PRODUCTION PLANNING WHEN BATCHING IS PART of the MANUFACTURING SEQUENCE

Batching is a routine part of food production, even in many manufacturing sequences which have continuous components. Determining the correct number of batches to be produced in the face of continuous demand for final product and multiple demands on the batches from many products is a computationally complex problem. an organizational and computational scheme for tracking the impact of the batching decision is presented. the structure provides means for determining resource use patterns and for costing those patterns for a given production plan. the data necessary to drive this system are the costs, the batch formulation and yields and the other resources required by the product. the scheme is suited for electronic computation and can be rendered in a straightforward way on a microcomputer. an example illustrating how the data are organized is provided.     

A RESOURCE TRACKING METHOD FOR the FOOD INDUSTRY

Matrix Data Structure (MDS) and the Gozinto Procedure (GP) can be the basis for resource tracking and for costing systems used in the food industry. These methods have enjoyed great success and broad application among fabricators, but they have not been used much in process industries, including the food industry. While the main data entry requirement for such a system is to build accurate bills of material (BOM) for the intermediate and finished products, this is not sufficient to make a useful application in the food industry. Food and other process industries need such a system to convert between purchase units, batch units and sales units. This conversion problem and the existence of unit operations that are separation processes have prevented the application of these methods in the industry. These two problems have led to many ad hoc methods for calculating costs and tracking resource use. the unit conversion problem (purchasing in pounds, kilograms or gallons of input materials, processing batches of intermediate products, and selling containers or cases of finished product) is solved by introducing a unit conversion matrix to the system. the problem of multiple counting the input material going into a separation process is solved by using dummy input material names for the BOM of the products coming out of the separation process. the solution to these problems have provided access to the structural power of MDS as an organizational tool and the application of GP to the matrix structure to obtain integrated, consistently computed information to support managers in the production planning and control activities.     

新疆地区部分食品微生物污染检测结果分析

目的分析近两年新疆地区部分食品种类微生物检测结果,了解新疆地区食品的微生物污染状况,为食品安全监督管理部门提供科学依据。方法根据GB 4789系列标准方法的要求,对新疆地区抽送检的256批预包装熟肉制品、297批蜂蜜、89批饮料、42批发酵乳、93批糕点面包、96批冷冻饮品、37批速冻米面食品(包括10批生制品)进行菌落总数、大肠菌群、金黄色葡萄球菌、沙门氏菌、单核细胞增生李斯特菌、大肠埃希氏菌O157:H7/NM、乳酸菌、霉菌和嗜渗酵母菌的微生物检测。结果 10批预包装熟肉制品、6批蜂蜜、9批冷冻饮品、6批饮料、1批速冻米面食品菌落总数超标;6批冷冻饮品和1批饮料大肠菌群超标;3批蜂蜜嗜渗酵母菌数超标;2批蜂蜜霉菌数超标;1批饮料酵母菌数超标;2批速冻米面食品(生制品)金黄色葡萄球菌超标;3批冷冻饮品检出单核细胞增生李斯特菌。除发酵乳对菌落总数没有明确要求和糕点面包菌落总数未超标外,其他产品均出现菌落总数超标问题,其中饮料、冷冻饮品合格率低于95%,应划类于高风险产品;冷冻饮品和饮料还存在大肠菌群超标问题;冷冻饮品检出单核细胞增生李斯特菌,速冻米面食品(生制品)检出金黄色葡萄球菌,说明这2类食品致病菌检出风险较高。结论建议食品企业加强卫生管理,查找超标原因,采取有效措施确保食品安全,建议监管部门对微生物污染率较高的产品继续加强监管力度,以保障食品安全。     

2017年江苏省腌腊肉制品质量分析

目的了解2017年江苏地区腌腊肉制品质量状况并分析风险点。方法对江苏省13市191批次腌腊肉制品进行抽检,采用食品安全国家标准进行检测,并对检测数据进行分析。结果在191批次腌腊肉制品中, 3批次过氧化值不合格, 1批次脱氢乙酸及其钠盐不合格, 1批次组胺超过上海地标DB 31/2004-2012限量; 1批次酪胺超过1000 mg/kg,数值高达1150 mg/kg。通过matlab统计分析过氧化值数据发现产品预包装对延缓食品的酸败起到了一定的作用,且温度对过氧化值数据有显著影响。结论应当加强对肉制品中各种生物胺的协同研究,制定相应的限量值。     

