Techniques in food quality and safety
Dr Sony I S
With regards,
Dr.R.Mahendran PhD, Microbiology
The need for enhancing microbial safety and quality of foods without compromising the nutritional, functional, and sensory characteristics has created an increasing interest across the globe in innovative technologies for food preservation.
Emerging food processing technologies such as,
1.physical,
2.chemical,
3. biological methods,
have been advanced by the food industry and academia during the last few decades. This is in an attempt to meet the need of producing safe foods of high quality. These emerging technologies could significantly contribute to the production of microbiologically safe foods with high quality. Moreover, the production will be of shorter processing time, reduced operational cost, and environmental friendship compared to the conventional food processing technologies, which will eventually benefit the food industry.
However, each emerging technology has its own limitation. Therefore, future research should be conducted in order to apply these technologies at a commercial level. With this background, many researchers have worked toward the development and optimization of several emerging food processing technologies.
Examples: 1
Some importers of marine products have practiced the fraud of artificially injecting water into Octopus minor for the purpose of increasing their weights prior to the freezing process. These rampant practices have recently become a serious social issue, and they threaten public health. Lee et al. developed a nondestructive method for verifying adulterated Octopus minor through measuring dielectric properties by using the coaxial probe method. The dielectric loss factor (ε″) values of the adulterated octopuses were much lower than normal octopuses. The ε″ values from the normal frozen octopus were significantly different from the adulterated and imported frozen octopuses. Additionally, the ε″ values from the adulterated frozen octopus group, whose weight gain rate was less than 20%, were significantly different from other adulterated octopus groups with a higher weight gain rate than 20%. The ε″ values from the adulterated frozen octopus groups with a range of weight gain rate between 20% and 30% were quite similar to the imported frozen octopuses. Therefore, it was found that the measurement of the ε″ values from an Octopus minor has a great possibility to distinguish between normal frozen octopuses and artificially water-injected frozen octopuses.
Examples: 2
Mineral oil hydrocarbon (MOH) contamination in food has become a major concern in the past decade. This is after it was brought to light that the substances might potentially be harmful to human health. Ethylene vinyl alcohol copolymer (EVOH) is a key material of interest as a functional barrier against substances migrating from recycled paperboard. This is due to its outstanding barrier properties. Maes et al. reported that all films containing 3 or 5 µm EVOH were found to be good barriers, showing no breakthrough values over 1% of the initial concentration found in the paperboard. Moreover, they could easily compete with monolayer polyethylene terephthalate (PET, 12 µm). The multilayer with 3 µm polyamide 6/6.6 copolymer (PA 6/6.6) showed higher breakthrough values for both the 4-methylbenzophenone (MBP) and di-n-propyl phthalate (DPP) than the other materials, however, below the 1% threshold value. However, anthracene (ANT) showed substantial breakthrough values of about 2%, indicating that PA 6/6.6 might not offer enough protection against low-weight mineral oil aromatic hydrocarbon (MOAH) components.
I hope this might have help you to get your answers.
thank you with regards,
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Thanks With regards,
Dr. R.Mahendran MSc,MBA,PhD.
Mobile: +971 501574785 (Dubai)
WhatsApp: +971 501574785 (Dubai)