Home About us Contact
|
Home About us Contact | ||
|
|
||
Processing Factory (processing + factory)
Selected AbstractsEXPERIMENTAL VACUUM SPRAY DRYING OF PROBIOTIC FOODS INCLUDED WITH LACTIC ACID BACTERIAJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2009YUTAKA KITAMURA ABSTRACT This research aims to develop a vacuum spray dryer (VSD) that performs spray drying in a vacuumed drying tower at a lower temperature than the conventional spray drying. The VSD operational drying temperatures for the probiotic foods containing lactic acid bacteria were determined by the relationships between the temperature and the vapor pressure, and were correlated by Clapeyron's equation. The drying of the fermented milk starter at 35C drying tower was experimentally possible; however, powder from the lactic fermenting beverage was not obtained even at 50C, which resulted from the lower glass transition temperature of the material. Compared with ATP concentration of the fermented milk starter before and after the VSD drying, the lower the drying temperature, the higher the microbial activity is retained. The ATP ratio as 30% of the raw materials shows the high feasibility of VSD for dairy processing. PRACTICAL APPLICATIONS During the spray drying of liquid or slurry food, the heat-sensitive functional ingredients such as vitamin, enzyme or bacteria are usually degraded or lost because of the contact with hot air between 120 and 180C. Markets need food powder that involves a lot of functional materials and a long shelf life for the expansion of healthy food. The experimental vacuum spray dryer (VSD) showed a potential to dry probiotic foods involving lactic acid bacteria without their inactivation. Although the lactic acid bacteria contained in the powder at 35C,VSD was 30% of the raw material, it is more economical than using the liquid type fermented milk starter. With some mechanical or operational modifications for the high moisture content and low recovery ratio of the powder, VSD is applicable for dairy processing factories. [source] Comparison of carcass composition among Japanese Black, Holstein and their crossbred steers fattening on farmANIMAL SCIENCE JOURNAL, Issue 5 2004Fumio MUKAI ABSTRACT Carcass composition among Japanese Black, Holstein and their crossbreed (F1), by Holstein mated with Japanese Black sires, was compared by using carcass components of fattening steers collected at eight carcass processing factories. The least squares means of 14 retail cuts, total weights of retail cuts, trimmed fat and bones, and six carcass traits measured at 6th,7th rib section were used for the comparison and examined the expression of heterosis. The comparison was performed at the same level of left-side carcass weight and under 10 mm fat cover on each retail cut. Japanese Black had the heaviest total weight of retail cuts, followed by F1 and then Holstein. By contrast, non-edible parts, trimmed fat and bones, were heavier in the order of Holstein, F1 and Japanese Black. Of the retail cuts, so called higher-priced cuts, such as Shoulder-Chuck-Roll, Tender-Loin, Rib-Chuck-Roll, Strip-Loin and Sirloin-Butt surrounding the spinal column, were heavier in Japanese Black than Holstein. Although F1 showed intermediate values for almost all traits, Tender-Loin, Rib-Chuck-Roll and Strip-Loin of F1 were similar to those of Japanese Black rather than the mid-parent averages. It reflects that at least the average parent heterosis of 2.3,4.3% might be expressed in these higher-priced cuts. The classification of breeds was carried out by the canonical discriminant analysis using 20 carcass measurements. By the canonical variates, breeds can be effectively discriminated with misdiscrimination rate of 11.6%. When the comparison is made at the carcass weight constant, Japanese Black has characteristics for producing superior carcass quality as well as meat quality. [source] Variable selection in random calibration of near-infrared instruments: ridge regression and partial least squares regression settingsJOURNAL OF CHEMOMETRICS, Issue 3 2003Arief Gusnanto Abstract Standard methods for calibration of near-infrared instruments, such as partial least-squares (PLS) and ridge regression (RR), typically use the full set of wavelengths in the model. In this paper we investigate the effect of variable (wavelength) selection for these two methods on the model prediction. For RR the selection is optimized with respect to the ridge parameter, the number of variables and the configuration of the variables in the model. A fast iterative computational algorithm is developed for the purpose of this optimization. For PLS the selection is optimized with respect to the number of components, the number of variables and the configuration of the variables. We use three real data sets in this study: processed milk from the market, milk from a dairy farm and milk from the production line of a milk processing factory. The quantity of interest is the concentration of fat in the milk. The observations are randomly split into estimation and validation sets. Optimization is based on the mean square prediction error computed on the validation set. The results indicate that the wavelength selection will not always give better prediction than using all of the available wavelengths. Investigation of the information in the spectra is necessary to determine whether all of them are relevant to the objective of the model. Copyright © 2003 John Wiley & Sons, Ltd. [source] OCCURRENCE OF LISTERIA SPECIES IN THE PROCESSING STAGES OF FROZEN PEPPERJOURNAL OF FOOD SAFETY, Issue 2 2007SOLMAZ LEE ABSTRACT The occurrence of Listeria monocytogenes and other Listeria spp. in a frozen vegetable processing factory was investigated. From May to October 2002, four separate visits were made to the plant and during all of these visits, a total of 216 samples were collected at different stages of the cube and strip pepper processing line. Additionally, 28 swabs were taken from equipment and food-related contact surfaces. The cube and strip pepper processing lines include raw materials, washing, conveyor belt, scalding, cutting, sieving (drying), and the interior sieve of individually quick frozen (IQF), IQF and finished products. Swab samples were taken from the scalding tank, cooling tank, conveyor belt to IQF, interior part of IQF, mixing shovel of IQF, transport saddles and packaging materials. No Listeria spp. were isolated from the strip pepper processing stages, however, 26 out of 108 (24.1%) samples taken from the cube pepper processing stages were found to be contaminated with Listeria spp. Among these isolates, L. monocytogenes was not identified; however, Listeria welshimeri, Listeria innocua and Listeria ivanovii species were identified in 15, 6 and 5 of the tested samples, respectively. L. welshimeri and L. ivanovii were also isolated from three swab samples. These indicate that even though L. monocytogenes was not isolated, the presence of other Listeria species, particularly L. innocua, in the processing line would be an important criterion for eventual L. monocytogenes contaminations. Thus, periodic controls and application of general hygiene and sanitation principles are necessary in the prevention of possible contaminations. [source] Treatment of Skim Latex Serum Using Gas Sparged UltrafiltrationASIA-PACIFIC JOURNAL OF CHEMICAL ENGINEERING, Issue 5-6 2005Harunsyah Abstract The major pollutants from a natural rubber processing factory have high organic content and emit an offensive smell due to the biodegradation of the organic matter. In latex concentrate factories, the main sources of effluent are the skim latex serum and washings from all process equipment. This paper presents an application of membrane technology that involves gas sparging for the treatment of skim latex serum. A semi-pilot-scale system using a PVDF vertical tubular membrane (MWCO 100,000) was installed as the experimental setup. Nitrogen gas was bubbled vertically upwards at flowrates ranging from 300 to 500 ml/min. Results obtained thus far show that gas sparging has increased the permeate flux between 1.37% and 146.34% compared to non-gas sparged conditions. In terms of permeate quality, the reductions achieved for suspended solids, total solids, COD, BOD, total nitrogen and ammoniacal nitrogen were 83%, 95%, 67%, 77%, 51%, 74%, respectively, for the gas-sparged condition. Under non gas-sparging conditions, reductions achieved for suspended solids, total solids, COD, BOD, total nitrogen and ammoniacal nitrogen were 92%, 96%, 67%, 72%, 60%, 75%, respectively. [source] | ||||||||||