive piece that the Meal Kit had. On the contrary, part of the main problem was the storage of internal supplies and their transportation. Therefore, the graphic proposal did not consist of a single visual piece, instead it proposes a new way of distributing food to generate order and simplicity of use. Thus, the research proposes a new perspective of transmitting the theme of the restaurant without forgetting the usability of the Meal Kit
Trabajo de Suficiencia Profesional
Bouarab, Lynda. "Évaluation du potentiel et de voies innovantes de mise en oeuvre de composés phénoliques antimicrobiens d’origine végétale pour la conservation des aliments." Thesis, Lyon, 2018. http://www.theses.fr/2018LYSE1084.
Повний текст джерелаThe plant kingdom is a renewable resource of a wide range of biologically active secondary metabolites. This thesis proposes a multidisciplinary strategy for evaluating the potential of plant-derived antimicrobial phenolic compounds for food preservation. A screening of the antimicrobial activity in vitro against 8 strains of foodborne pathogenic and spoilage microorganisms of a hundred pure molecules and about sixty plant extracts allowed to select the most active. Different mechanisms of action with respect to S. aureus could be demonstrated by flow cytometry coupled with the use of probes of the physiological state of the bacteria for some of the selected active compounds. For application to beef, the antibacterial activity of the most active phenolic compounds or plant extracts has been re-evaluated in more complex culture media mimicking their protein and fat content. The results of this screening and a microbiological monitoring of minced beef with 1% (m / m) of added extract made it possible to observe that the observed losses of antibacterial activity were in particular correlated with the interactions of the phenolic compounds with the proteins or fat. Incorporation of phenolic compounds or plant extracts into packaging materials in contact with food constituted was the second proposed route of implementation. Plastic films that retain antibacterial activity have thus been able to be prepared by melting
Silva, André Felipe. "Revestimentos comestíveis na aplicação em melancia e melão: adição do adjunto óleo de buriti e vida de prateleira." Universidade Federal do Tocantins, 2017. http://hdl.handle.net/11612/494.
Повний текст джерелаThe objective of this study was to evaluate the potential of cassava starch and pectin-based edible coatings with and without addition of buriti oil for application in minimally processed watermelon and melon, aiming to extend the shelf life of these products. The quality of the buriti oil added to the edible coatings was confirmed by physicochemical parameters; Density: 1021 kgm-3; Acidity index in oleic acid: 1.59%; Peroxide index: 6.20 meqKg-1 and kinematic viscosity: 41.3 mm²s-1. The characterization of the main fatty acids present in the buriti oil was performed by spectroscopic methods of Proton Nuclear Magnetic Resonance (1H-NMR) and Fourier Transform Infrared Spectroscopy (FTIR). Oleic acid (78%) had the major percent composition in the buriti oil. The edible coatings were prepared with the concentration of 3% cassava starch or 3% pectin, 1% glycerol or 1% buriti oil, 2.5% gelatin, 0.5% citric acid and 0.5% ascorbic acid, the minimally processed fruits were coated using the immersion technique. The coated fruits were analyzed for pH, total soluble solids, titratable acidity and microbial counts over 10 days of storage. The pH of the coated fruits varied between 5.35 and 5.76 for melon and 4.52 and 5.49 for watermelon over the storage time, respectively. The total soluble solids contents of minimally processed watermelon (7.6-9.6 ° Brix) and melon (7.2-8.63 ° Brix) remained constant for all evaluated coatings. The titratable acidity of watermelon and melon ranged from 0.11 to 0.20% and from 0.06 to 0.14% in citric acid. The edible coatings presented an efficient barrier for vapor permeability, being the starch-based film provided a lower average loss of watermelon mass (2.32%) and starch/oil coating for melon (3.39%). The aerobic and mesophilic microbial population was increasing over the storage period in all coatings and control in both fruits. At the end of the 10 days of storage, the watermelon had a bacterial growth of about 9 log UFCmL-1, the same value for mold and yeast population. The starch and pectin/oil coatings provided a lower bacterial population of approximately 7.8 log UFCmL-1. The melon presented higher values of bacterial population in comparison with the watermelon in the starch and control coating; 10.15 and 9.7 log UFCmL-1, respectively. The mold and yeast counts were also higher in the starch and oil coatings, approximately 9 log UFCmL-1. It is concluded that the buriti oil in this work didn’t present antimicrobial activity in the edible coatings present in the fruits. The edible coatings starch and pectin provided the watermelon suitable conditions for consumption until the eighth day after processing. However, for the melon, only pectin and pectin/oil coating ensured microbiological stability for consumption up to the fourth day of storage.
