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Raw Materials (raw + material)
Kinds of Raw Materials Terms modified by Raw Materials Selected AbstractsEFFECTS OF RAW MATERIALS AND PROCESS VARIABLES ON THE HEAT PENETRATION TIMES, FIRMNESS, AND PECTIC ENZYME ACTIVITY OF DICED TOMATOES (HALLEY BOS 3155 CV)JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2001WENDY H. MA The effects of raw materials and process variables on the heat penetration times into diced tomatoes (Halley Bos 3155 cv) were evaluated. Variables included dice size (1.27 and 2.54 cm), maturity at harvest (red and red+2 weeks), and processing temperature (88 and 92C). Heat penetration times between dice sizes were significantly different, but not between maturities or processing temperatures. Tomatoes were also evaluated for firmness, pectin-methylesterase (PME) and polygalacturonase (PG) activities. Half-inch size diced tomatoes were processed at 88 and 92C, and evaluated for firmness using the shear-compression method. Firmness decreased to 60% of the initial raw firmness from 8.8 × 105 to 5.3 × 105 g-mm after 15 s at 88C, and to 50% from 8.8 × 105 to 4.4 × 105 g-mm after 15 s at 92C. Diced tomato firmness showed a slight firming trend after 150 s at both temperatures. PME was inactivated after 45 s, while 5% residual PG activity remained after 3 min. [source] COLD NEUTRON PROMPT GAMMA ACTIVATION ANALYSIS,A NON-DESTRUCTIVE METHOD FOR CHARACTERIZATION OF HIGH SILICA CONTENT CHIPPED STONE TOOLS AND RAW MATERIALS,ARCHAEOMETRY, Issue 1 2008ZS. KASZTOVSZKY Recently, several archaeometrical projects have been started on the prehistoric collection of the Hungarian National Museum. Among the analytical methods applied, non-destructive prompt gamma activation analysis has a special importance. We have also tested the potential of this method on chipped stone tools, with the aim of determining their exact provenance. On the basis of major and trace element components, characterizations of stone tools and their raw materials,silicites (flint, chert, radiolarite and hornstone) as well as volcanites (felsitic porphyry and obsidian),were performed. We discuss some important results concerning each group, as case studies. Compiling the data set of different PGAA analysis series, compositions of 110 samples are reported, including 76 archaeological pieces. In the future, we plan to extend the number of investigated objects in each class. [source] Raw Materials and Ingredients in Food ProcessingNUTRITION BULLETIN, Issue 2 2006Charlotte Musgrove [source] Use of Renewable Raw Materials in the Chemical Industry , Beyond Sugar and StarchCHEMICAL ENGINEERING & TECHNOLOGY (CET), Issue 5 2008K. Muffler Abstract Classical energy sources such as petroleum oil and natural gas make up the fundamental materials on which modern industrial chemical parks are based. According to the finite availability of these consuetudinary resources and due to the increasing demand for energy from developing countries and the related rise in prices of oil and natural gas, renewable resources must be considered as valuable alternatives. Discussions about climate change with regard to alternatives in energy production are preceded very fervidly but alternatives have to be examined from a matter-of-fact based economic and scientific point of view. Therefore, this review is focussed on alternative sources such as wood and other agricultural residues with respect to their potential as future energy resources as well as building blocks for chemical synthesis processes. [source] Chemical composition and antibacterial activities of lupin seeds extractsMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 5 2003Eleonora Lampart-Szczapa Abstract Determination of influence of lupin natural phenolic compounds on antibacterial properties of its seeds was carried out. Raw material were seeds of Lupinus albus, L. luteus, and L. angustifolius. The methods included the determination of the content of proteins, total phenolic compounds, free phenolic acids, and tannins as well as antibacterial properties with ethanol extracts. The content of total phenolic compounds was smaller in testas than in cotyledons and the highest levels are observed in bitter cultivars of Lupinus albus cv. Bac andL. angustifolius cv. Mirela. Lupin tannins mainly occurred in cotyledons of the white lupin, predominantly in the bitter cultivar Bac. Free phenolic acids were mainly found in testas. Only extracts from the testas displayed antibacterial properties, which excludes the possibility of alkaloid influence on the results. The results suggest that inhibition of test bacteria growth depended mainly upon the content of the total phenolic compounds. [source] Raw materials: the