Food Processing

Consumers around the globe are now more aware of the relation between nutrition and good health. This has led to a number of scientific studies identifying food and food components that have specific health benefits. Functional foods are defined as foods that, in addition to nutrients, supply the organism with components that contribute to the cure of diseases, or to reduce the risk of developing them. One of the first countries in the world to recognize the concept of functional foods was Japan. The Japanese government defines FOSHU (Foods for Specific Health Use) as Foods which are expected to have certain health benefits, and have been
licensed to bear a label in the product claiming the health effect (Sanders, 1998).
The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of
the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the
consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The term probiotic, from Greek “for life,” was used for the first time by Lilly
and Stillwell (1965) to define substances produced by microorganisms which would
enlarge the growth phase of other microorganisms. Later, Parker (1974, pp. 366)
changed this definition to “organisms and substances that contribute to intestinal balance.”
Fuller (1989, pp. 366) eliminated the concept of substances from the definition
of probiotics, and substituted it for “live microbial feed supplements which beneficially
affect the host animal by improving its intestinal microbial balance.” This definition
was later extended to include a viable mono or mixed culture of bacteria that
will beneficially affect the host when applied to human or animals by improving the
properties of the indigenous microflora. Contrarily, Salminen et al. (1999, pp. 109)
stated that there are documented health effects of nonviable probiotics and even the
cell wall components on some probiotic microbes. This led to the establishment of
the following definition: “Probiotics are microbial cell preparations or components of
microbial cells that have a beneficial effect on the health and well-being of the host.”
This definition introduces a second novelty with respect to the one proposed by Fuller,
and it is the beneficial effect of probiotics on human health in general rather than
specifically on intestinal health. The most accepted definition nowadays is that given
by the World Health Organization as “live microorganisms that, when administered
in adequate amounts confer a health benefit to the host” (Araya et al., 2002, pp. 8).
Prebiotics have been defined as nondigestible food ingredients beneficially affecting
the host by selectively stimulating the growth and/or activity of a limited number
of bacteria in the colon and thus improving the host health (Gibson et al., 2004b).
Probiotics and prebiotics can be combined in symbiotic preparations (symbiotics).
These mixtures beneficially affect the host in different ways. For instance, by improving
the survival and implantation of live microbial dietary supplements in the GIT;
by selectively stimulating the growth and/or by activating the metabolism of one or a
limited number of health-promoting bacteria, and thus improving the host well-being
(Hamilton-Miller, 2003).

Which heat process value F should a particular food receive to make it safe and shelf stable?
* Section 1 lists reported sterilization values F0 = F zero (reference temperature 121.1 oC; z = 10 oC) for commercial food preservation processes of all types of food products, for several package sizes and types.
* Section2 contains reported pasteurization values F, or P, of a great variety of foods. The required storage conditions of the pasteurized foods, either at ambient temperature, or refrigerated (4 - 7 °C), are indicated.
* Section 3 shows a decision scheme: should a particular food be pasteurized or sterilized? This depends on the intended storage temperature (refrigerated or ambient) after heating, the required shelf life (7 days to 4 years), the food pH (high acid, acid, or low acid), the food water activity aW, and on the presence of preservatives such as nitrite (E250) mixed with salt NaCl, or nisin.
* In Section 4, two worked examples are presented on how to use an F value when calculating the actual sterilization time Pt:
- C.R. Stumbo’s (1973) calculation method has been manually applied, verified by computer program STUMBO.exe, to find the sterilization time and the thiamine retention of bottled liquid milk in a rotating steam retort;
- O.T. Pham’s (1987; 1990) formula method,  incorporated in Excel program “Heat Process calculations according to Pham.xls”, has been used  to find the sterilization time and the nutrient retention of canned carrot purée in a still steam retort.
* The worked example in Section 5 illustrates the use of the pasteurization value F of apple juice, in calculating the required (average) residence time in the holding tube of a heat exchanger. The Excel program Build-Heat-Exchanger.xls next calculates the juice’s spoilage rate by a mold, a yeast and an enzyme, and the nutrient retention of vitamins C and folic acid in the pasteurized juice.
* Section 6 explains how F values can be calculated when a microbial analysis of the food is available. The actual pasteurization or sterilization time calculations should be based on all micro-organisms of concern present, and rather NOT on the highest F value only!
An example calculation shows that the required F value for a food, to be sold in a moderate climate country, usually differs considerably from the F, required  for the same food, to be sold in tropical areas.

