Analysis of cooling curve to determine the end point of freezing

The cooling curve method used for the measurement of freezing point of food is further analyzed to explore whether it can be used to identify the end point of freezing or glass transition. In this method, slope of the cooling curve is determined and plotted as a function of time to identify the end point of freezing (T′_m). Initially, the slope is decreased and then reached a minimum value, which is identified as the nucleation of ice. Then the slope is increased until the end point of freezing. The end point of freezing is identified when the slope starts to decrease from its highest value or plateau. Sucrose solutions and starch gels were used to measure its T′_m in identifying validity of the proposed method. The measured values of T′_m by the proposed method is very close to the literature values.     

Effects of type of packaging material on physicochemical and sensory characteristics of deep‐fat‐fried banana chips

A storage study of deep‐fat‐fried banana chips was carried out for 8 weeks at ambient temperature (27 °C), using four types of packaging material: laminated aluminium foil (LAF), oriented polypropylene (OPP), polypropylene (PP) and low‐density polyethylene (LDPE). The physicochemical and sensory characteristics of the stored banana chips were analysed at weeks 0, 2, 4, 6 and 8. The quality parameters determined were moisture content, water activity (a_w), thiobarbituric acid‐reactive substances (TBARS), texture (breaking force), colour and sensory attributes. The moisture content, a_w, TBARS and breaking force values of all samples increased during storage. The colour also changed during storage, showing higher L and lower a and b values. Samples packed in LAF had the lowest moisture content, a_w, TBARS and breaking force values. The most notable sensory change that occurred during storage was a decrease in crispness. Samples packed in LAF had higher scores than the other three samples, whilst LDPE gave the lowest scores for crispness as well as product colour. There were no significant differences (P > 0.05) in rancid odour among samples packed in OPP, PP and LDPE. However, there were significant differences (P < 0.05) between samples packed in LAF and the other three samples, with LAF giving the lowest rancid odour. © 2002 Society of Chemical Industry     

D- and Z-values of microflora in tuna mince during moist- and dry-heating

Fish and seafood are prone to rapid microbial spoilage, thus adequate care must be taken in drying of fish. The microbial load and its changes during drying and storage are important information in establishing a standard that will ensure food safety. In order to develop drying procedures leading to low safety risk, it is relevant to determine the decimal reduction time (D-value) and the thermal resistance constant (Z-value) during a heating process to identify the effect of temperature on lethality. In the case of drying, microbial changes occurred due to the effects of heat and concentration process. This study was conducted to investigate the changes of endogenous bacterial counts in minced tuna during dry-heating (convection air-drying) and moist-heating (heating in a closed chamber) as a function of temperature. The D-values for total viable counts decreased from 2.52 to 0.26 h for moist-heating and 2.57 to 0.34 h for dry-heating, respectively, when temperature was maintained constant within 60-140°C. In both cases, increasing temperature caused significant decrease in D-values (P<0.05), whereas the effect of heating methods was not significant (P>0.05). Thus the heat resistance characteristics of microorganisms in fresh tuna mince was not depended on the changing medium moisture content.     

Arsenic removal with iron(II) and iron(III) in waters with high silicate and phosphate concentrations

Arsenic removal by passive treatment, in which naturally present Fe(II) is oxidized by aeration and the forming iron(III) (hydr)oxides precipitate with adsorbed arsenic, is the simplest conceivable water treatment option. However, competing anions and low iron concentrations often require additional iron. Application of Fe(II) instead of the usually applied Fe(III) is shown to be advantageous, as oxidation of Fe(II) by dissolved oxygen causes partial oxidation of As(III) and iron(III) (hydr)oxides formed from Fe(II) have higher sorption capacities. In simulated groundwater (8.2 mM HCO3(-), 2.5 mM Ca2+, 1.6 mM Mg2+, 30 mg/L Si, 3 mg/L P, 500 ppb As(III), or As(V), pH 7.0 +/- 0.1), addition of Fe(II) clearly leads to better As removal than Fe(III). Multiple additions of Fe(II) further improved the removal of As(II). A competitive coprecipitation model that considers As(III) oxidation explains the observed results and allows the estimation of arsenic removal under different conditions. Lowering 500 microg/L As(III) to below 50 microg/L As(tot) in filtered water required > 80 mg/L Fe(III), 50-55 mg/L Fe(II) in one single addition, and 20-25 mg/L in multiple additions. With As(V), 10-12 mg/L Fe(II) and 15-18 mg/L Fe(III) was required. In the absence of Si and P, removal efficiencies for Fe(II) and Fe(III) were similar: 30-40 mg/L was required for As(II), and 2.0-2.5 mg/L was required for As(V). In a field study with 22 tubewells in Bangladesh, passive treatment efficiently removed phosphate, but iron contents were generally too low for efficient arsenic removal.     