Castellucci, Claudia Moreira Nery. "Influência do método de cocção no valor nutritivo, qualidade lipídica e formação de óxidos de colesterol em lingüiças calabresas à vácuo e granel." Universidade de São Paulo, 2004. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-04052015-181117/.
Повний текст джерелаThe cholesterol oxides are present in several alimentary preparations, especially those that contain high cholesterol levels (example: egg, milk, meat and marine products). The formation of cholesterol oxides is influenced by the heat (especially for a very long period), oxygen, shines and UV, activity of water, presence of unsaturated fatty acids. Among the different meat products, we have the sausages, or built-in prepared meats. The search for meat products with smaller oxidation rates and healthier it is a world concern. The effect of the thermal processing of the victuals about the formation of the cholesterol oxides comes being investigated. Evidences suggest that the time and the temperature are decisive factors in this process, influencing direct1y in the rate of cholesterol oxidation. The present research had for objective: to evaluate the nutritive values, lipid quality and formation of cholesterol oxides in \'Lingüiças Calabresas\' to vacuum and bulk packaging. The medium values of moisture, proteins and minerals (ash) were determinated, quantitativity, according to methodology of ADOLFO LUTZ (1985) and AOAC (1995). The carbohydrates values were certain for difference using coefficients for KCal and KJ (WATT &MERRILL, 1963, SLIMANI et al., 2000). For the determination of the lipids the methodology of MARMER & MAXWELL (1981) was used. To quantify TBA the method of TARLADGS et al. was proceeded (1964), modified by CRACKEL et al. (1988), adapted by TOWERS & OKANI (1997). The fatty acids was certain following MARMER & MAXWELL (1981) and MORRISON & SMITH (1974). The cholesterol and cholesterol oxides were certain following the steps of MARMER & MAXWELL (1981), CSALLANY et al. (1989) and CHEN & CHEN (1994). For the validation of the methodology for HPLC recovery, precision, linearity, detection limit and quantification were accomplished. For the statistical analysis average, standard deviation, was accomplished variance analysis and complemented with multiple comparisons of Bonferroni using the Software SPSS. The obtained results of the accomplished analyses were that the type of prepare influenced in the moisture of the lingüiças (raw - 65,47g; fried - 53,65, grilled - 58,31g). The samples of the vaccum packaging (22,91g) presented larger amount of protein than the samples of the bulk packaging (20,25g). The carbohydrates values didn\'t vary in function of the sample to be of the vacuum or bulk packaging. The most calorific samples were the fried ones (242,89 KCal or 1195,22 KJ) followed by the grilled samples (212,41 KCal or 1083,55 KJ). The variation of the activity of water was not observed in the samples among the studied packagings. The type of prepare promoved alterations in the TBA values, but it didn\'t promote rancidity flavor in · the samples (raw - 0,06 mgMA/Kg, fried -0,08mgMA/Kg and grilled - 0,143mgMA/Kg). The lipidis and cholesterol didn\'t suffer alterations in function of the type of prepare. The cholesterol oxides 7-ceto, 7α-OH, 7β-OH only presented lines in whole the analyzed variables (prepare, lot, packaging and origin). The oxide 25-OH appeared in all the preparations, raw (3,05µg/g), fried (3,763µg/g) and grilled (3,11µg/g). The results showed that to the samples of the bulk packaging presented larger medium amount of 25-OH than the one of the vaccum packaging. The samples of the vaccum packaging presented the following profile of fatty acids: 51,04% saturated and 48,96% of unsaturated, while the samples of the bulk packaging presented 38,18% saturated and 61,82% unsaturated. The results allowed that: a) moisture, protein, ash, carbohydrates, energy value, Aw (AA) and pH suffered alterations when submitted to the 3 types of prepare and packaging type; b) the values obtained for TBA indicate that the samples didn\'t present rancidity flavor when raw and after the several prepares; c) the lingüiças presented only lines of 7-ceto, 7α-OH, 7β-OH; d) the samples of Linguiça Calabresa when submitted to several cooking methods they presented different concentrations of 25-OH and the amount of 25-OH varied in agreement with the processing type and this became oxidized when submitted to the frying process; f) the samples of the bulk packaging presented larger values of 25-OH; g) the profile of fatty acids didn\'t present variation when the samples were submitted the different prepares; h) the samples of the vaccum packaging presented more saturated fatty acids and the samples of the bulk packaging presented more unsaturated fatty acids.