Excel spreadsheet Settling Velocity.xls (2.1) calculates the terminal settling velocity of single spherical particles and of single natural sediment particles, in liquids and gases. It also predicts the hindered settling velocity of concentrated suspensions, by using Richardson & Zaki’s Law.
Guo (2002), Song Zhiyao et al. (2008), and Cheng (2009) combined the 3 “classical” settling velocity equations on laminar flow (Stokes’ Law), intermediate flow, and turbulent flow (Newton’s Law) each to only one relatively simple “new” settling velocity equation, used in this spreadsheet.
Calculations by these new settling laws are compared and contrasted with the sometimes tedious
classical calculations, and validated by graphical and manual sedimentation calculations.
13 worked examples illustrate how to use this spreadsheet, and how do manual calculations.

... and Food Processes Jason Matthews1, Richard McIntosh2 and Glen Mullineux3 ... 1 Dr. Jason Matthews is a senior researcher at the Innovative Design and Manufacturing Re-search Centre in the University of Bath's Department of Mechanical Engineering. ...

Present study is aimed at encapsulating eight probiotic organism (I1, I2, I3, I4, I5, I6, I7,I8), isolated from millet based fermented drink (koozh), using skim milk. Organisms weregrown in Avin's skim milk (10% w/v) containing 0.5% (w/v) commercially available yeast extract, for 6 hours and freeze-dried at the condenser temperature of -80° C and pressure of
50 mTorr. The obtained probiotic containing skim milk powder was tested for the percentage survivability of organisms after freeze drying, in simulated gastric medium, and simulated intestinal medium. Freeze-dried powder containing I5, I6, I7, and I8 isolates were stored for 1 month at three different temperatures – room temperature, 4°C, and
-20°C and were tested for percentage viability of the organisms at periodic intervals. Molecular characterization of the isolates was done on the basis of 16s rRNA sequence. Freeze dried skim milk containing I2 isolate was incorporated in ice cream and was tested
for cell survivability in the product. The results of the study indicated high tolerance of organisms to low temperature, and gastrointestinal conditions. An average cell number of 109 – 1010 cells/g was obtained in freeze dried probiotic containing skim milk powder. In simulated gastric medium, organism have shown high tolerance till 60 – 90 minutes, and in simulated intestinal medium, high cell survivability was observed till 2 hours of incubation. In case of I2 isolate, high cell viability was observed till 4 hours of incubation in SIF. On the basis of 16s rRNA characterization of isolates, it was found that I2 isolated belongs to Lactobacillus plantarum species and others to Enterococcus species. High probiotic cell number (~108 CFU/g) was found in icecream
incorporated with freeze dried skim milk powder containing I2 isolate.

The story of the development of bacon curing technology merged with the present-day account of friends setting up a bacon plant in Cape Town. I decided to use selected events from the story of our bacon company, re-cast them in the late 1800s and early 1900s and tell the story of the creation of bacon.

The historical setting is the time when modern meat curing was born in Denmark, England, Germany, and the USA. It is also the time when the South African meat industry came of age under the leadership of David de Villiers-Graaff. Besides these, the culture at the Cape, as it is today, was fascinating. Life was vibrant and political currents, foundational to understand present-day South Africa.

Every effort has been made to ensure that all references to people and events from the 1800s, 1900s, and 2000s are actual and historically accurate. Any misrepresentation is my own fault and will be rectified if such errors are pointed out. Please mail me with factual errors at ebenvt@gmail.com

It will be presented to an editor to work through it and guide me to craft it into a more readable format. I am currently re-writing this one last time in its entirety. For the sake of collaboration, I keep other chapters “published.” The input I received thus far has been astounding from people around the world!

