Effect of pre-treatments and post-treatments on drying products

Freeze drying technology can give good quality attributes of vegetables and fruits in terms of color, nutrition, volume, rehydration kinetics, stability during storage, among others, when compared with solely air dried ones. However, published scientific works showed that treatments applied before and after air dehydration are effective in food attributes, improving its quality. Therefore, the hypothesis of the present thesis was focus in a vast research of scientific work that showed the possibility to apply a pre-treatment and a post-treatment to food products combined with conventional air drying aiming being close, or even better, to the quality that a freeze dried product can give. Such attributes are the enzymatic inactivation, stability during storage, drying and rehydration kinetics, color, nutrition, volume and texture/structure. With regard to pre-treatments, the ones studied along the present work were: water blanching, steam blanching, ultrasound, freezing, high pressure and osmotic dehydration. High electric pulsed field was also studied but the food attributes were not explained on detailed. Basically, water and steam blanching showed to be adequate to inactivate enzymes in order to prevent enzymatic browning and preserve the product quality during long storage periods. With regard to ultrasound pre-treatment the published results pointed that ultrasound is an effective pre-treatment to reduce further drying times, improve rehydration kinetics and color retention. On the other hand, studies showed that ultrasound allow sugars losses and, in some cases, can lead to cell disruption. For freezing pre-treatment an overall conclusion was difficult to draw for some food attributes, since, each fruit or vegetable is unique and freezing comprises a lot of variables. However, for the studied cases, freezing showed to be a pre-treatment able to enhance rehydration kinetics and color attributes. High pressure pre-treatment showed to inactivate enzymes improving storage stability of food and showed to have a positive performance in terms of rehydration. For other attributes, when high pressure technology was applied, the literature showed divergent results according with the crops used. Finally, osmotic dehydration has been widely used in food processing to incorporate a desired salt or sugar present in aqueous solution into the cellular structure of food matrix (improvement of nutrition attribute). Moreover, osmotic dehydration lead to shorter drying times and the impregnation of solutes during osmose allow cellular strengthens of food. In case of post-treatments, puffing and a new technology denominated as instant controlled pressure drop (DIC) were reported in the literature as treatments able to improve diverse Abstract Effect of Pre-treatments and Post-treatments on Drying Products x food attributes. Basically, both technologies are similar where the product is submitted to a high pressure step and the process can make use of different heating mediums such as CO2, steam, air and N2. However, there exist a significant difference related with the final stage of both which can comprise the quality of the final product. On the other hand, puffing and DIC are used to expand cellular tissues improving the volume of food samples, helping in rehydration kinetics as posterior procedure, among others. The effectiveness of such pre and/or post-treatments is dependent on the state of the vegetables and fruits used which are also dependent of its cellular structure, variety, origin, state (fresh, ripe, raw), harvesting conditions, etc. In conclusion, as it was seen in the open literature, the application of pre-treatments and post-treatments coupled with a conventional air dehydration aim to give dehydrated food products with similar quality of freeze dried ones. Along the present Master thesis the experimental data was removed due to confidential reasons of the company Unilever R&D Vlaardingen

Agroindustria rural, acción colectiva y SIALES: ¿Desarrollo o lucha contra la pobreza?

El desarrollo y reforzamiento de los sistemas agroalimentarios localizados, conjuntos de pequeñas unidades de agroindustria rural, pueden considerarse como un medio importante de reducción de la pobreza en las regiones rurales de América Latina.   Sin embargo, la validez de tal propuesta tiene que ser valorada, teniendo en cuenta los siguientes elementos: La dinámica de los SIALES radica en procesos de activación de recursos específicos, que son productos de la acción colectiva. Forman parte de cadenas con una gobernabilidad caracterizada por el dominio de actores de debajo de la cadena, tal como las grandes distribuidoras. La pobreza no se define únicamente por la falta de recursos monetarios, sino también por la falta de capacidades.   La eficacia de la acción colectiva de activación de los recursos específicos yace en la capacidad de control de estos recursos por parte de los actores involucrados, hasta con el diseño de dispositivos de exclusión acerca de ellos, lo que puede con llevar la marginalización de otros actores. Es una necesidad tanto más apremiante cuanto más ubica el SIAL en un contexto de mercado globalizado. El caso de las señales de calidad basadas en el origen territorial de los productos lo ilustra. Por otra parte, la dinámica de los SIALES puede conllevar a profundizar las capacidades, especialmente a través de procesos de aprendizaje. Las políticas públicas pueden reforzar el proceso, proporcionando bienes públicos y fomentando procesos participativos a nivel local.   Al final el desarrollo de los SIALES no constituye de por sí una garantía de reducción de las desigualdades, pero refuerza las capacidades y además es un tipo de cambio estructural, de los que se suelen asociar con la noción de desarrollo.   ABSTRACT The development of Local agri-food systems (LAS), as clusters of small rural food-processing units, can be seen as a powerful means of poverty alleviation in rural areas of Latin America.   The relevance of such a statement must, nevertheless, be assessed in the light of the following elements: LAS dynamics rest on activation processes of specific resources, as a result of collective action. LAS are part of commodity chains whose governance is characterized by the domination of downstream actors such as large retailers. Poverty does not only refer to the shortage of monetary income, but also to the absence of capacities.   The efficiency of collective action involved in the activation process of specific resources depends on the capacity of relevant actors to control the access. As a result, other actors can be cast aside in the process. It is true that these resources must be valorized in a globalized market. The case of quality signals based on geographical origin can be an example of that. On the other side, LAS dynamics can boost the development of capacities, particularly by promoting learning by doing. Public policies can channel tis process by delivering public goods and promoting participation at a local level.   All in all, the development of LAS is not per se a guarantee against the deepening of inequality. But it is a capacity-building factor and entails structural changes which are yhe essence of development processes.