On-line determination and control of fat content in batches of beef trimmings by NIR imaging spectroscopy

An NIR imaging scanner was calibrated for on-line determination of the fat content of beef trimmings. A good calibration model was obtained for fat in intact beef (R=0.98, RMSECV=3.0%). The developed model could be used on single pixels to get an image of the fat distribution, or on the average spectrum from each trimming/portion of trimmings passing under the scanner. The fat model gave a rather high prediction error (RMSEP=8.7%) and a correlation of 0.84 when applied to 45 single trimmings with average fat content ranging from 1.6 to 49.3% fat. Test measurements on streams of trimmings making up batches varying from 10 to 24 kg gave a much lower prediction error (RMSEP=1.33%). Simulations based on true measurements indicate that the RMSEP decreases with increasing batch size and, for the present case, reached about 0.6% for 100 kg batches. The NIR scanner was tested on six batches of intact trimmings varying from 145 to 210 kg and gave similar fat estimates as an established microwave system obtained on the ground batches. The proven concept should be applicable to on-line estimation of fat in trimmings in order to determine the batch fat content and also to control the production of batches to different target fat levels. A possible requirement for the concept to work properly is that the trimming or layer of trimmings on the belt is not too thick. In this study maximum thickness was about 8 cm. Thicker trimmings might be measured, but careful hardware adjustments are then required.     

基于有向图的卷烟生产批次跟踪谱系的建立

随着分组加工技术在卷烟企业中的应用,全配方加工中的树型结构已无法表征制丝线生产批次之间的多对多关系并建立批次跟踪谱系。为此,通过对分组加工中批次管理的技术特点进行分析和研究,提出了采用有向图法建立卷烟生产批次跟踪谱系的方法。结果表明,该方法可以有效地表征分组加工中批次之间的相互关系,进而建立起分组加工中复杂混合批次跟踪谱系,从而为卷烟生产MES系统质量追溯和生产性能分析等提供数据依据。     

Postharvest treatments with radio frequency for 10 and 20 kg batches of black beans (Phaseolus vulgaris L.)

Radio frequency (RF) heating has been considered an alternative to conventional postharvest disinfestation methods in stored agricultural products. RF treatments at pilot scale (12 kW, 27.12 MHz) were applied in black beans (batches of 10 and 20 kg), until reach the target temperature for weevil mortality (50 °C). Temperature was held by 1 min, and then beans were cooled by forced air. During the protocol, the temperatures were followed by thermal images. For the 10 kg batch, the average heating time was 2.72 min, while for the 20 kg batch, only 1.29 min were required to reach the target temperature of 50 °C. This reduction in heating time is due to dielectric heating provides rapid and volumetric heating. Average cooling time was 14.75 and 26.75 min for batches of 10 and 20 kg respectively. The heating uniformity index values (λ) were close to zero (0.025 for 10 kg batch and 0.023 for 20 kg), indicating even heating. Water absorption capacity, density and viability of beans were not affected by the RF treatments (P > 0.05). Due to volumetric heating, better results were obtained for 20 kg batch, demonstrating the feasibility of RF technology for disinfestation purposes in relatively large batches of black beans.     

新冠肺炎疫情防控期间咸阳市食品安全专项抽检结果分析

采用6种快速检测产品在新冠肺炎疫情防控期间对辖区食品进行快速检测,并对检测结果分析。方法 利用6种快速检测产品对农产品的农药残留和瘦肉精、食品中二氧化硫、黄曲霉毒素B1、亚硝酸盐和吊白块进行检测,并对快速检测中检出的阳性产品进行监督、抽检、及时送实验室检测。结果 此次快速检测共计完成1151批次,其中农药残留824批、二氧化硫118批、亚硝酸盐70批、黄曲霉毒素B1 75批、瘦肉精10批、吊白块54批,检出疑似阳性产品6批次,送实验室复检确证阳性样品1批,快速检测总体合格率为99.48%。结论 此次疫情防控期间的快速检测有效的保障了辖区的食品安全,并将食品快速检测与实验室检测相结合,形成优势互补。     

