Edible films made from gelatin, soluble starch and polyols, Part 3

The thermal and mechanical properties of edible films based on blends of gelatin with soluble starch plasticized with water, glycerol or sugars were investigated. Two different methods, known as ‘the high temperature’ and ‘the low temperature’ methods, consisting of casting aqueous solutions of blends at 60 and 20 °C, respectively, were employed for the preparation of films. With increasing water, glycerol or sorbitol content, a drop of elasticity modulus and tensile strength (up to 50% of the original values for 30% plasticizer) was observed. The tensile strength and percentage elongation increased with high gelatin contents (> 20% w/w). The development of a higher percentage renaturation of gelatin (reaching 70% for 5% water content) by the ‘low temperature’ method caused a reduction in gas and water permeabilities. The former decreased by one or two orders of magnitude for O₂ and CO₂, respectively. The semi-empirical model for calculation of gas permeability and the semi empirical equations for upper and lower limits of tensile moduli of composites were applied with limited success and the obtained values were compared to those experimentally determined.     

The effect of modified atmosphere packaging on the microbiological,physical, chemical and sensory characteristics of broadtail squid (Illex coindetii)

The aim of this work was to evaluate the effect of various atmosphere compositions (20% CO₂/80% N₂ for modified atmosphere packaging (MAP) 1, 50% CO₂/50% N₂ for MAP 2, 70% CO₂/30% N₂ for MAP 3 and vacuum packaging) on the microbial (mesophiles, psychrophiles, Pseudomonas spp., Brochothrix thermosphacta and Enterobacteriaceae), physical, chemical [trimethylamine (TMA) and total volatile basic nitrogen (TVBN)] and sensorial characteristics of broadtail squid (Illex coindetii) stored for 10 days at 2 ± 1 °C. All microbial populations were severely restrained by MAP 3 with the exception of Enterobacteriaceae, which seemed to take advantage of the lack of competitive microflora and had enhanced microbial counts on MAP samples (P < 0.05). Colour attributes were better maintained on MAP‐stored samples. Drip loss was less on vacuum‐packaged squids. MAP 2 was the best atmosphere for the preservation of tissue consistency. TMA and TVBN formation was limited by high CO₂ atmospheres, even though both elevated in all studied conditions. Shelf life based on sensory characteristics was determined to be 10, 8, 6, 6 and 4 days for MAP 3, MAP 2, MAP 1, vacuum and control samples, respectively.     

Low-fat/calorie foods: current state and perspectives

Low-fat/calorie products were originally developed for diabetics and people with specific health problems and they were considerably expensive. Nowadays, consumers' demand for low-fat/calorie products has significantly raised in an attempt to limit health problems, to lose or stabilize their weight, and to work within the frame of a healthier diet. The food industry has been confronted with a new challenge in order to satisfy consumers; development of low-fat/calories products with acceptable sensory characteristics and competitive price, by preferably employing the conventional processing equipment and in agreement with current strict legislation. The role of fat replacers and sugar substitutes in the successful manufacture of these products is crucial.     

先进的湿法成形非织造技术

湿法成形非织造产品现今越来越显现出其重要性.这种工艺需要将原材料打碎成纤维,浸没于水中,然后在斜网部成形.本文介绍了Andritz Kiisters(安德里兹寇司德)公司neXformer wetlaid湿法成形机技术.安德里兹寇司德湿法成形生产线技术提供绝大部分应用领域的完整生产线方案,从浆料制备到neXformer湿法成形机到烘干、后整理和卷绕等.     