Enhancement of the total phenolic compounds and antioxidant activity of aqueous Citrus limon L. pomace extracts using microwave pre-treatment on the dry powder

The effect of microwave pre-treatment on the levels of total phenolic compounds, flavonoids, proanthocyanidins and individual major compounds as well as the total antioxidant activity of the dried lemon pomace was investigated. The results showed that microwave pre-treatment significantly affected all the examined parameters. The total phenolic content, total flavonoids, proanthocyanidins, as well as the total antioxidant activity significantly increased as the microwave radiation time and power increased (e.g., 2.5 folds for phenolics, 1.4 folds for flavonoids and 5.5 folds for proanthocyanidins), however irradiation more than 480 W for 5 min resulted in the decrease of these parameters. These findings indicate that microwave irradiation time and power may enhance higher levels of the phenolic compounds as well as the antioxidant capacity of the dried lemon pomace powder. However, higher and longer irradiation may lead to a degradation of phenolic compounds and lower the antioxidant capacity of the dried lemon pomace.

Sensor psychrometric approaches to mitigating aflatoxins in maize dried on farms in Kenya

Kenia liegt in den Äquatorialtropen von Ostafrika und ist als ein weltweiter Hot-Spot für Aflatoxinbelastung insbesondere bei Mais bekannt. Diese toxischen und karzinogenen Verbindungen sind Stoffwechselprodukte von Pilzen und so insbesondere von der Wasseraktivität abhängig. Diese beeinflusst sowohl die Trocknung als auch die Lagerfähigkeit von Nahrungsmitteln und ist somit ein wichtiger Faktor bei der Entwicklung von energieeffizienten und qualitätsorientierten Verarbeitungsprozessen. Die vorliegende Arbeit hat sich zum Ziel gesetzt, die Veränderung der Wasseraktivität während der konvektiven Trocknung von Mais zu untersuchen. Mittels einer Optimierungssoftware (MS Excel Solver) wurde basierend auf sensorerfassten thermo-hygrometrischen Daten der gravimetrische Feuchteverlust von Maiskolben bei 37°C, 43°C und 53°C vorausberechnet. Dieser Bereich stellt den Übergang zwischen Niedrig- und Hochtemperaturtrocknung dar. Die Ergebnisse zeigen deutliche Unterschiede im Verhalten der Körner und der Spindel. Die Trocknung im Bereich von 35°C bis 45°C kombiniert mit hohen Strömungsgeschwindigkeiten (> 1,5 m / s) begünstigte die Trocknung der Körner gegenüber der Spindel und kann daher für eine energieeffiziente Trocknung von Kolben mit hohem Anfangsfeuchtegehalt empfohlen werden. Weitere Untersuchungen wurden zum Verhalten unterschiedlicher Schüttungen bei der bei Mais üblichen Satztrocknung durchgeführt. Entlieschter und gedroschener Mais führte zu einem vergrößerten Luftwiderstand in der Schüttung und sowohl zu einem höheren Energiebedarf als auch zu ungleichmäßigerer Trocknung, was nur durch einen erhöhten technischen Aufwand etwa durch Mischeinrichtungen oder Luftumkehr behoben werden könnte. Aufgrund des geringeren Aufwandes für die Belüftung und die Kontrolle kann für kleine landwirtschaftliche Praxisbetriebe in Kenia daher insbesondere die Trocknung ganzer Kolben in ungestörten Schüttungen empfohlen werden. Weiterhin wurde in der Arbeit die Entfeuchtung mittels eines Trockenmittels (Silikagel) kombiniert mit einer Heizquelle und abgegrenztem Luftvolumen untersucht und der konventionellen Trocknung gegenüber gestellt. Die Ergebnisse zeigten vergleichbare Entfeuchtungsraten während der ersten 5 Stunden der Trocknung. Der jeweilige Luftzustand bei Verwendung von Silikagel wurde insbesondere durch das eingeschlossene Luftvolumen und die Temperatur beeinflusst. Granulierte Trockenmittel sind bei der Maistrocknung unter hygienischen Gesichtspunkten vorteilhaft und können beispielsweise mit einfachen Öfen regeneriert werden, so dass Qualitätsbeeinträchtigungen wie bei Hochtemperatur- oder auch Freilufttrocknung vermieden werden können. Eine hochwertige Maistrocknungstechnik ist sehr kapitalintensiv. Aus der vorliegenden Arbeit kann aber abgeleitet werden, dass einfache Verbesserungen wie eine sensorgestützte Belüftung von Satztrocknern, der Einsatz von Trockenmitteln und eine angepasste Schüttungshöhe praktikable Lösungen für Kleinbauern in Kenia sein können. Hierzu besteht, ggf. auch zum Aspekt der Verwendung regenerativer Energien, weiterer Forschungsbedarf.