Formaldehyde and Benzoquinone Cross-links in Keratin

With the preponderance of low-grade jute and mesta fibres available to the industry, softening of the barky and hard root-ends has become a major need in the batching section of a jute mill. The enzymatic method, developed earlier at the Indian Jute Industries' Research Association to soften and clean the body of low-grade lignocellulosic fibres, has been utilized for the purpose, with some modifications, for the release of adequately clean and split filaments of normal jute. Test results obtained from bulk trials in mills show that enzymatic softening of root-ends leads to the double benefit of using a higher proportion of root-section fibre in the batch and improved performance of the process, especially at the spinning stage. Except for the low-grade white jute (Grade W₅ and below), all other root-end-treated low-grade fibres could be processed without cutting the root-ends and incorporated in higher proportions in the hessian- and sacking-warp batches without any difficulty in spinning. When the root-end treatment was extended to cover all the piled fibres, especially of the low-grade type, the spinning performance of the sacking-weft batch, mainly consisting of soft fibres released from pre-treated line cuttings, was significantly improved. The estimated net cost-saving realized from this enzymatic process, including gains from improved performance in spinning, ranged from Rs 50/- to Rs 100/- (i.e., from about £2.75 to £5.50) per tonne of batch.     

Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties

The effect of fat content on chemical traits related to dry-curing process (pH, moisture and water activity), color and textural properties and changes of free fatty acids and amino acids compositions during the processing of foal dry-cured sausages were studied. For this purpose, three batches (20 units per batch) of dry fermented sausages with different pork back fat content (5%, 10% and 20%) were manufactured; low fat (LF), medium fat (MF) and high fat (HF), respectively. Samples at 0days (mix before stuffing), and after 7, 14, 28, 42 and 49days of ripening were taken. The fat level affected color and textural parameters at the end of the process, showing dry-cured foal sausage with the higher level of fat, the highest values of luminosity and the least hardness. No significant differences (P>0.05) among batches were detected on total viable counts, lactic acid bacteria and Microccaceae during the process. Regarding lipolysis and lipid oxidation it can be deduced that the increase in the fat level encouraged the production of free fatty acids and 2-thiobarbituric acid reactive substances. At the end of the ripening individual free fatty acids followed this order: oleic, palmitic, linoleic and stearic acid, representing 82-95% of the total free fatty acids. Final level of TBARS index was in the worst case of 1.23mg MDA/kg of sausage. On the contrary, the batch with lesser fat content showed the highest levels of free amino acids at the beginning and at the end of the process, showing final values of 1.6%.     

重组稀奶油静态稳定与搅打再稳定研究进展

重组稀奶油与生鲜稀奶油相比拥有成本低廉、生产批次间一致性高、搅打后泡沫保型性好等优点,广泛应用于咖啡、茶饮等行业中。但因其生产配料众多、工艺复杂、对静态稳定性与搅打特性要求高,目前市场严重依赖进口,对国内乳制品生产企业提出了很高的挑战。首先介绍了重组稀奶油在储藏期间发生静态失稳现象的机理,包括初始稳定阶段、析水阶段与脂肪球聚结上浮阶段,探讨了各阶段失稳速率与失稳程度的影响因素,阐述了储藏期间脂肪球以及乳化剂等其他组分之间相互作用对重组稀奶油稳定性的影响。其次,探讨了重组稀奶油在搅打时发生部分聚结而起泡的过程与再次稳定过程的机理,阐述了固体脂肪含量、脂肪结晶特征与乳化剂组分对脂肪球部分聚结的影响,旨在为国内企业重组稀奶油产品的研发与生产过程提供技术支持。     

Textural and microstructural properties of urfa cheese (a white-brined Turkish cheese)

The texture and microstructure of white-brined cheeses similar to urfa (a traditional Turkish cheese) were studied. One batch of cheeses was made in the traditional manner and one batch was made from ultrafiltered (UF) milk. Samples from each batch were either ripened in brine after production or scalded in whey for 3 min at 90°C prior to ripening. The results showed only marginal differences in the ripening profiles of both batches of unscalded cheeses, but scalding slowed down the extent of proteolysis in both batches. The scalded cheeses had a firmer texture than the unscalded ones, and the unscalded UF cheese had a more 'springy' body than the unscalded traditional cheese. Overall, scalding resulted in a more homogeneous structure, but the unscalded UF cheese had a close texture that resembled the scalded samples. It was concluded that, with respect to texture and structure, cheeses made with UF milk do not need to be scalded after production.     