Garcia, Contreras Antonio. "Foodyplast, des emballages plastiques alimentaires avec des additifs naturels et recyclables." Thesis, Perpignan, 2019. http://www.theses.fr/2019PERP0020/document.
Повний текст джерелаPlastics have now invaded our daily lives. They are the symbol of the consumer society, because they are considered a non-noble material: consumers equate it with a disposable product after use. Since plastics are not degradable, they represent a real danger to the environment, fauna and flora.The objective of this thesis work was to develop in collaboration with the Institute of Analytical Sciences and Physico-Chemistry for Environment and Materials (Pau University) new formulations with natural additives to produce resistant and recyclable plastics. Two types of resins were used: isotactic polypropylene (i-PP) and low density polyethylene (LDPE). Natural antioxidants such as ascorbic acid, alpha-tocopherol and flaxseed oil were tested and encapsulated to improve their resistance to degradation. Thermal and rheological characterizations of resins have shown superior qualities to current commercial resins. We were able to demonstrate that the plastics obtained could be recycled 9 times without losing their characteristics. Tests with trays made with the developed products are underway to validate the developed models
Khadhraoui, Boutheina. "éco-extraction assistée par ultrasons des plantes médicinales : mécanisme(s), intensification et industrialisation ULTRASOUND TECHNOLOGY FOR FOOD PROCESSING, PRESERVATION AND EXTRACTION Histo-cytochemistry and scanning electron microscopy for studying spatial and temporal extraction of metabolites induced by ultrasound. Towards chain detexturation mechanism Microscopic imaging as a tool to target spatial and temporal extraction of bioactive compounds through ultrasound intensificationUltrason. Review of Alternative Solvents for Green Extraction of Food and Natural Green solvents for analytical chemistry." Thesis, Avignon, 2019. http://www.theses.fr/2019AVIG0715.
Повний текст джерелаWith recent trends in the increasing interest to environmental, economic and safety considerations,extraction techniques have largely focused on finding solutions with sustainable and green values toimplement in food processing, cosmetic and pharmaceutical industries. In this context, new “green”extraction techniques were developed such as Ultrasound-Assisted Extraction (UAE). The mainobjective of this thesis is industrial implementation of this new process in substitution to theconventional (CV) process. It has been shown in this work that the extraction of compounds ofinterest from rosemary and other plant matrices could be intensified using ultrasound, and thatdifferent performance gain could be achieved according to the plant matrix structural properties.Indeed, macroscopic and microscopic investigation of untreated and treated raw materials provedthat US act through different mechanisms and its resulting impacts can be extremely limited by plantstructural morphological and chemical properties, especially those of the specialized structures.Significant variability in performance gain was also observed at the industrial scale. Overall, USappears as a promising technique with a significant performance gain in terms of extraction yield andselectivity. Moreover, this process presents low environmental footprint compared to the CV one.Finally, it has been shown that natural products, such as honey and fruit juices, can be used toimprove solubilization and extraction of molecules that are poorly soluble in water. Encouragingresults were obtained in terms of solubilization and extraction abilities, especially from ground rawmaterials. However, these results raise questions related to the feasibility of industrialimplementation of this new process
ALVES, RODRIGO M. "Segurança alimentar através da determinação de 2-alcilciclobutanonas em alimentos processados por radiação ionizante." reponame:Repositório Institucional do IPEN, 2016. http://repositorio.ipen.br:8080/xmlui/handle/123456789/26942.
