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Relating the stickiness property of foods undergoing drying and dried products to their surface energetics

Stickiness is a common problem encountered in food handling and processing, and also during consumption. Stickiness is observed as adhesion of the food to processing equipment surfaces or cohesion within the food particulate or mass. An important operation where this undesirable behavior of food is manifested is drying. This occurs particularly during drying of high-sugar and high-fat foods. To date, the stickiness of foods during drying or dried powder has been investigated in relation to their viscous and glass transition properties. The importance of contact surface energy of the equipment has been ignored in many analyses, despite the fact that some drying operations have reported using low-energy contact surfaces in drying equipment to avoid the problems caused by stickiness. This review discusses the fundamentals of adhesion and cohesion mechanisms and relates these phenomena to drying and dried products.

The Use of Thermal Capacity in Measuring the Effectiveness of Meals on Wheels Transport Containers

The Meals on Wheels (MOW) program is designed to help combat hunger in persons needing assistance. MOW has a duty not only to provide food but also to ensure that it reaches eligible clients safely. Given the population that MOW serves, transporting food safely takes on increased importance. This experiment focused on the major food safety issue of maintaining temperature integrity through the use of transport containers. For containers that did not contain electric heating elements, several factors influenced how fast the food temperature fell. Those factors included the U-value and size of the container as well as how many meals were in the container. As predicted, the smaller the U-value, the longer it took the temperature to fall. Larger containers did better at maintaining food temperatures, provided they were fully loaded. In general, fully loaded small and medium containers were better at maintaining food temperatures than larger containers loaded with the same number of meals.

Haptophyta

Haptophyta are predominantly planktonic and phototrophic organisms that have their main distribution in marine environments worldwide. They are a major component of the microbial ecosystem, some form massive blooms and some are toxic. Haptophytes are significant players in the global carbonate cycle through photosynthesis and calcification. They are characterized by the haptonema, a third appendage used for attachment and food handling, two similar flagella, two golden-brown chloroplasts, and organic body scales that serve in species identification. Coccolithophores have calcified scales termed coccoliths. Phylogenetically Haptophyta form a well-defined group and are divided into two classes Pavlovophyceae and Coccolithophyceae (Prymnesiophyceae). Currently, about 330 species are described. Environmental DNA sequencing shows high haptophyte diversity in the marine pico- and nanoplankton, of which many likely represent novel species and lineages. Haptophyte diversity is believed to have peaked in the past and their presence is documented in the fossil record back to the Triassic, approximately 225 million years ago. Some biomolecules of haptophyte origin are extraordinarily resistant to decay and are thus used by geologists as sedimentary proxies of past climatic conditions.

Haptophyta

Haptophyta are predominantly planktonic and phototrophic organisms that have their main distribution in marine environments worldwide. They are a major component of the microbial ecosystem, some form massive blooms and some are toxic. Haptophytes are significant players in the global carbonate cycle through photosynthesis and calcification. They are characterized by the haptonema, a third appendage used for attachment and food handling, two similar flagella, two golden-brown chloroplasts, and organic body scales that serve in species identification. Coccolithophores have calcified scales termed coccoliths. Phylogenetically Haptophyta form a well-defined group and are divided into two classes Pavlovophyceae and Coccolithophyceae (Prymnesiophyceae). Currently, about 330 species are described. Environmental DNA sequencing shows high haptophyte diversity in the marine pico- and nanoplankton, of which many likely represent novel species and lineages. Haptophyte diversity is believed to have peaked in the past and their presence is documented in the fossil record back to the Triassic, approximately 225 million years ago. Some biomolecules of haptophyte origin are extraordinarily resistant to decay and are thus used by geologists as sedimentary proxies of past climatic conditions.

Establecimientos de Venta de Alimentos al Menudeo: Liste al Gerente de Protección de Alimentos Certificado

This fact sheet, printed in Spanish, cites SC Regulation 61-25 and lists accredited training programs for the Food Protection Manager Certification Program.

Proper holding temperatures

Proper holding temperatures will ensure that Time/Temperature Control for Safety foods are not in the temperature danger zone (between 45°F and 130°F) while food items are held for further preparation and/or consumption. Hot foods must be maintained at or above 130°F. Cold foods must be maintained at or below 45°F. It also contains a holding temperature log template for use in restaurants.

Las temperaturas adecuadas de conservación

Proper holding temperatures will ensure that Time/Temperature Control for Safety foods are not in the temperature danger zone (between 45°F and 130°F) while food items are held for further preparation and/or consumption. Hot foods must be maintained at or above 130°F. Cold foods must be maintained at or below 45°F. It also contains a holding temperature log template for use in restaurants.

Iowa City: Apartment & Condominium Recycling, January 30, 2015

The city of Iowa city is continually working to improve the community's recycling services and options. The city services about 15,000 households, single family home and multifamily homes with four units or fewer with curbside pick ups of refuse, dual-stream recycling and yard waste as well as electronics and bulky waste by appointment.

Performing a Waste Sort, January 2012

A waste sort is a process of hand-sorting onsite waste in order to quantify the amount and type of solid waste generated by businesses, organizations and municipalities to determine how much waste is ultimately ending up in the landfill. Data from waste sort events assists in identifying current waste practices and the feasibility of implementing commodity specific waste reduction, recycling and education programs.

The effect of post harvest handling on selected native food plants

A commercial issue currently facing native plant food producers and food processors, and identified by the industry itself, is that of delivering quality products consistently and at reasonable cost to end users based on a sound food technology and nutrition platform. A literature survey carried out in July 2001 by the DPI&F’s Centre for Food Technology, Brisbane in collaboration with the University of Queensland to collect the latest information at that time on the functional food market as it pertained to native food plants, indicated that little or no work had been published on this topic. This project addresses two key RIRDC sub program strategies: to identify and evaluate processes or products with prospects of commercial viability and to assist in the development of integrated production, harvesting, processing and marketing systems. This project proposal also reflects a key RIRDC R&D issue for 2002-2003; that of linking with prospective members of the value chain. The purpose of this project was to obtain chemical data on the post harvest stability of functional nutritional components (bio actives) in commercially available, hand harvested bush tomato and Kakadu plum. The project concentrated on evaluating bioactive stability as a measure of ingredient quality.

Handling of Two Tropical Australian Sharks to Improve Quality and to Identify the Cause of Tough Texture

Sharks caught in tropical Australian waters occasionally exhibit tough texture. Two species of Carcharinid shark, originally known as the sorrah shark (Carcharinus sorrah) and the black spot shark (Carcharinus tilstoni), compose the majority of the catch. Experiments were conducted to identify the cause of tough texture and to improve the overall quality of the catch. The possibility that a cold shock reaction may occur was investigated by observing the contraction of fillets under a range of temperature conditions before freezing. The effect of on-board handling practices were evaluated using frozen shark fillets, which had been stored prior to freezing in refrigerated seawater at different rigor stages, temperatures and times as trunks. Fillets were analyzed for nucleotides, lactate, thaw pH, sarcomere length and raw and cooked shear force values. The existence of thaw rigor was also investigated. There was little difference in the texture between the individual strips of a fillet exposed to different temperatures but there were significant differences between individual sharks. A cold shock reaction could not be demonstrated in these species. The main influences on texture were of biological origin. The species, sex and size were found to have significant links with texture of fillets. The quality of the fillets deteriorated quicker during the warmer season and were at their worst if the trunks were kept on deck till post-rigor or held in 15 degree C refrigerated seawater before freezing