Occurrence of two genotypes of tetracycline (TC) resistance gene tet(M) in the TC-resistant bacteria in marine sediments of Japan

The tetracycline (TC) resistance gene tet(M) was monitored in bacteria isolated from Japanese coastal and off-shore marine sediments. The high rate of occurrence of TC resistant (TC(r)) bacteria (120 microg mL(-1) TC) was observed at frequency ranges between 0.0-0.08% in Tokyo Bay, 1.67-1.82% in Sagami Bay and 0.0-4.35% in the open Pacific Ocean. The tet(M) gene was PCR amplified from the TC(r) isolates, showing 127 of 209 isolates (60.8%) as positive. The rate of occurrence of tet(M) was between 32.0-96.0%, 21.1 -28.0% and 0.0-83.3% in the isolates from Tokyo Bay, Sagami Bay and the open Pacific Ocean, respectively. The tet(M) positive isolates belonged to 4 orders of bacteria. Bacillales was the most dominant order (121 strains) among tet(M) possessing bacteria, followed by Actinomycetales (three strains), Flavobacteriales (one strain) and Pseudomonadales (one strain). This indicates that tet(M) is present in various bacterial species and suggests that marine sediments are a natural reservoir of the tet(M) gene. Nucleotide sequence of the tet(M) revealed that two genotypes of tet(M) were found in the bacteria. The two genotypes were placed in genetically distant branches of the phylogenetic tree, suggesting that the two tet(M)s have different origins.     

Stability of electronic nose (e-nose) as determined by considering date-pits heated at different temperatures

Variability and sensitivity of a portable electronic nose (32 sensors) was assessed by considering different variables for measurement (i.e., reference, standard, first and second purges, sample draw time, waiting time for the volatiles released in the headspace, and mass of sample or headspace volume of the jar containing sample). In this study, dried date-pits were used a model sample. The highest stability was achieved when both reference and standard (i.e., dried date-pits, no heating treatment) were used before test sample measurement. Higher sample draw time more than 10 s significantly decreased the stability, whereas optimum second purge was observed at 50 s. Optimum time to generate volatile was observed as 24 h. A sample of 100 g increased the signal intensity compared to the 50 g sample for the 60°C and 100°C treated samples, while an opposite trend was observed for the 150°C treated sample. Finally, the responses of volatile components in date-pits heated at different temperatures (60°C, 100°C, and 150°C) were measured using the optimum operating conditions. Principal component analysis explored the relationships between the volatile features and classified date-pits heated at different temperatures. The results showed that an electronic nose was able to classify date-pits based on their volatile components generated by different degrees of heating (93.3% accuracy).     

Effect of pH on the critical micelle concentration of sodium dodecyl sulphate

Critical micelle concentration (CMC) of sodium dodecyl sulphate (SDS) at various pH's between 2 and 10 has been studied using three methods as dye absorption, conductance, and light scattering measurement. At low pH (below pH 4) the CMC decreases whereas at higher pH it remains constant.     

Thermal Behavior of Selected Starches in Presence of Other Food Ingredients Studied by Differential Scanning Calorimetery (DSC)–Review

ABSTRACT: This review article highlights the thermal behaviors of selected starches that were studied using differential scanning calorimetery (DSC) with data shown in various research publications. The starches of sago, potato, sweet potato, cassava, yam, and corn are included in this overview. Our examinations indicate that thermal properties are highly affected by the type of starch, its amylose/amylopectin content, and the presence of other food ingredients such as sugar, sodium chloride, water, milk, hydrocolloids, and meat. When the heating temperatures of the starches were increased, the DSC measurements also showed an increase in the temperatures of the gelatinization (onset [T_o], peak [T_p], and conclusion [T_c]). This may be attributed to the differences in the degree of crystallinity of the starch, which provides structural stability and makes the granule more resistant to gelatinization.     

Oil palm bunch ripeness classification using fluorescence technique

Oil palm is Malaysia’s major agriculture product and it covers approximately 5 million hectares of Malaysia’s land. Limited land resources have been an important factor that motivated the need to increase oil extraction rate (OER). OER of oil palm fresh fruit bunches (FFB) depends highly on their maturity stage. The ripe oil palm FFB will produce high OER while the under ripe and over ripe oil palm FFB will produce less oil. Thus, this paper presents a method of classification between oil palm FFB into ripe, under-ripe and over-ripe categories. This research was done at an oil palm plantation in peninsular Malaysia. A total of two-hundred and ten oil palm FFB that consist of seventy bunches for each category of under-ripe, ripe and over-ripe had been used. Each bunch was scanned ten times randomly with a hand-held multi-parameter fluorescence sensor called Multiplex®3. The parameter measured was the Blue-to-Red Fluorescence Ratio (BRR_FRF) obtained from blue-green (447 nm) and far-red (685 nm) emission signal by using ultraviolet (UV) light emitting diode as excitation light source. The novel contribution of this research is to prove that the oil palm FFB maturity can be determined using the Blue-to-Red Fluorescence ratio index. This is based to our finding of a significant difference among the three categories of ripeness based on the parameter. Classification and Regression Tree (C&RT) method was proposed in this paper. Hundred-fifty samples were used to develop the model by trained it using C&RT method and the remaining sixty samples for the test component. By using the C&RT method, the results show the best accuracy of overall testing classification is 90%. This research will be useful for future development of non-destructive, automatic and real time oil palm FFB grading system.