Повний текст джерелаMade available in DSpace on 2016-12-22T12:14:15Z (GMT). No. of bitstreams: 0
A irradiação de alimentos é um meio de preservação de alimentos onde se utiliza uma técnica de processamento que expõe os alimentos a uma radiação ionizante controlada de alta energia. O tratamento realizado com o uso das radiações ionizantes em alimentos tem muitas aplicações tecnologicamente e tecnicamente viáveis incluindo a capacidade de melhorar a segurança microbiológica, reduzir os níveis de bactérias patogénicas, inibir a germinação de tubérculos, aplicação fitossanitária, conservar alimentos armazenados ou a estabilidade de armazenamento e também é utilizada para aumentar a vida de prateleira de determinados produtos devido à redução da contaminação por microrganismos. Em função do aumento do comércio internacional de alimentos e das crescentes exigências regulatórias dos mercados consumidores, cada vez mais países importadores e exportadores têm demonstrando interesse na irradiação de alimentos e desenvolvido pesquisas na aplicação prática desta tecnologia e de métodos de detecção do tratamento. Inúmeras pesquisas foram realizadas mundialmente, resultando em eficientes protocolos para identificar quais alimentos foram ou não irradiados. Até então, o \"mito\" que alimentos irradiados não poderiam ser detectados e que não eram formados quaisquer produtos únicos da radiação foi substituído pelo conhecimento que muitas mudanças podem ocorrer nos alimentos irradiados e essas mudanças poderiam ser utilizadas como ferramentas para identificar essa tecnologia. O processamento por radiação resulta em formações de padrões característicos de hidrocarbonetos saturados, aldeídos, metil e etil ésteres e 2-alcilciclobutanonas, dependendo da composição do ácido graxo do lipídio que compõe o alimento. Com isso a proposta do trabalho foi levantar dados para comparar os efeitos das diferentes doses de radiação gama e de elétrons em alimentos que possuem gordura para verificar as possíveis alterações decorrentes do uso da irradiação, como a presença de 2-Alcilciclobutanonas e também, mostrar os principais equipamentos utilizados para a irradiação de alimentos e suas categorias, com o objetivo de informar o publico em geral.
Dissertação (Mestrado em Tecnologia Nuclear)
IPEN/D
Instituto de Pesquisas Energéticas e Nucleares - IPEN-CNEN/SP
Marcos, Muntal Begonya. "Mejora de la seguridad alimentaria en productos cárnicos listos para el consumo mediante la aplicación combinada de tecnologías de conservación emergentes." Doctoral thesis, Universitat de Girona, 2007. http://hdl.handle.net/10803/7797.
Повний текст джерелаThe growing demand of minimally processed ready to eat food products raises a challenge for the food safety and has derived in the development of mild treatments effective to inhibit microbial growth without damaging food quality. The articles collected in this work studied the application of some strategies consisting of a combination of hurdles to inhibit microbial growth in order to improve the safety of ready to eat meat products. On one hand, the combined effect of high pressure processing and addition of starter cultures to improve the safety of low acid fermented sausages (fuet and chorizo) was assessed. On the other hand, the combination of high pressure processing and addition of natural antimicrobials (lactate-diacetate and enterocins), added directly or included in antimicrobial packaging, in order to reduce the risk of L. monocytogenes during storage of sliced cooked ham was evaluated.
