Outline of projects to determine the feasibility of radiation preservation of marine products /

"Report no. 9183"--Cover.

Radiation preservation of selected fruits and vegetables : an analysis of R & D programming and market factors /

Stanford Research Institute conducted this study to provide information to assist the Atomic Energy Commission in preparing a research and development program leading to the commercial application of radiation pasteurization for selected fruits and vegetables. Under the Quartermaster Corps' extensive program of research on irradiated foods, the five fruits and vegetables (strawberries, peaches, citrus fruits, grapes and tomatoes) of interest to the AEC have been irradiated experimentally. Results are inconclusive, but there are indications of both shelf-life extension and unfavorable radiation effects observed at dose levels below 500,000 rads.

Commercial studies on radiation preservation of fish and shell-fish in Canada

The author describes work being undertaken at the Fisheries Research Board of Canada's Laboratory at Halifax (Nova Scotia). These studies relate particularly to the irradiation of fish and shellfish for storage, and bacterial analysis of irradiated products.

Survey of packaging requirements for radiation pasteurized foods /

"Prepared for the Division of Isotopes Development, United States Atomic Energy Commission."--Cover.

Pasteurization of Apple Cider with UV Irradiation

In a period of increasing concern about food safety, food poisoning outbreaks where unpasterurized apple cider or apple juice was found contaminated with Escherichia coli 0157:H7 reinforces the need for using the best technologies in apple cider production. Most apple cider is sold as an unpasteurized raw product. Because of their acidity, it was believed that juice products do not usually contain microorganisms such as E. coli 0157:H7, Salmonella, and Crytosporidium. Yet all of these foodborne pathogens are capable of being transmitted in unpasteurized juices. It is known that these pathogens can survive for several weeks in a variety of acidic juices. Although heat pasteurization is probably the best method to eliminate these pathogens, it is not the most desirable method as it changes sensory properties and also is very costly for small to mid-sized apple cider processors. Pasteurization of apple cider with Ultraviolet Irradiation (UV) is a potential alternative to heat pasteurization. Germicidal W irradiation is effective in inactivating microorganisms without producing undesirable by-products and changing sensory properties. Unpasteurized raw apple cider from a small local processor was purchased for this study. The effects of physical parameters, exposure time and dosage on the W treatment efficacy were examined as well as the effects of the UV light on apple cider quality. W light with principal energy at a wavelength of 254.7 nm, was effective in reducing bacteria (E .coli, ATCC 25922) inoculated apple cider. The W dosage absorbed by the apple cider was mathematically calculated. A radiation dose of 8,777 μW-s/cm2 reduced bacteria an average of 2.20 logs and in multiple passes, the FDA mandated 5-log reduction was achieved. Sensory analysis showed there was no significant difference between the W treated and non-treated cider. Experiments with W treated apple cider indicated a significant (p < 0.01) extension of product shelf life through inhibition of yeast and mold growth. The extension of the researched performed is applicable to other fruit juice processing operations.

The story of food preservation

"Teacher's guide: units on 'The story of food preservation'", by E.M. Tripato [and others]: 16 p. at end.

A system of uniform and common international regulations for the protections and preservation of the food fishes in international boundary waters of the United States and Canada /

Caption title.

Multiphysics modelling of convective drying of food materials

Currently, 1.3 billion tonnes of food is lost annually due to lack of proper processing and preservation method. Drying is one of the easiest and oldest methods of food processing which can contribute to reduce that huge losses, combat hunger and promote food security. Drying increase shelf life, reduce weight and volume of food thus minimize packing, storage, and transportation cost and enable storage of food under ambient environment. However, drying is a complex process which involves combination of heat and mass transfer and physical property change and shrinkage of the food material. Modelling of this process is essential to optimize the drying kinetics and improve energy efficiency of the process. Since material properties varies with moisture content, the models should not consider constant materials properties, constant diffusion .The objective of this paper is to develop a multiphysics based mathematical model to simulate coupled heat and mass transfer during convective drying of fruit considering variable material properties. This model can be used predict the temperature and moisture distribution inside the food during drying. Effect of different drying air temperature and drying air velocity on drying kinetics has been demonstrated. The governing equations of heat and mass transfer were solved with Comsol Multiphysics 4.3.

Preservation of fresh coconut gratings by hurdle technique

Hurdle technology employs the intelligent combination of different preservation factors to achieve mild but reliable preservation effects. Fresh coconut gratings treated with different combinations of hurdles such as acidulants, humectants, preservatives, antioxidants, a mild heat treatment and packaging were evaluated for changes in physicochemical and sensory properties. It is possible to preserve the grating for four weeks in laminated polythene packages at 5 degrees C in combination with 3% sodium chloride, 0.3% citric acid, 0.009% sodium citrate, 0.02% butylated hydroxyanisole.