First report on Meloidogyne chitwoodi hatching inhibition activity of essential oils and essential oils fractions

The Columbia root-knot nematode (CRKN), Meloidogyne chitwoodi, is an EPPO A2 type quarantine pest since 1998. This nematode causes severe damage in economically important crops such as potato and tomato, making agricultural products unacceptable for the fresh market and food processing. Commonly used nematicidal synthetic chemicals are often environmentally unsafe. Essential oils (EOs) may constitute safer alternatives against RKN. EOs, isolated from 56 plant samples, were tested against CRKN hatching, in direct contact bioassays. Some of the most successful EOs were fractionated and the hydrocarbon molecules (HM) and oxygen-containing molecules (OCM) fractions tested separately. 24 EOs displayed very strong hatching inhibitions (≥90 %) at 2 µL mL−1 and were further tested at lower concentrations. Dysphaniaambrosioides, Filipendula ulmaria, Ruta graveolens, Satureja montana and Thymbra capitata EOs revealed the lowest EC50 values (<0.15 µL mL−1). The main compounds of these EOs, namely 2-undecanone, ascaridol, carvacrol, isoascaridol, methyl salicylate, p-cymene and/or γ-terpinene, were putatively considered responsible for CRKN hatching inhibition. S. montana and T. capitata OCM fractions showed hatching inhibitions higher than HM fractions. The comparison of EO and corresponding fractions EC50 values suggests interactions between OCM and HM fractions against CRKN hatching. These species EOs showed to be potential environmentally friendly CRKN hatching inhibitors; nonetheless, bioactivity should be considered globally, since its HM and OCM fractions may contribute, diversely, to the full anti-hatching activity.

Do aviamento as cooperativas de beneficiamento: inovações sociais em sistemas de produção com castanha-do-brasil (Bertholletia excelsa bonpl) no estado do Amapá.

Este estudo caracteriza o extrativismo da castanha-do-brasil (Bertholletia excelsa bonpl), sua estrutura e comercialização e relações sociais na Região Sul do Amapá. este processo experimenta rápidas transformações a partir da metade da década de 1990, e, com essas mudanças diferentes representações sociais ao extrativismo são construídas, fato que no futuro implicará em novos arranjos envolvendo as agriculturas e a conservação ambiental. Para entender este processo e construir soluções tecnológicas para contribuir na manutenção dessa harmonia, a Embrapa Amapá desenvolveu no período de 2008/2010, processos de inovações técnicas e sociais nesse sistema, usando a metodologia de pesquisa participativa, envolvendo 22 comunidades locais e 151 famílias da RESEX Rio Cajarí, RDS Iratapuru e PAE Maracá. Os resultados demonstram a necessidade de investimentos em infraestrutura e capacitação das cooperativas locais, para que de fato assuman as funções de comando e coordenação da modernização dessas relações, dentre outras, influenciando na harmonização desse tipo de extrativismo com as agriculturas, contribuindo assim com a melhoria na qualidade de vida associada com a preservação ambiental de comunidades locais do Sul do Amapá.