(7451486), Gabriella Mendes Candido De Oliveira. "Modeling Microbial Inactivation Subjected to Nonisothermal and Non-thermal Food Processing Technologies." Thesis, 2019.
Знайти повний текст джерелаModeling microbial inactivation has a great influence on the optimization, control and design of food processes. In the area of food safety, modeling is a valuable tool for characterizing survival curves and for supporting food safety decisions. The modeling of microbial behavior is based on the premise that the response of the microbial population to the environment factors is reproducible. And that from the past, it is possible to predict how these microorganisms would respond in other similar environments. Thus, the use of mathematical models has become an attractive and relevant tool in the food industry.
This research provides tools to relate the inactivation of microorganisms of public health importance with processing conditions used in nonisothermal and non-thermal food processing technologies. Current models employ simple approaches that do not capture the realistic behavior of microbial inactivation. This oversight brings a number of fundamental and practical issues, such as excessive or insufficient processing, which can result in quality problems (when foods are over-processed) or safety problems (when foods are under-processed). Given these issues, there is an urgent need to develop reliable models that accurately describe the inactivation of dangerous microbial cells under more realistic processing conditions and that take into account the variability on microbial population, for instance their resistance to lethal agents. To address this urgency, this dissertation focused on mathematical models, combined mathematical tools with microbiological science to develop models that, by resembling realistic and practical processing conditions, can provide a better estimation of the efficacy of food processes. The objective of the approach is to relate the processing conditions to microbial inactivation. The development of the modeling approach went through all the phases of a modeling cycle from planning, data collection, formulation of the model approach according to the data analysis, and validation of the model under different conditions than those that the approach was developed.
A non-linear ordinary differential equation was used to describe the inactivation curves with the hypothesis that the momentary inactivation rate is not constant and depends on the instantaneous processing conditions. The inactivation rate was related to key process parameters to describe the inactivation kinetics under more realistic processing conditions. From the solution of the non-linear ordinary differential equation and the optimization algorithm, safety inferences in the microbial response can be retrieved, such as the critical lethal variable that increases microbial inactivation. For example, for nonisothermal processes such as microwave heating, time-temperature profiles were modeled and incorporated into the inactivation rate equation. The critical temperature required to increase the microbial inactivation was obtained from the optimization analysis. For non-thermal processes, such as cold plasma, the time-varying concentration of reactive gas species was incorporated into the inactivation rate equation. The approach allowed the estimation of the critical gas concentration above which microbial inactivation becomes effective. For Pulsed Electric Fields (PEF), the energy density is the integral parameter that groups the wide range of parameters of the PEF process, such as the electric field strength, the treatment time and the electrical conductivity of the sample. The literature has shown that all of these parameters impact microbial inactivation. It has been hyphothesized that the inactivation rate is a function of the energy density and that above a threshold value significant microbial inactivation begins.
The differential equation was solved numerically using the Runge-Kutta method (ode45 in MATLAB ®). The lsqcurvefit function in MATLAB ® estimated the kinetic parameters. The approach to model microbial inactivation, whether when samples were subjected to nonisothermal or to non-thermal food processes, was validated using data published in the literature and/or in other samples and treatment conditions. The modeling approaches developed by this dissertation are expected to assist the food industry in the development and validation process to achieve the level of microbial reduction required by regulatory agencies. In addition, it is expected to assist the food industry in managing food safety systems through support food safety decision-making, such as the designation of the minimal critical parameter that may increase microbial inactivation. Finally, this dissertation will contribute in depth to the field of food safety and engineering, with the ultimate outcome of having a broad and highly positive impact on human health by ensuring the consumption of safe food products.