A comparative presentation of implementation of ISO 22000 versus HACCP and FMEA in a small size Greek factory producing smoked trout: a case study

ISO 22000 is the new standard bound to replace HACCP on issues related to food safety. Although several companies, especially the big ones, have either implemented or are on the point of implementing ISO 22000, there are many others which are rather timid and/or reluctant to implement it. The main reason behind that is the lack of information and the fear that the new standard is too demanding in terms of bureaucratic work. This paper aims at making a comparative presentation of how the two systems can be applied to a small smoked salmon producing company thereby facilitating the emergence of the differences. The main difference is that in ISO 22000 systems like Good Manufacturing Practice and Good Hygiene Practice are prerequisites thus leading to lower number of CCPs. In this case study for example, the number of CCPs dropped from eight (8) in HACCP to four (4) in ISO 22000. Furthermore, the Failure Mode and Effect Analysis was applied to the smoked trout manufacturing process in an attempt to calculate quantitatively the Risk Priority Number (RPN) and to find out whether it can be effectively correlated to ISO 22000 and/or HACCP. RPN was found to be higher than 130 for eight steps, in close agreement with HACCP, thereby indicating that corrective actions will have to be undertaken.     

Application of Failure Mode and Effect Analysis (FMEA), cause and effect analysis, and Pareto diagram in conjunction with HACCP to a corn curl manufacturing plant

The Failure Mode and Effect Analysis (FMEA) model has been applied for the risk assessment of corn curl manufacturing. A tentative approach of FMEA application to the snacks industry was attempted in an effort to exclude the presence of GMOs in the final product. This is of crucial importance both from the ethics and the legislation (Regulations EC 1829/2003; EC 1830/2003; Directive EC 18/2001) point of view. The Preliminary Hazard Analysis and the Fault Tree Analysis were used to analyze and predict the occurring failure modes in a food chain system (corn curls processing plant), based on the functions, characteristics, and/or interactions of the ingredients or the processes, upon which the system depends. Critical Control points have been identified and implemented in the cause and effect diagram (also known as Ishikawa, tree diagram, and the fishbone diagram). Finally, Pareto diagrams were employed towards the optimization of GMOs detection potential of FMEA.     

Standardized inspections of food premises during the 2004 Athens Olympic Games: descriptive analysis and risk factors for unsatisfactory results

Standardized inspections of food premises are part of environmental health systems implemented worldwide. The food safety strategy for the 2004 Olympic Games included standardized inspections to ensure uniformity and consistency of procedures and effective electronic management of data. Inspections were carried out by 196 inspectors in the five Olympic cities: Athens, Thessalonica, Volos, Iraklio, and Patra. From January 2003 to September 2004, a total of 1,249 food premises were inspected. An unsatisfactory inspection result (C grade) was received by 347 (27.8%) food premises, a relatively satisfactory result (B grade) was received by 332 (26.6%), and a satisfactory result (A grade) was received by 570 (45.6%). About 16% of inspected premises did not hold a valid permit. Unsatisfactory inspection results were more frequent for premises located in the two largest Greek cities in comparison with the other smaller cities (relative risk = 1.95, 95% confidence interval [CI] = 1.36 to 2.80). Based on logistic regression analysis, unsatisfactory inspection results were positively associated with food premises that were not located on a ground floor (odds ratio [OR] = 2.56, 95% CI = 1.39 to 4.73) and negatively associated with application of hazard analysis critical control point (HACCP) principles (OR = 0.27, 95% CI = 0.10 to 0.71). Food hygiene education through formal training programs should be encouraged to improve compliance of food premises. Food premises located on hotel floors and serving buffet meals are at higher risk for unsatisfactory conditions. Businesses that implemented a HACCP system within their operations to ensure food safety operated under more hygienic conditions. Future inspections by Public Health Authorities should involve elements of audit after the legislation for the application of HACCP principles.     

Anionic copolymers of octanelactam with laurolactam (nylon-8/12)—IV. Dynamic thermomechanical and mechanical properties

The thermomechanical and the mechanical properties of a recent series of copolyamides of octanelactam (OL) and laurolactam (LL) (nylon-8/nylon-12) were studied. The glass transition temperature (T_g) and melting point (T_m) were determined with dynamic mechanical thermal analyser, and compared to those obtained with differential scanning calorimetry and the activation energy for glass transition was calculated. The copolyamides showed a minimum for tensile strength, yield stress, stress at 100% and modulus and a maximum for elongation at break at the composition 60/40 (OL/LL) which has the lowest crystallinity. Young's modulus against % elongation showed the classification of copolyamides in two groups (rich in OL or LL, respectively).