Chapter 12.3: Finally, is the last chapter to be written but this can only be done from a very special location in the far western regions of China for reasons which will become obvious as you read the work.  The other chapter still being completed is chapter 16 where I am featuring family photos.

My sincere thanks to each and every one of you!

Eben van Tonder
Cape Town
2016

in this paper we review the current understanding of biological and physiological role of D-α-amino acids and the significance of their presence in foodstuffs. The importance of the 19 L-α-amino acids used as building blocks of proteins it is well-known, but the biological role of their D-enantiomers in the body has to be further adequately clarified. Today it is well established the presence of D-α-amino acids in microorganisms, plants, lower animals, mammalian and humans. In food products, D-α-amino acids are generated from L-α-amino acids via racemization depending on the processing procedures or the use/presence of microorganisms when fermentation occurs.

During the war the situation of the some ''safety'' places is not exactly ''safe''. Providing people opportunity for producing their own foods is better than sending money or giving them usefulness materials is not exactly helping. However, helping people on their way as supporting them is the best way of helping. In example, If you want to send cheese to them you cannot know if they like that or will not sell it. But if you provide them all equipment of producing cheese, they can produce what they consume in Syria. They can also sell to other families.
Milking and producing milk products are not easy in Syria. The number of the cows, sheep and goat is not enough. There is no big farm. On the other hand, in some of places, families have enough animals compering with other places. But the equipment is not available. In this report, I've found out the animal numbers in Afrin (with sub-districts and villages) and what people consume as milk products (local cheese, yogurt etc.)

Sposoby produkcji jedzenia oraz jego związek z tożsamością mieszkańców Europy stały się u progu XXI wieku przedmiotem licznych dyskusji. Ich skutki dostrzec można w powstających rozwiązaniach prawnych – najlepszy przykład stanowi tu Wspólna Polityka Rolna Unii Europejskiej. Unijne miliony przeznacza się na dofinansowanie europejskiego rolnictwa, które w Polsce wciąż jest jednym z największych i najważniejszych sektorów gospodarki. Oprócz pieniędzy z Brukseli przyszły do nas także systemy jakości żywności. Unijni i krajowi eksperci jasno określili granice „regionalności” i „tradycyjności” produktów. Jednak czy to oni decydują o ich autentyczności?

The paper elaborates the investigation carried out to determine and standardize traditional beverage Jigarthanda, indigenous to the state of Tamil Nadu in India, the beverage hails from Madurai district. The paper discusses about the formulating and selecting ingredient levels of almond gum, basil seeds and sherbet concentration for the preparation of Jigarthanda. The chemical attributes comprise of protein, fat, carbohydrate and ash content analysis. From the results of the study it was apparent that 50% almond gum and 5% basil seed, 25g Ice cream and 10 ml evaporated milk as good combination to combine and process a ready to consume Jigarthanda. Different flavours of sherbet like rose, nannari (Indian sarsaparilla) and pine apple was subjected to different concentration and added to the beverage. The combination of 50% almond gum, 5%basil seeds and 8% syrup showed the better overall acceptability and comestible than others. The beverage contained Protein in the range of 1.64 to 1.75%, Fat was 3.19 to 3.98%, 0.33 to 0.36% Ash, moisture content ranged between 0.83 to 0.84% and carbohydrate was 9.97% to 11.73%.