(5930420), Lei Xu. "INTERACTIONS OF HIGH VOLTAGE ATMOSPHERIC COLD PLASMA WITH MICROORGANISM AND PROTEIN IN FOOD SYSTEMS." Thesis, 2019.
Знайти повний текст джерелаMultiple studies have demonstrated atmospheric cold plasma (ACP) as an effective non-thermal technology for microbial decontamination, surface modification, and functionality alteration in food processing and packaging. ACP constitutes charged particles, such as positive and negative ions, electrons, quanta of electromagnetic radiation, and excited and non-excited molecules, which corresponds to its predominant reactive properties. However, in many of these applications, the interactions between plasma and the components in food matrix are not well-understood. The overall goals of this dissertation were to 1) evaluate the interactions between high voltage atmospheric cold plasma (HVACP) and microbes in liquid and semi-solid food; 2) investigate plasma transfer into semi-solid foods and determine the relationship between microbial inactivation and plasma transfer; 3) explore the interactions between plasma and proteins.
The first study explored the microbial (Salmonella enterica serovar Typhimurium, S. enterica) inactivation efficacy of HVACP. The physicochemical interactions between HVACP and biomolecules, including an enzyme (pectin methylesterase, PME), vitamin C and other components in orange juice (OJ) under different conditions was also evaluated. Both direct and indirect HVACP treatment of 25 mL OJ induced greater than a 5 log reduction in S. enterica following 30 s of treatment with air and MA65 gas with no storage. For 50 mL OJ, 120 s of direct HVACP treatment followed by 24 h storage achieved S. enterica reductions of 2.9 log in air and 4.7 log in MA65 gas. An indirect HVACP treatment of 120 s followed by 24 hours storage resulted in a 2.2 log reduction in air and a 3.8 log reduction in MA65. No significant (P < 0.05) Brix or pH change occurred following 120 s HVACP treatment. HVACP direct treatment reduced vitamin C content by 56% in air and PME activity by 74% in air and 82% in MA65. These results demonstrated that HVACP can significantly reduce Salmonella in OJ with minimal quality degradation.
The second study in this dissertation examined the penetration process of plasma into semi-solid food and the resulting microbial inactivation efficacy. Agar gels of various densities (0.25, 0.5, 1.0, and 2%) with a pH indicator were inoculated with S. enterica (107>CFU) and exposed directly (between the electrode) or indirectly (adjacent to the plasma field created between the two electrodes) to 90 kV at 60 Hz for up to 1.5 h. A long treatment time (1.5 h) caused sample temperature to increase 5~10 °C. The microbial analysis indicated a greater than 6 log10 (CFU) reduction (both with air and MA65) in the zone with a pH change. Inactivation of bioluminescence cells in the plasma penetrated zone confirmed that the plasma, and its generated reactive species, inactivate microbial as it penetrates into the gel. A two-minute HVACP direct treatment with air at 90 kV induced greater than 5 log10 (CFU) S. enterica reduction in applesauce.
The third study investigated the interactions between HVACP and protein, using bovine serum albumin (BSA) as a model protein. The physicochemical and structural alteration of BSA and its reaction mechanism, when subjected to HVACP, were investigated. After treating 10 mL of BSA solution (50 mg/mL) at 90 kV for 20, 40, or 60 min, we characterized structural alteration and side-group modification. FTIR spectroscopy, Raman spectroscopy, and circular dichroism analysis indicated protein unfolding and decreased secondary structure (25 % loss of α-helix, 12% loss of β-sheet) in HVACP treated BSA. Average particle size in the protein solutions increased from 10 nm to 113 µm, with a broader distribution after 60 min HVACP treatment indicating protein aggregation. SDS-PAGE and mass spectrometer analysis observed a formation of new peptides of 1 to 10 kDa, indicating that the plasma triggered peptide bond cleavage. Chemical analysis and mass spectrometer results confirmed the plasma modifications on the side chains of amino acids. This study reveals that HVACP treatment may effectively introduce structural alteration, protein aggregation, peptide cleavage, and side-group modification to proteins in aqueous conditions, through several physicochemical interactions between plasma reactive species (reactive oxygen species and reactive nitrogen species) and the proteins. This finding can be readily applied to other plasma-protein studies or applications in the food system, such as enzyme inactivation or protein-based film modifications.
