bluuebunny/crossref_metadata_2025_split huggingface dataset:
PACKAGING EVALUATION FOR HIGH‐PRESSURE HIGH‐TEMPERATURE STERILIZATION OF SHELF‐STABLE FOODS
Authors: KOUTCHMA TATIANA , SONG YOONSEOK , SETIKAITE ILONA , JULIANO PABLO , BARBOSA‐CÁNOVAS GUSTAVO V. , DUNNE C. PATRICK , PATAZCA EDUARDO 
Published: September 2009

ABSTRACT The integrity of flexible packages during high‐pressure (HP) sterilization is of critical importance to the safety and shelf life of food products. For HP‐sterilization, packaged products need to be preheated to a target temperature before HP processing. Preheating efficiency can be affected by the packaging material utilized. The objectives were to quantify the impact of packaging materials on the rate of heat penetration into foods during preheating, and to evaluate the effects of preheating and HP processing (at 688 MPa and 121C) on package integrity, oxygen permeability and mechanicalproperties for commercially available packaging materials. Commercial scrambled egg patties were vacuum‐sealed in pouches. Four plastic‐laminated materials (nylon/coextruded ethylene‐vinyl alcohol, nylon/polypropylene [PP], polyethylene terephthalate [PET]/aluminum oxide/casted PP [CPP] and PET/polyethylene) and two aluminum foil‐laminated pouches (PET/aluminum [Al]/CPP and nylon/Al/PP) were tested. Selected packaging materials also were evaluated after thermal retort (TR) treatment and HP low temperature processing. The results demonstrated that foil‐laminated materials provided shorter preheating time than thinner polymeric materials. HP treatment at high temperatures (HP‐HT) increased seal strength of foil‐laminated pouches. However, the HP‐HT process did not significantly contribute to changes in seal strength of plastic‐laminated pouches. It was found that the HP‐HT process altered the oxygen barrier of the composite packaging materials. However, the increase in permeability observed during the HP‐HT process was attributed to thermal damage occurring during preheating. TR processing increased oxygen permeability to a higher extent than HP‐HT processing. It was concluded that the selected packaging materials could provide the required oxygen barrier for HP‐HT treated shelf‐stable foods. PRACTICAL APPLICATIONSResearch reporting the effects of high‐pressure/high‐temperature (HP‐HT) processing on packaging materials is limited. The results of this study demonstrated that foil‐laminated materials provided shorter preheating time prior to HP‐HT treatment than thinner polymeric materials. In addition, it was shown that foil‐laminated packages are a viable option for packaging materials for use in HP‐HT processing of shelf‐stable low‐acid food (LAF) products in terms of their overall appearance, seal strength and oxygen permeability rate. Among plastic pouches, HP‐HT treatment showed the lowest impact on EVOH packages. This study is useful for not only researchers who are working in the area of HP processing of shelf stable LAF, but also in research and development of HP treatment of extended shelf life foods. The results may be successfully used in the design and performance evaluation of new laminated packaging materials suitable for HP treatments at high and moderate temperatures.
KINETIC DRYING EXPERIMENTAL DATA AND MATHEMATICAL MODEL FOR SWEET CHERRIES (PRUNUS AVIUM)
Authors: MABELLINI ALEJANDRA , VULLIOUD MABEL BEATRIZ , MÁRQUEZ CARLOS ALBERTO , MICHELIS ANTONIO DE 
Published: September 2009

ABSTRACT Models for food particle and dryer design should be as simple as possible. A dryer can be visualized as formed by a number of thin layer beds, ideally one particle deep. Therefore, thin‐layer dehydration studies are an essential step to developing methods for industrial equipment design. In this work, drying curves were experimentally determined for sweet cherry fruits, using air temperatures of 50, 60, 70 and 80C; air relative humidities of 5 and 50%; and air velocities of 1, 2, 3 and 5 m/s. A short time analytic predictive model for diffusion inside solids, fast to run on the computer, was selected to interpret the data with satisfactory accuracy. By this fitting procedure, diffusion coefficients of water in sweet cherries were determined to vary between 6.814 × 10−11(50C) and 3.474 × 10−10(80C) m2/s. The relationship of diffusivities with temperature was accounted for by using an Arrhenius‐type equation.PRACTICAL APPLICATIONSThe determination of intrinsic drying properties such as thin layers, which are kinetic parameters, becomes an important issue as far as industrial dryer design is concerned. In thin‐layer‐dryer analyses, the food particle whose transport (drying) properties need to be evaluated is exposed to constant drying air conditions for a given length of time, so all variations occur within the product, and so the drying parameters thus measured can be related to those constant air conditions. The conclusions obtained at the thin‐layer level, which are interesting in themselves as drying information, must be consistent enough to allow their application at the deep‐bed level, for equipment simulation and design. Therefore, thin‐layer dehydration studies are an essential step to developing methods for industrial equipment design.
PERFORMIC ACID AS A POTENTIAL DISINFECTANT AT LOW TEMPERATURE
Authors: HEINONEN‐TANSKI HELVI , MIETTINEN HARRI 
Published: September 2009