importance of quality and safety.FLAVOUR AND FRAGRANCE JOURNAL, Issue 5 2010A review. Abstract Aromatic plants and spices are used throughout the world for flavouring food and beverages, as well as for food supplements, novel foods and as a source of essential oils and aromatic extracts. The non-availability or inadequacy of standards for checking and assuring the quality of aromatic plants and spices is one of the main problems that arise for industry when using such raw materials. As many aromatic plants are harvested from the wild, standardization to assure their quality is important for their safe and effective utilization in food and beverage industries. On the other hand, there are numerous parameters that influence the chemical composition of plants, which play an important role in the final quality of the product and possibly in any risk arising to the consumer. Also, from a safety point of view, aromatic plants and spices should be free of undeclared contaminants and adulterants, such as toxic botanicals, pathogenic microorganisms and excessive levels of microbial toxins, pesticides or fumigation agents. We focus on these aspects and examine ways to assure their appropriate utilization from the quality and safety standpoint. The regulatory situation of medicinal and aromatic plants (MAPs) is very complicated; several differences in standards and regulations between countries can be found, a situation that can result in more health risks arising for consumers. To clarify some of the existing problems, the major regulations of the USA and the European Union (EU) and the borderlines between food supplements and medicines and other international standards, are briefly described and discussed. Copyright © 2010 John Wiley & Sons, Ltd. [source] SENSORY MAPPING OF BEERS ON SALE IN THE ITALIAN MARKETJOURNAL OF SENSORY STUDIES, Issue 1 2010G. DONADINI ABSTRACT The sensory profiles of 72 beers commercially available in Italy were described and quantified using descriptive analysis procedures. Principal component analysis indicated that nearly 74% of the variance across samples can be described by the first six principal components. Raw materials and specifically grains impart flavors that are responsible for the main source of variations and discrimination among beers of the Italian market. Second direction of variation is summarized by the perceived overall structure of a given brand and its fruity ester flavors. Although sameness seems to be the key word for pale lagers of the market as emerges from the application of multivariate techniques, this study proved to be efficient in gaining an insight into the relationships between this class of beers and its flavor characteristics and revealed some subtle but clear differences among brands which took the lion's share of the market. PRACTICAL APPLICATIONS The results of this study have practical implications for brewers, importers and distributors. Brewers who wish to introduce or re-position a new or existing beer brand into the Italian market can benefit from these pieces of information to improve the knowledge of the sensory structure of the beer market to better plan their industrial strategies. Moskowitz stated that mapping technique can be used by researchers "to identify which products compete with each other, as well as to discover whether or not there exist in the category unfilled holes that have promise." As competition intensifies, companies need to orientate more precisely and enhance more efficiently towards consumers' satisfaction and sensory properties of food and beverages are universally reported as determinants of product quality and acceptance. [source] Fatty acid and triacylglycerol composition and thermal behaviour of fats from seeds of Brazilian Amazonian Theobroma speciesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2002M Victoria Gilabert-Escrivá Abstract Raw materials for cocoa butter substitutes, replacements or equivalents depend mostly on the unsteady supply from wild stands of plants, while there is no current supply of Neotropical origin. Seed fats from Theobroma species (T cacao, T bicolor, T grandiflorum, T obovatum, T subincanum, T speciosum, T sylvestre and T microcarpum, plus the closely related species Herrania mariae) were analysed for fatty acid and triacylglycerol composition by gas and liquid chromatography respectively, for iodine value, for melting point by open capillary tube and for solid fat content (SFC) by nuclear magnetic resonance. All Theobroma species had significantly lower palmitate levels than T cacao, except for T sylvestre and T speciosum, T microcarpum presented highly unsaturated fat (C18:2), while H mariae had high levels of arachidate. Fats from T sylvestre