Yeasts of the Saccharomyces sensu stricto species complex are able to convert sugar into ethanol and CO2 via fermentation. They have been used for thousands years by mankind for fermenting food and beverages. In the Neolithic times, fermentations were probably initiated by naturally occurring yeasts, and it is unknown when humans started to consciously add selected yeast to make beer,

Fresh eggs are natural and inexpensive source of high quality micronutrients. Egg products are used widely by the foodservice industry in a variety of forms with white, yolk and whole liquid. Thermal processing remains the most commonly used method for achieving safe and convenient these food products including eggs. However, the high temperatures cause detrimental effects on nutritional components such as coagulation and also changes in taste and texture. It is necessary for fresh eggs products to reach the final consumer with high quality. Ultrasonication is a one of the fast, versatile, emerging, and promising green technology used in the food industry from last few years with extended the shelf life including egg processing.

Ion exchange, adsorption, and chromatography are examples of separation processes frequently used in today’s biorefineries. The particular tasks for which these technologies can be successfully applied are highly influenced by capital cost and efficiency. There exists a potential for significantly increasing the efficiency of these processes whereas simultaneously decreasing their size and capital cost. This potential for process intensification can be realized with the use of engineered fractal equipment. The cost savings potential and the possibilities for broadening the use of fractal-based separation technologies in future biorefinery concepts is illustrated by examples of full-scale implementation in the sugar and sweetener industries.

Reducing sugar is one of the important ingredients of chocolate flavour precursors. Using invertase during cocoa fermentation is one of the ways for increasing reducing sugar in cocoa bean. During fermentation, sucrose is hydrolysed into glucose and fructose (Misnawi Selamat, Jinap, Saari Nazamid and Bakar Jamilah 2002). This process is catalysed by invertase and other enzymes. Adding invertase (Novozyme) is one of the main ways to increase reducing sugar and flavour quality of dry cocoa beans in Vietnam. Enzyme doses and time of adding enzyme during fermentation were done. Norms of temperature, colour beans (cut test score); pH, TA, and cup testing were collected and evaluated. The results showed that in the same condition experiment, using 60mg/kg fresh cocoa bean enzyme dose was good fermentation, temperature increased faster and higher (49oC), cut test score of 892.5 scores, pH = 5.25, TA = 1.29 mg NaOH 0.1N/g and cup testing were better than others (cocoa flavour: 4.4 scores; fruit flavour: 3.2 scores). In the same condition experiment, invertase adding when fermentation beginning was better than others, temperature increased faster and higher (46.70C), cut test score of 745 scores, pH = 5.13, TA = 1.15mg NaOH 0.1N/g. Cup testing was better than cocoa flavour (3.0 score) and  astringency (3.4 score).

Zveza gospodinj je od 1932 do 1942 izdajala revijo Gospodinja. Pomemben del
vsebine so bili različni članki o zdravi prehrani, pravilni pripravi hrane in njeni
hrambi. Bralcem so svetovali z jedilniki in recepti in opozarjali na prednosti
uporabe elektrike in plina v kuhinji. Svoje mesto so našli tako običajni, kot tudi
bogatejši  in  praznični  jedilniki,  in  tudi  vegetarijanski.  Nekateri  jedilniki  so
opremljeni tudi s komentarji o primernosti za posamezne poklicne in starostne
skupine prebivalstva.

There is an increasing public awareness of the health, environment and safety
hazards associated with the use of organic solvents in food processing and the possible
solvent contamination of the final products. The high cost of organic solvents and the
increasingly stringent environmental regulations together with the new requirements of the medical and food industries for ultra-pure and high added value products have pointed out the need for the development of new and clean technologies for the processing of food products. Supercritical fluid extraction using carbon dioxide as a solvent has provided an excellent alternative to the use of chemical solvents. Over the past three decades, supercritical CO2 has been used for the extraction and isolation of valuable compounds from natural products

Throughout the years the food we eat has changed more and more, one reason for that would be technology. Technology over the past years has changed drastically and has changed the things around it/us. It has made it much simpler for people in our generation to cook and eat at home, as well as making sure that people understand how cooking at home will help decrease the amount of food that is being wasted and thrown away everyday because of people letting their food go bad or not wanting it anymore that they throw it away. While some people believe that technology has destroyed the true art of cooking, it is clear that technology has improved fresh food finds, more convenient to cook at home and reduce food waste.