ABSTRACT We have tested disinfection effects of performic acid at 2.5C in order to know if this compound could be used in the food industry. Microorganisms tested were Escherichia coli ATCC 13706, E. coli O157 : H7, Salmonella Typhimurium, S. Enteritidis, Campylobacter jejuni and Listeria monocytogenes. The performic acid‐sensitive bacteria were eliminated within 5 min at 3–4 mg/L of performic acid and the most resistant strains at 20 mg/L. There was an initial threshold concentration, where practically no bacterial reduction occurred. This threshold concentration ranged from 1–3 mg/L up to 7 mg/L of performic acid (for E. coli O157 : H7). Above the threshold, a rapid, concentration‐dependent reduction was detected and performic acid could efficiently destroy bacteria spread by fecal bacteria tested. The resistance order from the most performic acid‐sensitive to the most resistant was: Campylobacter = Listeria < E. coli ATCC 13706 < S. Typhimurium < S. Enteritidis  < E. coli O157 : H7.PRACTICAL APPLICATIONSPerformic acid was found to be as an interesting potential disinfectant in industrial processes, such as the meat industry, being effective at low temperature. The compound must be prepared for each day, but if there is an automatic mixer, this is not a problem in the industrial scale since the preparation is an easy mixing of two compounds. There should be more knowledge about its disinfection efficiency in the presence of organic matter, but it is possible to prepare concentrations so strong that total elimination of enteric bacteria could be reached.
PERFORMANCE EVALUATION OF A POWER OPERATED DECORTICATOR FOR PRODUCING WHITE PEPPER FROM BLACK PEPPER
Authors: CHITHRA G. , MATHEW SANTHI MARY , DEEPTHI C. 
Published: September 2009

ABSTRACT A power operated decorticator for producing white pepper from black pepper was tested and its performance evaluated. The major parts were grinding surfaces, feed hopper, cylindrical collecting tray, water distribution assembly, 0.5 hp motor and reduction gear of 5:1 ratio. The decortication of the pepper berries was performed by compressive and shearing forces between the grinding surfaces. The experiments were conducted at different soaking times and speeds using various grinding surfaces. A 2‐factor experiment in Completely Randomized Design with disc speed and soaking time as factors was adopted. The study showed that the disc speed and soaking time have significant influence on decorticating efficiency and mechanical damage. The mechanical damage showed an increasing trend at higher speeds. The quality of white pepper obtained using a grinding stone coupled with polyurethane was superior to that obtained by other surfaces used in the experiment. The decorticating efficiency was found at a maximum (69.52%) at 71 rpm and 17 h soaking period. The capacity of the developed machine was 1.23 kg/h. PRACTICAL APPLICATIONSWhite pepper is the white inner core obtained after removing the outer skin or pericarp of ripe pepper berries. In some countries, white pepper is preferred over black pepper as its color matches with light‐colored food preparations, sauces and soups on which black specks are undesirable and onlya mild flavor is required. It fetches a high value because of charming creamy white color and low microbial load. Because of the growing world demand for white pepper, considerable expansion in the production of white pepper is the need of the hour. So a power‐operated black pepper decorticator for producing white pepper from black pepper was developed, tested and its performance evaluated.
DRYING OF PARSLEY LEAVES IN A SOLAR DRYER AND UNDER OPEN SUN: MODELING, ENERGY AND EXERGY ASPECTS
Authors: AKPINAR E. KAVAK 
Published: September 2009