and T speciosum had a similar iodine value to T cacao and a higher melting point. No fat from the other species presented a similar melting profile to cocoa butter. T sylvestre and T bicolor were the most similar to T cacao but had a higher SFC at human body temperature. T sylvestre and T speciosum seed fats had more POP than cocoa butter. Fats from seeds of T speciosum, T sylvestre and T bicolor could be recommended as cocoa butter substitutes, while fats from species of the section Glossopetalum could be employed in products requiring fats with a lower melting point. © 2002 Society of Chemical Industry [source] INCISED SLIPWARE PRODUCTION AT CASTELFIORENTINO (FLORENCE): THE ,VIA BERTINI' SITE (15TH,17TH CENTURIES)*ARCHAEOMETRY, Issue 5 2008N. BRIANESE This study deals with the physical,chemical and mineralogical,petrographic investigations (OM, SEM,EDS, EPMA, ICP, XRpD, Mössbauer and IR) conducted on first- and second-firing wasters belonging to two types of incised slipware (sgraffito), manufactured at Castelfiorentino between the late 15th and the early 17th centuries. Raw materials, colouring agents and firing products were analysed in order to establish the production technology of the ceramic coatings, by means of detailed microtextural and chemical investigations. The pottery underwent two firing processes: the firing of the white slip-coated ceramic body and a further firing after application of the glaze. The homogeneity of the raw materials, white slip and glaze is remarkable, and demonstrates the use of well-established recipes with a constant supply of raw materials from the same places. Highly efficient kiln management during both firings is revealed by body,glaze interface reactions. [source] Inhomogeneity of composition in near-stoichiometric LiNbO3 single crystal grown from Li rich meltCRYSTAL RESEARCH AND TECHNOLOGY, Issue 4 2006L. Gao Abstract A near-stoichiometric LiNbO3 single crystal has been grown by the Czochralski technique from a melt of 58.5 mol% Li2O. Its composition homogeneity was assessed by measuring the UV absorption edge. It was found that the maximum composition difference is about 0.03 mol% in the radial direction and 0.05 mol% in the axial direction. Differential scanning calorimetry (DSC) analysis was performed on the powder from the synthesized raw material and the frozen melt after crystal growth. The analytical results indicate that, during crystal growth, the magnitude of lithium volatilization from the melt surface is more than the degree of segregation from the crystal. The volatilized lithium diffuses into the crystal to compensate for the lithium segregation in the LiNbO3 crystal. (© 2006 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim) [source] Botanical Extracts Used in the Treatment of CelluliteDERMATOLOGIC SURGERY, Issue 2005Doris Hexsel MD Background. Cellulite is defined as skin relief alterations that give the skin an orange peel or mattress appearance. The lesions tend to be asymptomatic and may be considered the anatomic expressions of the structures in the affected area, such as the fat and subcutaneous septa. Objective. The present article reviews the most important botanical extracts used as active ingredients in the treatment of cellulite, as well as the steps to obtain these botanicals as raw material and their standardization and quality control, which are important to guarantee their therapeutic action. Methods. The current literature was reviewed, and we also obtained information from the manufacturers of the prducts that contained botanicals because of the few publications about this subject. Conclusions. The reduction in fat deposits through the continuous use of anticellulite products depends on the availability of the active ingredient at the action site, the concentration of the ingredient in the formulation, and the physiochemical characteristics particular to each active ingredient. The botanicals used in topical products must have standardized extracts, which would permit each phytomedicine to have the same effect anywhere in the world. New scientific research is necessary to verify the efficacy and ideal concentrations of such substances. DORIS HEXSEL, MD, CECILIA ORLANDI, MD, AND DEBORA ZECHMEISTER DO PRADO, PHARM, HAVE INDICATED NO SIGNIFICANT INTEREST WITH COMMERCIAL SUPPORTERS. [source] Selection of injection conditions for aluminum particles as a raw material by numerical analysis in the synthesis of ultrafine particles with transferred type arc plasmaELECTRICAL ENGINEERING IN JAPAN, Issue 2 2010Shizue Furukawa Abstract We investigated by numerical analysis the dependence of vaporization behavior of aluminum particles injected into transferred type arc plasma on injection conditions