Tello-Lopez, Edgar Eduardo. "Improved moisture permeability determinations for packaging films and food coatings." Thesis, 1994. http://hdl.handle.net/1957/27233.
Повний текст джерелаGraduation date: 1994
Rodakowski, Andrea M. "Sensory changes in high pressure processed vs. heat processed food systems over time." Thesis, 1999. http://hdl.handle.net/1957/26557.
Повний текст джерелаGraduation date: 2000
(10189067), Luping Xu. "Mammalian Cell-based Biosensors for Foodborne Pathogen Detection." Thesis, 2021.
Знайти повний текст джерелаBarish, Jeffrey A. "Surface modification of food contact materials for processing and packaging applications." 2013. https://scholarworks.umass.edu/dissertations/AAI3588985.
Повний текст джерелаBarish, Jeffrey Alan. "Surface Modification of Food Contact Materials for Processing and Packaging Applications." 2013. https://scholarworks.umass.edu/open_access_dissertations/726.
Повний текст джерелаGowda, B. Sadashive. "Analytical And Experimental Study Of Bulk Precooling Of Food Products." Thesis, 1996. http://etd.iisc.ernet.in/handle/2005/1711.
Повний текст джерелаChen, Shao-Lan, and 陳韶嵐. "Application of high pressure processing on seafood for preservation and food safety elevation." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/xgn3nb.
Повний текст джерела國立高雄科技大學
水產食品科學系
107
High pressure processing (HPP) is an emerging non-thermal technology that can inactivate pathogenic and spoilage microorganisms in food, and extend the shelf life of foods. Histamine is primarily produced in fish via decarboxylation of free histidine by the activity of various species of histamine-forming bacteria (HFB). Scombroid fish included tuna, mackerel, and bonito, are the type of fish commonly involved in scombroid poisoning due to the high levels of free histidine in their muscle tissue. This study was to determine the effects of HPP treatments on inhibitory effects of histamine-forming bacteria (HFB) such as G(+) Staphylococcus capitis, and G(-) Enterobacter aerogenes. The result showed that bacterial counts of HFB subjected to HPP decreased with increasing pressure level and holding time. HFB had a higher D value in marlin meat slurry compared with that in phosphate buffer, indicating that the HFB were more resistant to pressure in marlin meat slurry. In phosphate buffer, S. capitis was more resistant than E. aerogenes at lower pressure (< 380 MPa), whereas E. aerogenes was more resistant than S. capitis at higher pressure (> 380 MPa). In marlin meat slurry, S. capitis had a higher D-value than E. aerogenes at the same pressure, indicating it was more resistant at HPP treatment. In addition, the changes of aerobic plate count (APC), total volatile basic nitrogen (TVBN), pH value and histamine contents in marlin meat after HPP treatment during storage at different temperatures (4 ℃, 15 ℃ and 25 ℃) were evaluated. The APC of marlin meat after HPP treatment (200-500 MPa for 5 min) decreased with increased pressure from 4.94 ± 0.12 log CFU/g (control) to 2.36 ± 0.08 log CFU/g (500 MPa). In color of marlin meat, L* value (lightness) increased significantly with increased pressure, whereas a* value (redness) was significantly reduced with increased pressure. In general, the HPP treatment combined with storage at 4 ℃ and 15 ℃ significantly retarded the increase of APC, TVBN and histamine contents in marlin meat. The reactivity with monoclonal antibody against fish allergen and protein content of mackerel meat extract by HPP treatment (200 MPa and 600 MPa for 1-15 min) were studied. The HPP of 200 MPa treatment did not change the reactivity with monoclonal antibody against fish allergen and protein content of fish extract, whereas the reactivity and protein content significantly decreased after 600 MPa treatment. In summary, this result suggested the marlin meat treated with HPP and stored at below 15 ℃ could prevent deterioration of product quality, extend shelf life, and reduce histamine fish poisoning risk. Meanwhile, it reduces reactivity with monoclonal antibody against fish allergen in mackerel meat after 600 MPa treatment.