ABSTRACT In this study, the thin layer drying characteristics in a solar dryer with forced convection and under open sun with natural convection of parsley was investigated, and energy analyses and exergy analyses of the solar drying process of parsley were performed. The drying data were fitted to the 10 different mathematical models. Among the models, the Wang and Singh model for the forced solar drying and the natural open sun drying were found to best explain thin layer‐drying behavior of parsley. Using the first law of thermodynamics, the energy analyses throughout the drying process were estimated. However, exergy analyses during the drying process were determined by applying the second law of thermodynamics. Energy utilization ratio (EUR) values of the drying cabinet varied in the ranges between 8.57–41.56%. The values of exergy inflow and exergy outflow were found to be in the range of 0.263–0.680 kJ/kg and 0.187–0.378 kJ/kg, respectively. The values of exergy loss and exergy efficiency were found to be in the range of 0.0347–0.399 kJ/kg and 35.76–86.79%, respectively. EUR decreased with increasing drying time while exergy efficiency increased. PRACTICAL APPLICATIONSDrying is widely used in a variety of thermal energy applications ranging from food drying to wood drying. Drying can either be done by traditional sun drying or industrially, through the use of solar dryers or hot‐air drying. The solar dryers could be an alternative to the hot‐air drying and open sun drying methods, especially in locations with good sunshine during the harvest season. This study is useful not only for producers of dry parsley, but also for all producers of dry herbs. It may be successfully used in the design, modeling, analysis and performance evaluation of solar and sun drying.
BIOFILM FORMATION UNDER LAMINAR FLOW CONDITIONS OF YEAST ISOLATED FROM AN APPLE JUICE PROCESSING PLANT
Authors: BRUGNONI L.I. , CUBITTO M.A. , LOZANO J.E. 
Published: September 2009

ABSTRACT The attachment of microorganisms to a surface is a critical step of biofilm fouling in food processing equipment. The goal of this research was to determine the potential of four yeast strains isolated from an apple juice processing plant, to initiate biofilm formation on stainless steel surfaces (SSS) both under static and laminar flow conditions. The isolated yeasts were Kluyveromyces marxianus, Candida krusei, Zygosaccharomyces sp. and Rhodotorula mucilaginosa. Micro‐colonies, indicating the starting of biofilm formation, were observed after 16 h. Cell numbers per SSS significantly changed with yeast strain and time. Results seem to indicate that adhesion and colonization of the studied yeast under laminar flow conditions differed from that observed under static conditions. Particularly, when adhesion of K. marxianus, C. krusei and R. mucilaginosa was reduced one log cycle, Zygosaccharomyces sp. increased 0.5 log units as compared with the assays made under static conditions.PRACTICAL APPLICATIONSThe persistence of microorganisms in biofilms is a serious hygienic problem in the food industry. Moreover, the microbial attachment greatly reduces the heat transfer and operating efficiency of the processing equipment. For example, biofilm formation greatly reduces the permeability of filtration membranes. We observed that the yeast strains more frequently isolated from concentrated apple juice processing plants present a rapid capacity of adhesion to stainless steel (the most commonly used surface in food processing plants), after a short time of contact, both under static or laminar flow conditions. The fruit juice industry should be alert to the fast colonization rate of yeast on the surfaces involved in the production processes.
LOW‐COST GREENHOUSE TECHNOLOGY FOR DRYING ONION (ALLIUM CEPA L.) SLICES
Authors: KADAM DATTATREYA M. , NANGARE D.D. , SINGH RAJBIR , KUMAR S. 
Published: September 2009