in synthesis of aluminum nitride ultra fine particles. On the basis of calculation results, we chose one proper injection condition where aluminum particles vaporized more. © 2009 Wiley Periodicals, Inc. Electr Eng Jpn, 170(2): 46,52, 2010; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/eej.20852 [source] Supercritical fluid extraction of lipids from the heterotrophic microalga Crypthecodinium cohniiENGINEERING IN LIFE SCIENCES (ELECTRONIC), Issue 2 2010Ricardo Miguel Couto Abstract Microalgae biomass can be a feasible source of ,-3 fatty acids due to its stable and reliable composition. In the present study, the Crypthecodinium cohnii growth and docosahexaenoic acid (DHA, 22:6,3) production in a 100,L glucose-fed batch fermentation was evaluated. The lipid compounds were extracted by supercritical carbon dioxide (SC-CO2) from C. cohnii CCMP 316 biomas, was and their fatty acid composition was analysed. Supercritical fluid extraction runs were performed at temperatures of 313 and 323,K and pressures of 20.0, 25.0 and 30.0,MPa. The optimum extraction conditions were found to be 30.0,MPa and 323,K. Under those conditions, almost 50% of the total oil contained in the raw material was extracted after 3,h and the DHA composition attained 72%,w/w of total fatty acids. The high DHA percentage of total fatty acids obtained by SC-CO2 suggested that this extraction method may be suitable for the production of C. cohnii value added products directed towards pharmaceutical purposes. Furthermore, the fatty acid composition of the remaining lipid fraction from the residual biomass with lower content in polyunsaturated fatty acids could be adequate for further uses as feedstock for biodiesel, contributing to the economy of the overall process suggesting an integrated biorefinery approach. [source] Waste minimization techniques and options for the wet and pretreatment sections of coil coating plantsENVIRONMENTAL PROGRESS & SUSTAINABLE ENERGY, Issue 3 2004Nicola J. Brown Abstract Waste minimization has proven successful in recent years for many companies in reducing their raw material and utility consumption and costs as well as their waste-treatment and disposal costs. Although waste minimization opportunities can be identified through observation of plant operation practices and through application of generalized heuristic principles, many opportunities are determined only through analysis of plant data. In this study, two preassessment techniques (scoping audit and true cost of waste assessment) and two techniques for a more detailed assessment (mass balances and monitoring and targeting) were evaluated to determine whether they identified similar waste minimization opportunities on two coil coating lines. All techniques identified similar waste minimization opportunities, although the true cost of waste assessment and the monitoring and targeting analysis were found to be the most accurate in prioritizing the waste minimization opportunities. The raw material "scope to save" percentage in the scoping audit requires modification for application to South African industry. General waste minimization options for the wet and pretreatment sections of the coil coating industry are also presented. © 2004 American Institute of Chemical Engineers Environ Prog, 23: 185,193, 2004 [source] Tocotrienols and cancer: Beyond antioxidant activityEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 4 2007Kalanithi Nesaretnam Abstract The edible oil industry has emerged as an important provider of raw material for the extraction of vitamin,E. Vegetable oils, especially the seed oils, are rich sources of tocopherols. However, in palm oil, vitamin,E occurs as a complex mixture of tocopherols and tocotrienols. Various tocotrienol isomers of vitamin,E in palm oil have been reported to possess interesting biological and physiological properties not generally evident with tocopherol-rich vitamin,E preparations. They include potential blood cholesterol-lowering and cardioprotective effects, more efficient antioxidant activity in biological systems, and possible anti-cancer and neuroprotective effects. With the emergence of palm oil as the largest edible oil in world markets, technology is now available to extract tocotrienol-rich palm vitamin,E. Initiatives in Malaysia to manufacture biodiesel will further generate large amounts of micronutrients, especially tocotrienols, to be available to the nutraceutical and functional food industry. [source] Nanoscale Grain Refinement and H-Sorption Properties of MgH2 Processed by High-Pressure Torsion and Other Mechanical Routes,ADVANCED ENGINEERING MATERIALS, Issue 8 2010Daniel Rodrigo Leiva MgH2 is a promising material for solid-state hydrogen storage due