Suppakul, Panuwat. "Study of antimicrobial polymeric packaging films containing basil extracts." Thesis, 2004. https://vuir.vu.edu.au/15423/.
Повний текст джерела(8662944), Tongyu Wu. "Assessing Listeria monocytogenes contamination risk using predictive risk models and food safety culture management in retail environments." Thesis, 2020.
Знайти повний текст джерелаRetail environments are critical transmission points for Listeria monocytogenes to humans. Past studies have shown L. monocytogenes contamination varies widely across retail environments. L. monocytogenes can transmit among environmental surfaces and subsequently from environment to food via cross-contamination. Modified SSOPs (sanitation standard operating procedures) have been shown to have limited impact on reducing L. monocytogenes prevalence in retail deli environments. Food safety culture and climate, such as beliefs, values, and hygiene behaviors, have been identified as factors impacting food safety performance and microbial outputs. Handwashing and its compliance are among the most prominent personal hygiene aspects subjected to investigation in the past decade, illustrating hygiene behavior as a risk factor and an important consideration to ensure food safety. Additionally, effective management and well-designed infrastructure, such as vertical and lateral communication, employees’ training, accountability, and equipment designed to prevent cross-contamination, have also been described as critical contributors to a sustainable food safety program. However, given such a deadly foodborne pathogen as L. monocytogenes, the correlation between food safety culture and its prevalence remains unknown. We hypothesized that there was a relationship among food safety culture management, infrastructure, and L. monocytogenes prevalence at retail. Our goal is to identify additional risk factors on L. monocytogenes control, develop feasible recommendations, and direct resources to enhance food safety.
In the present dissertation, we developed and implemented a predictive risk model, along with employee- and management-implemented SSOPs, in 50 deli establishments across six U.S. states to evaluate and control L. monocytogenes contamination risk and prevalence (Chapter 2). The predictive risk model, based on logistic regression, uses five environmental sites to predict L. monocytogenes prevalence in the entire deli environment. It identified 13 high-risk stores, seven of which were confirmed during subsequent monthly sampling. We found that deep clean intervention reduced L. monocytogenes prevalence on non-food contact surfaces both immediately after the intervention and during follow-up, with marginal significance (αadj=0.0125). The employee- and management-implemented deep clean can control L. monocytogenes prevalence in retail delis; the predictive risk model, though conservative, will require further validations and can be useful for surveillance purposes.
Complementary to the above study, we tackled the L. monocytogenes challenge via food safety culture and climate approach (Chapter 3). Concurrently to the monthly environmental sampling, we distributed food safety culture and climate survey to the 50 stores, with one manager and up to five associates from each establishment, over a 12-month period and overlapped with before, after, and follow-up deep clean. We found that stores with lower L. monocytogenes contamination risk had better food safety culture, including greater sense of commitment to food safety program (padj=0.0317) and more complete training (padj=0.0117). Deep clean improved managers’ (padj=0.0243) and associates’ (padj=0.0057) commitment to food safety. This study indicates that food safety culture and climate are crucial component in building a viable, sustainable food safety program.
Another survey tool was used to evaluate infrastructure designs, management strategies, and sanitation practices in relation to L. monocytogenes control in retail produce environments (Chapter 4). We distributed the survey to 30 retail produce departments across seven U.S. states. Hand hygiene, minimizing cross-contamination, and maximizing equipment cleanability were the most prominent factors in L. monocytogenes control.