浅析威海地区出口甲壳类水产品的检验监管

目的评估威海地区主要出口甲壳类水产品中可能存在的各类安全风险,为做好出口水产品的监管工作提供依据。方法根据中国出入境检验检疫局(China Entry-Exit Inspection and Quarantine Bureau,CIQ)抽样检测情况,在原有工作的基础上结合山东省出境水产品国外通报情况,采用定性定量方法对威海地区出口的甲壳类产品风险进行分析。结果 2016年威海地区共出口甲壳类水产品25类571批,检出不合格情况47批,国外通报情况0批,分别占2016年出口批次的8.23%、0%。结论甲壳类水产品是国外通报的主要水产品之一,在检验检疫工作中应结合威海地区实际情况,应用风险管理加强检验针对性和有效性,保障出口食品安全。     

Preparing oligopeptides from broken rice protein by ultrafiltration-coupled enzymatic hydrolysis

The resource of broken rice is quite abundant, but its exploiting and comprehensive utilization has not been achieved effectively. Producing rice oligopeptides is thought to be a promising way because of their high nutrition value and great health function. At present, the preparation of rice peptides mainly use batch enzymatic hydrolysis. Due to its uncontrollable hydrolysis process, not only oligopeptides but also large quantities of non-oligopeptides were produced. In this study, a manner of ultrafiltration-coupled enzymatic hydrolysis, combining enzymatic hydrolysis with ultrafiltration, was attempted and compared with the batch manner. Moreover, a strategy of pre-hydrolysis was used to solve the conflict between the dissolving pH of rice protein and the optimal pH of enzymatic hydrolysis. The result demonstrated that the ultrafiltration-coupled enzymatic hydrolysis manner had great advantages in producing oligopeptides, increasing the content of oligopeptides remarkably to above 60 % from below 40 % by batch enzymatic hydrolysis, displaying excellent stability in the molecular weight distribution of harvested peptides at different hydrolysis time and obtaining more antioxidant activity than batch enzymatic hydrolysis. This study made a successful attempt and laid the foundations for further studies of applying this method in the actual production technology of rice oligopeptides.     

Bioprocess development for the production of an antifungal molecule by Bacillus licheniformis BC98

The optimization of process parameters for the production of an antifungal molecule produced by Bacillus licheniformis BC98 was carried out using novel statistical tools. The parameters studied were pH, temperature and agitation rate. Fed batch cultivations were carried out since the maximum production of the molecule was observed in the late log phase. The statistical design used allows the evaluation of the effects of several different process variables in a single batch. Data from several batches indicated that while the effects of two of the variable factors, viz., temperature and agitation rate, were significant at 95% confidence intervals, the agitation rate was most critical for the production of the molecule, and pH had no significant effect. The cultivation of the bacterium under optimized conditions (fed batch, 150 rpm, 32 degrees C, pH 5.8) resulted in a 30-fold increase compared with that under unoptimized conditions (shake flask, 100 rpm, 29 degrees C, pH 5.8) in the production of the antifungal molecule.     

Modelling homogeneous and heterogeneous microbial contaminations in a powdered food product

The actual physical distribution of microorganisms within a batch of food influences quantification of microorganisms in the batch, resulting from sampling and enumeration by microbiological tests. Quantification may be most accurate for batches in which microorganisms are distributed homogeneously. However, when the distribution is non-homogeneous, quantification may result in an under-, or overestimation. In the case of pathogens being non-homogeneously distributed, this heterogeneity will impact on public health. Enumeration data are commonly modelled by the Lognormal distribution. Although the Lognormal distribution can model heterogeneity, it does not allow for complete absence of microorganisms. Studies that validate the appropriateness of using Lognormal or other statistical distributions are scarce. This study systematically investigated laboratory and industrial scale batches of powdered infant formula, modelled the enumeration data using a range of statistical distributions, and assessed the appropriateness of individual models. For laboratory scale experiments, batches of milk powder were contaminated by distributing similar numbers of cells of Cronobacter sakazakii either homogeneously throughout a batch of milk powder or by distributing the cells in a localised part of the batch. Each batch was then systematically sampled and the distribution determined by enumerating the samples. By also enumerating the remainder of the batch, a balance could be made of the total number of microorganisms added and of the number retrieved from a batch. Discrete, as well as continuous statistical distributions, were fitted to enumeration data and the parameters estimated by Maximum Likelihood. The data were fitted both as censored and uncensored data. Enumeration data obtained for an industrial batch of powdered infant formula were investigated in this way as well. It was found that Normal, Poisson and Zero-Inflated Poisson distributions fitted the data sets very poorly. In case of homogeneous contamination, there was not a notable difference between the ability of Negative Binomial, Poisson-Lognormal, Weibull, Gamma, and Lognormal distributions to model the data. Overall, either the Negative Binomial distribution or the Poisson-Lognormal distribution fitted the data best in the 10 batches studied, especially when part of a data set contained zeros and/or the numbers were low. The Negative Binomial fitted the laboratory batches best and the Poisson-Lognormal fitted the industrial batch best.     