ABSTRACT The performance of the greenhouse solar heat collector was highly dependent on the solar radiation, ambient temperature and relative humidity. Increase in air temperature inside greenhouse varied from 0.7 to 19.0C, and relative humidity inside greenhouse varied from −16 to 25.7% by air exchange at a flow rate of 6.1 m3/s. The average midday thermal efficiency was around 20.82%. The cured red onion (Allium cepa L.) bulbs were cleaned, outer layer was peeled and trimmed manually, and washed in water to remove dirt and infection. Edible bulb of onion was sliced into 3‐mm thick slices by using manual stainless steel slicer. The onion slices were pretreated with sodium chloride, and potassium metabisulphite, for 5 min in three concentration levels (0.25, 0.50 and 0.75%) and drained onion slices were spread in thin layers in trays before keeping them in greenhouse for drying. Onion slices were dried in 19 sunshine hours. Preservatives used as pretreatment in 3‐mm sliced onion were found to be significantly different (probability, P < 0.05) from each other. It was found that 0.50% potassium metabisulphite was best.PRACTICAL APPLICATIONSAvailability of solar energy is abundant in the Indian subcontinent and drying of agricultural produce using low cost greenhouse is one of the latest developments when crop production is not possible in greenhouse duringsummer season. Low cost greenhouse can be utilized to dry the onion slice asalternative to conventional mechanical dryers. Greenhouse drying can be used for the preparation of shelf‐stable dehydrated onion slices for the purpose of use during off‐season. The quality of dehydrated onions is good and it can be stored for months together. Dried onion slices can be used same as fresh onion after rehydration, apart from this, it can be added directly into soups, etc., before cooking.
PHYSICO‐CHEMICAL AND FUNCTIONAL PROPERTIES OF PROTEINS OF TILAPIA (OREOCHROMIS MOSSAMBICUS)
Authors: MURTHY L.N. , PANDA S.K. , SHAMASUNDAR B.A. 
Published: September 2009

ABSTRACT The properties of total proteins from fresh tilapia (Oreochromis mossambicus) have been assessed. The meat had high moisture (81.34%) and low lipid (<1%) content. The nitrogen solubility index, with water as solvent, showed minimum solubility of 25.52% of total nitrogen at pH 6.0. The solubility profile of total proteins as a function of molar concentration of sodium chloride indicated maximum solubility at 0.8 M and thereafter it decreased. The total proteins comprised three different fractions as revealed by gel filtration profile. The high molecular weight component was more predominant. The sodium dodecyl sulphate polyacrylamide gel electrophoresis pattern revealed multiple bands in the molecular weight range of 205–18 kDa. Higher value of adenosine triphosphatase (ATPase) activity (4.1 µg Pi/mg of protein/min) obtained in the present study may be due to combination of sarcoplasmic and myofibrillar ATPase activity. High modori‐inducing proteases (MIPase) activity at 55C was observed in the muscle extract that might interfere in the gelling ability. The gel‐forming ability of tilapia meat was found to be moderate as indicated by large strain and small strain test.PRACTICAL APPLICATIONSTilapia is one of the growing aquacultured species all over the world. In India, the mossambique Tilapia (Oreochromis mossambicus) was introduced in inland water bodies like reservoirs to boost the production. Because of its prolific breeding habit and occupation of similar trophic niches, this species has overpopulated many bodies of water. Hence, there is growing need to utilize this species for surimi production and, consequently, generate more revenues for the inland fisheries sector. Knowledge of the physicochemical and functional properties of this species would help in understanding its suitability in surimi production. The rheological properties like dynamic viscoelastic behavior, flow profile, Ca‐ATPase activity, and MIPase activity would shed light on the final gel strength of the surimi prepared from this species, and also indicate the guidelines for ameliorating the quality of the gel by addition of different concentrations of cryoprotectants or change of washing cycles.
FIRMNESS CHANGES OF IMPREGNATED WHOLE PEELED PRICKLY PEAR
Authors: VALDEZ‐FRAGOSO AURORA , SOTO‐CABALLERO MAYRA CRISTINA , BLANDA GIAMPAOLO , WELTI‐CHANES JORGE , MÚJICA‐PAZ HUGO 
Published: September 2009

ABSTRACTThe firmness of green prickly pear fruits (Opuntia ficus indica) impregnated with a sucrose isotonic solution (IS) was evaluated. Whole fresh‐peeled prickly pears were processed under different combinations of vacuum pressure (pv), vacuum application time (tv) and relaxation time (tr). Puncture test was applied to impregnated and fresh whole prickly pears. The maximum force (Fmax), average force (Fav) and the work (Wp) required to puncture 3 cm in the fruits were measured. Second order models provided good fits to the experimental data ofFmax(R2 = 0.754),Fav(R2 = 0.788) andWp(R2 = 0.792). Impregnation factorspv,tr,tv–trsignificantly affected firmness parameters (P ≤ 0.05). Firmness parameters of fresh‐peeled prickly pear wereFmax = 10.934 ± 1.571 N,Fav = 2.152 ± 0.270 N andWp = 5.930 × 10−2 ± 0.0054 Nm. Firmness reduction of impregnated fruits was linked to the IS impregnation levels and deformation‐relaxation phenomena.PRACTICAL APPLICATIONSThe aim of this study was to assess the influence of impregnation conditions on firmness of whole peeled prickly pear, as excessive softening is the main factor limiting consumer acceptability. This study helps to identify the better impregnation conditions for maintaining firmness. This information could be useful for the application of vacuum impregnation in the development of fruits and vegetables products, in which the impregnating solution is used as a carrier of active agents. To date, very limited studies have been conducted in whole fruits involving only peeling and impregnation operations.
QUALITATIVE AND QUANTITATIVE EVALUATION OF POMELO MATURITY USING MULTIVARIATE COMBINATION OF CHEMICAL AND PHYSICAL PROPERTIES
Authors: TERDWONGWORAKUL ANUPUN , PUANGSOMBAT ARTHIT , PATHAVEERAT SIWALAK 
Published: September 2009