Digital signal processing and artificial intelligence for the automated classification of food allergy

As a by-product of the ‘information revolution’ which is currently unfolding, lifetimes of man (and indeed computer) hours are being allocated for the automated and intelligent interpretation of data. This is particularly true in medical and clinical settings, where research into machine-assisted diagnosis of physiological conditions gains momentum daily. Of the conditions which have been addressed, however, automated classification of allergy has not been investigated, even though the numbers of allergic persons are rising, and undiagnosed allergies are most likely to elicit fatal consequences. On the basis of the observations of allergists who conduct oral food challenges (OFCs), activity-based analyses of allergy tests were performed. Algorithms were investigated and validated by a pilot study which verified that accelerometer-based inquiry of human movements is particularly well-suited for objective appraisal of activity. However, when these analyses were applied to OFCs, accelerometer-based investigations were found to provide very poor separation between allergic and non-allergic persons, and it was concluded that the avenues explored in this thesis are inadequate for the classification of allergy. Heart rate variability (HRV) analysis is known to provide very significant diagnostic information for many conditions. Owing to this, electrocardiograms (ECGs) were recorded during OFCs for the purpose of assessing the effect that allergy induces on HRV features. It was found that with appropriate analysis, excellent separation between allergic and nonallergic subjects can be obtained. These results were, however, obtained with manual QRS annotations, and these are not a viable methodology for real-time diagnostic applications. Even so, this was the first work which has categorically correlated changes in HRV features to the onset of allergic events, and manual annotations yield undeniable affirmation of this. Fostered by the successful results which were obtained with manual classifications, automatic QRS detection algorithms were investigated to facilitate the fully automated classification of allergy. The results which were obtained by this process are very promising. Most importantly, the work that is presented in this thesis did not obtain any false positive classifications. This is a most desirable result for OFC classification, as it allows complete confidence to be attributed to classifications of allergy. Furthermore, these results could be particularly advantageous in clinical settings, as machine-based classification can detect the onset of allergy which can allow for early termination of OFCs. Consequently, machine-based monitoring of OFCs has in this work been shown to possess the capacity to significantly and safely advance the current state of clinical art of allergy diagnosis

Absorption of isoflavones in humans: effects of food matrix and processing

If soy isoflavones are to be effective in preventing or treating a range of diseases, they must be bioavailable, and thus understanding factors which may alter their bioavailability needs to be elucidated. However, to date there is little information on whether the pharmacokinetic profile following ingestion of a defined dose is influenced by the food matrix in which the isoflavone is given or by the processing method used. Three different foods (cookies, chocolate bars and juice) were prepared, and their isoflavone contents were determined. We compared the urinary and serum concentrations of daidzein, genistein and equol following the consumption of three different foods, each of which contained 50 mg of isoflavones. After the technological processing of the different test foods, differences in aglycone levels were observed. The plasma levels of the isoflavone precursor daidzein were not altered by food matrix. Urinary daidzein recovery was similar for all three foods ingested with total urinary output of 33-34% of ingested dose. Peak genistein concentrations were attained in serum earlier following consumption of a liquid matrix rather than a solid matrix, although there was a lower total urinary recovery of genistein following ingestion of juice than that of the two other foods. (c) 2006 Elsevier Inc. All rights reserved.

Increased neural processing of rewarding and aversive food stimuli in recovered anorexia nervosa

Background Recent evidence has shown that individuals with acute anorexia nervosa and those recovered have aberrant physiological responses to rewarding stimuli. We hypothesized that women recovered from anorexia nervosa would show aberrant neural responses to both rewarding and aversive disorder-relevant stimuli. Methods Using functional magnetic resonance imaging (fMRI), the neural response to the sight and flavor of chocolate, and their combination, in 15 women recovered from restricting-type anorexia nervosa and 16 healthy control subjects matched for age and body mass index was investigated. The neural response to a control aversive condition, consisting of the sight of moldy strawberries and a corresponding unpleasant taste, was also measured. Participants simultaneously recorded subjective ratings of “pleasantness,” “intensity,” and “wanting.” Results Despite no differences between the groups in subjective ratings, individuals recovered from anorexia nervosa showed increased neural response to the pleasant chocolate taste in the ventral striatum and pleasant chocolate sight in the occipital cortex. The recovered participants also showed increased neural response to the aversive strawberry taste in the insula and putamen and to the aversive strawberry sight in the anterior cingulate cortex and caudate. Conclusions Individuals recovered from anorexia nervosa have increased neural responses to both rewarding and aversive food stimuli. These findings suggest that even after recovery, women with anorexia nervosa have increased salience attribution to food stimuli. These results aid our neurobiological understanding and support the view that the neural response to reward may constitute a neural biomarker for anorexia nervosa.

Commercial feasibility of recovering tomato processing residuals for food use /

Mode of access: Internet.

Food preparation and processing equipment.

"Catalog no. 160."

Drugs--current good manufacturing practice in manufacture, processing, packing, or holding. : regulations under the Federal Food, Drug, and Cosmetic Act, Part 133, Title 21, Code of Federal Regulations. Part 191, Hazardous substances.

Mode of access: Internet.