三文鱼水产品掺假情况调查

目的调查广东省市售三文鱼水产品掺假情况。方法应用实时荧光PCR技术检测大西洋鲑鱼和虹鳟鱼的方法,对广东省内批发市场、超市、餐饮寿司店和网络平台等场所的三文鱼掺假情况进行调查。结果98批次样品中,有6批次未检出大西洋鲑鱼,未检出率为6.12%。通过PCR测序结果鉴定,这6批次未检出大西洋鲑鱼的样品中,4批次为虹鳟鱼,1批次为王鲑,1批次为银鲑。结论三文鱼水产品掺假情况较少,但掺假风险仍然存在,建议监管部门加强监管。     

SL407水性台板胶的研制

采用预乳化全部滴加的聚合工艺，制备乳液型丙烯酸酯类水性台板胶。为此，研究单体、乳化剂、引发剂和分子量调节剂用量对台板胶性能的影响。试验表明，在采用混合共聚单体时，通过预乳化全滴加工艺，可使单体混合均匀，有利于乳液正常进行聚合，以及产品性能稳定。     

Distribution of Escherichia coli O157:H7 in beef processed in a table-top bowl cutter

Beef-processing equipment can be contaminated with pathogens such as Escherichia coli O157:H7 and Salmonella spp. The bowl cutter has wide application in particle-size reduction and blending of meat products. This study was undertaken to determine (i) the distribution patterns of E. coli O157:H7 in equipment components and ground beef produced with a table-top bowl cutter under different operational conditions and (ii) the likelihood that pathogen contamination can be transferred to subsequent batches after a batch of beef contaminated with E. coli O157:H7 has been processed in the same bowl cutter. A beef trim (44.6 +/- 29.5 g) inoculated with 2 log CFU of an E. coli O157:H7 mutant strain resistant to rifampicin (E. coli O157:H7rif) was fed by hand into an uncontaminated beef-trim batch under two different batch sizes (2 and 4 kg), three processing times (60, 120, and 240 s), and two feeding modes (running and stoppage fed). There were no significant differences (P > or = 0.05) among all the treatments for the averages of the counts of E. coli O157:H7rif distributed in the ground beef. Regardless of the processing time and the method used to feed the beef trims into the bowl cutter, the whole batch and the following subsequent batch became contaminated when previously contaminated beef was processed. Areas of the bowl cutter most likely to be contaminated with E. coli O157:H7 were (i) the material left on the top of the comb/knife guard and (ii) the knife. Material that overflowed the bowl cutter, when processing the batch with E. coli O157:H7rif, contaminated the equipment surroundings. A Pearson V probability distribution function was determined to describe the distribution of pathogenic organisms in the ground beef, a distribution that can also be applied when conducting process risk analyses on mixing-particle reduction operations for beef trims.     

Thermal lethality of Salmonella Senftenberg and Listeria innocua in fully cooked and packaged chicken breast strips via steam pasteurization.

Fully cooked chicken breast strips were surface inoculated to contain 9 log10 (CFU/g) Salmonella Senftenberg or Listeria innocua. The inoculated products were vacuum packaged in 0.2-mm-thick barrier bags (241 by 114 mm), then steam pasteurized at 88 degrees C in a continuous process for 26 to 40 min or in a batch process for 33 to 41 min. After the treatments, the products were analyzed for the survivors of Salmonella or Listeria. The models were developed to correlate the surviving rate of Salmonella and Listeria with cooking time for both continuous and batch processes. A cooking time of 34 min was needed to achieve 7 logs of the reduction in a batch process. To achieve the same log reduction, a longer (6 min) cooking time was needed in a batch process than in a continuous process. The results from this study will be useful for processors to evaluate postcooking treatment procedures for ready-to-eat meat products.