Are vitamins A and D important in the development of food allergy and how are they best measured?

Food allergy has a dramatic impact on a child's (and their family's) quality of life and places a major financial burden on the community. It has been hypothesized that the increase in food allergy may relate to the concordant rise in prevalence of vitamin D insufficiency. More recently a second hypothesis has implicated vitamin A sufficiency in the development of immune tolerance. Together, these hypotheses have prompted investigation into the circulating levels of vitamins A and D in relation to food allergy prevalence. This review aims to examine the relationship between vitamins A and D and food allergy. The first part of this review presents the available epidemiological data which proposes a dramatic increase of food allergy and related anaphylaxis during the last two decades. There is some indirect evidence that variation in food allergy prevalence within countries might be linked with ambient ultra violet radiation exposure and thus potentially with vitamin D levels. Only a few studies to date have directly examined the relationship between measured serum vitamin D levels and either food sensitization or allergy. The significance of vitamin A in food allergy prevalence is only provided through a hypothetical association due to its role in the immune system. The second part of this review discusses the relevant aspects of the analytical methods to assess vitamin A and D levels in children. The primary methods utilized relate to measuring the main circulating forms of vitamins A and D in blood i.e. retinol and 25-hydroxy-vitamin-D3 respectively. Chromatographic separation coupled with mass spectrometric detection is considered the gold standard method for both vitamins. These analytical methods should be fully validated for the use in pediatric populations to ensure they are fit for their clinical purpose.

Scintigraphic validation of AC Biosusceptometry to study the gastric motor activity and the intragastric distribution of food in humans

Abnormal intragastric distribution of food (IDF) and a phasic contractility in the proximal stomach have been related to dyspeptic symptoms. Thus, the behaviour of the stomach and the proximal region, in particular, continues to attract attention and demand for reliable and comfortable techniques. The aims of this study were to employ AC Biosus-ceptometry (ACB) and scintigraphy to evaluate IDF and gastric motor activity in humans. Fifteen healthy volunteers ingested 60 mL of yogurt containing 2 mCi of Tc-99m and 4 g of ferrite. Each volunteer had gastric motility and IDF evaluated twice on separate days; on one occasion by ACB and another by scintigraphy. Digital signal processing was performed in MatLab (Mathworks Inc., Natick, MA, USA). Results were expressed as mean +/- SD. Similar results of distal accumulation time (P < 0.001) were obtained for scintigraphy (6.93 +/- 3.25 min) and for ACB (7.04 +/- 3.65 min). Fast Fourier Transform revealed two dominant frequencies (P > 0.9). Besides the well-know frequency of 3 cpm, our results showed identical frequencies in proximal stomach recordings (P < 0.001) for scintigraphic (1.01 +/- 0.01 cpm) and ACB (0.98 +/- 0.06 cpm). In summary, our data showed that scintigraphy and ACB are promising techniques to evaluate several aspects of gastric motility. Moreover, ACB is non-invasive, radiation-free and deserves the same importance as conventional methods for this kind of analysis.

The effect of irradiation in the preservation of pink pepper (Schinus terebinthifolius Raddi)

Pink peppers, also known as "pimenta-rosa" and "poivre rose", are the fruit of Schinus terebinthifolius Raddi, a species of pepper cultivated in Brazil, and have great potential for the exploration of uses. In efforts to lengthen the shelf life of this pepper, the purpose of this study was to evaluate the effect of different doses of radiation on its physical composition and color. The pink pepper samples were irradiated with doses of 0, 0.2, 0.4, 0.8 and 1.6 kGy, and the moisture, ash and lipid contents, pH and color were analyzed. The moisture content, lipid content and pH analysis indicated effects due to the irradiation (p > 0.05) in which the higher doses resulted in decreases in the attribute. In contrast, there were no significant differences for the ash analysis (p < 0.05) among the studied doses. The color of the pink peppers were affected by the irradiation: the parameters a* and b* were the most affected by the intermediate doses (0.2 and 0.8 kGy), which induced their elevation, enhancing the reddish and yellowish colors. Based on the presented data, irradiation is as an alternative preservation process for pink peppers. (C) 2012 Published by Elsevier Ltd.

The manufacture of preserved foods and sweetmeats; a handbook of all the processes for the preservation of flesh, fruit, and vegetables, and for the preparation of dried fruit, dried vegetables, marmalades, fruit-syrups, and fermented beverages, and of all kinds of candies, candied fruit, sweetmeats, rocks, drops, dragées, pralines, etc.,

Mode of access: Internet.