to its high gravimetric and volumetric storage capacity and its relatively low cost. Severe plastic deformation (SPD) processing techniques are being explored as an alternative to high-energy ball-milling (HEBM) in order to obtain more air resistant materials and reduce processing times. In this work, Mg, MgH2, and MgH2,Fe mixtures were severely mechanically processed by different techniques such as high-pressure torsion (HPT), extensive cold forging, and cold rolling. A very significant grain refinement was achieved when using MgH2 instead of Mg as raw material. The mean crystallite sizes observed ranged from 10 to 30,nm, depending on the processing conditions. Enhanced H-sorption properties were observed for the MgH2 -based nanocomposites processed by HPT when compared with MgH2 mixtures. Additionally, cold forging and cold rolling also proved effective in nanostructuring MgH2. These results suggest a high potential for innovative application with the use of low cost mechanical processing routes to produce Mg-based nanomaterials with attractive hydrogen storage properties. [source] Human melanocytes can be isolated, propagated and expanded from plucked anagen hair folliclesEXPERIMENTAL DERMATOLOGY, Issue 6 2010Christina Dieckmann Please cite this paper as: Human melanocytes can be isolated, propagated and expanded from plucked anagen hair follicles. Experimental Dermatology 2010; 19: 543,545. Abstract:, Herein, we report a technically simple method for isolation and culture of human follicular melanocytes based on explant cultures of epilated hair follicles. This technique does not require any surgical intervention and allows the isolation and cultivation of follicular melanocytes from a comparatively small amount of raw material. Generally, 30,60 human anagen hair follicles have been plucked from the scalp of healthy donors and cultivated under low oxygen pressure (5%). After a short period of time cells of various types were growing out from the outer root sheath (ORS) of the hair follicles. Under the selected culture conditions, most of the cells other than melanocytes have been eliminated and a nearly 100% pure population of melanocytes has been achieved, as confirmed by immunohistochemical analyses for melanocyte-specific markers, for example, Tyrosinase-1, S-100 and premelanosomal antigens. These melanocytes derived from the ORS were proliferating for up to 2 months. [source] Light-induced controlled release of fragrance aldehydes from 1-alkoxy-9,10-anthraquinones for applications in functional perfumery,,FLAVOUR AND FRAGRANCE JOURNAL, Issue 3 2006Barbara Levrand Abstract Light-activated chemical delivery systems for the controlled release of fragrances have been shown to be effective in functional perfumery. Upon photolysis around 350 nm, 1-alkoxy-9,10-anthraquinones release aldehydes or ketones and may thus be considered as promising precursors for the photochemical release of perfume molecules. A series of substituted and unsubstituted mono- and dialkoxy-9,10-anthraquinones was prepared by reaction of the corresponding fragrance bromides with commercial mono- or dihydroxy-9,10-anthraquinones. Photoirradiation of these compounds in polar and apolar solution yielded the desired fragrance aldehydes. Preliminary olfactory panel evaluations on fabric after exposure to ambient indoor daylight for several days indicated a slightly stronger odour in the presence of the fragrance precursors, as compared to a reference sample containing the unmodified perfumery raw material. Copyright © 2006 John Wiley & Sons, Ltd. [source] Soil parent materials and the pottery of Roman Galilee: A comparative studyGEOARCHAEOLOGY: AN INTERNATIONAL JOURNAL, Issue 4 2002Moshe Wieder The paper presents a comparative micromorphological analysis of the range of soil materials used to make the pottery of the hilly Galilee during the Roman period, and the ceramic products made from these materials. The four soil units that served as raw material for most of the pottery made in this period and region are examined along with pottery derived from each of them. For each soil unit, the soil characteristics and processes are described, followed by a presentation of the micromorphological characteristics of the soil material and those of the pottery made from that material. The contribution of the aeolian dust component to the soil materials is discussed as well as the identification of the tempering materials (nonplastics or other soil materials) added to the pottery paste. The study demonstrates the close correlation in microfabric between the pottery and original soil materials, sheds light on the raw material selection and modification practices of the potters of Roman Galilee, and has significant