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Processing Line (processing + line)
Selected AbstractsMicrofluidic device for capillary electrochromatography-mass spectrometryELECTROPHORESIS, Issue 21 2003Iulia M. Lazar Abstract A novel microfabricated device that integrates a monolithic polymeric separation channel, an injector, and an interface for electrospray ionization-mass spectrometry detection (ESI-MS) was devised. Microfluidic propulsion was accomplished using electrically driven fluid flows. The methacrylate-based monolithic separation medium was prepared by photopolymerization and had a positively derivatized surface to ensure electroosmotic flow (EOF) generation for separation of analytes in a capillary electrochromatography (CEC) format. The injector operation was optimized to perform under conditions of nonuniform EOF within the microfluidic channels. The ESI interface allowed hours of stable operation at the flow rates generated by the monolithic column. The dimensions of one processing line were sufficiently small to enable the integration of 4,8 channel multiplexed structures on a single substrate. Standard protein digests were utilized to evaluate the performance of this microfluidic chip. Low- or sub-fmol amounts were injected and detected with this arrangement. [source] Cross-contamination of carcasses and equipment during pork processingJOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2002K. Warriner Aims: ,The cross-contamination events within a commercial pork processing line were examined by a combination of ERIC-PCR DNA fingerprinting of Escherichia coli and plate counts. Methods and Results: ,Sponge sampling of environmental surfaces and carcasses was performed over an 8-h processing period. Prior to the start of processing the scraper and dry polisher blades were found to harbour substantial Enterobacteriaceae and Escherichia coli populations. From plate count data the key cross-contamination site for the transfer of bacteria between carcasses occurred during evisceration. However, DNA fingerprints of representative E. coli isolates identified that genotypes initially present on the scraper/dry polisher became distributed on wet polisher blades, band-saw and butcher's hands despite a singeing step being performed post dry polishing. A high proportion of E. coli on post-eviscerated carcasses could be traced to down-stream (pre-singe) environmental contact surfaces. Conclusions: ,DNA fingerprinting has demonstrated that E. coli and potential enteric pathogens can be transferred between pork carcasses throughout the processing line. In this respect scalding and singeing cannot be relied upon to control cross-contamination of enteric bacteria between carcasses. Significance and Impact of the Study: ,Sole reliance on indicator organism counts to identify cross-contamination events as currently advocated is limited. [source] Hyperspectral imaging combined with principal component analysis for bruise damage detection on white mushrooms (Agaricus bisporus)JOURNAL OF CHEMOMETRICS, Issue 3-4 2008A. A. Gowen Abstract Hyperspectral imaging (HSI) combines conventional imaging and spectroscopy to simultaneously acquire both spatial and spectral information from an object. This technology has recently emerged as a powerful process analytical tool for rapid, non-contact and non-destructive food analysis. In this study, the potential application of HSI for damage detection on the caps of white mushrooms (Agaricus bisporus) was investigated. Mushrooms were damaged by controlled vibration to simulate damage caused by transportation. Hyperspectral images were obtained using a pushbroom line-scanning HSI instrument, operating in the wavelength range of 400,1000,nm with spectroscopic resolution of 5,nm. The effective resolution of the CCD detector was 580,×,580,pixels by 12 bits. Two data reduction methods were investigated: in the first, principal component analysis (PCA) was applied to the hypercube of each sample, and the second PC (PC 2) scores image was used for identification of bruise-damaged regions on the mushroom surface; in the second method PCA was applied to a dataset comprising of average spectra from regions normal and bruise-damaged tissue. In this case it was observed that normal and bruised tissue were separable along the resultant first principal component (PC 1) axis. Multiplying the PC 1 eigenvector by the hypercube data allowed reduction of the hypercube to a 2-D image, which showed maximal contrast between normal and bruise-damaged tissue. The second method performed better than the first when applied to a set of independent mushroom samples. The results from this study could be used for the development of a non-destructive monitoring system for rapid detection of damaged mushrooms on the processing line. Copyright © 2008 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] Whey Protein Solution Coating for Fat-Uptake Reduction in Deep-Fried Chicken Breast StripsJOURNAL OF FOOD SCIENCE, Issue 1 2010Ann M. Dragich ABSTRACT:, This study investigated the use of whey protein, as an additional coating, in combination with basic, well-described predust, batter, and breading ingredients, for fat-uptake reduction in fried chicken. Chicken breasts were cut into strips (1 × 5 × 10 cm) and coated with wheat flour (WF) as a predust, dipped in batter, coated with WF as a breading, then dipped in 10% denatured whey protein isolate (DWPI) aqueous solution (wet basis). A WF-batter-WF treatment with no DWPI solution dip was included as a control. Coated chicken strips were deep-fried at 160 °C for 5 min. A Soxhlet-type extraction was performed to determine the fat content of the meat fraction of fried samples, the coating fraction of fried samples, raw chicken, and raw coating ingredients. The WF-batter-WF-10% DWPI solution had significantly lower fat uptake than the WF-batter-WF control, by 30.67% (dry basis). Practical Application: This article describes applied research involving fat reduction in coated deep-fried chicken. The methods used in this article were intended to achieve maximized fat reduction while maintaining a simple procedure applicable to actual food processing lines. [source] | |||||||||||||