ABSTRACT The present study reports the use of multivariate data analysis in combining physical and chemical properties for qualitative and quantitative evaluation of pomelo maturity. Pomelos of “Thong Dee” variety were harvested at four stages of maturity: immature, early mature, late mature and over‐mature. The categories of maturity were classified with discriminant analyses on all variables and only nondestructive variables. The accuracy of classification using nondestructive variables (80.0%) was comparable to that using all variables (85.0%). For the estimation of the ratio of soluble solids content to acidity designated as a maturity measure, partial least squares regression models were developed based on either all remaining variables or nondestructive variables. The predictive performances by the two models were not significantly different. The acoustic response characterized by the third resonant frequency was shown to be the most important variable in qualitative and quantitative assessment of pomelo maturity. PRACTICAL APPLICATIONSThe results of the current study present a number of nondestructive parameters that are associated with pomelo maturity. They can be used to develop an on‐line grading machine for pomelos.
Treaty Norms and Climate Change Mitigation
Authors: Moellendorf Darrel 
Published: September 2009

Treaty Norms and Climate Change MitigationDarrel MoellendorfCurrently the international community is discussing the regulatory framework to replace the Kyoto Protocol after 2012. The unveiling of the new framework is scheduled to occur at the December 2009 COP in Copenhagen. The stakes are high, since any treaty will affect the development prospects of per capita poor countries and will determine the climate change–related costs borne by poor people for centuries to come. Failure to arrive at an agreement would have grave effects on the development prospects of poor countries, many of which will experience the most severe effects of climate change. The original UNFCCC treaty recognizes these kinds of concerns and requires that further treaty negotiation pay them heed. Any agreement will be required to conform to UNFCCC norms related to sustainable development and the equitable distribution of responsibilities. In this paper I argue that UNFCCC norms tightly constrain the range of acceptable agreements for the distribution of burdens to mitigate climate change. I conclude that any legitimate treaty must put much heavier mitigation burdens on industrialized developed countries. Of the various proposals that have received international attention, two in particular stand out as possibly satisfying UNFCCC norms regarding the distribution of responsibilities.
Justice and the Convention on Biological Diversity
Authors: Schroeder Doris , Pogge Thomas 
Published: September 2009

Justice and the Convention on Biological DiversityDoris Schroeder and Thomas PoggeBenefit sharing as envisaged by the 1992 Convention on Biological Diversity (CBD) is a relatively new idea in international law. Within the context of non-human biological resources, it aims to guarantee the conservation of biodiversity and its sustainable use by ensuring that its custodians are adequately rewarded for its preservation.Prior to the adoption of the CBD, access to biological resources was frequently regarded as a free-for-all. Bioprospectors were able to take resources out of their natural habitat and develop commercial products without sharing benefits with states or local communities. This paper asks how CBD-style benefit-sharing fits into debates of justice. It is argued that the CBD is an example of a set of social rules designed to increase social utility. It is also argued that a common heritage of humankind principle with inbuilt benefit-sharing mechanisms would be preferable to assigning bureaucratic property rights to non-human biological resources. However, as long as the international economic order is characterized by serious distributive injustices, as reflected in the enormous poverty-related death toll in developing countries, any morally acceptable means toward redressing the balance in favor of the disadvantaged has to be welcomed. By legislating for a system of justice-in-exchange covering nonhuman biological resources in preference to a free-for-all situation, the CBD provides a small step forward in redressing the distributive justice balance. It therefore presentsjustlegislation sensitive to the international relations context in the 21st century.