implications for provenance studies, using chemical analysis, on the pottery of this period and region. © 2002 Wiley Periodicals, Inc. [source] Chemical composition and microbial evaluation of Argentinean Corrientes cheeseINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2008OLGA M VASEK The chemical and microbial composition of an artisanal cheese made from raw cow's milk produced and consumed in the province of Corrientes (north-eastern Argentina) was evaluated using standard methods. Corrientes cheese has high moisture content (50,60%), normal protein and fat contents (21,27 and 22,26% respectively), and is low in salt (0.5,2.0% w/w). Microbial counts also varied significantly between samples (colony-forming units per gram ranges covering logs of 5,11), probably due to environmental contamination in the raw material. These results will help produce higher quality Corrientes cheeses with well-defined characteristics. [source] Food process engineering and dairy technology at the Technical University of MunichINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2003Ulrich Kulozik The Chair for Food Process Engineering and Dairy Technology at the Technical University of Munich in Freising-Weihenstephan has been installed since 1992 in a new building hosting modern and well-equipped laboratories and pilot-plant facilities. Its objectives in terms of research are to participate in the development of the scientific understanding of complex food systems and their constitutive components, and the way they interact with the process during manufacturing. The aim is to allow the production of food products with desired properties, improved quality and optimal safety, while ensuring an efficient use of raw materials and of the energy required for industrial production. The methodology used involves the fractionation of complex systems and the systematic study of their constitutive components taken in isolation as well as in various combinations. Milk, as a naturally complex raw material, receives particular attention, but research activities increasingly extend to other functional food substrates such as eggs. The research activities are organized into three working groups that reflect the core competencies developed at the chair throughout the years: Bio-Processes and Aseptic Processing, Formation of Structures in Food Systems, and Protein Technology. Its key position within the ,Centre of Life and Food Science' of the Technical University of Munich fosters interdisciplinary interactions with many specialized scientists, and therefore provides a broad perspective regarding the comprehension of the complex implications of modern food and pharmaceutical product manufacturing. [source] System study on natural gas-based polygeneration system of DME and electricityINTERNATIONAL JOURNAL OF ENERGY RESEARCH, Issue 8 2008Chen Bin Abstract An innovative system for the polygeneration of dimethyl ether (DME) and electricity was proposed in this paper. The system uses natural gas as the raw material. Polygeneration is sequential, with one-step and once-through DME synthesis. Syngas is made to react to synthesize DME first, and then the residual syngas is sent to the power generation unit as fuel. The exergy analysis from the view of cascade utilization was executed for individual generation and for polygeneration. The analysis results showed that both chemical energy and thermal energy in polygeneration were effectively utilized, and both chemical exergy destruction and thermal exergy destruction in polygeneration were decreased. The cause of the decrease in exergy destruction was revealed. The analysis showed that hydrogen-rich (natural gas-based) polygeneration was as desirable as carbon-rich (coal-based) polygeneration. The energy saving ratio of polygeneration was about 10.2%, which demonstrated that high efficiency natural gas-based polygeneration is attainable, and the cascade utilizations of both chemical energy and thermal energy are key contributors to the improvement of performance. Copyright © 2007 John Wiley & Sons, Ltd. [source] Identification of four low molecular and water-soluble proteins from grape (Vitis vinifera L.) seedsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 6 2010Ting Zhou Summary Profiles of soluble proteins isolated from mature seeds of grape (Vitis vinifera L.) pomace were studied using two-dimensional polyacrylamide gel electrophoresis (2D-PAGE) coupled with matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI,TOF,MS). Two-dimensional gels stained with Coomassie brilliant blue revealed more than fifty protein spots. Four abundant protein spots showing low molecular weight (Mr) and wide isoelectric point (pI) were analysed by MALDI,TOF,MS, resulting in their identification. Taken together, these results suggest that identified proteins may be linked to seed development and metabolism, but more instructive is that they have some potential functions for future food application. These results provide some insights into conversion of grape processing wastes into useful products or even as raw material for other industries. [source] Quality preservation in chilled and frozen fish products by employment of slurry ice and natural antioxidantsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2009Isabel Medina Summary Fish products are known to provide high levels of constituents important for the human diet. At the same time, wild and farmed fish species are highly perishable products, the quality and freshness of which rapidly declines post-mortem. Accordingly, efficient storage and processing technologies need to be employed to reduce postmortem quality losses until the product reaches the consumer. The present review covers recent efforts carried out on some new and advanced strategies related to chilled and frozen storage. In the first part, research concerning the use of binary systems (slurry ice) is reviewed, this focussed on the commercialisation of fresh fish products as such or to its employment as raw material for processing. Then, the application of exogenous antioxidants to ensure retention of high quality is addressed; in this part, special attention is accorded to the endogenous antioxidant content retention and to the antioxidant/pro-oxidant balance in fish foods. [source] The influence of pH and digestion with commercial enzymes on calcium adsorption in casabeINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2006Petra Beatriz Navas Summary The Ca2+ binding capacity of a sample of casabe made from cassava (Manihot esculenta) was evaluated by using adsorption isotherms after a digestion process with commercial enzymes. It was found that enzymatic treatment increased the ability of vegetable material to retain calcium and to release endogenous mineral ions as a consequence of possible modifications to the carbohydrate matrix. Untreated casabe did not release mineral ions. pH also influenced the retention of Ca2+: at pH 4.5 release was the main process but adsorption increases with alkalinity up to pH 8.5. The Ca concentrations at which neither adsorption nor release occurred [Ca2+]e were as follows: 5.2 mm (pH 4.5), 3.5 mm (pH 7.1), and 0.63 mm (pH 8.5). The pH effect was explained by an increase in the density of negatively charged functional groups produced by ionization reactions at pH below the point of zero net charge (pHo) which was evaluated by using the Gouy,Chapman double layer model. Values of pHo were 6.4 for raw material and 4.1 after digestion with enzymes. In both cases, the density of positively charged sites below pHo was much higher that the density of negatively charged sites above pHo. [source] The effect of coagulants on the texture of chhana (an acid and heat coagulated product made from milk)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2005Mahuya Bandyopadhyay Summary Chhana (a heat and acid coagulated milk protein mass and an Indian equivalent to cottage cheese) can be used as a raw material for the manufacture of various types of sweets popular all over India. Texture Profile Analysis (TPA), using an Instron Universal Testing Machine, was used to determine the effect of different coagulants on the textural characteristics of chhana. Chhana was made using three different coagulants: citric acid, lactic acid and calcium lactate, at five different concentrations, 0.5, 1, 2, 4 and 8%. Two types of dilution media, distilled water and acid whey, were used. The textural characteristics obtained when aqueous 0.5% citric acid, aqueous 0.5% lactic acid and 4,8% calcium lactate solutions, using acid whey as the solvent, gave similar TPA readings to normal chhana. [source] Monitoring the fermentation of the traditional Bulgarian beverage bozaINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2001Velitchka Gotcheva Summary For many centuries fermented foods have been produced and consumed world-wide as they are of such great importance for human nutrition. Fermentation helps to preserve the food, provides a wide variety of textures and flavours and significantly improves the nutritional properties of the raw materials used. In this work we tested the hypothesis that the fermentation process of the Bulgarian cereal-based traditional beverage boza was similar to other cereal-based fermentations. Boza was prepared both from whole-wheat grains and flour, and the effect of the raw material on product quality was studied. The main microorganisms responsible for boza fermentation, yeasts and lactobacilli, were identified and some physical and biochemical changes were monitored during the first 48 h of fermentation. A significant increase in glucose content was observed, while pH, viscosity, free amino nitrogen content and dry matter decreased during the fermentation. The use of wheat flour resulted in a product with higher viscosity and dry matter content when compared to that produced from whole-wheat grains. The effect of temperature on fermentation rate was also tested. [source] Stochastic analysis of crude oil procurement and processing under uncertain demand for bunker fuel oilINTERNATIONAL TRANSACTIONS IN OPERATIONAL RESEARCH, Issue 5 2006Bernardo Zimberg Abstract Bunker fuel oil (ifo), one of the products of petroleum refining, has a strong impact in the production process because it drives the availability of heavy residues that depend on the crude quality. A simplified stochastic model for the Administración Nacional de Combustibles Alcohol y Portland refinery, based on the uncertainty of the demand for ifo, is proposed for comparison with the current approach of deterministic demand. In this model, the benefits of the production process are maximized, taking decisions on the more suitable raw material, intermediate products and final blends in order to fulfill quality and demand requirements of final products. A specific case is analyzed where the maximum benefit is achieved when the most expensive crude quality is purchased, due to a lack of incentive to produce extra amounts of heavy fuel oil that must be exported at a non-attractive price. Results are compared with the solution of a deterministic model with mean demand. In addition, the stochastic model solution depicts how the refinery should operate for each scenario of ifo demand. [source] Use of sweet sorghum juice for lactic acid fermentation: preliminary steps in a process optimizationJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 6 2010Kata Hetényi Abstract BACKGROUND: Lactic acid has many applications in the chemical industries and it can be produced economically by microorganisms using biomass raw materials of different origins. Sweet sorghum juice is a high sugar content raw material with potential for lactic acid production because after hydrolysis of its sucrose content the remaining glucose and fructose can supply the carbon demand of most lactic acid bacteria. However, satisfying the nitrogen and B-vitamin needs of the bacteria by supplementation with yeast extract and/or other alternative nitrogen-containing supplements can make the process too expensive. RESULTS: Using a statistical optimization process much of the yeast extract can be replaced by a cheaper alternative nitrogen source, namely wheat gluten. This resulted in a fermentation with 99% lactic acid yield and 3.04 g L,1 h,1 volumetric productivity. CONCLUSION: Using response surface methodology (RSM) media optimization was performed for lactic acid fermentation with an industrially acceptable result, reducing the costs of raw materials by half, replacing yeast extract by an alternative nitrogen source and applying yeast extract only as a source of micro-elements (vitamins, salts, etc.) Copyright © 2010 Society of Chemical Industry [source] Fermentation of glucose and starch particles using an inexpensive mediumJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 4 2010Nancy Bawa Abstract BACKGROUND: In North America, compared with sugar, starch is a more economical raw material to produce ethanol. Recently low temperature processing of starch granules directly to ethanol has been commercialized. With a view to minimizing process costs while maintaining a satisfactory ethanol yield, an inexpensive medium that does not require the addition of commercial ,-amylase has been developed for low temperature, direct fermentation of starch particles. RESULTS: Compared with an expensive medium that contained both yeast extract and ,-amylase, the inexpensive medium resulted in identical and 10% higher ethanol yields using glucose and starch granules as the raw substrates, respectively, but required longer processing times. Based on the different ingredient prices for expensive and inexpensive media, the operating cost to produce 10 million litres per year of ethanol utilizing simultaneous raw starch hydrolysis and fermentation is reduced over $ 2 million (Cdn) per year when using inexpensive medium. CONCLUSION: The new inexpensive medium and simultaneous raw starch hydrolysis and fermentation is considered the best strategy to produce ethanol directly from starch particles in North America. Copyright © 2009 Society of Chemical Industry [source] | ||||||||||||||||||||||||||||||||||||||||||||||||||||